Cooking with Enamel-Coated Cast Iron: A Beginner’s Guide (written by someone who used to struggle!)
When I picked up my first enamel-coated cast iron pan from the middle aisle of Aldi, I felt very fancy. It was a creamy-white French pan, weighty in the best way and made me feel like I was going to churn out comfort food like an Italian Nonna!
And then... I proceeded to ruin everything I cooked in it.
Turns out, these pans are brilliant, but they come with a bit of a learning curve.
Years later, I use mine constantly. From slow cooked stews to baking crusty no-knead bread, enamelled cast iron is a real workhorse in my kitchen. If you’ve just bought one, or you're wondering if they're worth the hype (and price tag), this guide is for you.
My Top 5 Tips
IIf you want to love your enamel-coated pan, rather than curse the day you bought it (and the cookbook author who called it a “must-have”), keep these tips in mind:
1. Start low and slow
Enamelled cast iron holds heat like a dream, so medium or even medium-low heat is usually plenty. Give your pan 4-5 minutes to preheat before adding oil and food. Cranking the heat too high, too fast is a surefire way to burn things.
2. Use a fat… always
Whether it’s oil, butter or ghee, you’ll need a bit of fat to create a barrier between your food and the enamel. Don’t be fooled by that glossy surface, these pans aren’t non-stick. But when used correctly, sticking shouldn’t be an issue. Pro tip: don’t add cold oil to a cold pan. Heat the pan first, then add your fat.
3. Avoid metal utensils
To protect the enamel, stick with wooden, bamboo, silicone, or heatproof plastic utensils. Save the metal tongs for your stainless steel pans.
4. Clean gently
Let your pan cool completely before washing. Use warm water, a soft sponge, and a mild detergent or a baking soda paste for any stubborn bits. You can soak stuck-on food with a splash of water, but avoid immersing the whole pan. And please…never put it in the dishwasher!
5. Store with care
Never stack cast iron without some protection. If you need to nest your pots, pop a tea towel or paper towel between the surfaces. And always dry the exposed black cast iron rims (on the lid and pan) completely before storing. They will rust if left damp.
What Can You Cook in Enamel-Coated Cast Iron?
The better question is: what can’t you cook?
Here are some of my favourites:
Slow cooks – Think pulled pork, Slow Cooker Mexican Beef, lamb shanks. Sear your meat on the stove then transfer to the oven
Soups and stews – It holds heat perfectly and simmers evenly.
One-pot dinners – Pasta bakes, curries, baked chicken and rice
Bread baking – Yes, you can bake crusty sourdough or no-knead loaves in these
Sauces – Just use gentle heat and stir often
Just avoid very high-heat frying or deep-frying. These pans aren’t designed for that kinda cooking.
Choosing the right pan for the job
Enamelled cast iron comes in all shapes and sizes and each one pulls its weight in the kitchen.
French Pan
My most-used pan. If you’re only going to get one, get this one! Wide and shallow, perfect for one-pot meals, baked chicken and rice, casseroles, and oven finishes. You’ll see this in a lot of my cookbook shots.
Dutch Oven
The all-rounder. Great for soups, stews, curries, slow cooking, and even baking bread. They come in a variety of shapes (round & oval) and sizes to suit different households.
Saucepan
Ideal for sauces, small quantities of soup/stew, reheating, or boiling small batches of veg.
Frypan
Great for searing, pasta sauces, toasties, frittatas, or oven bakes like cornbread.
Is It Worth Spending BIG on Le Creuset?
Hmmm… look, I love the idea of a gorgeous set of matchy-matchy orange Le Creuset pans as much as the next person, but you don’t need to spend hundreds to get a good result.
Here's how the budget vs premium options stack up:
Budget options (Aldi, Kmart, Big W, Harris Scarfe): Affordable and surprisingly durable, especially if you treat them well. Perfect for beginners. The enamel may chip (mine have on the handles) so be gentle when washing and storing.
Mid-range (Baccarat, Lodge, Chasseur): Often better finishes, heavier bases, and improved heat distribution.
Premium (Le Creuset, Staub): Stunning quality, heirloom-level durability, a pleasure to use and they come with a limited lifetime warranty. But mostly, you’re paying for aesthetics, brand and slight performance improvements.
Verdict: If you're just getting started, or have a limited budget like me, an Aldi or Kmart pan will serve you well.
If you fall in love with using it, or maybe someone in your life is a generous gift giver (lucky you!), a premium piece might make more sense.
Got a favourite enamel cast iron recipe? I’d love to hear about it! Pop over to my Facebook group, comment below or reply to this week’s newsletter and let me know what you’re cooking.