Enamelled Cast Iron Stock Pot - Dutch OvenThe enamelled cast iron dutch ovens by Baumalu are available in red or black and in round and oval shapes. The dutch oven can be used on all kinds of cookers, including induction cookers.Since cast iron can store and distribute heat very well, meals can easily be kept warm for a long time. Just place the pot on the table while enjoying dinner with your friends or family and serve the tasty food in a sophisticated way.Thanks to its resistance to heat, the dutch oven is multifunctional: sear your meals or let them simmer or roast gently.
First UseBefore using your dutch oven for the first time, clean it with warm water and let it dry thoroughly. Afterwards, slather the inside with some cooking oil (e.g. sunflower oil); the black, non-enamelled brims have to be treated with oil as well. Then gently warm up your pot for 10 minutes (the oil must not roast!) and let it cool off. By doing this, the oil penetrates into the pores of the enamel and leaves behind a non-stick effect.If you use an induction cooker, increase the temperature slowly.Please make sure that your cooktop either has the same size as your dutch oven or is smaller than it - this will help you save energy.When simmering, always choose mean temperature and never heat up the pot when it is empty!
After UseAfter using your dutch oven, clean it with warm water and dry it thoroughly.If some food has burnt in the dutch oven, soak it gently.
Please refrain from using cooking utensils made of metal with your cast iron dutch oven. Use wooden spoons, stirring spoons or spatula made of beech wood instead.
Please store your dutch oven in a dry place.
Should it be exposed to dampness, the non-enamelled cast iron can get a bit rusty. However, the rust can be removed easily. In this case, just treat your dutch oven as described above under "First Use".
|Product weight:||3,00 Kg|