BEKA Nori Cast Iron Tagine 26cm

Handwash recommended

Before first use: Remove all pepper and labels. If needed, the glue is easily removable by using acetone or plain vegetable oil. Wash your new cookware with warm soapy water. Rinse and dry thoroughly.

DURING USE

Never allow cookware to boil dry! If this happens, turn off the heat immediately and do not remove the cookware from the stovetop until it has cooled down.

• Remember that the purpose of cast-iron cookware is slow cooking, this requires low to medium heat. High heat may damage or discolour your cookware and continually overheating may cause food to burn.
• Pre or dry heating is not advised as this will overheat your cookware due to the rapid speed of (induction) cookers. If you still decide to pre or dry-heat your cookware item, please use care while doing so.
• ATTENTION: Cooking on an induction stove develops an extremely intense heat in a very short time. Cookware heats up very quickly.
• Please note that under certain circumstances noise may occur, which is due to the electromagnetic properties of the heat source and the cooking utensil.
• Place your cooking utensil in the centre of the hob if which the diameter of the heat source is not larger that the diameter of the base of the cookware. For example, cookware with a diameter of 20 cm can be best used on a cooking ring with a diameter smaller than 20 cm.
• Always lift cookware from the hob. Never drag or slide it, as this can damage the surface.
• Always use wooden or plastic utensils. Avoid the use of metal or sharp objects. The guarantee does not cover damage to the surface and/or coating if it is caused by scratching.
• ATTENTION: Do not knock or tap metal utensils against the rim of the pan as this will eventually cause damage to the enamel.
• A little bit of oil & butter is needed during cooking, spread the oil or butter over the entire bottom to the pan.

AFTER USE

• Always let the cookware cool off before placing it in water
• In some cases, rainbow stains or small white dots may appear. These are a result of a combination of a thin film of food residues n the surface, and a specific light reflection. These can easily be cleaned away by use of vinegar or any kind of specialized cookware cleaner.
• Item is not dishwasher safe and should always be hand washed to avoid oxidation (rust)
• Always dry your cookware ell after washing to avoid oxidation
• For optimal protection of the uncoated rim, you can season the rim of the item with some kitchen oil to avoid oxidation during storage.
• Remove burnt-on foods by soaking them for a few minutes. If scrubbing is necessary, use a nylon pad with warm, soapy water or a non-abrasive silicate-based cleanser, such as Bar Keepers Friend Soft Cleanser 369g Bottle.
• If stacked, position a sheet of paper inside the an to avoid scratches or damage, or use pan protectors
• Thoroughly clean and dry the pan without leaving traces of water or humidity, preferably by heating it shortly on low heat and letting it cool down before storage.
• Oil the (rim of the) pan with a paper towel soaked in natural cooking oil before storing the pan for a long period in a dry clean place.

NEVER:

• Use chlorine cleansers or bleach
• Use steel wool, sharp objects or scouring powder to remove stubborn bits of food, as these may scratch the surface
• Add salt to cold water or leave very salty food standing in your cookware
• Use this item in a microwave oven.
• Use your cast iron cookware for deep frying.