Yes, there&#;s a certain homey satisfaction to putting your sturdy seasoned cast-iron skillet on its hook after using it to simmer some chili or sear some steaks. A parallel pleasure, however, is taking a pot of coq au vin from stovetop to oven, then placing it on a charming trivet for supper. That&#;s one of the great pleasures of enameled cast iron. It&#;s durable and beautiful and is the sort of thing you&#;ll want to take from the oven or stove-top right to the table. Although it tends to be more expensive than traditional cast iron, it doesn&#;t require seasoning, and its surface won&#;t react to acidic foods like tomato or citrus sauces.
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Here&#;s how to keep yours looking glorious.
Though your enameled cast iron will do just as well with slow cooking as it will with cast-iron, it&#;s best to bring it to heat gradually. Use medium or low heat whenever possible, keeping in mind that cast iron absorbs the heat evenly, then distributes and maintains it exceptionally. (Once the pan is hot, generally speaking, you can turn down the flame and keep cooking over a lower setting.) Only use high heat for boiling water for pasta or reducing sauces, and be sure the base of the pan is coated with fat before you start heating it. (Boiling the pan dry can damage the enamel!) The good news: You can use these babies on any cook top, including induction, and they tend to be oven- and broiler-safe to 500°F. (Just keep an eye on those knobs; phenolic-resin knobs are oven-safe to 375°F.)
Avoid using metal utensils, which may scratch the enamel, and use silicone, wood, nylon or heat-resistant plastic utensils instead. The thing most dangerous to enamel? A fall or a bang against a hard surface.
We&#;d be lying if we didn&#;t say we showboat, keeping our Le Creuset Agave, embossed Staub gratin and the like right on the stovetop or in our open shelves, all the better for guests to know we&#;re great cooks! Perhaps you have open storage, or hooks, or designated rack where you can keep your clean, dry enameled cast iron pots and pans. (It&#;s a thing; even Ina does it!)
Pro tip: Keep the little pot lid spacers that come with many enameled cast iron cookware brands. They are great for preventing chips and scratches on the lid and pot edge when storing. You can also try cushioned pot protectors.
OK, it might be tempting to toss that glorious (and gloriously dirty) Dutch oven straight into a sink or dishwasher. And don&#;t worry about the latter; they&#;re dishwasher-safe! But plunging a hot pan into cold water is the only other way to easily crack the enamel&#;it&#;s thermal shock, and it&#;s as bad for enameled cast iron as it is for you. So always wait for the pan to cool down a bit before introducing it to cold water.
To get off stubborn bits, fill the pan with warm water and let soak for 15 to 20 minutes. Then use a soft cleaning tool like a nylon scrubbing pad or sponge, or Le Creuset&#;s nylon bristle cleaning brush specially designed for enameled cast iron pans; avoid steel wool or scouring pads, harsh detergents or abrasive cleansers. Keep your enameled cast-iron dry. If it&#;s terribly discolored, a Le Creuset rep suggests applying a 3-to-1 paste of baking soda and water, then covering the pan for a few hours or overnight. The next day, add hot water, which should allow you to easily remove stains and help the pan sparkle like new.
Of course, some would quibble, as she would, that the most cherished pan is &#;the one that you use the most and shows it!&#;
For most of my life, I haven't used high-quality cooking tools and utensils, but I've recently had a desire to invest in high-quality, long-lasting pieces for my kitchen. For Christmas, I was given a beautiful mini Le Creuset pot. It's one of my most prized possessions, and to be honest, the thought of ruining it terrifies me. On Christmas Day, I found myself going down Reddit-thread rabbit holes, to make sure I knew how to solve every problem that could ever befall my beloved pot.
I knew that Le Creuset pots and pans -- and enameled cast-iron pots and pans more broadly -- are technically cast-iron pans. But I didn't know that the care and maintenance process for these pots and pans was so different from their regular cast-iron counterparts. These pots and pans are typically quite expensive, and if not cared for properly can be destroyed in no time.
I've rounded up everything you need to know about keeping your enameled cast-iron pans in great condition for as long as possible. For more, here's how to clean your Keurig and tips to combat dust buildup in your home.
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Unlike their nonenameled counterparts, enameled cast-iron pans will not build up a nonstick layer of "seasoning." That means that you need to properly preheat and grease your enameled cast-iron pan when you are cooking with it.
Le Creuset recommends preheating for about five minutes on medium heat if you're cooking on the stove, and the company also recommends keeping an eye on your pan while it preheats, and not heating it for too long to prevent cracking.
It's also best to keep temperatures low while you're using your enameled cast iron, according to cookware retailer Williams Sonoma. The company also recommends that you should avoid using metal utensils when cooking with your enameled cast-iron pans, since they can scratch and gouge the enamel coating.
You can store your enameled cast iron like any old pan, and keeping it somewhere dry is the best thing you can do for it. There's not a great difference between keeping it in the open air or storing it in a cabinet. Lodge Cast Iron recommends snagging some pot protectors to provide some extra protection to your pots and pans while storing them.
Personally, I keep my enameled cast iron in a cabinet, stored with other baking and cooking pans. I do make sure to keep it separate from my frequently used pots and pans, to protect it from being knocked around.
The best thing about enameled cast iron is that it's easy to clean. You don't have to worry about building up and maintaining a seasoning like you would with ordinary cast iron. You can simply clean enameled cast iron with warm water and a gentle dish soap.
Even if the company that produces your enameled cast iron says it's OK to wash your pot or pan in the dishwasher, it's probably best to stick with washing your pots and pans by hand.
If your enameled cast-iron pot or pan has some burnt or stuck-on food, you can fill your pot or pan with warm water and let it soak for a few minutes. Then, use a soft sponge or brush to wash away any remaining food. And of course, you should avoid using any metal to clean your enameled cast iron.
According to Le Creuset, you can also use baking soda to loosen the burnt food by "fill[ing] the pot with warm water and a tablespoon or two of baking soda, and bring[ing] the water to a simmer for about 8 to 10 minutes."
As a Le Creuset owner, I always clean mine using warm water, a soft sponge and a gentle dish soap, and it works great.
For more, here's how to fix a scorched cast-iron pan and the best Dutch ovens of .
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