Allow the pan to heat up gradually and thoroughly. Do not accelerate the process of heating up the pan by putting it on a hot hob. Once the pan has heated up, you can reduce the heat for most recipes. For best results, cook at a low to medium temperature. High temperatures can damage the finish on the pan.
Cast iron pans are not ideal for cooking without oil or butter. Cover the base of the pan before you start heating the oil (a variety suitable for frying) or butter.
Do not use any kind of oil spray such as an atomiser, mister or pump system. These sprays can cause the build-up of residues that are difficult to remove from the cooking utensils.
Use wooden, plastic or heat-resistant nylon cooking utensils to avoid scratching the enamelled cast iron. Do not cut into the cast iron pan and do not tap or strike utensils on the edge of the pan. This can result in chips or cracks in the enamel layer.
