Enamel cookware and enameled surfaces are hard-wearing and extremely durable - with a little care and the right cleaning. The glass surface of enameled cookware, for example, is easy to clean in most cases, for example by soaking food residues or briefly boiling burnt-on food with dishwater. You can tackle stubborn stains with mild scouring creams and soft sponges or brushes, but never with wire brushes, steel wool, cleaning sponges with ceramic particles or sand-based scouring agents. These can scratch the surface. The risk of scratching is lowest if the abrasive particles are softer than the material to be cleaned or equally hard.
The abrasive particles in Riess enamel care are made of finely ground enamel, which means they are themselves made of glass and therefore just as hard as the glazed surface. They can therefore hardly leave any scratch marks, but clean effectively and also remove the black marks caused by using stainless steel cutlery.