The beauty of enameled cast iron is that it does not need to be seasoned like normal cast iron, so it's ready to go whenever you need it for pan-frying, simmering, baking and so on. A couple of things to keep in mind:
-It's best to preheat your pan on low-to-medium heat with some cooking oil or fat. Since this material conducts heat very well, it's usually not necessary to turn the heat up to high unless you're bringing liquids to a boil. Using oil or fat will also ensure your pan's built-in non-stick seasoning improves over time.
-Enameled cast iron is generally oven-safe up to around 500F (check the product page, or ask us if you're not sure!), but make sure you're not placing a cold pan into a hot oven to avoid temperature shock.
Cleaning: We recommend hand-washing your pan with mild soap and a sponge after use (although a lot of enameled cast iron cookware is safe for the dishwasher--we'll note this on the product page as well if so). Dry thoroughly and store until next use.
For burnt-on areas that you aren't able to remove with the above method, we recommend using Bar Keeper's Friend:
1. Rinse your pan under water--this helps the Bar Keepers Friend stick to the surface.
2. Sprinkle about a tablespoon of Bar Keepers Friend on a small portion of the pan where you're cleaning it.
3. Using a damp sponge, start scrubbing. Begin with one small area and move around the pan until clean, and feel free to reload the Bar Keepers Friend and get off the last stuck bits (this can take a bit of elbow grease!).
This method will also work for the outside of your enameled pans, to remove those discolored areas that can build up over time.