Enameled Cast Iron
- Enameled Cast Iron can be used on gas, electric, ceramic and induction cooktops. Do not use in microwave ovens, on outdoor grills or over campfires.
- Always lift cookware to move.
- Use vegetable oil or cooking spray for better cooking and easier cleaning.
- Do not heat an empty Dutch oven or covered casserole. Add water or oil when heating.
- For added longevity, pre-heat and cool your cookware gradually.
- Low to medium heat when cooking stovetop provides best results due to natural heat retention of cast iron. Do not use high heat.
- To sear, allow cookware to gradually come to heat. Brush cooking surface and food surface with vegetable oil just before introducing food into the pan.
- Use wooden, silicon or nylon utensils. Metal can scratch the porcelain.
- Do not put in dishwasher, or wash to soon after cooking. Wait at least an hour after using to allow for the metal to cool down.
- Hand wash with warm soapy water and a soft sponge or brush to preserve the cookware’s original appearance. Citrus juices and citrus-based cleaners (including some dishwasher detergents) should not be used, as they can dull the exterior gloss.
- Always dry cookware thoroughly before storing in a cool, dry place. Avoid putting cookware on cold surface right out of the oven. Once out of the oven, rest the cookware on a towel to protect enameled coating. Do not stack cookware.
With proper care and maintenance, your olive wood will last a life time
- Do not put your olive wood utensils into the dishwasher or leave them soaking in water as this can lead to splitting and cracking.
- For a simple cleaning, quick wash in hand-hot water with a gentle detergent, followed by a rinse in warm, clean water.
- Give your wood a deep clean with a scrub of lemon juice and salt. If you haven't used a wood bowl or wooden utensil in a while, you may want to sanitize with a 3 percent solution of hydrogen peroxide (from your medicine cabinet) mixed with an equal amount of water.
- Dry immediately with a lint-free cloth or they can be left to drain and dry naturally at room temperature. If you choose to leave them to dry you will need to oil them more often than if you dry them straight away with a cloth. Dry with a lint free cloth or microfiber. Perfectly fine to let air dry.
- With normal use your olive wood utensils will need oiling at least once a month. You can apply mineral oil, especially during the first weeks as this will ensure a well moisturized and protected bowl, board or utensil. You can also use Olive oil as it is one of the best and easiest things to oil your items with. Using either a lint-free cloth or soft kitchen towel, gently rub olive oil over the whole surface of your utensil. Use circular movements and make sure you cover the whole of the item from top to bottom. When you have finished applying the oil remove any excess with either the same cloth, or another one, and then store the item in a dry, clean place away from direct sunlight or heat.