- After removing your cookware from the packaging, discard the plastic clips. These clips protect the cookware vessel and lid from damage during transportation.
- Hand-wash the cookware with warm soapy water. Rinse and dry thoroughly.
- Although the enamel coating on your cookware does not ...

- After removing your cookware from the packaging, discard the plastic clips. These clips protect the cookware vessel and lid from damage during transportation.
- 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.
- Avoid knocking utensils on the cookware or cutting food directly within the cookware, as this may permanently damage the enamel surface.
- 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.
- 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. Once the cookware is hot, nearly all cooking tasks can be completed with lower heat settings, making the use of high heat unnecessary. In fact, use of high heat can permanently discolor and damage the cookware.
- When using cookware on ceramic glass stovetops, always lift (do not slide) to move to avoid scratching the cooktop.
- Keep cookware on burner only during necessary time for cooking or boiling. 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 450°F / 232°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.
- Enameled cast iron is extremely durable but may become damaged if accidentally dropped or knocked against another hard surface.
- 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.
- 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. Do not use metallic pads or harsh abrasive chemicals, as these will damage the enamel.
- Be careful when stacking or nesting your cookware. Although it won''t affect the cookware''s performance, bumping or knocking against other pieces will scratch or chip the exterior and interior surfaces.
- 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.
- Over time, the screw attaching the knob to the lid may become loose. In most cases, this can be corrected by retightening the screw, taking care not to over-tighten, as this may damage the lid. If the knob cannot be retightened, contact Tramontina''s Customer Service Department for assistance. For safety reasons, do not continue to use a cookware lid with a loose knob.
- To avoid injury, always use protective mitts when handling hot cookware