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Enamelled cast iron pans: how to use and care for them
Introduction
I bought two enamelled cast iron pans from the Crofton brand at Aldi.
Price
- 14.99 euros each (29.98 euros for both)
- About 16.80 US dollars each (33.61 US dollars for both)
- About 23.61 Canadian dollars each (47.22 Canadian dollars for both)
The two pans
- A round 24 cm pan (1.82 kg / 4.01 lb)
- A square 26 × 26 cm grill pan (2.85 kg / 6.28 lb)
They work on every heat source (gas, electric, ceramic glass, induction) and are oven-safe up to 260 °C. Here is how to use them and look after them so they last a long time.
Before first use
Wash the pan in hot water with a little dish soap, rinse, and dry it thoroughly.
Wipe a thin film of oil over the inside with a paper towel. The matte black interior is enamelled, so there is no need to season it like bare cast iron, but a little oil improves the non-stick effect, especially on the grill pan.
While cooking
- Heat gradually, on low and then medium. Cast iron holds heat very well, so you rarely need to cook on maximum heat.
- On induction, never let the pan heat up empty at full power.
- On a ceramic glass or induction hob, lift the pan instead of sliding it: cast iron scratches the surface.
- Use wooden or silicone utensils to protect the enamel.
- The handles are also cast iron and get very hot: always use oven gloves.
- In the oven, do not go above 260 °C.
Does it break?
Yes, it can. Cast iron is very hard but brittle: it doesn't bend like steel, it cracks or breaks clean. On a tiled or concrete floor, a drop can crack or break the pan, especially at a handle or the rim (the pouring spout is a weak point). More often, it will chip the enamel, especially on the glossy enamelled handles.
On a wooden or vinyl floor, the risk is much lower. Given their weight, the biggest danger is still to your feet and your floor tiles.
The other enemy: thermal shock
It is even more dangerous than a fall. Never put a hot pan under cold water: the cast iron can crack or the enamel can craze. Let it cool down before washing it.
Care and cleaning
- Wash by hand only, never in the dishwasher.
- No steel wool or abrasive cleaners on the enamel.
- For stuck-on food, let it soak in hot water for a while, then use a soft sponge or brush.
- Dry thoroughly after every wash.
- If you stack your pans, put a tea towel or paper between them to protect the enamel.
With these precautions, an enamelled cast iron pan will last for decades.
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