The enameled cast iron, the tinned pots, the glass and the heat-proof porcelain, the pots with non-sticky interior and colored exterior, increase the browning bellow and dries the meals. We suggest
to use them for pies and all other crispy cooking that has to be colored bellow and above.
Cooking on the hob Choose always the right pot, proportional to the burner used. In case you use a large bottom pot, put it slight backwards on the plate, so that its bottom should not outrun the front of the enameled hob, thus avoiding flame exceeding and overheating of front panel. Before covering make sure the hob is cooled, otherwise the cover could be damaged.
Never line any part of the oven with aluminium foil. It would result in an accumulation of heat which might damage the cooking results and also damage the enamel. The cover has to be opened when using the oven.