Discover all the ins and outs of looking after your most valuable cookware with this complete guide to caring for both traditional and enamelled cast iron.    

If there’s any piece of kitchenware that’s known for longevity, it’s cast iron cookware. 

Not only does the invention itself date back to ancient 220AD China—some of us literally have cast iron items in our homes that have been around for centuries, handed down over generations. 

Other kinds of cookware simply can’t compete with the hardcore durability of cast iron.

And that’s just one of the many benefits of enamel cast iron cookware. As a safer and more versatile alternative to non-stick cooking, cast iron cookware offers an easier, healthier, and more cost-effective way to cook delicious and creative meals.

All we need to do to reap these wholesome rewards is to keep up our end of the bargain, treating our cast iron cookware with the care it deserves. While there tends to be a perception that cast iron is high maintenance, the truth is that it’s very easy to care for—all it takes is the right know-how.

So put all your concerns on the backburner. After reading this straightforward guide to caring for cast iron, you’ll know exactly what to do (and what not to do) to keep your most valuable kitchen occupants performing at their best for decades to come.

Since there are some key differences between traditional cast iron and modern enamelled cast iron, we’ve broken this guide into two parts:

Part 1: Caring for Enamelled Cast Iron

Part 2: Caring for Traditional Cast Iron

Let’s dive in.

PART 1: Caring for Enamelled Cast Iron Cookware

Enamelled Cast Iron has a smooth porcelain layer which is bonded to the iron. With this modern, low maintenance and aesthetically pleasing feature, you have a built-in non-stick surface that doesn’t need any seasoning. There’s also little need to worry about rust, and you can go to town cooking acidic and alkaline foods without the risk of metals leaching into your food. 

Enamelled cast iron can safely be used to marinate, cook, serve, refrigerate, and store foods, making it much more versatile than traditional cast iron. All the same, there are a few guidelines to follow when cooking, cleaning and storing your enamelled cast iron to keep it in top shape. 

Cooking with Enamelled Cast Iron

• Enamelled cast iron can be used on virtually all heat sources except an open flame or the braai. 
• Thanks to its superior ability to distribute and retain heat, you’ll only need to cook on low to medium heat. Avoid cooking on high temperatures, as this can cause the enamel to discolour. Keep oven temperatures below 200 degrees Celsius. 
• Microwave use is not recommended. 
• Unlike traditional cast iron, it’s safe to cook acidic foods in enamelled cast iron for any length of time. You also don’t have to worry about removing the food from the pan right away.
• Use silicone or wooden cooking utensils rather than metal ones, which can potentially scratch or chip the enamel.

How to Clean Enamelled Cast Iron Cookware

• Allow the cookware to cool before cleaning.
• Never immerse hot cookware in cold water since this can cause thermal shock which can crack and damage the enamel coating. 
• While enamelled cast iron is dishwasher safe, it’s best not to wash it in the dishwasher every time. 
• To preserve the cookware’s original looks, handwash with warm water and a mild detergent using a soft scrubbing brush, sponge or cloth. 
• Avoid using harsh detergents and abrasive scourers which could scratch the enamel. Note that citrus-based cleaners may potentially dull the exterior gloss on the enamel.
• To deal with stubborn baked-on residue, add 4 tablespoons of baking soda with 2 cups of water and simmer on the stove for a few minutes. Then use a plastic, wooden or silicone spatula to scrape off the food.

What to do if rust forms on the rim of enamelled cast iron cookware

While rust is not generally a great concern with enamelled cast iron, it is possible for rust to form on the exposed raw cast iron rim of pots and pans with lids. This can happen if the cookware is exposed to moisture for too long. To avoid rust deposits forming, avoid washing your cookware in the dishwasher, and do not leave it to drip dry, but ensure it’s been dried thoroughly after washing.  

If you notice rust developing on the rim, wipe it clean with a sponge and some mild detergent, and dry it off. Then rub a little cooking oil into the rim. This will provide a protective seal and prevent rust from forming again. You may want to re-season the rim periodically or even after every use to ensure there’s no chance of rust occurring again.

How to Store Enamelled Cast Iron 

Enamelled cast iron cookware should be dried thoroughly after cleaning, and stored in a clean, dry area, away from damp, humidity or steam. 

To avoid chipping or cracking the enamel (which can happen if it’s bumped hard enough), avoid stacking it with other cookware, or use dish towels or pot protectors as buffers if you need to pack items on top of one another.  

PART 2: Caring for Traditional Cast Iron Cookware

With traditional cast iron, we’re talking about bare, uncoated cast iron cookware. The entire item will be the same dark colour, ranging from lighter grey to dark charcoal, including the handle, although some products may include a handle cover made from wood. 

Since uncoated cast iron has a slightly uneven or pitted surface, it needs to be properly seasoned to avoid food and liquids seeping in and sticking to the surface during cooking. Seasoning is a chemical process where multiple layers of oil are ‘baked’ into the surface to create a smooth, non-stick cooking surface.   

Read on for guidelines on how to season, safely cook with, clean and store traditional cast iron cookware. 

How to Season Cast Iron

Seasoning your cast iron cookware should be done in two ways:

• Oven seasoning (a few times a year)
• Ongoing seasoning (every time you cook and clean your cookware)

1. Oven Seasoning   

Oven seasoning is done by literally baking multiple layers of oil onto your cookware. Whether you got your cast iron skillet or pot from a yard sale, your parents’ latest decluttering session, or fresh from the factory, it’s always a good idea to do a session of oven seasoning initially to make sure you’ve got a fresh, hardy non-stick cooking surface to cook with. After that, you should only need to re-season it in the oven 2 or 3 times a year, depending on how often you use it. 

While oven seasoning takes a few hours to achieve the best results, it’s a simple process that only requires a few basic household products. Here are the steps to follow: 

• Preheat your oven — Set your oven to bake on a high temperature of 230 to 260°C (450 to 500°F).
• Clean your pan – scrub your pot or pan using a brush or sponge in warm, soapy water. Rinse it, then hand dry it thoroughly.  
• Oil the inner and outer surface – pour 1-2 tablespoons of cooking oil onto the cooking surface. Using a piece of paper towel or a clean, dry cloth, gently rub the oil into the entire inside surface, including the upper rim. Now oil the entire outer surface as well, including the bottom of the pan.    
• Bake in the oven for 1 hour – place your cookware item upside down on the centre shelf of your oven (place a drip tray or piece of foil underneath to catch any oil drips). Let it bake for 1 hour. 
• Allow to cool – remove the pan from the oven and place it somewhere to cool. 
• Repeat steps 3 and 4 (if desired) – depending on the condition of your cookware and how much pre-seasoning it had, you may want to repeat steps 3 and 4 to bake additional layers of oil onto the surface. Many professionals recommend doing the baking process 3 times when seasoning from scratch or restoring rusted cast iron cookware. 

When you’re done seasoning, your cookware will be noticeably darker with a semi-gloss finish, all ready to go!

2. Ongoing Seasoning 

The great thing about cast iron is that the more you cook with it, the better its non-stick seasoning becomes—provided you follow a few basic guidelines for cooking and cleaning it:

• Cook using a little oil, at least for the first few months. This will help build up thin layers that are bonded to the surface as the cookware is heated, and establish a well-seasoned surface. 
• Apply a thin layer of oil to the inner surface after every cooking and cleaning session, before storing your cookware. Pour in about a teaspoonful then use a paper towel to spread and blot the oil evenly over the surface. You can also use a special seasoning spray instead of oil. This protects your cookware from any moisture, which could cause rust, and provides a pre-seasoning layer ready for the next cooking session.
• Avoid cooking with excessive heat, or scrubbing with very abrasive utensils or scouring pads, which can remove some of the seasoning. 

What’s the best oil to season cast iron?

While there is still some debate over the best oil to use for seasoning, you can safely use any oil that is high in unsaturated fats, and which has a high smoke point. It’s also best to use neutral-flavoured oil, since the taste will naturally seep into whatever you’re cooking. 

Canola oil, grapeseed oil, flaxseed oil, avocado oil, sunflower oil and vegetable oil blends are all good options. Stay away from olive oil, since it has a very low smoke point and should not be heated to high temperatures.  

Do’s and Don’ts for Cooking with Traditional Cast Iron

• Do feel free to cook on any heat source. Your cast iron pots, pans or skillets will be safe on any stovetop, including induction, and in any oven or grill. You can also use them on the braai.
• Do preheat your cookware. If you add food to a cold pan and then heat it up, it will stick. (Gradual preheating is best—once the cookware is hot, it stays hot for a long time). 
• Do use gentle cooking utensils like silicone and wood. While the occasional metal implement is okay, don’t use them all the time, and especially not while building up the seasoning on your cookware.
• Don’t cook acidic foods for very long periods, as the acid can start breaking down the seasoning and cause a small amount of the metal in the cookware to leach into the food. (It’s fine to cook acidic foods in a well-seasoned pan for shorter cooking sessions).
• Don’t let acidic dishes or leftovers (especially wet foods) sit in the pan for too long after they’ve finished cooking, as it can lead to rusting. Serve the food right away and transfer leftovers to a storage container.  
• Don’t cook with excess fat, as it can cause the seasoning layer to become sticky and start peeling off. (If you see black flakes while cooking, that’s the seasoning peeling off, not the metal). 
• Don’t store food in traditional cast iron.

How to Clean Cast Iron

First-time cleaning

When you’re cleaning your new or second-hand cast iron cookware for the first time, wash it by hand in some warm soapy water to remove factory residue, dust or any bits of rust. Rinse thoroughly and immediately dry it well with a dish towel. After this first wash, and once you’ve properly seasoned your cookware, you shouldn’t need to wash it with soap more than once or twice a year. 

Regular cleaning 

• It’s always best to clean traditional cast iron cookware soon after cooking, while it’s still warm.  
• Wash by hand rather than using the dishwasher. 
• Rinse off the cookware with warm water, using a soft brush or a plastic or wooden spatula to help remove stuck bits. If necessary, you can use a small amount of mild soap.
• For very stubborn cooked-on food, add some water to the pan and simmer for a few minutes, then use a spatula to scrap off the residue. 
• Alternatively, combine some coarse salt and a little oil in the pan, then use a paper towel to scrub off the food remnants.    
• Once the surface is clean, rinse thoroughly with water. 
• Hand-dry the cookware right away with a dish towel, lint-free cloth or paper towel. (If you notice any black residue coming off, don’t worry, it’s just the seasoning and is quite normal). 
• Apply a small amount of oil to the inner surface, distributing it evenly using a paper towel. Use a fresh piece if necessary to gently wipe off excess oil. 
• Optional: after applying the oil, heat the pan for a few minutes, then allow to cool. Ensure it has absorbed the oil and cooled to room temperature before storing.  
• NB: Never allow your cookware to soak in water. 

Storing Cast Iron Cookware

Since the biggest enemy of cast iron is rust, always make sure your cookware is bone dry before storing. Slipping a piece of paper towel in before stacking or packing away your pots and pans is a simple and effective way to protect the cooking surface, keep any moisture wicked away, and absorb any excess oil after seasoning. 

With these simple guidelines in mind, caring for your cookware will become second nature after a few months as you quickly slip into the cast iron groove!

Whether you’re a ‘seasoned’ fan, or a recent cast iron convert, why not add some fresh inspiration to your cooking with the Nouvelle enamelled cast iron cookware range—designed to inspire your love of cooking!  Available in a stunning range of contemporary colours, these hand-finished beauties make the perfect serving dishes after you’ve whipped up the perfect storm in the kitchen. 

With Nouvelle, you can enjoy all the benefits of healthier, more versatile, more efficient non-stick cooking, wrapped into a tough, low-maintenance product at amazing value for money.

Check out the complete Nouvelle cookware range available from our online store, or find out more at www.nouvelle.co.za.