How to Cook in an Enamelled Cast Iron Frying Pan
Enamelled cast iron has held its place in the best kitchens for generations – and for good reason.
It retains heat incredibly well, handles everything from acidic tomato sauces to slow-braised meat, and requires very little maintenance compared to raw cast iron.
If you take good care of it, you'll have it for life.
Here's everything you need to know about using and caring for your enamelled cast iron pan.
Before you get started
The pan doesn't need any special treatment before its first use:
Simply wash it with warm water and washing-up liquid.
Dry it thoroughly afterwards.
Always heat it up gradually
Cast iron is an excellent conductor of heat – but it takes a bit of time to reach temperature.
Always start on low heat and increase it gradually. This protects the pan and gives you better control over the heat.
Once the pan is hot, it retains heat incredibly efficiently, so medium heat is usually more than enough for most dishes.
If the heat is too high, you risk burning the food before you have time to react.
Also use a burner that matches the size of the pan's base, and avoid leaving a hot, empty pan sitting for too long – it puts unnecessary stress on the enamel.
Choose the right fat
Fry in an oil with a high smoke point: grapeseed, rapeseed or sunflower oil are all good choices.
Butter browns quickly at high heat, but works well combined with oil or as a flavourful finishing touch.
Cold-pressed oils and extra virgin olive oil have a low smoke point and burn easily – they're best avoided for frying.
Use gentle utensils
The enamel is made from a glass-like material – incredibly durable, but not immune to impacts and scratches. Always use wood or silicone utensils when stirring, turning or scraping in the pan. Metal utensils can scratch the enamel over time and should be avoided.
For the same reason, avoid stacking the pan directly on top of other cookware, dragging it across surfaces, or setting it down hard. Treat it with the same care as something made to last the rest of your life – because it is.
The enamel isn't nonstick – and that's actually an advantage
An enamelled cast iron frying pan doesn't have a nonstick coating, and it doesn't need one. Use it correctly, and food releases just fine. And if there's a bit of fond left in the pan after searing a steak or a piece of chicken? Perfect – that's the foundation for a great pan sauce. Add a splash of liquid, scrape the bottom clean with a wooden spatula, and you've got a sauce better than anything from a bottle.
Avoid big temperature shocks
Like glass, enamel doesn't react well to rapid shifts between extreme temperatures. Don't put an ice-cold pan directly on high heat, and don't pour cold water into a scorching hot pan. Heat it up gradually, and let it cool down a bit before you clean it.
A pan for life
Enamelled cast iron hasn't stayed popular all these years for no reason. It's versatile, easy to maintain, and cooks food the way it should – without chemicals, without fragile coatings, and without compromises. Treat it well, and it will stay with you for the rest of the way.
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