How to Clean an Enamelled Cast Iron Frying Pan
Enamelled cast iron is among the most durable pieces of cookware you can have in your kitchen – and it requires incredibly little to keep it in good condition.
Although the frying pan may look like raw cast iron because of its matte black surface, it actually has an enamel coating, which makes maintenance simple: you don't need to season it with oil, and you don't need to worry about acidic ingredients or rust.
If you take good care of it, you'll have it for life. Here's everything you need to know.
Let the pan cool first
Enamelled cast iron doesn't handle rapid temperature changes well. If you pour cold water into a scorching hot pan, you risk damaging the enamel. So let the frying pan cool slowly and gently on the hob before you take it to the sink.
Daily cleaning
Your enamelled cast iron pan is easy to clean:
Wash it with warm water and a little washing-up liquid.
Use a soft sponge or cloth – not scouring pads, steel wool, or hard brushes, which can wear down the enamel over time.
Dry the pan thoroughly afterwards.
Avoid the dishwasher: although the pan can technically handle it, it can get knocked around during the wash cycle, and machine washing is harsh on the enamel in the long run – and the whole point is for it to last you a lifetime.
Burnt-on residue
If food residue is stuck on, there's no need to scrub hard. Fill the frying pan with warm water and a little washing-up liquid, and let it soak until the residue loosens. Then gently scrape it with a wooden spatula or a soft sponge.
If that's not enough, fill the pan with a little water and bring it to a boil. Add 1–2 tablespoons of baking soda and let it simmer for a few minutes until the residue has loosened. Pour out the water, let the pan cool, and wash it again with warm water and washing-up liquid.
Rust on the rim
If the pan isn't dried immediately after washing, or is stored somewhere damp, a light layer of rust can develop on the rim, where there's no enamel. This is completely natural and easily fixed.
If rust has developed, remove it with a damp sponge and a little baking soda. You can also carefully use steel wool, but make sure to only scrub the rim itself.
To protect the rim going forward, rub in a thin layer of neutral cooking oil – this creates a water-repellent surface and helps prevent rust from coming back.
Storage and utensils
The enamel is extremely durable but can't withstand knocks and impacts. Always use wooden or silicone utensils in the pan, and when you put it away, avoid stacking it directly on top of – or underneath – other cookware.
A pan for generations
Enamelled cast iron has been a staple in kitchens for generations, and for good reason. Our enamelled cast iron frying pans feature a high-quality enamel coating, applied by hand by skilled craftsmen. It's durable, easy to maintain, and doesn't wear off like traditional nonstick coatings.
Follow these guidelines, and it will give you great cooking experiences for the rest of your life.
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