Specifications

1.Supply to USA,Europe,and Austrilia
2.(1)Enameled cast iron is incredibly easy to clean. After braising, stewing or roasting, the interior of my enameled cast iron pans and Dutch ovens wipe clean with a sponge.

(2)Enameled cast iron is durable. Enameled cast iron is heavy, and incredibly durable.
(3)Enameled cast iron is doesn't leach. While I use my regular cast iron skillet for many different foods, I avoid using it for acidic foods like chili and tomato sauces as acidic foods can potentially damage cast iron's seasoning and potentially leach iron and other metals into the food I prepare. This, of course, isn't a problem with enameled cast iron.
(4)Enameled cast iron are heirloom pieces. Enameled cast iron is durable, beautiful, strong and long-lasting, and they are heirloom pieces. Pieces to pass down from parent to child.

3.Enamel cast iron cookware guide:

(1)when cooking on the stove top, select the burner size that best matches the diameter of the cookware bottom. never use a heating element larger that the cookware bottom. Do not let flames extend over another burner or over the edge of the range.
(2)High heat is not recommended. your cast iron cookware efficiently distributes and maintains heat. Select only low to medium heat for best result.
(3)always use hot pads or kitchen gloves when removing cookware from the oven or stove top. do not sue this cookware in a microwave oven.
(4)use only plastic heat resistant nylon or wooden tools, his will help avoid any scratching or marring of the interior surface.
(5)Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).
Once the utensil is properly pre-heated, you are ready to cook.