Our Casseroles/Dutch Oven’s and skillets have the enormous advantage of their durability: they are passed from generation to generation thanks to their great resistance and versatility, as long as we take proper care of them.
And cast-iron pots and pans are timeless utensils that, in addition to providing a unique flavor and cooking to your dishes, are a safe bet that will last a lifetime.
The important thing is to know mistakes to avoid getting the most out of them and give proper care and maintenance to your casseroles and skillets. It does not require too much work and is essential for them to retain their qualities.
How to wash your Casseroles/Dutch Oven’s
A basic tip is to wash your Casserole/Dutch Oven or cast-iron casserole with a soft sponge and dry it with a cloth, especially before using it for the first time.
When cleaning it, let it cool after use and avoid possible thermal shocks between the very hot surface and the cold water, as this will affect the enamel over time.
Better use sponges and mild detergents, no scratching! If it needs a thorough cleaning, we leave you a couple of tricks:
Let it soak in hot water for 15-20 minutes. If this is not enough, then…
Cover the bottom of the saucepan with coarse salt and a little water, heat it for a few minutes on the stove until it boils, and the dirt is loosened.
Although they can be washed in the dishwasher, if you want them to last longer, we recommend washing them by hand to avoid future damage to the enamel. And if you have to wash them like this, then always wait for the wash cycle to complete to avoid moisture remaining.
Finally, it is worth keeping in mind that if your cast iron pot or pan does not have an enamel finish, you must rinse them very well and dry them immediately to prevent rust. The most effective thing is to use the kitchen fire or the oven, if we have it on. Otherwise, a good cloth cloth or well-absorbent kitchen paper.
In the case of our Hearthstone cocottes and skillets, this is not necessary, as they have a vitrified enamel finish, a non-porous ceramic layer that protects the iron of your pot or pan. Enamel is extremely durable and a great conductor of heat, cleans easily, does not rust, and is resistant to fading.
Grease and you will succeed
Always use some type of oil, fat or butter on the interior surface to reduce sticking to food. The more you use it, the better flavors and results you will achieve, since these fats penetrate the pores of the enamel and will create a natural non-stick layer.
With this little trick, you will improve cooking efficiency, prevent food from sticking and, no less important, it will help you reduce the amount of oil required in each preparation.
Avoid high temperatures
Heat your cocotte or enameled cast iron pan gradually, without reaching excessive temperatures, to achieve uniform and effective cooking. Sudden changes in temperature, over time, can weaken and damage the vitrified enamel that covers them.
When cooking over an open fire or in a wood-burning oven, do not place them directly on the heat source, but rather place them on a raised tray or grill.
Store and transport with care
Although cast iron pots are heavy, avoid dragging them across the counter as much as possible, so as not to scratch the enamel or the surfaces of your kitchen.
And when it comes to storing them, try to give them their own space without stacking them. If you have to stack it because it won’t fit any other way, then we advise you to use protectors between one pan and another.
Stacked or not, in a clean place, without humidity or heat sources, and without dust.
We hope that these tips will help you give a long life to your kitchen utensils so that you can enjoy traditional, tasty and healthy cuisine for as long as possible.