How to get the best results from your Stewpot
You can use your Emile Henry stewpot to simmer gently on the hob or in the oven, or to make tasty sauce-based dishes.
Preparation and cooking
For best results, always start on a low heat.
Make sure there is always some liquid in your stewpot during cooking.
Your stewpot is very versatile: you can use it to make sauce based recipes, slow-cooked dishes with small pieces of meat (stews and casseroles) or large braised pieces. When simmering a slow-cooked dish, always use a low temperature.
A long cooking time on a low heat gives the best results. You can exceed the cooking time given in the recipes without any problem.
When cooking meat or simmering a casserole, the cooking juices will form on the bottom of the dish. This happens when the meat caramelizes, and adds a lot of flavour to your dish. Scrape the bottom of the dish with a wooden spoon and add to the sauce.
- On the hob
- Dishwasher safe
Instruction for use
Before using it for the first time, remove all the labels from the product, if necessary using a mild detergent, then clean carefully.
Always use a low heat for the first 5 minutes so that the temperature builds up gradually.
Do not heat the base of your stewpot when it is empty: always put water or oil in the bottom.
Cook on the burner the most appropriate size for the stewpot (usually the largest).
Thanks to the highly resistant glaze, you can use metal utensils when cooking without scratching the surface.
When the dish is hot, do not place it in direct contact with anything cold, such as cold water or a cold surface. When you take it out of the oven, place it on a neutral surface, such as a wooden board or cloth.
If, when cleaning it, you find that some residue will not come off, soak it in hot water and white vinegar before placing in the dishwasher.
Our guarantee covers all product manufacturing or quality defects, when used under normal domestic conditions, and in accordance with the care and use instructions.
It does not cover thermal or mechanical shocks (if dropped or knocked).