Enamelled cast iron melds the versatility and hardiness of regular cast iron with an easy clean up and fuss-free maintenance, with only a couple of minor trade-offs.
Its eponymous coating is made by fusing the cast iron metal surface of the pan with a finely powdered glass, at an extremely high temperature. This gives enamelled cast iron a non-toxic, protective layer that shields the iron underneath while remaining steadfast through the heat of the hobs (gas and induction) and the oven.
For some, maintaining cast iron is an additional job too irksome or time-consuming to wedge into an already overstretched schedule. Home cooks can regularly assume the positions of every member of a working kitchen, with families to look after as well as feed. Enamelled cast iron slims down the cooking-eating-cleaning process - chiefly by skipping the routine seasoning regimen - whilst retaining most of its sans-coating cousin’s benefits.
No need to season
One of the key benefits of having a cast iron pan with an enamel layer concerns the seasoning, or the lack thereof. The enamelling acts as a permanent layer of seasoning on the pan. Although enamelled cast iron pans aren’t completely non-stick, this permanent protective layer avoids the need to re-season the pan after use, or change your cooking behaviours to protect the seasoning. For example, you can cook with high acidity ingredients that will typically damage a cast iron’s seasoning like tomatoes and vinegar.
Still handles the heat
Cast iron is naturally heavy and therefore takes longer to heat up than other cooking alloys like steel, but it retains its heat far more effectively. This makes enamelled cast iron better at handling food that requires consistent, even heat. So, when dropping a 300g sirloin into a skillet for searing, the pan’s temperature won’t drop dramatically, enriching your steak with a beautifully caramelised crust.
If you then opt for finishing your steak in the oven, you won’t need to change pans. Enamelled cast iron is still oven-safe, making it great for pan-to-oven cooking. Being naturally oven-proof makes enamelled cast iron perfect for baking breads, namely focaccia – the even heat distribution will help to achieve a crispy exterior and light, fluffy interior.
Unlike many enamelled cast iron ranges, ours can also be used on open flames outdoors. This type of cooking usually exposes the metal to far too great a heat which can cause the enamel to spoil and crack. We exclusively use double enamelled cast iron, as it gives our cookware that extra bit of reinforcement, meaning The Skillet, The Sauté, and The Stockpot can handle whatever you throw at them and are built to last several lifetimes.
Caring for enamelled cast iron
As we've discussed, you don’t have to worry about seasoning maintenance with enamelled cast iron, and even more importantly, you needn’t fear rust. This means you can leave your skillet, pan, or pot, soaking in soapy water overnight if you’re dealing with a particularly stubborn layer of baked on food.
To clean enamelled cast iron, simply use regular dish soap and a sponge or non-abrasive scrub; avoid metal scourers as they can damage the enamel. Double enamelled cast iron is dishwasher-safe; however, we do recommend cleaning it by hand to retain its finish - but it does mean there’s less of a pandemonium if it happens to be accidentally placed in the dishwasher. Unlike it’s unenamelled counterpart, you can also leave it to dry overnight.
In terms of the utensils you can use on it, opt for wooden, silicone, or heat-resistant plastic materials. Avoid metal to protect the enamel coating from scratches.
To conclude
The beauty of enamelled cast iron lies in its convenience. Sadly we aren’t all lucky enough to have a personal kitchen porter (or a more kindly named, ‘underwater ceramics technician’), making enamelled cast iron an essential in a home cook’s arsenal.