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Cooking heats
Medium or low heat will provide the best results for cooking, including
frying and searing. Allow the pan to heat gradually and thoroughly for
even and efficient cooking results. Once the pan is hot, almost all
cooking can be continued on lower settings.
High heat temperatures should only be used for boiling water for
vegetables or pasta, or for reducing the consistency of stocks or sauces.
High heats should never be used to preheat a pan before lowering the
heat for cooking. Cast iron retains heat so efficiently that overheating
will cause food to burn or stick.
Oils and fats
With the exception of Grills, the enamel surface is not ideal for dry
cooking.
Your choice of liquid, oil, fat or butter should completely cover the base
before heating begins. Do not leave the pan unattended, and do not allow
a pan to boil dry, as this may permanently damage the enamel.
For deep frying, the maximum oil level must not exceed 1/3 full. This
depth allows sufficient height above the oil for it to rise once foods are
added. An oil frying thermometer should be used for safety, and a lid
should be readily available in case of overheating or flaring.
Food storage and marinating
The vitreous enamel surface is impermeable and therefore ideal for raw
or cooked food storage, and for marinating with acidic ingredients such
as wine
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