In the world of culinary arts, enameled cast iron cookware has long been a cherished possession for both professional chefs and home cooks alike. Its durability, heat - retention capabilities, and aesthetic appeal make it a staple in many kitchens. However, maintaining this valuable cookware can be a bit of a mystery. Today, News Staub’s expert steps forward to share the essential dos and don’ts that might just surprise you.
The Dos
1. Proper Seasoning: Just like traditional cast iron, enameled cast iron can benefit from a light seasoning. After each use, once the cookware has cooled completely, apply a thin layer of neutral oil, such as canola or grapeseed oil, to the interior surface. Use a paper towel to spread the oil evenly. This helps to prevent food from sticking and extends the life of the enamel coating. For example, if you are making a delicious frittata in your enameled cast - iron skillet, a well - seasoned surface will ensure easy flipping and cleaning.
2. Gentle Cleaning: When it comes to cleaning, use a soft sponge or cloth with mild dish soap. Avoid using abrasive scrubbers or steel wool, as they can scratch the enamel. For stubborn stains, fill the cookware with warm, soapy water and let it soak for a few minutes. Then, gently scrub the stain away. For instance, if you’ve cooked a rich, tomato - based sauce that has left a stain, this method will help remove it without damaging the enamel.
3. Slow Heating and Cooling: Enameled cast iron retains heat very well, but it’s important to heat and cool it gradually. Start cooking on low to medium heat and avoid sudden temperature changes. For example, don’t take a hot enameled cast - iron Dutch oven directly from the stovetop and place it in cold water. This can cause the enamel to crack. Similarly, when removing it from the oven, let it cool on a heat - resistant surface for a while before handling.
4. Regular Inspection: Periodically inspect your enameled cast - iron cookware for any signs of chipping or cracking. If you notice a small chip, it’s best to stop using the cookware immediately, as the exposed cast iron can rust and contaminate your food. Regular inspection can help you catch these issues early and prevent further damage.
The Don’ts
1. Avoid Acidic Foods for Extended Periods: While enameled cast iron is generally resistant to acidic foods, leaving highly acidic ingredients like lemon juice, vinegar, or tomatoes in the cookware for a long time can damage the enamel. If you need to cook with these ingredients, try to limit the cooking time and avoid storing the cooked food in the enameled cast - iron pot for an extended period. For example, if you are making a lemon - infused risotto, transfer it to a different container once it’s cooked.
2. Don’t Use Metal Utensils: Metal utensils can scratch the enamel surface of the cookware. Opt for wooden, silicone, or nylon utensils instead. When you are stirring a stew in your enameled cast - iron pot, using a wooden spoon will protect the enamel and keep it looking new for longer.
3. Don’t Stack Heavily: Stacking heavy items on top of your enameled cast - iron cookware can cause it to chip or crack. Store your cookware carefully, either in a single layer or with soft padding between pieces. If you have multiple enameled cast - iron skillets, place a cloth or a silicone mat between them to prevent scratches and damage.
4. Don’t Run Hot Cookware Under Cold Water: As mentioned earlier, sudden temperature changes can be detrimental to the enamel. Never run a hot enameled cast - iron pan under cold water to clean it quickly. This can lead to thermal shock and cause the enamel to crack or peel.
By following these dos and don’ts, you can ensure that your enameled cast - iron cookware remains in top condition for years to come. Whether you are a novice cook or a seasoned pro, these tips from News Staub’s expert will help you get the most out of your beloved enameled cast - iron kitchenware.
