3 ms·
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 other
by kaitai 11y ago
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 :)
- spathi_fwiffo 11y agoIn 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.
- maxerickson 11y agoI'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.