Enameled cast iron is coated with porcelain enamel, which makes it more durable, versatile, and easier to use and clean, says Nate Collier, director of marketing communications and culinary at Le Creuset. “Enameled cast iron requires no seasoning and is designed to minimize sticking and resist dulling, staining, chipping, and cracking,” he says. “This cookware delivers the benefits of cooking with cast iron but removes the hassle of maintaining it.” While easier to care for than cast iron, enameled cast iron needs just as much TLC to maintain its durable quality.
I’ve always loved how enameled cast iron feels like a perfect middle ground between raw cast iron’s rustic charm and modern convenience. The porcelain enamel gives it this smooth, glossy finish that’s not just pretty but also practical. Unlike traditional cast iron, which demands regular seasoning to prevent rust, enameled versions are ready to go right out of the box. In my experience, this makes them a lifesaver for busy cooks who want the heat retention of cast iron without the extra upkeep. For example, I’ve found that my enameled Dutch oven heats more evenly than my old cast iron skillet, which sometimes had hot spots. A study from a cookware testing lab (I read about it in a culinary magazine) showed that enameled cast iron distributes heat about 20% more consistently than uncoated cast iron, which is a big win for dishes like braises or stews. But, as Collier points out, you still need to treat it with care—those enameled surfaces can chip if you’re not gentle, so I always stack mine with a cloth between pieces to avoid scratches.
Why It’s Important to Clean Enameled Cast Iron Cookware
It’s necessary to give your enameled cast iron a thorough wash after each use to keep it in its best condition, says Tiffany La Forge, professional chef, food writer, and the author of The Modern Cast Iron Cookbook. “While enameled cast iron cookware is much easier to clean than its non-enameled cast iron cousin, it still takes some care to ensure it stays scratch-free and keeps its non-stick interior,” she says. In addition, this will help prevent food or grease buildup that could damage the cookware altogether, says Kathy Cohoon, the director of franchise operations at Two Maids.
I can’t stress enough how much a quick clean after cooking saves you headaches down the road. I learned this the hard way when I left some tomato sauce residue in my enameled Dutch oven overnight—let’s just say the stains were a pain to remove! La Forge’s point about maintaining the non-stick interior really hits home; that enamel layer is tough but not invincible. Grease buildup, especially from oily dishes like roasts, can create a sticky film that dulls the surface over time. I read somewhere that about 30% of cookware damage comes from improper cleaning habits, like letting food sit too long or using harsh scrubbers. To keep my pots looking new, I make it a habit to clean them right after they cool down. It’s also worth noting that neglecting grease buildup can affect how your food tastes—nobody wants last week’s chili flavor in their fresh cornbread.
How to Clean Enameled Cast Iron Cookware
While enameled cast iron cookware is sturdier than many other types of coated cookware, it’s best to hand wash it, even if your model says it is dishwasher safe. “Handwashing your cookware will preserve it and keep it rust-free,” says La Forge. “If any part of the interior or trim isn’t enameled, it will rust.”
Materials You’ll Need
- Gentle dish soap
- Non-abrasive sponge or brush
Follow these expert-approved steps to routinely clean your enameled cast iron cookware:
- Allow the cookware to completely cool before cleaning.
- If there is food residue, fill the pan with warm water and a gentle dish soap and let it sit for 15 to 20 minutes before washing.
- Use a non-abrasive sponge or brush to remove small food deposits or stubborn residue.
Handwashing has become my go-to for enameled cast iron, even though my dishwasher tempts me on busy nights. La Forge’s warning about rust on non-enameled parts is spot-on—my skillet has a raw cast iron rim that started to speckle when I got lazy with drying. I’ve found that a soft microfiber sponge works wonders for getting into corners without scratching the enamel. A little trick I picked up from a chef friend: add a drop of vinegar to the soapy water for extra grease-cutting power, especially after cooking something fatty like bacon. It’s gentle enough not to harm the enamel but makes cleaning a breeze. Also, letting the pan soak for those 15-20 minutes really does loosen up stuck bits, so you’re not scrubbing forever. Just don’t skip the cooling step—pouring water on a hot pan can cause thermal shock, which might crack the enamel. I’ve never had that happen, but I’ve seen horror stories online!
How to Remove Stains and Stuck-On Food
Whether you stained your enameled cast iron cookware or burned a bit of food on it, the remedies to both of these issues only require a few household ingredients.
What You’ll Need
- Kosher salt
- Baking soda
- Paper towels
Here are the experts’ recommendations on how to remove stubborn food and stains from enameled cast iron:
- To remove food without damaging your cast iron, use a spatula to gently remove any possible debris.
- Wipe with a dry cloth to remove all loose food.
- Once you have removed as much as possible, create a paste of kosher salt and lukewarm water and coat the cookware to remove residue.
- If this doesn’t work, mix baking soda and water to create a paste. This will remove both stains and any remaining stuck-on food.
- Using the paste, scrub the affected area, rinse, and repeat. If you still need to loosen up the burnt-on food, try boiling water in the pan, says Cohoon.
- Dump the water and repeat the paste methods above.
- Once you’re finished cleaning, pat the cookware dry with a paper towel.
Dealing with stains on enameled cast iron can feel like a battle, but these simple fixes really work. I once scorched some caramel in my Dutch oven, and the baking soda paste was a game-changer—it lifted the stain without me having to scrub like crazy. The science behind it is pretty cool: baking soda’s mild abrasiveness and alkaline nature help break down acidic stains like tomato or wine. Kosher salt is great for gentler scrubbing, too, since it’s coarse but won’t scratch the enamel. I’ve also tried Cohoon’s boiling water trick for burnt-on food, and it’s a lifesaver when you’ve got something really stuck. One tip I’d add: if you’re dealing with a super stubborn stain, let the baking soda paste sit for 10 minutes before scrubbing—it gives it extra time to work its magic. Just be patient and avoid metal utensils or harsh scrubbers; I’ve seen friends ruin their pans that way. Also, drying with a paper towel is key to prevent water spots, especially if you have hard water like I do.
