Quick answer

Care for your enameled cast iron skillet by hand washing with mild soap, avoiding metal utensils, and storing it dry. Unlike raw cast iron, it needs no seasoning, but a little oil on the rim helps prevent rust.

Why enameled cast iron is different

Enameled cast iron has a glass-like coating that makes it naturally non-stick and rust-resistant. You don't need to season the cooking surface, but the exposed iron rim at the edge can still rust if not dried thoroughly. That's the main trade-off: easier daily care, but you must watch the rim.

Step-by-step care routine

  1. 1. Cool down before washing: Let the skillet cool completely on the stove or a trivet. Plunging a hot pan into cold water can crack the enamel. Wait until the pan is cool to the touch before rinsing.
  2. 2. Hand wash with mild soap: Use a soft sponge or nylon brush with warm water and a drop of dish soap. Avoid steel wool or abrasive scrubbers—they can scratch the enamel. If food sticks, soak the pan in warm soapy water for 10 minutes before scrubbing.
  3. 3. Dry immediately and thoroughly: Wipe the skillet dry with a clean towel, then place it on a low burner for 1-2 minutes to evaporate any moisture from the rim. This prevents rust on the exposed iron edge. Never air-dry enameled cast iron; trapped moisture is the main cause of rim rust.
  4. 4. Apply a thin oil to the rim (optional): Once dry, rub a drop of vegetable oil onto the bare iron rim with a paper towel. This adds a protective barrier against humidity. Skip this step if you cook daily; it's most useful for pans stored for weeks at a time.
  5. 5. Store with care: Stack other pans on top only if you place a soft cloth or paper towel between them to prevent the enamel from chipping. Hanging the skillet is safest. If stacking, check the cloth regularly for moisture buildup.

Product spotlight

  • Enameled Cast Iron Skillet Pan - French Blue 11": This Enameled Cast Iron Skillet Pan in French Blue, sized at 11 inches, combines the heat retention of cast iron with a smooth enameled finish. The enameled surface means you can cook acidic foods like tomatoes without worrying about metallic taste, and cleanup is faster than with raw cast iron.

    Enameled Cast Iron Skillet Pan - French Blue 11"

    Enameled Cast Iron Skillet Pan - French Blue 11"

  • Enameled Cast Iron Skillet Pan - Shiso Green 11": This Enameled Cast Iron Skillet Pan in Shiso Green, measuring 11 inches, is designed for even heat distribution and lasting performance. Even heating helps you avoid hot spots when searing or sautéing, and the vibrant finish resists chipping when handled with care.

    Enameled Cast Iron Skillet Pan - Shiso Green 11"

    Enameled Cast Iron Skillet Pan - Shiso Green 11"