Use & Care

Here are tips on how to use and care for your enamel tableware so that you can enjoy it for longer.
In addition to instructions for use, videos show "How to RIESS" what needs to be considered when using and caring for your Ries Enamel tableware.

Cooking with porcelain enamel

Enamel cookware can be used for all stove types (except the microwave) and is perfectly suited for induction stoves due to the magnetisable iron core.

Enamel tableware not only heats up very quickly due to its iron core, but also retains the heat perfectly. It is therefore good to start the cooking/frying process at a medium heat, turn it up slowly and then reduce the heat again. This prevents the cookware from overheating, which causes burning. You cook healthier, preserving the flavours and ingredients as a result.

NEVER heat the cookware without any contents, this may cause the base to warp.
Always choose the hob with the most suitable diameter – never a hob that is too small.
Always heat up the cookware gradually. Start at a medium (not the highest heat or the boost function with induction stoves) and then turn up the heat.
Turn off the hob 5-10 minutes before reaching the end of cooking time so that you can use residual heat to gently finish cooking.
NEVER leave the frying process unattended. Oil can catch fire, cookware can become overheated, and the food can burn. May pose a danger to children.
The recommended maximum operating temperature is 220 °C. This way, valuable nutrients and flavours are preserved.

Frying in the enemal pan

Enamel pans are all-rounders among pans with a long service life and are very popular with cooking enthusiasts. They are suitable for all fried dishes, from quick frying to slow braising. The heat is stored evenly throughout the entire pan - in the base and the walls - and is so good that the heat can be quickly adjusted downwards.

The bottom of the pan is always slightly curved inwards because it expands after heating and then lies flat on the hob. With enamel (= glass on iron), glass and iron show different expansion behavior. It is therefore important to start the frying process at medium and not at the highest level and then increase the heat. This allows both materials to expand evenly. You can find out more about this in the video and in our pan guide.

The five golden pan rules

1. choose and use correctly

Select a pan that is appropriate for the dish and number of people.
Follow the instructions for use of the stove and pan
Before first use, remove sticker and rinse carefully.

2. Heat gradually and do not overheat

Choose a hob that has the right diameter, but never a hob that is too small. NEVER heat the pan empty or unfilled.
Distribute the fat evenly and heat it gradually, always starting with a low setting until the pan has warmed up all around and then increasing the power. Never use the boost function on induction cookers.
The right temperature has been reached when the fat moves in the pan like streaks. Now the heat can be reduced slightly again. Note: The optimal operating temperature is around 220°C depending on the grease used. If steam forms, reduce the heating level immediately.

3. constantly observe

NEVER leave the frying process unattended: oil can catch fire (if there is an oil fire, NEVER extinguish it with water), the pan can overheat and the food can burn.

4. Clean by hand

To ensure you enjoy your pan for a long time, we recommend manual cleaning, our enamel care and the right cleaning aids. You can find out more under Care and Cleaning.

5. store carefully

Hang up or insert kitchen paper or pan protector when stacking.

Baking in enamel

With enamel baking pans you can achieve perfect, hearty, crispy baking results because the heat is transferred perfectly through the iron core.

Enamel baking molds are also cut and scratch-resistant, which means cakes, tarts, etc. can be cut directly in the mold. The non-porous, smooth surface also makes cleaning incredibly easy.

Enamel bowls and bowls are also very suitable as helpers when stirring and kneading dough, as the glass surface preserves the aromas and everything is very easy to clean after kneading.

Baking instructions:

Knead or stir all the ingredients in the enamel bowl or in the traditional Weitling.
Now brush the inside of the baking tins with butter, then sprinkle them with breadcrumbs and now fill in the dough. This saves the use of baking paper. The baked goods can still be easily removed from the mold after baking.
After baking, turn the warm dish out and cover it with a wet tea towel. After a short time, the baked goods will come out of the mold on their own.
Due to the good heat conduction of the iron core, the baking temperatures can be lower or reduced more quickly than with other baking pans, depending on the type of stove.

Induction cooking with enamel cookware

Cookware made of RIESS enamel is particularly energy-efficient. It uses more than 97% of the power output of the stove. This reduces the energy consumption by up to 30%.

Induction stoves therefore heat up the enamel cookware extremely quickly. In the case of enamel (a material made of glass and iron) glass and iron expand differently when heated up. It is therefore important to not start on the highest heat so that both materials warm up evenly. It still heats up quicker than with normal stoves and this prevents the pot and pan bases from warping. Our test kitchen has put together the most important information for induction cooking so that this does not happen.

Important notes

Adhere to the instructions for use of the stove regarding the power output of the switching steps. Here are some guide values:
Boiling water at 100°C = 500 Watts
Frying at 180°C = approx. 1.700 Watts
Never heat up empty cookware.
Ensure that the diameter of the pot and hob match as far as possible.
Always start with a small power output, and increase it to the desired power output step by step. NEVER use the boost function (exception large quantities of liquid from 6 litres)
Constantly watch the cooking process. The automatic switch-off of the temperature sensors often does not react fast enough in the case of heating up too quickly.
Do not touch the glass ceramic area of the cooking zone after cooking. It can be very hot due to the warmed pot base.

Care tips for enamel cookware

RIESS cookware is suitable for the dishwasher. However, we recommend washing manually for a radiant shine that lasts into the next generation.

Cleaning in the dishwasher

Remove food residues or burnt on food (see manual cleaning) before placing in the dishwasher, then rinse with warm water. Use the gentle glass cleaning programme.

Manual cleaning

After cooking, and emptying fill the cookware with water whilst still warm. After just a short time, the softened food residues can be removed effortlessly. Extremely stuck on or burnt on food residues can be cleaned off by briefly boiling with water and washing up liquid, then cleaning with the smooth side of a cleaning sponge or soft brush.

Cleaning aids and cleaning products

We recommend cleaning with scouring cream and soft sponges or soft brushes. Avoid using cleaning aids that are too hard, such as wire brushes, steel wool, scouring agents containing sand, and cleaning sponges with ceramic particles. These can scratch the surface.

Black marks are often metal abrasion from stainless steel cutlery, which can be removed effortlessly with mild scouring milk or our RIESS enamel care.

Correct storage

Store the enamel cookware – like glass – well dried to avoid chalk marks on the surface. Marks caused by hard water can be removed effortlessly with vinegar water.