Two words: heat & oil. Using oil prevents food from sticking and helps to add another layer of seasoning as you cook.
Cooking with enameled cast iron
To get the best performance out of your enameled cast iron, you have to follow a few rules. No matter what the inside of your enameled cast iron cookware looks or feels like, food will stick to it if you don't allow it to fully preheat. Five or six minutes usually does the trick.
In a small bowl, mix baking soda with water to form a thick paste. Apply the paste to the pan with a soft sponge and rub in a circular motion. This mild abrasive removes stains without harming the enamel. Once the stains disappear, rinse the pan and dry thoroughly.
Always use low to medium heat settings for the majority of cooking on all heat sources, and allow the pan to heat and cool gradually and evenly. When searing meat, poultry or fish, a medium to higher heat may be used initially, but once the pan is hot and the food added, always lower the heat.
Did you know BKF is safe for enameled cast iron? 🧐 Take an example from Megan, who used our Soft Cleanser to clean up the burnt-on residue left on her.
Just like with traditional cast iron cookware, you should replace enameled cast iron cookware if any cracks appear. Enameled cookware is more likely to crack than traditional enamel from sudden temperature changes.
My foolproof method for cleaning my cast-iron kitchen sink is using Bar Keepers Friend with a Magic Eraser, which works every time. I've never met a scuff mark I couldn't beat.
Cleaning enameled cast iron
Choose a gentle dish soap, and use a sponge, everyday scrub cloth, or nylon brush. Avoid citrus-based cleaners—this can dull the enamel's exterior gloss.
Condition the interior non-stick surface by rubbing vegetable or corn oil over the entire surface, using a paper towel. When you're done, rinse your product with hot water, then dry thoroughly.
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.
GREASE THEM UP
Unlike seasoned cast iron, enameled cast iron is not a nonstick surface. To avoid sticking, cook over medium heat using adequate amounts of oil or fat. If sticking does occur, use dish soap, water, and a non-scratch scouring pad to scrub away the mess.
When using Le Creuset skillets, fry pans and grill pans, the empty pan can be preheated over medium heat for no more than 5 minutes before adding food. Use some kind of oil or fat – Unless you're using a non-stick pan, you need to use some kind of oil or fat to grease the pan and prevent sticking.
Enameled cast iron has a naturally slick surface that doesn't require seasoning. This makes it ideal for cooking delicate foods that might otherwise stick to traditional cast iron. The enamel coating allows for easy release of food, making cooking and cleaning simpler.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
Wipe with a dry cloth to remove all loose food. Once you have removed as much as possible, create a paste of kosher salt and lukewarm water and coat the cookware to remove residue. If this doesn't work, mix baking soda and water to create a paste. This will remove both stains and any remaining stuck-on food.
We've been testing everything from cast-iron pans and saucepan sets to casserole dishes for years, and Le Creuset consistently ranks as one of the best brands out there. Perhaps the only thing that may put you off buying a Le Creuset product is the hefty upfront cost.
Cast Iron Cookware needs to be seasoned, i.e. treated with oil, to create a non-stick coating. Even if you have a pre-seasoned cast iron cookware, it will still need seasoning periodically. Another common reason is cooking on too high heat. This burns the food and causes it to stick to the pan.