Guides
How to clean an enamelled cast iron casserole (and remove stains)
The short answer: let the casserole cool, soak it in warm soapy water for 15 to 30 minutes, then wash it with a soft sponge. For stains, a paste of bicarbonate of soda and water does most of the work. For burnt-on food, simmer water with 2 tablespoons of bicarbonate for 10 to 15 minutes and it lifts away.
Everyday cleaning, step by step
Let it cool. Enamel is glass fused onto iron, and it does not like sudden changes of temperature. Never pour cold water into a hot pot. Give it 10 to 15 minutes, until you can hold the handles comfortably.
Soak. Fill it with warm water and a squeeze of washing-up liquid. If anything has stuck, leave it for 15 to 30 minutes.
Wash. Use a soft sponge, a nylon brush or the non-scratch side of a scourer. A wooden spatula is the right tool for nudging anything stubborn off the base.
Rinse in hot water.
Dry thoroughly, inside and out, including the rim where the lid sits. If the rim of your casserole is unglazed, a thin wipe of oil keeps it in good order.
How to remove stains
Over time, a pale enamel interior picks up a light brown or grey film from tomatoes, turmeric, red wine and browned fat. This is cosmetic. It does not change how the pot cooks or how food tastes, and plenty of cooks wear it as a badge. If you would like it gone:
Mix 2 tablespoons of bicarbonate of soda with just enough water to make a thick paste.
Spread it over the stain and leave it for 30 minutes, or a few hours for older marks.
Rub in small circles with a soft sponge, then rinse.
Repeat once if needed. Each round takes a little more off.
Grey lines left by metal utensils sit on top of the enamel rather than in it, and the same paste usually shifts them.
How to shift burnt-on food
Lift off whatever comes away easily with a wooden spatula.
Pour in enough water to cover the burnt layer by about 2cm and add 2 tablespoons of bicarbonate of soda.
Bring it to a gentle simmer over a low to medium heat and keep it there for 10 to 15 minutes, nudging the base with the spatula as it loosens.
Let it cool, pour it away and wash as normal. A second round finishes almost anything.
If you would rather not stand over it, fill the pot with hot water and a tablespoon of bicarbonate and leave it overnight.
What to avoid
| Avoid | Why | Use instead |
|---|---|---|
| Steel wool, metal scourers, abrasive powders | They scratch and dull the glaze | Soft sponge, nylon brush, bicarbonate paste |
| Metal spoons and spatulas | Enamel chips if it is hit with metal | Wooden or silicone tools |
| Cold water in a hot pot | Sudden temperature change stresses the enamel | Let it cool for 10 to 15 minutes first |
| Heating it empty on full power | Enamel prefers gradual heat | Warm it on a low to medium heat with fat in it |
Prevention is easier than any of the above. Most sticking in enamelled cast iron comes from food going into a pot that is too hot or not hot enough. Warm it gradually over a medium heat with a little oil, and food that is browning will release on its own once it has formed a crust.
The Season Cast Iron Casserole
Our Cast Iron Casserole is enamelled cast iron, designed in London, with a certified toxin-free coating. The walls and lid are the same thickness, so heat moves evenly through the pot, and the slightly domed lid has dimples underneath that catch moisture and baste whatever is cooking. It works on all hobs including induction, goes in the oven to 230°C and comes with a 10 year warranty. We recommend washing it by hand, exactly as above.
It comes in five sizes, from the 22cm (3.3L) at £80 to the 30cm (7.5L) at £120. The 26cm is £100. There are six colours: Blue Mussel, Fennel Seed, Sumac Seed, Blue Steel, Toasted Oat and Blackberry. For browning and bringing to the table, there is also the Cast Iron Shallow Casserole, 26cm (2.3L) at £80 or 30cm (3.5L) at £90.
Keep reading
- What size casserole dish do I need?
- How to braise
- Enamelled or bare cast iron: which should I buy?
- How to bake bread in a cast iron casserole
Questions people ask
Can an enamelled casserole go in the dishwasher? We recommend hand washing. Dishwasher detergent is harsh, and a soak followed by two minutes with a sponge does the job better.
Do I need to season an enamelled casserole? No. Enamel is a glass surface, so there is no seasoning to build or maintain. That is the difference from bare cast iron.
Will stains come back? Yes, gradually, especially with tomato and turmeric. They are cosmetic, so clean them when they bother you and not before.
Can I use a scourer? The non-scratch side only. Anything with metal or grit in it will dull the glaze over time.
Why does food stick to my enamelled casserole? Usually the pot went in cold or was blasted on high. Heat it gradually with fat over a medium heat, and let meat brown until it releases on its own before you turn it.
Cook it with
Cook like it matters.
From the cooks at Season, a London cookshop since 2005.