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Care & Use

Enameled Iron

Designed to last for decades, our enameled iron is lighter and tougher than cast iron. It’s a unique material that reacts to heat faster and heats evenly, so it will be a kitchen staple for generations.

Here’s how to keep your enameled iron cookware performing like new.

Enameled Iron Tips

Start Cooking

Make sure you have enough butter or oil to cover the whole surface when frying or roasting. Our 1873 Dutch Ovens and Braisers are heat resistant and oven safe up to 500°F, so they can take the heat in and out of the oven.

To avoid damage to the GlazeGuard enamel, don’t use knives or sharp objects in the Dutch oven, don’t beat spoons heavily on the rim of the pan, and let your Dutch oven cool gradually. Use wooden or heat resistant cooking utensils during cooking to help prevent damaging the GlazeGuard layer.

Cleaning Your Dutch Oven

Keep It Clean

Hand wash only. For burnt-on food and persistent stains, boil water in the pan with a baking soda solution and leave to stand for 10 minutes before washing away. You can add a little vinegar if you need it to work harder.

Wash in hot water with dish soap and a sponge, then rinse and dry thoroughly, especially along the edge. But don’t use metal pan cleaners, scouring powders or other abrasive substances, as they can damage the GlazeGuard enamel. When you’re all done, rub a little oil on the rim before storing.