Cooking:
1. Allow the pan to warm up gradually and thoroughly. Do not speed up the heating of the pan by putting it on a hot stovetop. Once the pan has warmed up, you can lower the heat for most recipes. For best results, cook at a low to medium temperature. High temperatures can damage the finish of the pan.
2. Cast iron casseroles are not ideal for cooking without oil or butter.
3. Do not use an oil spray such as an atomizer, nebulizer or pump system. These sprays can cause the accumulation of hard-to-remove residue on cookware.
4. Use cookware utensils made of wood, plastic or heat-resistant nylon to avoid scratching the enameled cast iron. Do not cut into the cast iron pan or tap or hit the edge of the pan with utensils. This can result in flaking or cracking of the enamel coating.