Our cocottes and skillets have the enormous advantage of its durability: They pass from generation to generation thanks to their great resistance and versatilityAs long as we take care of them properly.
And it is that the cast iron pots and pans they are timeless utensils that, in addition to providing a unique flavor and cooking to your dishes, are a safe bet that will last you a lifetime.
The important thing is to know mistakes to avoid in order to get the most out of them and give them an adequate care and maintenance to your casseroles and skillets. It does not require too much work and it is essential for them to retain their qualities.
How to wash your cocotte
A basic tip is wash your cocotte or cast iron casserole with a soft sponge and dry it with a cloth, especially before using it for the first time.
When cleaning it, let it cool after use and avoid possible thermal shocks between the very hot surface and the cold water, as it affects the enamel over time.
Better use sponges and mild detergents, no scratching! If you need a thorough cleaning we leave you a couple of tricks:
- let it soak with hot water for 15-20 minutes. If this is not enough, then….
- Cover the bottom of the saucepan with coarse salt and a little water, heat it for a few minutes on the fire until it boils and the dirt loosens.
Although they can be washed in the dishwasher, if you want them to last longer we recommend wash them by hand to avoid future damage to the enamel. And if you have to wash them like this, then always wait for the wash cycle to complete to avoid any moisture remaining.
Lastly, it should be noted that if your cast iron pot or pan does not have an enamel finish, you have to rinse them very well and dry them immediately to avoid oxidation. The most effective is to use the kitchen fire itself or the oven, if we have it on. Otherwise, a good cloth or absorbent kitchen paper.
In the case of our Hearthstone cocottes and skillets, this is not necessary, since They have a glazed enamel finish., a non-porous ceramic coating that protects the iron in your pot or pan. Enamel is extremely durable and a great conductor of heat, cleans easily, does not rust and is resistant to fading.
Grease and you will succeed
Always use some kind of oil, fat or butter on the inner surface to reduce adherence to food. The more you use it, the better flavors and results you will achieve, since these fats penetrate the enamel pores and they will create a natural non-stick layer.
With this little trick, you will improve cooking efficiency, prevent food from sticking and, not least, it will help you reduce the amount of oil required in each preparation.
Avoid high temperatures
Gradually heat your cocotte or enameled cast iron skillet, without reaching excessive temperatures, to achieve uniform and effective cooking. Sudden changes in temperature, over time, can weaken and damage the vitrified enamel that covers them.
When you cook in a open fire or in a wood oven, do not place them directly on the heat source, better place them on a tray or grill high.
Store and transport with care
Although cast iron pots are heavy, avoid as much as possible dragging them across the counter, so that the enamel or the surfaces of your kitchen are not scratched.
And when it comes to storing them, try to give them their own space without stacking them. If you have to stack it because they don't fit otherwise, then we advise you to use protectors between one pan and another.
Stacked or not, let it be in a clean place, without humidity or heat sources, and without dust.
We hope that these tips will help you give your cookware a long life so that you can enjoy traditional, tasty and healthy cooking for as long as possible.