- Enameled cookware is cast iron or carbon steel pots and pans coated with a porcelain enamel. The enamel is usually a vibrant color such as red or green. Enamel coated cookware does not have to seasoned.
- In the 1970s, the FDA discovered high levels of cadmium pigment in imported red and yellow colored enameled cookware. Le Creuset, a popular manufacturer of enamelware, today treats their products that contain cadmium with an anti-acid fritt to prevent the cadmium from releasing. The enamel on the interior of their cookware does not contain cadmium.
- Enameled cookware does not contain lead, a toxic metal occasionally found in glazes. The enamel is fired at too high a temperature for lead to be present.
- Enameled cookware retains heat extremely well. Prevent burns by always handling a hot pan with potholders or oven mitts. Do not set a hot pan down on an unprotected surface.
- Handle your enameled cookware gently to prevent it from chipping. Do not bang it and avoid drastic temperature changes. Do not plunge a hot pan into cold water. Do not use chipped enamelware as your food could be contaminated.
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