Enamelled cast iron is built for the long haul, but the enamel deserves a little courtesy. Treat it more like glass than bare metal: steady heat, gentle cleaning and no heroic scraping.
Tony’s Tips: practical advice from Tony Everitt, Director
Start slow, finish slow
Let the cookware warm gradually rather than dropping it straight onto fierce heat. The same applies at the sink: allow a hot piece to cool before washing it. Slow heating and cooling are kinder to the enamel, and patience is cheaper than replacing good cookware. Tony will admit that patience is not always his strongest suit; here it earns its keep.
Use tools that keep the surface happy
Choose non-metal utensils when cooking, and non-metal scourers when cleaning. They do the job without needlessly working over the enamel.
If food has caught, resist the urge to attack it. Soak the cookware first, then wash it gently. A little time in water usually makes for less effort later.
For a stubborn interior mark
Interior discolouration can be normal with use. It does not automatically mean the cookware has failed or needs replacing.
For a stain that will not shift with ordinary washing:
- Mix baking soda and water into a paste.
- Spread the paste over the marked area.
- Leave it for 15 minutes.
- Wash and dry the cookware thoroughly.
- Repeat if needed.
No drama, no harsh scrubbing. Just give the paste time to do its job.
Dry it properly
Once clean, dry the cookware thoroughly before putting it away. It is a small finishing step, but a useful one.
A final word on care
This is general care guidance. Always follow the instructions supplied with the specific product, as they take precedence where they differ.
