Use

Helpful notes With proper use and careful care, enamel cookware is extremely durable — here are some practical guidelines for correct use.

Porcelain enamel is glass fused to iron — a perfect material for the kitchen, combining the best qualities of both: the iron core conducts and retains heat, while the smooth, non-porous glass surface is easy to clean and preserves the natural flavours of the ingredients.

To ensure long-lasting enjoyment of your chosen porcelain enamel product(s), we’ve put together a few tips for you.

Before first use

• Remove the sticker
• To remove any possible residues, fill with boiling water and a splash of vinegar, leave to stand briefly, then rinse with clean water and dry thoroughly.
• Important before you begin, read the instructions for both your cookware and your hob carefully to avoid any operating errors.

Everyday use

• The enamel cookware must not be overheated. The optimal operating temperature for healthy cooking is 220°C. Always begin cooking on a low setting and then gradually increase the heat.
• Never heat pots or pans when empty. Overheating can cause the base to warp or damage the hob.
• Porcelain enamel is scratch and cut resistant, so you can safely use knives, forks or kitchen utensils without damaging the interior of your pots and pans.
• Dropping enamel cookware onto hard surfaces or floors, or striking the rim with metal utensils, may cause chipping.
• After cooking, allow the enamel cookware to cool down before cleaning. Then fill it with warm water and wash it. A sudden change in temperature can cause cracking.
  

Use and care instructions

Everything you need to know on the topic in one handy PDF.

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Cooking

Important tips for cooking with enamel The iron core conducts heat quickly and retains it efficiently. The procelain enamel surface is naturally bacteria-inhibiting and preserves flavours.

Enamel cookware is suitable for all types of stoves and, thanks to its magnetisable iron core, is perfectly suited for induction stoves. Enamel cookware is not suitable for use in the microwave.

The iron core allows enamel cookware to heat up very quickly while also retaining heat perfectly. Begin cooking or frying on a low heat and gradually increase the temperature. Once the desired temperature is reached, the heat can be reduced again. This prevents overheating of the cookware and burning of the food. It also allows for healthier cooking, helps preserve flavours and nutrients and saves energy.

• Never heat cookware when empty. The base may become deformed due to overheating.
• Choose a hob that matches the diameter of the pot (never one that is too small)
• Heat slowly: start on a low setting and, once the cookware has warmed evenly, gradually increase the temperature.
• Reduce the heat once the desired temperature is reached. This saves energy and protects nutrients.
• Always keep an eye on the cooking process: oil can catch fire, water can evaporate, food can burn and the cookware can overheat. Children may also be at risk.
• The recommended operating temperature is 220°C. This helps preserve valuable nutrients and flavours.
• Whenever possible, cook with the lid on. A rattling lid indicates that you can reduce the heat and save energy.
• Switch off the hob 5–10 minutes before the end of the cooking time to allow the dish to finish cooking gently with the residual heat and to save energy.
• Enamel pots and pans become hot quickly both on the stove and in the oven. Always use a dry pot holder when lifting the pot, lid or pan.
• Keep an eye on the cooking process at all times to avoid burning, oil fires, and overheating.
  Caution: strong browning of food, particularly starchy products (when baking, roasting or frying – e.g. french fries), may lead to the formation of acrylamide, which can be harmful to health.

Induction

Important information for induction stoves Enamel cookware is suitable for induction cooking thanks to its magnetisable iron core. The base and sides of the pot heat up very quickly as a result.

Induction stoves heat enamel cookware particularly quickly. Enamel is a material composed of glass and iron, and these two materials expand differently when exposed to heat. It is therefore important not to start immediately at the highest power level, allowing both materials to warm up evenly and at the same time. This prevents the base of the pot from warping or overheating, while the heating phase is still shorter than on conventional stoves.

Important information

• Please follow the stove manufacturer’s instructions regarding the power levels of each setting. Here are some general guidelines:
  Boiling water 100 °C = 500 W / Frying at 180 °C = approx. 1,700 W
• Heat the cookware only when it contains food or liquid — never when empty.
• Place the pot in the centre of the cooking zone. Use the hob zone recommended in the user manual for the respective pot size. Large pots or frying pans should never be placed on a cooking zone that is too small, as this can cause localised overheating.
• Start cooking on a low power level on induction stoves. Once the cookware has warmed evenly, gradually increase to higher settings. Caution: never use the boost function, as it is not necessary for enamel cookware.
• When the desired temperature is reached, reduce the power to save energy and prevent food from burning.
• Always keep an eye on the cooking process — the automatic switch-off function may not react quickly enough if the cookware heats up too fast.
• Be careful not to touch the hob surface immediately after cooking — the glass-ceramic area may still be hot due to the heat from the pot base.

How to fry

Perfect frying & roasting made easy with enamelware Roasting in an enamel pan works especially well thanks to our five golden pan rules — for perfect results and protection against overheating.

Enamel pans are true all-rounders, known for their long lifespan. They are suitable for all types of frying — from quick searing to slow braising. Heat is distributed evenly throughout the entire pan (both base and sides) and retained so efficiently that the temperature can soon be reduced.

The base of the pan is always slightly curved inwards, as it expands when heated and then lies flat on the hob. Since procelain enamel (glass fused to iron) combines materials with different expansion properties, it is important to start frying on a low rather than the highest heat setting, and then gradually increase the temperature. This allows both materials to expand evenly.

The five golden pan rules

1. Select and use the pan correctly.
   1. Select the pan suitable for the dish and the numbers of portions.
   2. Please observe the manufacturer’s instructions for use of both hob and pan.
   3. Before first use, remove all stickers and wash thoroughly.
2. Heat gradually and never empty.
   1. Select a hob that matches the diameter of the pan — never use one that is too small. Never heat the pan when empty or unfilled.
   2. Distribute the fat evenly and heat up gradually, always starting on a low setting until the pan is evenly warmed through, then increase the heat step by step. On induction hobs, never use the boost function.
   3. The correct temperature is reached when the fat moves in a shimmery, wave-like pattern across the pan. At this point, the heat can be reduced slightly.
      Note: The optimal operating temperature, depending on the fat used, is around 220 °C. If steam develops, reduce the heat immediately.
3. Constant supervision.
   1. Never leave the frying process unattended: oil may ignite (in the event of an oil fire, never extinguish with water), the pan may overheat and the food may burn.
4. Clean by hand.
   1. For long-lasting enjoyment of your enamel pans, we recommend cleaning them by hand, using our enamel care products and the appropriate cleaning aids.
5. Store carefully.
   1. Dry thoroughly, hang up, or place kitchen paper or a pan protector between pans when stacking.

How to bake

Perfect baking made easy with enamelware Enamel baking tins ensure crispy results and easy release of your baked goods – completely without baking paper.

Enamel bakeware ensures perfectly baked, crispy results and easy release of your baked goods – completely without baking paper.
The iron core distributes heat evenly for consistently delicious outcomes.

Enamel bakeware is cut and scratch-resistant, meaning cakes, tarts, and the like can be sliced directly in the form using a cake or pie knife. The pore-free, smooth surface also makes cleaning remarkably easy.

For mixing and kneading dough, enamel bowls and mixing basins are equally practical helpers, as the glass surface preserves aromas and allows for effortless cleaning afterward.

Baking instructions

• Knead or mix all ingredients in the enamel bowl or mixing basin.
• Grease the inside of the baking form with butter or fat, then sprinkle with breadcrumbs before adding the batter. This eliminates the need for baking paper, and the baked goods can still be easily released from the form after baking.
• After baking, turn the warm form upside down and cover it with a damp dish towel. After a short time, the baked goods will release effortlessly on their own.
• Thanks to the excellent heat conductivity of the iron core, the baking temperature can, depending on the oven type, be set lower or reduced more quickly than with other baking forms.

Care

Easy cleaning for long-lasting enjoyment Enamel cookware is easy to clean and retains its shine for a long time when cared for and cleaned with the right cleaning tools and products.

RIESS products are dishwasher-safe. However, for lasting brilliance and shine, we recommend hand washing.

Cleaning in the dishwasher

• Before loading the dishwasher, remove any food residues or burnt-on bits (see manual cleaning) and briefly rinse with warm water.
• Select and start the gentle glassware programme. Using the cleaning products from our partner claro, your pots and pans will come out sparkling clean and retain their shine for a long time.

Regionality, sustainability, quality, awareness and durability – these are the values we share with claro. Both companies originated in Austria and are family-run businesses with a strong focus on sustainability.

Manual cleaning

• After cooking and emptying the cookware, fill the still-warm dish with water. After a short soaking time, cooking residues and grease can be easily removed.
• In case of burnt food residues, soak with warm water and dishwashing liquid, then briefly bring to a boil. Residues can then be easily removed using the smooth side of a sponge or a soft brush..

Cleaning aids and cleaning agents

For manual cleaning or for removing heavy soiling or burnt residues before using the dishwasher, we recommend the following: First, fill the cookware with warm water and let it soak for a while. Then you can clean heavily soiled areas with a mild scouring cream and the soft side of a sponge or a brush.

To avoid scratches, never use cleaning aids such as wire brushes, steel wool, abrasive cleaners containing sand or sponges with ceramic particles.

Black streaks inside the pot are usually metal marks from stainless steel cutlery. You can easily remove them with our RIESS enamel care.

Proper storage

• Store your enamel cookware, like glass, well dried. This prevents flash rust from forming on the exposed edges and helps avoid limescale marks on the surface.
• Any stains caused by hard (lime-rich) water can be easily removed with a little vinegar water.
• Flash rust on exposed enamel edges or on the underside of the rim can simply be cleaned off with washing-up liquid. Occasionally rub the exposed enamel edges with a little cooking oil.