USING YOUR ENAMELED CAST IRON COOKWARE - Hand-wash the cookware with warm soapy water. Rinse and dry thoroughly. - Although the enamel coating on your cookware does not require seasoning, we recommend seasoning the vessel rim and lid rim where the cast iron is exposed. Season by lightly rubbing c...

USING YOUR ENAMELED CAST IRON COOKWARE - Hand-wash the cookware with warm soapy water. Rinse and dry thoroughly. - Although the enamel coating on your cookware does not require seasoning, we recommend seasoning the vessel rim and lid rim where the cast iron is exposed. Season by lightly rubbing cooking oil onto surface. Heat cookware in oven for one hour at 350°F (176°C). Cookware is ready to use once cool. - We recommend using silicone, nylon, bamboo or wood utensils. Using metal utensils or sharp objects on any surface may damage the cooking surface over time and void the warranty. - The enamel surfaces are not suitable for dry cooking. Add a liquid, butter or oil to the bottom of the cookware prior to heating. - A gradual low-to-medium heat setting yields the most even and best results for most cooking tasks, including frying and searing, and the use of high heat is not necessary. - If using on a ceramic glass cooktop, always lift (do not slide) to move to avoid scratching the cooktop. - Do not overheat empty cookware or allow gas flames to extend up sides of cookware and overheat handles. - The cookware is oven-safe at temperatures up to 400°F (204°C). Even though integral handles and the lid knob are oven-safe, they will get hot in the oven and on the stovetop, particularly gas stoves where an open flame is used. Therefore, use protective mitts when handling hot cookware. CLEANING AND CARING FOR YOUR ENAMELED CAST IRON COOKWARE - Avoid sudden temperature changes such as immersing hot cookware in cold water. Always let cookware cool before washing. Do not fill or submerge hot cookware in cold water as thermal shock damage to the enamel may result. - HAND-WASH ONLY: We recommend hand-washing and drying your cookware to preserve the original finish. - For hard-to-clean, stuck-on foods, soak cookware in hot, soapy water and re-season as directed. - Use only nylon or soft abrasive pads or brushes to remove stubborn residues. - Be careful when stacking or nesting your cookware. - Never store your cookware when it is still damp. Allow cookware to dry thoroughly by placing the cookware in an airy space away from kitchen steam.