FAQ
The special feature of cast iron is that it accumulates and maintains heat. It is therefore:
- particularly suitable for slow and flavoursome cooking
- ideal for keeping food warm for a long time, from the kitchen to the table
- easy to use and maintain
- robust and reliable, and remains so for a long time: the bottoms remain flat and do not become distorted
All CHASSEUR cast-iron cookware has an enamelled interior and exterior, compliant with food hygiene standards.
Two interior finishes are available: matte black or glossy sand.
There are a multitude of colours to choose from for the exterior colours, ensuring sophistication from the kitchen to the table.
Enamelled cast iron is perfect for grilling, sautéing, roasting... and stewing.
After the food has been braised, the water vapour condenses upon contact with the cooler lid and forms droplets.
These droplets then proceed to evenly and continuously baste the food thanks to the ridges inside the lid.
Before using it for the first time, remove the stickers, clean it with hot water and leave it to dry. Then brush the inside with a small amount of vegetable oil. Warm it over a low heat for a few minutes and wipe off the excess oil. Your product is now ready to use!
CHASSEUR enamelled cast-iron products can be used with all sources of heat: gas, electric, vitroceramic, induction and oven (with the exception of cookware with wooden handles).
The cast iron ensures optimal heat retention which means that there is no need to cook at a high temperature. If you do decide to cook at a high temperature, increase the temperature very gradually. If you have an induction hob, YOU MUST NEVER USE THE BOOSTER FUNCTION or you risk creating thermal shock and cracking the enamel.
CHASSEUR enamelled cast-iron cookware does not naturally have a non-stick coating. It develops one gradually over many uses thanks to seasoning. Cooking fats or foods penetrate the pores of the inner enamel and make it increasingly smooth, eventually forming a non-stick protective layer.
We recommend brushing the inside of with a small amount of vegetable oil before cooking in it. Using oil will prevent sticking, but, at the same time, a certain level of sticking is required help brown, cook and reduce the food.
We recommend using plastic/silicone or wood utensils in order to avoid damaging the enamel.
We recommend that you avoid immersing your cookware in cold water while it is still warm as this could damage the enamel.
Leave your cookware to cool down before washing it with a non-abrasive sponge.
If any food residue is still stuck, soak it in warm water and washing up liquid.
You can put your CHASSEUR product in the dishwasher (with the exception of products with a wooden handle), but we don’t recommend that you do this regularly. Modern cleaning agents could attack and tarnish the enamel.
Brown spots are natural and result from cooking.
You can remove them by gently rubbing the inside of the cookware with a non-abrasive cleaner.
If oxidation occurs (it isn't dangerous), apply some fat to the affected areas to remove it.
Wipe your cookware thoroughly each time you clean it and make sure it is dry before putting it away.
CHASSEUR cast-iron products are manufactured in accordance with very strict quality standards.
We grant a lifetime guarantee to owners of a cast-iron CHASSEUR product from the date of purchase.
Our warranty covers manufacturing defects or the quality of the product, used in normal domestic conditions and in compliance with the usage and maintenance recommendations stated in the manual and on the website.
The following are not covered:
- Incorrect use of the product
- Normal wear and tear
- Product discolouration after washing in a dishwasher
- Damage to the product caused by shocks