Before using your dutch oven for the first time, clean it with warm water and let it dry thoroughly. Afterwards, slather the inside with some cooking oil (e.g. sunflower oil); the black, non-enamelled brims have to be treated with oil as well. Then gently warm up your pot for 10 minutes (the oil must not roast!) and let it cool off. By doing this, the oil penetrates into the pores of the enamel and leaves behind a non-stick effect. If you use an induction cooker, increase the temperature slowly. Please make sure that your cooktop either has the same size as your dutch oven or is smaller than it – this will help you save energy. When simmering, always choose mean temperature and never heat up the pot when it is empty
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