The oven is not the enemy

People treat enamel as if it were delicate. It is not. Every piece made for heat goes to 465F in the oven, lid on or off: the casserole, the saucepan, the frying pan and the roasting pan. Braise in a low oven all afternoon, finish a gratin at the top, lift it straight out and carry it to the table.

What enamel does not like is empty high heat on a stove. An empty pan on a high flame heats the steel faster than the glaze can follow, and that stresses the glaze at the base ring. That is the one thing to avoid.

On the stove

• The pans and the kettle work on induction, gas and electric.
• Oil, water or food goes in before the heat goes up. Induction gets hot fastest, so it matters most there.
• The frying pan heats fast and cools fast. Medium is usually enough.
• The roasting pan is for the oven only. It is not made for the stove.
• Metal utensils are fine.

In the oven

465F covers almost everything a home oven does. The roasting pan has rolled edges, so it resists warping when a cold tray of vegetables meets a hot shelf, and it is dark enough inside that you can see what is browning. It comes in Ink or Chalk, small or large. The handles are steel, and steel gets as hot as the pan, so keep a folded cloth in each hand.

Afterwards

The cookware goes in the dishwasher or the sink, whichever is closer. Let a hot pan cool a little before it meets cold water. Plates, bowls and mugs are dishwasher safe but not for the microwave. Storage tins are hand wash only, and should be dry before they are stacked.

That is the whole list. Most of it is common sense for anything made of steel and glass, and the rule that matters fits in one line.

Put something in it first. That is the whole care instruction.