Enamelled iron reacts hardly any slower to changes in temperature than unfinished iron and can be heated up just as much. However enamelled pans do not need to be pre-treated and do not accumulate a "frying coat ", which can contribute its own taste, like iron pans. In addition the enamel prevents the fried food from sticking to the pan. But please, do not quench your enamelled pan with cold water while it is still hot. That could lead to tension cracks in the enamel.

Enamelled pots and pans are basically steel utensils coated with silicate glass. The glass-hard surface of enamel is amazing: it is safe for use with food, tasteless, corrosion-resistant, scratch-resistant, heat-resistant, and easy to clean. We offer cooking utensils in a particular colour combination: black on the outside and cobalt blue on the inside. These were the colours once exclusively reserved for cookware and cooking utensils used by professional chefs.