Pot care

• After unpacking the new pot, rinse it lightly with hot water and dishwashing liquid – now, the pot is ready to use.
• If the pot is hot, let it cool for at least a few minutes before washing.
• If the bottom is very fried, immerse the pot in warm water for a few hours.
• Do not use sharp abrasives. For difficult-to-remove residues, gentle nylon or soft abrasive sponges can be used, as well as various sharp brushes. Do not use metallic tools or very strong abrasives as you may damage the enamel.
• A few tricks to help you remove burnt food: add warm water to the pot, add a little salt and bring the water to a boil. Then leave the water to cool completely and wash the burnt food away in the usual way.
• Or first, soak the pot in hot water, add a little dishwashing detergent and, while waiting, gently scrape off the stains with a soft sponge. If the stains still do not go away, add a little vinegar and baking soda to the pot, heat and rinse with hot water.
• Do not keep the pot wet, always dry it well. Uncoated parts of the product, when stored wet, may start to rust.

Use of the pot

• Grand Feu is suitable for induction, hobs, gas stoves, ovens and grills.
• It is capacious, with a heavy cast-iron lid. It retains heat for a long time and distributes it evenly inside. Food prepared and left in the pot stays hot for a long time, matures and becomes even tastier.
• The stew can be used to cook food. It can be stored in the refrigerator with prepared semi-finished products or before serving food on a hot day.
• The heavy lid traps moisture that accumulates on the special protrusions on the lid and moistens the dish evenly.
• When using the Grand Feu, a low to medium heat should be utilized. This achieves the best results. Let the pot heat up gradually. If the recipe requires high heat, reduce the heat to the desired temperature. At high temperatures, the pot is used only for baking bread.
• It is recommended to use wooden or silicone tools for mixing.
• First, add fat to the Grand Feu and heat to the required temperature. The oil is hot enough when there is a gentle ripple on its surface. Light bubbling and foaming show the right temperature for butter and other fats. If the fat starts to smoke or the butter starts to brown, it is too hot and needs to be cooled slightly before continuing. The quickest way to do this is to remove the pan from the heat source for a few moments.

Attention! Do not heat a dry pot.

Damage to the pots due to improper care and use of the pot is not covered by the warranty.