FAQs About Porcelain-on-Steel Pots

Porcelain-on-steel pots are stainless steel, heavy metal pots coated in a thin layer of porcelain enamel. This cookware offers users a number of benefits, allowing for more natural cooking methods and safer food consumption.

Q: Why coat steel rather than leaving it bare like cast iron?

A: Steel is a reactive metal; it can react to the chemicals in foods that you cook. While this is not dangerous, it can give foods a metallic taste that people find objectionable. Coating steel with porcelain insures the heat conductivity and durability of steel, without altering the natural flavor of the foods cooked.

Q: What are the other benefits of cooking with porcelain-on-steel pots?

A: Porcelain enamel is non-stick. Food can still scorch the bottom of the pan so it only use this kind of cookware on medium heat. Some porcelain coated dishes are suitable for use both on top of and inside the oven. Read the owners manual carefully for manufacturer recommendations.

Q: Why is porcelain coating better than other non-stick coatings?

A: Porcelain enamel is not damaged by overheating, and does not release toxic smoke or carcinogenic chemicals like many synthetic non-stick coatings. It also does not flake into foods like other non-stick coatings.

Q: How should you care for your pot?

A: Do not allow water to stand in your porcelain-on-steel pot, and do not fully submerge your pot in water. This can let water in between the enamel and the steel and cause rusting. Always wash your pot by hand, not in the dishwasher. Do not use the pot if the porcelain gets chipped or broken. Never place the steel pot in the microwave.