How To Care For Enamel Cast Iron Cookware

While good quality enameled cast iron cookware can be an investment for your kitchen, it is unrivaled when it comes to its durability and versatility. I have pieces that I inherited from my Mum nearly twenty years ago that are still going strong. But to get that kind of lifetime, they require an understanding of the best practices for how to care for your enamel cast iron cookware. It's not rocket science, but there are simply some do's (and don'ts) that come with owning enameled cast iron cookware.

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Ok, so here we go'

So first' What is enameled cast iron?

Enameled cast iron is a type of cookware that combines the durability of cast iron with the benefits of an enameled surface which is essentially a type of glass finish on the interior and exterior of the pot.

Having an enamel layer has several advantages. By adding the protective layer, the pot becomes resistant to rust and, therefore does not require seasoning like traditional cast iron pans. It also doesn't react to acidity, making it, in some ways a more versatile cookware option.

Five reasons why it's so damn good!

• Even heat distribution. Hot spots no more!
  
  
• Heat retention. Quality cast iron cookware retains far more heat than it emits unlike other cookware types (I'm looking at you stainless steel!). Basically what this means is that it doesn't need to be on a high heat to get the best result. Let it heat up on low heat for a few minutes before adding your food and you'll be surprised how well it cooks!
  
  
• The ability to cook with acidic ingredients ' one of the downsides of raw cast iron.
  
  
• It slow cooks like an absolute dream. Remember that heat retention that I just talked about? With cast iron cookware retaining so much heat it acts like a little oven (within an oven) and breaks down the meat ingredients in slow-cooked dishes like beef stroganoff or Irish lamb stew so that chewy, casserole-friendly meat cuts become heavenly melt-in-your-mouth bites.
  
  
• The enamel coating makes cleaning it oh-so-easy. A little warm water and dish soap and you are good to go!
  

Need more reasons to justify why you need an enameled cast iron pot in your life? Check out this post on how to use a French oven all year round.

First Use Care and Seasoning

The best part about enamel cast iron cookware' It doesn't require seasoning! Woohoo! It does however need cleaning and a little care before its first use. Here's how'

1. Once it's out of the box, make sure you remove ALL the packaging. Don't be that person who bakes on the brand sticker (unless you are going for that look!).
   
   
2. Thoroughly wash your pan in hot soapy water to remove any dust, dirt, or debris from the manufacturing process.
   
   
3. Dry with a clean, cloth tea towel.

Everyday Cleaning

The first question 95% of my customers ask when they are looking at cookware in my store is 'Can it go in the dishwasher?' It actually depends in the piece of cookware and the brand. Most enamel French / Dutch ovens can go into the dishwasher, however, enamel skillets normally cannot. That's not to say that I haven't tried!

So here's my take on it. Firstly, ask yourself, how much do you love that piece of cookware? And secondly, is time a factor for you? While I LOVE my cookware, if I didn't pop it in the dishwasher occasionally, I wouldn't batch cook. No one wants to handwash all the pots I use on a batch cook Sunday session! For me, it comes down to time and convenience. I also find that my dishwasher can help to remove stubborn stains.

Now obviously there is a downside to using a dishwasher vs handwashing enamel cast iron cookware and that is that dishwashers can be quite abrasive. The exterior enamel color on my Dutch ovens has definitely dulled over the years due to using a dishwasher.

For a more in-depth look at this check out this post on how to clean enameled cast iron.

Storing Your Enameled Cast Iron

Here's a few tips on proper storage

• Never stack enamel pots and pans on top of each other without using a pot protector. Cast iron is quite heavy in nature so a small knock can chip the enamel.
  
  
• Avoid using your oven as storage. Should you forget it's in there and turn your oven on a high heat, you will damage the enamel coating.
  
  
• After washing up your Dutch oven, dry it with either a tea towel or a paper towel. Make sure the lid is either slightly ajar or off and stored separately. Allow your cast iron to breathe! While this sounds a little crazy, if any moisture is trapped inside, it can lead to odors and in some cases, moldy pots.

Dealing with Chips and Cracks

With proper care, and if you use your enamel cast iron cookware correctly, chips and cracks will be minimal if not non-existent and you'll get years (and years) of use. Over time, with regular use, you may find that you get 'spider web' lines in the base of your pan. Normally this occurs if your pan is heated on a high heat or metal utensils are used during cooking. Firstly, check with the cookware brand website to see if they recommend certain specialty cleaning products. If they don't specify, I find that Le Creuset's Pots and Pans Cleaner works a treat as does the Barkeeper's Friend Cookware Cleaner. Please avoid salt and lemons people! I've seen this all over the web and it's false information. All it will do is damage your pot / pan further.

Large interior chips and cracks in the enamel are a sign that you may have damaged your cookware beyond repair. We've all been there! All I can say is better luck next time and it may be time to bid farewell!

What is 'thermal shock' and why should we avoid it

The biggest risk to damaging your enamel cast iron cookware is what's called thermal shock. It's when
your cookware is heated on a high heat or there is a rapid change of temperature which causes the enamel to crack or chip. In really severe cases, the enamel will pop off like a blister. Enameled cast iron pots and pans are for low to medium heat only.

There are different types of enameled surfaces (for example, Le Creuset has two), which should both be treated differently to each other. For example'

Le Creuset has a different type of enamel on their cast iron French/Dutch ovens and their skillets. One is cream in color, the other black. The cream-enameled cookware should always have oil in it before popping on/into any heat source. While neither enameled pot is suitable for direct high temperatures, The black enamel can go to higher heat, making it a perfect choice for steaks and grilling. Instead of oiling the pan, you'll get a better result if you oil the foods you are cooking instead. For example, oil your steak before placing it in the pan, don't oil the pan.

You can also damage your pot by plunging a hot pan into cold water or a cold pan into hot water. Always let your enamel cookware cool down before cleaning to reduce the possibility of damage.

Want to give Dutch oven cooking a go? Here are a few recipes to get you started

• Cheats Chicken Curry
• Dutch oven corned silverside
• Slow-Cooked Lamb Shoulder with Herbs de Provence
• An Irishman's Wife's Traditional Irish Stew Recipe
• Dutch oven Black Bean Chili

When it comes to cooking in enamel cast iron cookware, I truly believe that by knowing know to use it correctly will make you a better cook. For more, check out my complete guide to cooking with cast iron. It will arm you with everything you need to know to cook like a pro in cast iron.

As always, if you have any questions, drop them in the comments!

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Most Dutch ovens are pretty enough and hefty enough to seem high-quality out of the box, often inspiring glowing customer reviews. But not all of the best Dutch ovens are actually worth the investment. Since , my colleagues and I have tested more than 20'and we each have at least one we've been using at home for years'and there are three we enthusiastically recommend.

The best Dutch ovens:

• The best Dutch oven overall ' Staub 5.5-Quart Cocotte, $400 on Amazon ' Read more
• Another great Dutch oven ' Le Creuset Signature Round 5.5-Quart Dutch Oven, $420 on Amazon ' Read more
• The best Dutch oven under $100' Amazon Basics 6-Quart Dutch Oven, $52 on Amazon ' Read more

Yes, a high-quality enameled cast iron Dutch oven is pricey. It's also the most versatile piece of cookware you will ever own. You can use it on gas, electric, and induction cooktops to sear meat, sauté veggies, deep fry potato chips, simmer soups, and boil water for pasta. In the oven, it's the vessel you want for braising, slow cooking, and even baking bread. And it happens to look great on the table as a serving dish.

Enameled cast iron cookware is also incredibly durable. It can withstand high heat as well as freezing temperatures, and the porcelain enamel protects the cast iron from rust and corrosion. And unlike traditional and ceramic nonstick cookware, a high-quality enamel coating will last forever if you take good care of it.

Below, read more about our three top picks. Two of the best Dutch ovens I recommend below are heirloom-quality pieces that will for sure last a lifetime (or longer) with proper care, and the other is a surprisingly good find from an unexpected brand. Keep reading to learn about how we've tested Dutch ovens of the years, how to keep the enamel in tip-top shape, and which brands didn't make the shortlist.

Best Dutch oven overall: Staub Cocotte

Staub Round Cocotte, 5.5-Quart

$400

Amazon

$400

Zwilling

$370

Williams Sonoma

Are you interested in learning more about Round Enamel Cast Iron Dutch Oven? Contact us today to secure an expert consultation!

In terms of craftsmanship and price, Staub's Dutch oven, which the brand calls a 'cocotte,' is on par with the ubiquitous Le Creuset we've been recommending for years. Both are premium cast iron Dutch ovens with high-quality chip-resistant enamel, and both heat and sear evenly. However, one major design difference helped Staub earn the top spot: A black, textured interior enamel.

Now, interior enamel is a matter of preference and there are even mixed opinions on this topic among the Bon Appétit staff. My colleague Wilder Davies, who also tests and reviews Dutch ovens, has suggested that a light, smooth interior cooking surface allows home cooks (especially beginners) to better monitor browning and doneness.

In my experience testing both Dutch ovens and enameled cast iron skillets, even if a lighter enamel lets you observe browning more easily, a dark, textured enamel makes for better browning. Food releases more easily from a textured cooking surface as well, because a tiny bit of fat is able to move around between the food and the pan. The dark interior also won't show discoloration like a light enamel will, and you may be less tempted to over scrub'which could, over time, wear down the enamel if you're using abrasive cleaners.

The Staub Dutch oven's lid is pocked with divots which theoretically help to evenly distribute moisture when braising, though neither I, nor Wilder have seen clear evidence that's happening. But, of my top picks, this is the only lid that didn't let any water sputter out with the steam when I had it going at a rolling boil.

Like Le Creuset, Staub is a French cookware brand (now owned by Zwilling) and its Dutch ovens are still manufactured in France. Staub also offers a limited lifetime warranty on its enameled cast iron.

What I don't love about the Staub Cocotte

There's really not much I don't love about this Dutch oven. Yes, it's pricey, but with proper care it will be something your kids fight over when you, um, can no longer use it.

Good to know

A small bit of lint from my soft cotton dish towels catches on the textured interior enamel when hand drying, so I have to use flour sack towels or truly lintless kitchen towels like these to dry it (or otherwise air dry).

Specs

Interior enamel: Dark and textured Available sizes: .425 qt, .85 qt, 1.25 qt, 1.75 qt, 2.75 qt, 4 qt, 5.5 qt, 7 qt, 8.75 qt, 13.25 qt Weight (5.5-quart size): 12.57 pounds Multiple color options: Yes, though availability varies by size and retailer Braising divots in the lid: Yes Heat resistance: 500ºF Warranty: Limited lifetime

Another great Dutch oven: Le Creuset Signature Enameled Cast-Iron 5.5-Quart Round Dutch Oven

Le Creuset Signature Round Dutch Oven, 5.5-Quart

$420

Amazon

$420

Le Creuset

$420

Wayfair

$420

Le Creuset

We've been recommending Le Creuset's Dutch ovens for as long as we've been recommending Dutch ovens. So if you have your heart set on one of these iconic pieces and you're wondering whether it's still a wise investment, the answer is a resounding yes.

Though the Staub's black, textured interior enamel did a better job of browning and releasing foods at high temperatures in my testing, Le Creuset's smooth, sand-colored interior enamel also produced a beautiful even sear'and some home cooks may prefer the lighter enamel anyway. Le Creuset's 5.5-quart Dutch oven also weighs about a pound less than Staub's and the thin loop handles are easy to grip with or without oven mitts. The lighter weight is due to noticeably thinner cast iron, but it's still thick enough to offer wonderful heat retention.

Until recently, if you purchased a Le Creuset Dutch oven, it came standard with a phenolic (plastic) knob, unless you purchased one with a 'Signature' stainless steel knob. Now all of Le Creuset's Dutch oven offerings are Signature and come standard with the metal knob. (And if you have an older oven with a plastic knob, you can upgrade for just $25.)

Le Creuset is a century-old French brand and though some of its cookware and tableware is now made in other countries, all of the enameled cast iron cookware'including Dutch ovens'is still made in the original manufacturing facility in Fresnoy-le-Grand, France. And while we know from experience and inherited pieces that the chip-resistant enamel can last a lifetime (with proper care, of course) Le Creuset Dutch ovens do come with a limited lifetime warranty.

What I don't love about the Le Creuset Dutch oven

I noticed that when I filled it halfway with water and got it to a rolling boil with the lid on, scalding water still escaped the pan'an issue I didn't experience with the Staub.

Good to know

If you choose a Dutch oven with light colored interior enamel, and cook in it often, you should expect some gradual discoloration. If you're intent on keeping it pristine, you may jeopardize the lifespan of the enamel. Abrasive cleaners can wear the seal off of it and lead to even more staining.

Specs

Interior enamel: Light and smooth Available sizes: 2 qt, 4.5 qt, 5.5 qt, 7.25 qt, 9 qt, 13.75 qt Weight (5.5 qt size): 11.6 pounds Multiple color options: Yes, though availability varies by size and retailer Braising divots in the lid: No Heat resistance: 500ºF Warranty: Limited lifetime

The best Dutch oven under $100: Amazon Basics 6-Quart Dutch Oven

Amazon Basics Enameled Cast Iron Round Dutch Oven, 6-Quart

$55

Amazon

Amazon Basics's kitchen gear is really hit or miss, but the brand's Dutch oven is surprisingly good'especially for something with such an accessible price tag. At the time of publishing, the 6-quart oven is just $52.

Like the Le Creuset, the Amazon Basics Dutch oven has a smooth, light interior enamel and sturdy loop handles. In my testing, it heated evenly, produced an even sear, and the lid retained moisture at low simmering temperatures'which is exactly what you want when braising.

I'm not the only one impressed by this affordable piece of cookware, either. Katie Hale, author of The Complete Dutch Oven Cookbook, has been using hers for five years without issue'even after accidentally dropping it. No, it doesn't come with the caché of Staub or Le Creuset, and it will not last forever, but out of the box it will do everything pricier brands can do and it's a great option for home cooks on a budget.

For more information, please visit 8 Quart Enamel Dutch Oven.