How to Cook with Enamelled Cast Iron Cookware
Enamelled cast iron is one of the most versatile and long-lived materials in any kitchen, combining the heat retention of traditional cast iron with a non-reactive surface that needs no seasoning and handles acidic ingredients without complaint. This guide covers how to cook with it well, how to care for it, and what to look for when choosing a piece that will last a lifetime.
Overview
- Enamelled cast iron needs no seasoning and is ready to use straight from the box. The enamel coating replaces the seasoned surface of bare cast iron permanently.
- Low to medium heat is almost always sufficient. The material retains heat so effectively that high settings are rarely needed and can damage the enamel over time.
- It is fully induction-compatible and moves from hob to oven to table without any additional steps.
- The enamel surface is non-reactive, making it safe for acidic ingredients, including tomatoes, wine, and citrus, which would affect bare cast iron.
- Thermal shock is the main risk. Never place a hot pan directly into cold water, and allow it to cool before refrigerating.
Decision helper
- Want one pot that does everything? A 24cm round casserole handles braising, stewing, soups, and bread baking for most family sizes.
- Cooking for one or two? A 20cm casserole or a smaller sauté pan is easier to manage and heat efficiently.
- Mainly searing and frying? A cast iron skillet or frying pan suits high-heat work better than a deep casserole.
- Concerned about weight? Handle pieces in store before buying. A full 28cm casserole is substantial. Smaller pieces are significantly more manageable.
What Enamelled Cast Iron Actually Is
Enamelled cast iron is standard cast iron with a layer of enamel, a type of glass, fused to the surface through a high-temperature firing process. The result combines the heat retention and even cooking of cast iron with a smooth, non-porous surface that is easy to clean and does not react with food.
Traditional cast iron requires regular seasoning to build up a protective, non-stick layer of polymerised oil. Without it, the iron reacts with acidic food and can rust. Enamelled cast iron sidesteps this entirely. The enamel is a permanent coating that needs no maintenance beyond ordinary washing, and it is safe for tomatoes, wine, citrus, and anything else acidic.
| Property | What It Means in Practice |
|---|---|
| Heat retention | Once hot, the pan holds its temperature steadily. This is ideal for long, slow cooking and means you can turn the heat down lower than you might expect. |
| Heat distribution | The cast iron core spreads heat evenly across the base and up the sides, reducing hot spots and the risk of scorching. |
| Non-reactive surface | The enamel does not interact with acidic or alkaline ingredients. You can cook, and store leftovers, in the same pot without any metallic flavour transfer. |
| No seasoning required | The enamel coating is permanent. There is nothing to build up, maintain, or strip back. |
| Hob and oven compatibility | Compatible with all hob types including induction. Most pieces are oven-safe to 260°C, though knob material affects maximum temperature. |
| Table-ready appearance | The range of colours and the clean enamel finish means most pieces can go straight from hob or oven to the table as a serving vessel. |
Heat Retention and How to Use It
The cast iron core heats slowly but stores that heat effectively once up to temperature. This is enamelled cast iron's defining characteristic, and understanding it is the key to getting consistently good results.
Why lower heat works betterBecause the pan holds heat rather than releasing it quickly, medium-low is often sufficient for tasks that would need higher heat on thinner cookware. Starting low and adjusting upward is always the right approach. Going straight to high heat offers no cooking benefit and risks thermal stress to the enamel.
Temperature tip: If your dish is simmering more vigorously than intended, the answer is usually to reduce the heat rather than add liquid. The pan will maintain the lower temperature steadily without the boil dropping away as it would on thinner pans.
Allow five to ten minutes for the pan to come up to temperature gradually over low to medium heat before adding oil or ingredients. You can test readiness by holding a hand a few inches above the surface. A gentle warmth indicates it is ready. This gradual warm-up protects the enamel and ensures the entire cooking surface is at the right temperature before food goes in.
Worth knowing: Because the pan retains heat so well, residual heat continues cooking your food after you turn the hob off. For braises and stews, this is an advantage. For delicate sauces, move the pan off the heat entirely rather than just reducing it.
Cooking Techniques
Low and slow cookingThis is where enamelled cast iron is at its best. The steady, even heat and excellent moisture retention make it the ideal vessel for braising, stewing, pot roasting, and long-simmered sauces.
| Method | How to Approach It |
|---|---|
| Braising | Sear meat on all sides first to develop colour and flavour. Add aromatics, deglaze with wine or stock, cover, and transfer to a low oven at around 150°C for several hours. The lid traps moisture and the cast iron maintains a steady temperature throughout. |
| Stewing | Brown meat and vegetables in the pot first, then add liquid and simmer gently on the hob or in a low oven. Even heat distribution prevents hot spots and scorching on the base. |
| Soup making | Start with a soffritto of gently sweated vegetables to build flavour, then add liquids and simmer. The heavy base makes scorching of thick soups far less likely than with lighter pans. |
| Pot roasting | Sear the main ingredient, add vegetables and a small amount of liquid, cover, and cook in a low oven. The enclosed environment and retained heat produce tender, moist results. |
| Long-simmered sauces | The non-reactive enamel surface is ideal for tomato-based pasta sauces, ragu, and curry bases. Simmer on the lowest hob setting, stirring occasionally. The pan holds the temperature without the sauce catching. |
For best results with slow cooking: Keep the lid on throughout, checking only occasionally. Remove it in the final stretch if you want to reduce the liquid and concentrate the flavour. Allow the finished dish to rest in the pot before serving. The residual heat continues developing the flavour.
This dish makes full use of what enamelled cast iron does well: an initial sear for colour, a long gentle braise for tenderness, and an attractive pot that can go straight to the table.
- Brown 1kg of cubed beef in batches, then set aside
- In the same pot, cook 200g lardons, 1 sliced onion, and 2 sliced carrots
- Add 2 cloves of minced garlic and 1 tbsp tomato paste, cook for one minute
- Return the beef, add 750ml red wine, 250ml beef stock, and a bouquet garni
- Bring to a simmer, cover, and transfer to a 150°C oven for 3 to 4 hours
- Add 200g pearl onions and 200g mushrooms in the final hour
Enamelled cast iron handles searing well, though some care is needed. Medium-high heat is sufficient. The heat retention means you do not need maximum power to achieve a good crust. Going beyond medium-high offers no advantage and risks stressing the enamel.
For pan-seared steak: bring the meat to room temperature and pat dry, preheat the pan over medium-high heat, add a little butter, sear three to four minutes per side, then finish in a 200°C oven to your preferred doneness. Rest before serving.
On high heat: Avoid maximum heat settings entirely. Medium-high delivers all the searing performance you need, and the material's heat retention ensures the temperature does not drop when cold ingredients are added.
Troubleshooting Common Issues
Food sticking
Usually caused by insufficient preheating or too little fat. Allow the pan to warm gradually before adding oil or butter, and ensure the cooking surface is properly coated before ingredients go in. Enamelled cast iron is not a non-stick surface in the way a PTFE-coated pan is, so a small amount of fat is generally needed.
Stuck-on residueFill the pan with warm water and a little washing-up liquid and simmer gently for 15 to 20 minutes. Most residue will lift cleanly with a wooden spoon or soft sponge. For tougher deposits, a paste of bicarbonate of soda and water applied and left to sit before washing works well.
DiscolourationLight staining on the interior enamel is normal with regular use and does not affect cooking performance. For heavier staining, the bicarbonate of soda paste method above is effective. Leave the paste in contact for several hours before washing off.
Avoid bleach-based cleaners: A dilute bleach solution is sometimes suggested for stubborn discolouration, but it can affect the enamel surface over time. Bicarbonate of soda is a safer and usually equally effective alternative.
Small chips do not affect cooking performance. Larger chips that expose the iron beneath are worth addressing, as the exposed area can rust if left in contact with moisture. Avoid the problem by using appropriate utensils, handling with care, and never placing a hot pan into cold water.
Metallic marks on the surfaceThese typically come from metal utensils or cooking surfaces. A non-abrasive cleaner designed for enamelled cookware will usually remove them. Going forward, use wooden or silicone utensils to prevent recurrence.
Choosing the Right Piece
SizeA 24cm round casserole serves four to six people comfortably for most dishes and is the most versatile starting point. A 20cm works well for couples or smaller portions. If you regularly cook for larger gatherings, a 26cm or 28cm gives more room. For sizing by use, a pot should feel comfortably full with your typical batch. Too large a pot for the quantity being cooked leads to evaporation and drying out.
WeightEnamelled cast iron is heavy, and a full casserole is considerably heavier still. Before buying, try lifting the piece in store if possible. For anyone with wrist or joint concerns, a smaller piece used more often is a practical alternative to a large one that proves difficult to move safely.
Shape| Shape | Best For |
|---|---|
| Round casserole | The most versatile shape. Soups, stews, braises, pot roasts, bread baking, and pasta sauces. Works well on any hob ring. |
| Oval casserole | Better suited to whole birds, long fish, and large joints that sit awkwardly in a round pot. Suits oval hob rings or oven use. |
| Shallow casserole or braisière | Lower sides make it easier to sear and stir. Good for gratins, shallower braises, and dishes served straight at the table. |
| Skillet or frying pan | Higher-heat work including searing, frying, and browning. The open shape gives easy access for turning and basting. |
| Grill pan | Ridged base for grill marks on meat, fish, and vegetables. Good for indoor grilling without a barbecue. |
Large, securely attached handles make lifting a full pot safer, particularly when wearing oven gloves. Check that the knob on any lid matches your intended oven temperature. Phenolic (plastic) knobs are typically rated to 190°C, whilst metal and stainless steel knobs are safe at higher temperatures. Many manufacturers offer replacement knobs so you can upgrade if needed.
ColourColour does not affect cooking performance, but it is worth choosing something you are happy to have on the table. Most people cook with one or two anchor colours and add further pieces in the same or complementary shades. Having a look at the range in store, where the colours are visible under natural light, makes a noticeable difference to the decision.
Complete Casserole Buying GuideWhat Customers Ask Most
Does enamelled cast iron need seasoning?
No. The enamel coating acts as a permanent non-reactive surface, so there is no seasoning required before use or during the lifetime of the cookware. A light wipe of oil after cleaning can help maintain the enamel's appearance, but it is not necessary for performance.
Can I use enamelled cast iron on an induction hob?
Yes. Enamelled cast iron is compatible with all hob types, including induction, gas, electric, and ceramic. It also moves directly from hob to oven, making it ideal for recipes that use both.
Why is my food sticking to the enamel?
The most common cause is insufficient preheating or using too high a heat too quickly. Allow the pan to warm gradually over low to medium heat before adding oil or food. Enamelled cast iron is not a true non-stick surface in the way PTFE-coated pans are, so a small amount of oil or butter is usually needed.
Can I put enamelled cast iron in the dishwasher?
Most manufacturers advise against it. Repeated dishwasher cycles can dull the enamel finish over time and may affect the exterior colour. Hand washing in warm soapy water is always the safer option and takes very little effort given the smooth enamel surface.
What temperature can enamelled cast iron go in the oven?
Most enamelled cast iron casseroles are oven-safe to around 260°C, though knob and handle materials vary between brands. Check the manufacturer's guidance for your specific piece, particularly if using a phenolic knob, which is typically rated to 190°C. Metal or stainless steel knobs are safe at higher temperatures.
How do I remove stubborn stains from the enamel?
Fill the pan with warm water and a little washing-up liquid and simmer gently for 15 to 20 minutes. For more persistent discolouration, a paste of bicarbonate of soda and water applied and left to sit for a few hours before washing usually works well. Avoid bleach-based cleaners and abrasive pads, which can damage the surface.
Is it safe to cook acidic foods like tomatoes in enamelled cast iron?
Yes, and this is one of the main advantages over bare cast iron. The enamel coating creates a non-reactive barrier between the food and the iron, so tomatoes, citrus, wine-based sauces, and other acidic ingredients can be cooked and stored in the pot without any metallic taste or reaction.
What utensils should I use with enamelled cast iron?
Use wooden, silicone, or nylon utensils. Metal tools can scratch and chip the enamel surface over time, particularly if used with any force. Small chips do not affect cooking performance, but they are worth avoiding through straightforward care.
Care and Maintenance
The single most important rule: Never place a hot pan into cold water. Thermal shock, a sudden dramatic temperature change, can crack the enamel coating. Allow the pan to cool to room temperature before washing, and never add cold liquid to a very hot empty pan.
- Allow the pan to cool before washing. Placing a hot pan under cold water risks cracking the enamel.
- Wash in warm soapy water with a soft sponge or cloth. The smooth enamel surface releases most residue easily.
- For stuck-on food, fill with warm water and simmer gently on the hob for 15 to 20 minutes, then wash as normal.
- Dry thoroughly before storing to prevent any moisture sitting in contact with exposed iron edges or the base.
- Steel wool and abrasive pads: These scratch the enamel surface and create micro-abrasions that make future cleaning harder.
- Bleach-based cleaners: Can affect the enamel over time. Bicarbonate of soda is a safer alternative for stain removal.
- Dishwashers: Repeated cycles dull the finish and can affect exterior colours. Hand washing is always preferable.
- Metal utensils: Use wooden, silicone, or nylon alternatives to avoid chipping or scratching the cooking surface.
- Maximum heat settings: High heat offers no cooking advantage with this material and places unnecessary stress on the enamel. Medium or medium-low is sufficient for almost everything.
- Empty pan on high heat: Never heat an empty enamelled cast iron pan on high. Always add oil, butter, or liquid before the pan reaches full temperature.
Store in a dry cupboard. If stacking pieces, place a folded cloth or pan protector between them to prevent the enamel surfaces from chipping against each other. Larger casseroles are sometimes easier to store with the lid inverted inside rather than on top, which also reduces overall height in the cupboard.
SeasoningEnamelled cast iron does not need seasoning. The enamel is the cooking surface, and it does not benefit from the oil-based seasoning process used with bare cast iron. A light wipe of cooking oil after washing and drying can help maintain the appearance of the enamel, but this is cosmetic rather than functional.
Long-term careWith straightforward care, a quality piece of enamelled cast iron will last a lifetime and beyond. The most common causes of premature damage are thermal shock, abrasive cleaning, and metal utensils, all of which are easy to avoid. The cast iron core does not wear out, and well-maintained enamel remains smooth and non-reactive indefinitely.
Founded in Reigate in 1972, we've spent over five decades helping customers select quality cookware. We've been twice nominated for the Excellence in Housewares award for customer care, and we stock brands we genuinely believe in, chosen because they perform, not because of margins.
- No-quibble returns, even used items
- Half-price accidental damage replacement for two years
- Price match guarantee
Frequently Asked Questions
What if I've used it and don't like it?
Return it anyway...
How long does delivery take?
Standard delivery...