Enamelled

CARE AND USE OF YOUR ENAMELLED CAST IRON COOKWARE

Radiance Cookware prides itself as one of the best brands of cookware in the market in terms of quality and durability. Your enamelled cast iron cookware is made with the finest materials, workmanship and design to deliver excellent heat retention every time you cook. This means that your food continues to cook even after you have removed it from the stove top, oven or grill, keeping it warmer for longer. It also works perfectly for storing cold drinks in the summer.
Your cookware is suitable for all types of cooking including slow cooking and high temperature searing. It can be used on induction, gas, ceramic, halogen, electrical and induction heat sources.

THE SECRET TO LONG LASTING ENAMELLED COOKWARE IS LOW HEAT AND GENTLE HANDLING. ENAMEL IS THE SAME AS POWDERED GLASS AND SHOULD BE HANDLED AS SUCH. PLEASE DO NOT DROP OR BANG YOUR COOKWARE AGAINST HARD SURFACES TO PREVENT CHIPPING THE EXTERNAL ENAMEL. ALSO, AVOID HIGH HEAT COOKING AND BURNING FOOD AS IT CAN STAIN YOUR COOKWARE.

CLEANING YOUR COOKWARE

1. Clean stains as soon as they appear, so they do not build up.
2. Always allow cookware to cool before washing.
3. To preserve the original appearance of your cookware, hand washing with warm soapy water is recommended (No dishwashers).
4. Do not use harsh abrasive cleaning agents, metallic pads, scorers, to remove stubborn food residues; instead, soak with mild dish soap and water before scrubbing.
5. DO NOT LEAVE THE EXPOSED RIMS OF YOUR COOKWARES AND COVERS WET TO
   PREVENT RUSTING.
6. Dry cookware thoroughly before storing. Store in a dry, airy space.

REMOVING STAINS (WHITE INTERIORS)- 3 WAYS

1. To remove slight stains, rub cookware with baking soda paste (2 tablespoons baking soda + 2 tablespoon water), leave for 10 minutes and scrub off with soft sponge and soap.
2. Boil a mixture of baking soda (2 tablespoons), vinegar (½ cup) and water (1 cup) for 10 minutes. Allow to cool and scrub with soap and water.
3. Alternatively, you can boil a mixture of baking soda (2 tablespoons), hydrogen peroxide (2 tablespoons) and water (1 cup) for 20 minutes, cool and scrub off gently with soap and water.
4. To remove persistent stains, soak cookware with 3 tablespoons of household bleach and 1 litre of water for 3 hours. Then scrub with soap and warm water. (Use sparingly and with caution).

IMPORTANT MAINTENANCE INFORMATION

1. Do not use high heat to preheat cookware to avoid burning of food or damaging your cookware.
2. Do not leave enameled cookware on heat unattended or allow it to boil dry to avoid damaging enamel coating permanently.
3. Do not use the enameled surface for dry cooking e.g roasting nuts.
4. Do not exceed 1/3 of the height of cookware for deep frying to allow space for rising when food is added.
5. Do not use metal utensils, hand held electric beaters, knives or any tool with sharp edges on cookware as they may damage enamel lining.
6. Always lift cookware to move, dragging may cause damage to stove top or cookware.
7. Do not use in microwave ovens, over campfires and on outdoor grills.
8. Always match the size of the cookware base to the size of the heat zone. Also confine flames from stove to the base of the pan to prevent damage to the handles and sides of cookware.
9. Low and medium heat is sufficient for good results. High heat should be used for boiling water and reducing sauces only.
10. Silicon, wooden or heat resistant plastic tools are most-recommended.
11. Use oven mitts when handling hot handles or stainless steel knobs.
12. Always place the hot cookware on a wooden board, trivet or silicone mat to prevent working surface damage.
13. Always preheat and oil grill pan before searing and caramelization to prevent sticking.
14. For searing, preheat before oiling to prevent smoking. Also, pat foods dry before grilling as wet food will not produce good sear-lines.