Keep your enamel looking like new for years

Enamel is glass fused onto steel. Steel conducts and retains heat well, while the non-porous glass surface makes cleaning easy and preserves the natural taste of food. With a few simple precautions, your enamel products can be used for generations.

Before first use

• Remove all foil and labels; you can easily clean sticky residue with cooking oil.
• Soak in boiling water with a splash of vinegar, then rinse and dry thoroughly.

When cooking

• Enamel heats up quickly; start on medium heat and increase the heat gradually.
• Do not heat empty: Do not put it on the hob without oil, water or food inside.
• The ideal working temperature is 220°C; overheating may cause the base to deform.
• Do not knock a spoon against the rim of the pot; the glass-like surface is sensitive to impact.

Oven, hob and induction

• Enamel can be used safely in the oven and served straight from the oven to the table.
• Thanks to its steel body, it can be used on every type of hob, including induction.
• It should not be used in a microwave oven or over uncontrolled open flames (such as a picnic fire).

Cleaning

• Use dishwashing gel and a soft sponge or brush.
• Avoid wire brushes, steel wool and abrasive scouring products.
• Black marks left by stainless steel cutlery come off easily with a cleaning cream.
• For limescale and water marks, add a little vinegar to warm water; for yellowing, you can use a mixture of baking soda and vinegar.
• It can be washed in the dishwasher on a delicate programme; for long-lasting shine, we recommend washing by hand.
• Dry products thoroughly before putting them away to avoid water marks.

Storage and damage

• When stacking, place felt or paper towels between the pieces.
• Enamel that has chipped or cracked cannot be repaired. If the damage is on the edge, the product can continue to be used; if it is on the inner surface that comes into contact with food, do not use it for cooking or serving.