LENOXX CIC26R 26cm Enamelled Cast Iron French Oven Casserole Instructions
- June 14, 2024
- lenoxx
Table of Contents
Enamelled Cast Iron Cookware Care Instructions
INTRODUCTION
Each piece of the enamelled cast iron cookware is of premium quality,
individually designed for ease and versatility of use and fitting in with all
types of cooking appliances.
BEFORE FIRST USE
Remove all labels. Wash the pan in hot soapy water, rinse and dry thoroughly.
Pans with enamelled cooking surfaces are now ready for use and require no
further preparation.
HEAT SOURCES
Cast iron cookware can be used on all stovetops, including induction. When
using on glass stovetops, never drag pans across the glass, always lift up to
move from one heat zone to another.
The enamel surfaces (except for black enamel on grills or products with a
non–stick inner coating) are not suitable for dry cooking. Your choice of
liquid, oil, fat or butter should completely cover the base before heating
begins. Non–stick surfaces may be used dry, but special care must be taken not
to overheat the surface and the pan must not be left unattended at any time.
HEAT SETTINGS
Medium and low heat will provide the best results for the majority of cooking,
including frying and searing. Allow the pan to heat gradually and thoroughly,
as this will give the most even and efficient cooking results. Once the pan is
hot almost all cooking can be continued on lower settings.
High heat should only be used for boiling water for vegetables or pasta, or
for reducing the consistency of stocks and sauces. High heat should never be
used to preheat a pan before lowering the heat for cooking. Cast iron retains
heat so well that if a pan is overheated in this way it will contribute to
poor cooking results, sticking and discolouration of cooking surfaces.
Match the pan base to the heat zone. Do this to maximise efficiency and
prevent overheating of pan sides or damage to handles. Long handles should be
positioned safely so that they do not overhang the front of your stovetop or
over other heat zones.
OVEN TEMPERATURES
Integral cast iron handles or stainless steel knobs can be used at any oven
temperature.
RANGE STOVES WITH CAST IRON OVEN LININGS
Do not place any cookware on the floor of these ovens. Cook only on the racks
provided.
CAST IRON HANDLES AND STAINLESS STEEL KNOBS
These will become hot during use (stovetop as well as oven). Use a dry, thick
cloth, or oven mitts, for handling these at all times.
DO NOT
- Do not heat an empty pan or allow a pan to boil dry. Either may cause permanent damage to the enamel and pan.
- Do not cut foods directly on any enamel or non–stick surface.
- Electric hand-held beaters or mixers should not be used in any cookware. Permanent damage to all surfaces will be caused.
FOR STIRRING COMFORT
Use heat-resistant silicone utensils, heat-resistant plastic or wooden tools.
Occasional use of metal utensils may leave silver trail marks over the
surface. Do not knock metal utensils on the rims of pots & pans, this will
eventually damage the enamel.
FOR SURFACE PROTECTION
Place hot pans on silicone mats, wooden boards, or trivets. Never place a hot
pan directly on an unprotected surface.
AFTER USE
- Always cool a pan for a few minutes before washing it in hot soapy water. Rinse and dry thoroughly.
- Do not fill a hot pan with cold water or plunge into cold water as thermal shock damage to the enamel may occur.
- If there are food residues fill the pan with warm water and leave to soak for 15 – 20 minutes, then wash in the usual way. Nylon or soft pads or brushes can be used to remove stubborn residues. Do not use metallic pads, or harsh abrasive cleaning agents as these will damage the enamel and polished trims.
- Black enamel cooking surfaces will, over time, produce a patina (a brownish film). Do not attempt to clean this off as it enhances the cooking performance and food release from this surface.
CLEANING AND CARE
All pans with integral cast iron handles, or stainless steel lid knobs, can be
washed in the dishwasher, but constant dishwashing may lead to some dulling of
the enamel finish. This is not harmful and will not impair performance. When
using the dishwasher always allow the cycle to complete before opening the
door. This will ensure the pans are dried thoroughly. Never store away pans
when they are still damp. Store pans in a dry cupboard or airy space away from
kitchen steam. Maintain the tightness of knobs by checking and retightening
them regularly. Enamelled cast iron is extremely durable, but it may be
damaged if accidentally dropped or knocked against a hard surface.
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