This is how you take care of your cast iron pan

Why Cast Iron Is Always a Good Idea

A cast iron pot is not just any pot. It’s your culinary partner in crime for crispy crusts, slow-cooked success dishes, and casseroles that leave your guests speechless. Thanks to the enamel coating on our Cook & Pan casserole pots, you don’t have to season it. It does deserve a little love and attention though.

Enamel what? Here’s what you need to know

Enamel is the protective layer over the cast iron. It prevents nasty surprises and makes cleaning much more relaxed. The smooth surface ensures flavors don’t soak into the cast iron. No pot smelling like last week’s dinner. Unless you want that, of course.

The first time: how to start strong

Got a new pot? Congratulations. Rinse it with warm water, no soap. Then dry it well and you’re ready to rock. No complicated rituals, just enjoy cooking.

Daily care without drama

You don’t need a chemistry degree to clean this pot. Here’s how to do it after cooking:

• Let the pot cool down first. Don’t pour cold water in while it’s still hot
• Use warm water with a soft sponge or brush
• Got stuck-on bits? Let it soak for a bit or make a paste of baking soda
• Avoid harsh cleaning agents. Your pot prefers gentle treatment

Why you better skip the dishwasher

Technically, a pot with enamel can go in the dishwasher, but honestly: don’t do it. The dishwasher doesn’t dry well enough, which your pot won’t like. Hand wash and dry thoroughly is the safest and smartest choice.

Drying is the golden rule

Cast iron and moisture are not friends. Always dry your pot immediately after washing. And yes, we say it again on purpose: always dry well. Want to go fully pro? After drying, put the pot on low heat for a short while so the last drop evaporates. This way it stays beautiful and strong for years.

Storing without surprises

Don’t put the lid tightly on the pot when storing it. Better place a piece of kitchen paper between or keep the lid aside. This keeps the inside dry. And don’t stack it under a pile of heavy pots and pans. It’s strong, but also a bit sensitive.

Spots or discoloration? No worries

Enamel shares your cooking adventures. Over time, the inside may discolor a bit. That’s normal. As long as the surface stays smooth and undamaged, your pot still does its job perfectly.

What to avoid

Just to be safe, here’s a list of things your pot doesn’t like:

• Iron spatulas or forks. They scratch the enamel
• Sudden temperature changes. Don’t go straight from the heat to cold water
• Long soaking in lemon or vinegar. Acids damage the surface

Seasonal check: give your pot a mini wellness

Not using the pot for a while? Treat it to a refresh. Clean well, a little oil on the edges, and above all dry thoroughly. Then store dry and ready for its comeback. This way it stays in top shape until you need it again for a stew or shakshuka.

Why Cook & Pan cast iron with enamel rocks

Our cast iron pots and pans are robust, colorful, and ready for action. Thanks to the enamel coating, you get the best of both worlds: the power of cast iron and the ease of a smooth surface without weird coatings. They’re not only functional but also a feast for the eyes. On your stove and in your Instagram feed.

In short: dry, dry, and dry again

A cast iron pot with enamel coating is no diva, but it does want to go dry into the cupboard. Rinse it, hand wash it, dry it carefully, and you’ll enjoy cooking with it for years. Take good care of your pot, and it will take care of you twice as much.

Ready to shine in the kitchen?

Check out our cast iron collection and find your perfect pot match. Tough, stylish, and indestructible. Just like you, once you’ve eaten.