✅ Material: enamel, handle stainless steel
✅ Non reactive: can withstand acidic food; tomatoes/vinegar
✅ Scratch resistant
✅ Size: 12.5L: L29 x H17cm
Comes with a glass lid + gold metal handle
Other information:
Why Enamel is Good for Cookware:
Durable: Lasts a long time with proper care.
Non-reactive: Doesn’t change the taste or color of food (great for acidic foods).
Even Heat Distribution: Cooks food evenly without hot spots.
Easy to Clean: Smooth, non-porous surface resists sticking and staining.
No Seasoning Needed: Unlike cast iron, doesn’t require oiling or seasoning.
Aesthetic: Comes in a variety of colors and looks great in the kitchen.
Scratch & Corrosion Resistant: Can withstand regular use without damage.
High Heat Tolerant: Can be used at high temperatures without breaking down.
Safe & Non-toxic: Doesn’t leach harmful substances into food.
Resistant to Odors: Won’t absorb food smells or stains easily.
Process: The metal is pressed into shape, dipped in liquid enamel, and then fired in a kiln at high temperatures. The glass melts and binds to the metal, creating a smooth, durable, and non-stick coating
Can Enamel Be Made Non-Stick?
Some enamel cookware, such as Le Creuset or Staub, uses a specialized enamel coating that may help reduce sticking by creating a smoother surface, but they are still not truly "non-stick." These high-end enameled pots are often marketed as being easy to clean due to their smooth finish, but you still need to use oil, butter, or fat for best results, just as you would with traditional cookware.
To Enhance Non-Stick Effect:
1. Use Enough Oil or Butter: A small amount of fat can go a long way in preventing sticking, especially with foods that tend to stick.
2. Preheat the Pot: Before adding food, allow the pot to heat up for a minute or two, and then add oil or fat.
3. Avoid Overcrowding: Overcrowding the pot can cause food to steam rather than brown or sear, which can increase sticking.
Why Enamel Can Appear Non-Stick:
1. Smooth Surface: The enamel creates a smooth, glass-like surface that prevents food from bonding to the material as easily as it would with bare metal.
2. Easy to Clean: While enamel isn't "non-stick" in the sense of modern non-stick coatings, its smooth surface is relatively easy to clean, even if food does stick. For example, oils and fats can be more easily wiped away from enamel surfaces than they might from raw cast iron.
Try to avoid:
1. High-Fat or Starchy Foods: Foods that are high in starch or sugar (like potatoes or sugary sauces) can still stick to enamel, especially if you're cooking on too high of a heat or not using enough oil or fat.
2. Improper Heating: If the pot is heated too quickly or without enough oil or liquid, food may stick, especially if the enamel pot isn't pre-seasoned or well-maintained.
