How to Season a KAKOMI Enamel Pot for First Use
By KINTO Japan | Published: 2026-10-27
Category: How-to Guides
Learn how to season your KAKOMI enamel pot for first use with simple steps: wash, dry, apply oil, and heat gently. Includes care tips and what to avoid.
Quick answer
To season your KAKOMI enamel pot, wash it with mild soap, dry it thoroughly, and apply a thin layer of cooking oil before heating gently. This simple step helps protect the enamel and improves non-stick performance.
Why seasoning matters for enamel cookware
Enamel pots like the KAKOMI are prized for their even heat distribution and easy cleaning, but they don't require the same seasoning as cast iron. However, a light oil treatment before first use can fill microscopic pores in the enamel, creating a smoother surface that resists sticking and makes cleanup easier.
The KAKOMI's enamel surface is already non-porous, so seasoning is more about protecting the finish and getting familiar with how it heats. This is especially helpful if you plan to use it on an induction cooktop, where hot spots can occur if the pot is heated too quickly.
What to avoid with your KAKOMI pot
While the KAKOMI is dishwasher-safe, the lid is not—it features a natural walnut wood knob that should be hand-washed. Also, never use it in the microwave, and if you use it in the oven, always remove the lid first.
On 200V induction cooktops, keep the heat at medium or lower to prevent the enamel from thermal shocking. Rapid temperature changes can cause crazing or chipping, so always let the pot warm up gradually.
First-use seasoning steps
- Wash and dry: Wash the pot and lid with warm water and mild dish soap. Rinse thoroughly and dry completely with a soft cloth. Avoid abrasive scrubbers that can scratch the enamel. Check that the pot is completely dry before oiling to prevent rust on the exposed steel rim.
- Apply a light oil coat: Pour a few drops of neutral cooking oil (like canola or vegetable) onto a paper towel and wipe the entire interior surface, including the sides. Use only a thin layer—excess oil can polymerize and create a sticky residue. If you see any pooling oil, wipe it off with a clean paper towel.
- Heat gently: Place the pot on the stove over low heat for 2–3 minutes. This helps the oil bond to the enamel. Do not heat it empty for longer, as this can overheat the enamel. Turn off the heat and let the pot cool completely before storing.
- Cool and wipe: After cooling, wipe the interior with a soft cloth to remove any excess oil. Your KAKOMI pot is now ready for its first real use. Store the pot with the lid off or slightly ajar to allow air circulation.
KAKOMI enamel pot at a glance
- KAKOMI IH琺瑯鍋 1L: The KAKOMI IH enamel pot has a 1L suitable capacity and is compatible with IH cooktops (100V and 200V), direct flame, oven, halogen, and radiant heaters. This versatility means you can use it on multiple heat sources, but you must adjust heat settings to avoid damaging the enamel.
KAKOMI IH琺瑯鍋 1L
