The Risky Mistake You Might Be Making with Enameled Cast Iron
Enameled cast iron is a kitchen favorite for its durability, even heating, and versatility. From slow-cooked stews to perfectly seared steaks, these pans and Dutch ovens make cooking easier and more enjoyable. However, despite their robust design, there’s a common mistake many home cooks make — one that can damage your cookware and affect your meals.
Here’s what you need to know to keep your enameled cast iron in perfect shape.
1. The Mistake: Using Metal Utensils
One of the most common errors is using metal utensils on enameled cast iron. Many people assume the enamel coating makes the pan unbreakable, but metal can:
- Scratch or chip the enamel, exposing the cast iron underneath.
- Cause tiny cracks that may worsen over time.
- Lead to sticking food or uneven cooking.
Even though the pan will still function after minor scratches, repeated damage reduces its lifespan and can affect cooking performance.
2. The Safer Alternatives
To protect your investment, use non-metal utensils:
- Silicone spatulas and spoons – heat-resistant and gentle on enamel
- Wooden utensils – traditional and reliable for stirring or serving
- Nylon or heat-safe plastic tools – effective for most cooking tasks
These materials are strong enough for everyday cooking but gentle enough to keep the enamel intact.
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