Cast Iron Care Made Easy

Why Cast Iron Is Always a Good Idea

A cast iron pan is not just any pan. It’s your culinary partner in crime for crispy crusts, slow-cooked success dishes, and oven bakes that leave your guests speechless. Thanks to the enamel coating of our Cook & Pan Dutch ovens, there’s no need to season it. But it does deserve a bit of love and care.

Enamel What? Here's What You Should Know

Enamel is the protective layer that covers the cast iron. It prevents unpleasant surprises and makes cleaning much easier. The smooth surface ensures that flavors don’t seep into the cast iron. No pan that smells like last week – unless that’s what you want, of course.

The First Time: Start Off Strong

Got a new pan? Congrats. Rinse it with warm water, no soap. Then dry it thoroughly, and you’re ready to go. No complicated rituals, just good cooking.

Everyday Maintenance Without Drama

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

• Let the pan cool down first. Don’t pour cold water in while it’s still hot
• Use warm water with a soft sponge or brush
• Stubborn bits stuck? Let it soak or make a paste with baking soda
• Avoid harsh cleaning products – your pan prefers a gentle touch

Why You Should Skip the Dishwasher

Technically, an enameled pan can go in the dishwasher – but honestly, don’t do it. Dishwashers don’t dry well enough, and your pan won’t be happy about that. Hand-washing and thorough drying is the safest and smartest choice.

Drying Is the Golden Rule

Cast iron and moisture don’t mix. So always dry your pan immediately after washing. And yes, we’re saying it again on purpose: always dry it well. Want to go fully pro? Put the pan on low heat after drying to let the last drops evaporate. That’s how it stays beautiful and strong for years to come.

Storage Without Surprises

Don’t place the lid tightly on the pan when storing it. Instead, put a piece of kitchen paper in between or store the lid separately. This keeps the inside dry. Also, don’t stack it under a pile of heavy pots. It’s strong, but also a bit sensitive.

Spots or Discoloration? Don’t Panic

Enamel lives along with your cooking adventures. Over time, the inside might discolor a bit – that’s normal. As long as the surface remains smooth and undamaged, your pan will perform just fine.

What to Avoid

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

• Metal spatulas or forks – they’ll scratch the enamel
• Sudden temperature changes – don’t go from stove to cold water
• Long soaking in lemon or vinegar – acids can damage the surface

Seasonal Check: A Mini Wellness for Your Pan

Not using your pan for a while? Give it a little refresh. Clean it well, rub a bit of oil on the rims, and most importantly, dry it thoroughly. Then store it dry and it’s ready for its comeback. That’s how 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 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 – with no weird coatings. They’re not only functional but also a feast for the eyes – both on your stove and in your Instagram feed.

In Summary: Dry, Dry, and Dry Again

An enameled cast iron pan isn’t a diva, but it does want to go into the cupboard dry. Rinse it, hand-wash it, dry it carefully, and it will give you years of cooking joy. Take good care of your pan, and it will more than return the favor.

Ready to Shine in the Kitchen?

Check out our cast iron collection and find your perfect pan match. Tough, stylish, and indestructible – just like you after a good meal.