No, you should never use a Brillo pad (or any other steel wool) on enameled cast iron. The steel wool will scratch and dull the glossy enamel coating, ruining the non-stick properties.
Restore your burnt enameled cast iron by boiling a mixture of water and 2 tablespoons of baking soda for 10 minutes. Let it cool completely, then gently scrape away the loosened residue with a wooden or silicone utensil. Wash with warm, soapy water and a non-abrasive sponge.
Yes, you can clean cast iron with Dawn dish soap. While old myths suggest soap strips the protective layer, modern mild dish soaps are perfectly safe and won't damage properly seasoned pans.
5 Mistakes to Avoid When Using Enamel Coated Cast Iron Cookware
Recommended cleaning products for enameled cast iron
For stubborn stains or stuck-on food, a paste made from baking soda and water can be applied with a soft sponge in a circular motion, acting as a mild abrasive without damaging the enamel.
You cannot re-apply enamel to cast iron at home because it is fused glass. However, you can easily restore stained, burnt, or greasy enameled cast iron by soaking it with baking soda and gently scrubbing it with non-abrasive tools.
Both are incredibly safe, non-toxic options, but they serve different dietary and lifestyle needs. Traditional cast iron is healthier if you want to naturally boost your dietary iron intake. Enameled cast iron is healthier and safer if you want to avoid chemical coatings while preventing metal leaching and rust.
Food sticking to enameled cast iron usually happens because the pan is too hot, isn't preheated properly, or lacks enough fat. Unlike Teflon, enamel is not naturally non-stick. To stop food from sticking, preheat the pan on low-to-medium heat for 4–5 minutes before adding cooking oil.
Pros of enameled cast iron
Non-reactive surface: You can cook acidic dishes. Like marinara or coq au vin, without worrying about a metallic aftertaste. Versatile cooking options: Great for braising, roasting, simmering, baking, frying, and more. Safe for stovetop, oven, and even tabletop serving.
Cast iron skillets are nearly indestructible. The seasoning can almost always be stripped and restored, but you can permanently ruin the skillet itself by exposing it to extreme thermal shock that cracks or warps it, melting lead or chemicals in it, or letting it rust to the point of structural decay.
To remove heavy carbon and grease buildup on cast iron, use an oven cleaner method or a 50/50 vinegar and water soak. Spray the cookware, seal it in a heavy-duty trash bag for 24 hours, scrub off the loosened gunk with steel wool, wash with dish soap, and re-season.
Mixing vinegar, dish soap, and baking soda causes a rapid, neutralizing reaction that generates carbon dioxide gas. This produces a thick, bubbly foam because the dish soap traps the escaping gas. While the fizzing looks powerful, it neutralizes both ingredients and effectively leaves behind salt water.
Cleaning enameled cast iron requires a gentle touch because the surface is essentially a layer of glass. The most common mistakes include using abrasive scrubbers like steel wool, using harsh chemicals, plunging hot pans into cold water, and skipping the drying process on the bare cast iron rims.
To clean stained enameled cast iron, make a thick paste with baking soda and water or use a mixture of mild bleach and water. Gently scrub the stains using a non-scratch sponge to avoid damaging the glossy finish, and rinse thoroughly.
Yes, you can safely use vinegar on enamel cast iron. Because the enamel coating is essentially hardened glass, it is highly resistant to mild acids like white vinegar. Vinegar is a great, affordable way to tackle stubborn stains, remove burnt-on food, and restore the shine to your cookware.
Because the enamel coating provides a protective, non-reactive glass layer, enameled cast iron is incredibly versatile and safe for almost anything, including acidic foods like tomatoes and wine. However, you should avoid using it for:
Cast iron, carbon steel, and uncoated stainless steel are considered the least toxic cookware types. Because they contain no chemical coatings, they are completely free of PFAS, PTFE, lead, and cadmium. When cared for properly, cast iron and carbon steel even develop a naturally non-stick surface.
Yes, you can absolutely boil water in enameled cast iron. It is perfectly safe for making pasta or boiling soups, as the glass-like enamel prevents water from contacting the iron.
Enameled cast iron pans are heavy, expensive, and slow to heat up. Because the enamel is glass, it can easily chip or crack from thermal shock or metal utensils. Unlike bare cast iron, a damaged enameled pan cannot be repaired and must be discarded.
Yes, you can use PAM on cast iron for cooking, but avoid using it to initially season or build up the seasoning layer on your pan.
Enameled cookware and bakeware are completely free from microplastic concerns, making them far superior to non-stick coatings that can flake into food.
The two undisputed "gold standards" of enameled cast iron are Le Creuset and Staub. Both brands are French-made, incredibly durable, and excellent at retaining heat, but they excel in slightly different areas based on your cooking style.
The healthiest skillets to use are those made of cast iron, stainless steel, or pure ceramic. These materials are completely free of toxic chemicals (like PFAS, PFOA, and lead) that can leach into your food or off-gas when heated to high temperatures.