Be mindful of that helpful enamel coating, though. It can get chipped and scratched if it comes into contact with abrasive cooking tools or dish scrubbers. And when enameled cast iron is exposed to extreme temperature changes, it can cause thermal shock and rupture the pan. That's the explosion we're concerned about.
Additionally, avoid using enameled cast iron on high heat settings, as this can also contribute to thermal shock and damage the enamel.
With enameled cast iron, you'll want to avoid high heat on an empty pan or raising the temperature too quickly because this can cause permanent damage.
Additionally, if your pan heats beyond its maximum temperature, it may crack, though this is more likely to happen if you don't allow it to cool properly before washing. Other general signs of damage include holes, warping, and rust, so keep an eye on your beloved skillet if you think it hasn't received proper care.
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.
If a crack appears in your cast iron pan, it's time to ditch it. Even a hairline crack will expand and contract when heated and cooled, and ultimately the pan will split—a potentially dangerous situation if it happens during cooking! Plus, cracks are difficult to clean and may harbor bacteria and rust.
If you accidentally leave your cast iron cookware on any heat source for too long, food, marinades, and sauces can burn and get stuck to the surface.
The sudden heating or cooling of iron can cause your pan to warp and crack.
Another: Enameled cast iron has temperature limitations. It's not recommended for use over open fire (while standard cast-iron is a campfire classic). Heating one while empty can crack or damage the enamel, and temperature recommendations for oven use are mixed from brand to brand.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
The Le Creuset lifetime warranty does not cover damage to the non-stick surface caused by overheating or scratching. Overheating: Damage from overheating during cooking is instantly recognizable. The non-stick surface becomes discolored, and in severe cases will blister or peel away from the pan.
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.
Heat With Cooking Fat
Similar to non stick cookware, you should always preheat your enameled cast iron with a little cooking fat. The enamel coating can crack and burn when heated empty without any fat.
First, the black specks you see coming off into your food are not harmful. They are most likely carbon deposits. This happens due to overheating of fats and oils. Using an oil with a low smoke point will carbonize at high temperatures and cause residue from the pores of your pan to rub off onto your food.
Do not try to use nonstick sprays like Pam to season your cast iron skillet, as they contain other ingredients that aren't good for your pan.
Heavy duty use with metal tools can also do some damage to the enamel over time. As a result, you may notice your skillet becomes more difficult to clean, and it may start forming rust on the surface as well. If you suspect your enameled layer has taken damage, replace your cast iron skillet.
I do know, however, that a cast iron pan can warp or crack when exposed to very high heat; especially when the heat is suddenly applied. The thermal shock to the pan can cause it to crack. We know that cast iron can melt, of course.
From a food-safety standpoint, the surface of a cast iron pan during cooking easily reaches upwards of 300 degrees, which is high enough to kill any bacteria that don't get washed away. You will not get sick from maintaining your pan this way.
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.
One of the biggest differences between raw and enamel is that enameled cast iron doesn't require seasoning and is relatively easy to clean. However, care must be taken to ensure that the enamel remains protected. Never add cold water to a hot pot and be sure that you never drop it on a hard surface.