1. What aspects should be paid attention when you use the white enamel cast iron pan?

The enamel cast iron pan can be classified into two major categories according to the color of enamel: white enamel and black enamel. At present, we just produce the cast iron pan in white enamel.

When you first use it, you should obey the method that we introduce in the using tips. And it must be totally dried with a rag, especially its edge, otherwise, it will rust easily. The pot is sintered during a process of making the pot mouth downward, that is to say the black edge is downward, so the edge of the pot and the lid need to be supported by a shelf, which causes the enamel layer at these positions to become more fragile. If you don't use it for a long time, please put some edible oil on the edge.

2. Is the enamel pot easy to be cleaned? What if it was over burned?

The enamel cast iron pot is very easy to be cleaned if you use it at normal. Even though you use it to cook a pot of yellow and sticky curry, with detergent and dishcloth you can easily make it as fresh and clean as a new one. If there have some stains or burnt food adhereing on the pot, please soak it in hot water for a while, then clean it with rags. If there still have remains adhereing on the pot, you could firstly soak it into warm water, then add some salt into water, after wash it with a rag. Even there exists some black burnt stains, you can use baking soda that will be covered on black area for a while, just like appling mask to the face, then clean it with sponge.

3. Will the enamel cast iron rust? If it rust, what should I do?

The enamel cast iron pot is different from the ordinary cast iron pot for it has enamel layer on surface, inside and outside, which can reduce the chance of rust. But after all, the enamel layer is also permeable and water absorbent. After use, be sure to dry the whole pan with a dry cloth, especially the pan and the pan wall. If you do not use for a long time, you can put some cooking oil on the sides to isolate the air and avoid oxidation.

4. is it normal if there is some steam emerging from the enamel cast iron pan?

Yes, it is. if there are drops of water falling down or emerging from edges of the pan, it shows that the fire is too big. 
After using, many customers may be confused: don't you say its sealing ability is very good? Why does there still have steam coming out?
The theory of seal:
The tightness of enameled iron pot is aided by the water dripping circulation system of its cover and the gravity of the lid.
Because the lid is very heavy, it will exert pressure on the pan. And when its inside is boiling, the water vapor that comes up from bottom will be condensed by its raindrop circulation system of the lid, then fall back into the food, instead of turning over its cover and making the steam overflow. Because of some reasons the enameled cast iron pot cannot be as tight as pressure cookers, for example, the lid and the pan are cast iron materials and there are enamel layer on its surface and even no sealing ring in the middle. It is normal to emerge a little water mist when there have too much water in the pot.
And if the fire is too big, there will have excessive water vapor coming out from the inside.
Water and soup spill over from its brim: if the water drops or the soup spills out from the pan, it is because the fire is so large that the soup in the pan is excessively boiled. Only at these circumstances, you need cook with big fire, for instance, cooking soup or flavoring to the sauce(when you do this, please open the cover).
Other times, use the smallest fire. In this way you can not only save energy but keep its original savor with slow cooking.