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Enameled Cast Iron Braiser Use & Care

Blue enameled cast iron braiser with fish in tomato sauce on gas stovetop

Helpful Tips for Your New Braiser

Care for a lifetime of use

We designed your Enameled Cast-Iron Braiser to last a lifetime. While the enamel system is very durable, and can tolerate almost anything in the kitchen, we have a few tips and recommendations that’ll keep it always working at its best.
Eggs-in-a-hole toast cooking in a blue enameled cast iron braiser on gas stovetop

Cooking with Your Enameled Cast-Iron Braiser

  • Compatible with all types of stovetops and oven-safe up to 500ºF
  • Preheat on stovetop gradually, using a low or medium burner.
  • Do not slide on glass cooktops — lift and place it down vertically.
  • Do not use in microwave.

Use high heat sparingly like when boiling water or reducing a sauce. Because cast iron retains heat so well, a low or medium flame will keep it hot enough to sear or sauté.

All utensils are safe, but we suggest using silicone, wood, or nylon to keep your enamel looking like new.

When browning foods like chicken or scallops, they will naturally release from the bottom when they’re done searing. Be patient!
Hand holding blue enameled cast iron dutch oven with kitchen towel on stovetop

Cleaning Your Enameled Cast-Iron Braiser

  • Allow to cool to room temperature before cleaning.
  • Scrub using only non-metallic scrubbers and brushes.
  • Do not use cold water on a hot braiser.
  • Do not use steel wool.

Everyday cleaning: Can be done simply by scrubbing in hot, soapy water. Stuck-on food will come loose after a soak.

Handwashing vs. dishwasher: Your braiser is dishwasher compatible, though we recommend handwashing to keep your enamel like new. We recommend a non-metallic scrub sponge for best results.

Removing scorched and burnt-on food: Boil 4 cups of water in the braiser, then add 2 tablespoons of baking soda. Simmer for 2 minutes, then drain and scrub clean.

Exterior cleaning: Wipe away splatters and drips as they occur. Permanent staining is the result of oils and fats becoming baked on.

Removing permanent stains: Make a 1:1 mix of baking soda and coarse salt, then add enough lemon juice to create a paste. Scrub the stains with the paste until gone.

Important FAQs

What is the difference between the Braiser and Dutch Oven?

The main difference is size and shape. The Braiser has all the same winning features as our Dutch Oven, just reformatted into a shallower, easier-to-use shape that's great for everyday cooking.
What is the Braiser made of?

Like our Dutch Oven, the Braiser is made with a 4.5mm-thick cast iron core and 4 layers of porcelain enamel.
What size is the Braiser?

The Braiser holds up to 5 quarts. It measures 16.5" handle-to-handle, 3.25" tall without the lid, and 5.25" tall with the lid on.
Is the Braiser oven safe?

Yes,  like our Dutch Oven, the Braiser is oven-safe up to 500°F.
What stovetops is the Braiser compatible with?

The Braiser works on induction, electric, and gas stovetops. Just avoid heating it on the stovetop while empty, as this can cause damage.
Red braisers will change color in the oven

This is totally normal. The red enamel will turn a more brown-orange shade when baked in the oven. The color will return to its original red as the cookware cools to room temperature.
Coated Rim

You may notice that the rim of the braiser’s bowl looks like raw cast iron. Don’t worry — this strip has a clear coating that will protect the iron underneath from corroding.