Carote Enameled Cast Iron Dutch Oven

Handle with care: This cookware is made from one-piece cast iron. Always use heat-resistant gloves when cooking to avoid burns. Keep out of reach of children.

Place on stable surfaces: Avoid dropping or knocking the pot against hard objects to prevent enamel chipping.

Before first use: Apply a thin layer of cooking oil to the inner wall and rim of the pot 2–3 times before initial cooking.

Use a soft sponge or cloth with warm water and mild detergent for cleaning.

Avoid steel wool or abrasive cleaners that may scratch the enamel surface.

If food residue is stuck, fill the pot with hot water and let it soak for several minutes before washing.

If not used for an extended period, dry thoroughly and apply a light coat of cooking oil inside the pot to maintain shine.

If the cookware is not dried promptly after washing, minor rust spots may appear on exposed cast iron edges. This is a normal occurrence and does not indicate a quality issue.

To remove light rust, gently wipe with a small amount of cooking oil 2–3 times.

After cleaning and drying, apply a thin layer of cooking oil to the inner surface and rim to help prevent rust.

We recommend using wooden or silicone utensils to avoid scratching the enamel surface.

Enamel cookware is corrosion-resistant and rust-resistant. Minor marks around the rim may occur due to the production process and are not considered defects.

1. Rinse the cookware with warm water before first use. Mild detergent may be used for initial cleaning.

2. Fill the pot with hot water, bring to a boil, then discard the water.

3. Dry thoroughly, then apply a small amount of cooking oil evenly to the interior surface and lid. Let sit for several hours (preferably up to 24 hours), then wipe away excess oil.