As I understand it,
* no maintenance for inside
* don't use steel wool. With a stubborn stain I use a little baking soda, which some folks say is ok and others forbid. I use metal utensils despite being told not to. I use them gently and accept a few scratches; I try to avoid cutting things in the pan. I also wear contacts while swimming because I'm that kind of rebel. Meh.
* Soap + water = great :)
Re:The Teflon Toxin
by spathi_fwiffo on Thursday August 13, 2015 @10:43AM
(#10054550)
In addition, a lot of enamel will just stain after some time, which is normal; This is why some of the vendors are just going with black enamel these days, instead of the long-used white. I haven't tried baking soda to clear up the stains on mine, I'll have to give it a shot.
Also, if the enamel cracks inside the cooking area of the pan, you may want to throw out the pan; it may expose your food to contact with toxins used in adhering the enamel.
Re:The Teflon Toxin
by maxerickson on Friday August 14, 2015 @11:22AM
(#10060593)
I'd be more worried about eating chips of (sharp, hard) enamel than any toxins - the firing process is not going to leave much other than the ceramic behind.
The roommate recently purchased an enameled cast iron skillet. The use and care guide was pretty poorly written. So, a couple of stupid questions on the topic follow:
* The coating inside the pan is enamel, and doesn't need maintenance?
* One needs to not use metal utensils (or steel wool) in order to not damage the coating?
* One can wash the damn thing with soap and water without harming the coating?
Thanks in advance. :D