You can absolutely use soap on enameled cast iron cookware; it is the recommended method for cleaning. Confusion stems from the care required for traditional, bare cast iron, which relies on a layer of polymerized oil, known as seasoning. Dish soaps can weaken this seasoning. Enameled cast iron is fundamentally different, allowing for simpler and more sanitary cleanup without the fear of stripping a protective layer.
Why Soap is Safe for Enameled Cookware
The safety of using soap is due to the distinct protective coating on the cookware. Traditional cast iron must be “seasoned” by baking oil onto the surface, creating a non-stick layer that detergent breaks down. Enameled cast iron is covered with a glass-like coating fused to the cast iron base at high temperatures. This enamel is a non-porous, inert barrier that does not require seasoning and is impervious to mild dish soap.
The smooth, glassy surface protects the underlying iron from moisture and acidic foods. This means the cookware will not rust and can safely be used to cook acidic ingredients like tomato sauces without reacting. Because the surface is glass, not seasoned oil, mild dish soap is the recommended agent to effectively remove food residue and grease. This non-reactive coating makes cleanup easier and more hygienic than with bare cast iron.
Routine Cleaning Instructions
The process for daily washing is straightforward. Always allow the cookware to cool slightly after use before introducing water. While the pan is still warm, wash it with warm water and a small amount of mild dish soap. Use only soft cleaning tools, such as a nylon brush, a soft cloth, or a non-abrasive sponge, to protect the enamel finish.
After scrubbing, rinse the piece thoroughly with warm water to remove all traces of soap and residue. Immediately and completely dry the cookware with a clean towel. While the enamel is non-porous and will not rust, exposed cast iron around the rim or handle joints is vulnerable to moisture. Prompt drying prevents rust from forming on these exposed metal edges, maintaining the cookware’s longevity.
Preventing Damage to the Enamel
Preventing damage to the enamel coating focuses on avoiding abrasives and sudden temperature changes. The glass-like surface, while durable, can be permanently scratched or chipped if mishandled. Never use metal scouring pads, steel wool, or abrasive cleaners like concentrated oven cleaner or harsh powders. These items will scratch the enamel and compromise its smooth finish, making the surface more prone to future sticking and staining.
A major threat to enameled cast iron is thermal shock, which occurs when the cookware experiences a rapid temperature shift. This sudden change causes the material to expand or contract unevenly, creating internal tension that can lead to the enamel cracking or chipping. To prevent this, never place a hot piece of cookware directly into cold water, and avoid putting a cold piece from the refrigerator straight into a hot oven. Gradual heating and cooling are essential to maintain the structural integrity of the enamel.
For stuck or burnt-on food that does not come off with routine washing, safe methods exist for deep cleaning without harsh scrubbing. A simple technique is to fill the pot with warm, soapy water and allow it to soak for 15 to 20 minutes to loosen the residue. For more difficult messes, boil water in the pot with a tablespoon or two of baking soda for eight to ten minutes. After the water has cooled, gently scrape the softened food with a wooden or nylon utensil. This process safely lifts the stubborn material without damaging the enamel surface.