How to Stop Food Sticking to Enamelled Cast Iron

Enamelled cast iron is not non-stick cookware. Food can stick if the pan is too hot, not hot enough, too dry, crowded, or if you try to move it before it has browned.

The good news is that sticking usually does not mean there is anything wrong with the pan.

For most everyday cooking, a few small changes make a big difference.

Start With Lower Heat

Cast iron takes time to warm up, but once it is hot it holds that heat extremely well.

That means you usually do not need a high setting on the hob.

Start over low to medium heat and let the pan warm gradually. If the oil starts smoking or butter turns brown almost as soon as it hits the pan, the pan is probably hotter than you need.

Turning the heat higher is rarely the best fix for sticking.

Use Enough Oil or Butter

Enamel needs some help from cooking fat, particularly with foods such as eggs, potatoes, fish and lean meat.

You do not need to measure an exact amount. Use enough oil or butter to leave a thin, even coating over the area where the food will cook.

If there are large dry patches in the pan, add a little more.

Dry the Food Before It Goes In

Surface moisture makes browning harder.

Pat meat, fish and vegetables dry before adding them to the pan, especially if you are trying to sear or brown them.

Also avoid crowding the pan. When too much food goes in at once, moisture becomes trapped and the food starts steaming instead of browning.

If necessary, cook in two batches.

Give the Food Time to Release

This is one of the most useful things to learn when cooking with enamelled cast iron.

Meat, fish and other foods can grip the cooking surface when they first go into the pan. As the underside cooks and browns, it will often become easier to lift.

If you slide a spatula underneath and the food is still firmly stuck, do not keep pulling.

Give it a little longer, then try again.

If food is burning rather than releasing, however, the pan is probably too hot.

A Simple Method for Everyday Cooking

1. Start with a clean, dry pan.
2. Add a small amount of oil or butter.
3. Warm the pan gradually over low to medium heat.
4. Make sure the cooking surface has an even coating of fat.
5. Dry the food before adding it.
6. Leave enough space between pieces.
7. Let the first side brown before trying to move it.
8. Reduce the heat if the oil starts smoking or the food colours too quickly.

The exact heat setting will depend on your hob and the size of the pan. Induction in particular can heat cast iron very quickly, so it is worth starting lower and increasing the heat gradually.

What About Eggs?

Eggs are one of the harder foods to cook on enamel with very little fat.

Use low to medium-low heat and enough butter or oil to coat the cooking area.

For a fried egg, let the white touching the pan set before trying to move it. If the butter browns immediately when it goes into the pan, reduce the heat before adding the eggs.

You can cook eggs successfully in enamelled cast iron, but it will not behave exactly like a dedicated non-stick frying pan.

When Meat Sticks

For steak, chops or chicken, dry the surface well before cooking and give the pan time to warm.

Once the meat goes in, leave the first side alone long enough to brown.

If it still feels firmly attached when you try to turn it, give it a little longer. Pulling harder usually tears the browned surface away from the food.

If Everything Has Started Sticking

If one difficult ingredient sticks, your cooking method may simply need adjusting.

If everything suddenly starts sticking, have a look at the cooking surface once the pan is cool.

A brown or amber film can be cooked-on oil rather than damaged enamel. That residue can make cooking less predictable and should be cleaned away.

Let the pan cool before washing it. Warm water, dishwashing liquid and a soft sponge or nylon brush are usually enough for everyday cleaning.

Avoid steel wool or aggressive abrasive cleaners.

Does Enamelled Cast Iron Need Seasoning?

No.

The black interior of an enamelled cast iron pan is enamel, not bare cast iron, and it does not need seasoning.

Repeatedly heating layers of oil onto the surface is unnecessary and can leave a sticky film behind.

Keep the enamel clean, avoid excessive heat and use enough oil or butter for the food you are cooking.

The Main Things to Remember

If food is sticking to enamelled cast iron, start with the basics:

• use low to medium heat
• give the pan time to warm gradually
• use enough oil or butter
• dry the food before cooking
• do not overcrowd the pan
• give food time to brown before trying to move it

Enamelled cast iron takes a little more patience than lightweight cookware, but once you get used to the way it holds heat, it becomes much easier to judge.