How do you clean enameled cast iron skillets?

You clean an enameled cast iron skillet by letting it cool a little, then washing it with warm soapy water and a soft sponge or brush, loosening any stuck-on food by soaking and using a baking soda paste rather than harsh scrubbing, and drying it fully afterwards. The enamel coating makes it easier to clean than bare cast iron, since it needs no seasoning and you can use soap freely, but it also means avoiding harsh abrasives and metal tools that chip or scratch the enamel, and never pouring cold water into a hot pan, which can crack the enamel through thermal shock. Treated gently, an enameled cast iron skillet cleans up well and lasts for decades. Our Best Enameled Cast Iron Skillets compares five of them.

Let it cool, then wash

Start by letting the skillet cool from cooking heat before washing, both because handling a hot, heavy pan over a sink is awkward and risky and because the enamel can crack if a hot pan is hit with cold water. A short wait is enough, you want it warm or cool, not scalding. While it is still warm, you can deglaze stuck-on browned bits by adding warm water to loosen them, the same as you might to make a sauce, which softens residue before washing.

Then wash the skillet with warm water, a little dish soap and a soft sponge, dishcloth or soft brush. A real advantage of enameled cast iron over bare cast iron is that the enamel is nonreactive and needs no seasoning, so you can use dish soap freely without worrying about stripping anything, and the smooth enamel releases most food easily. For everyday cleaning with ordinary cooking, this warm-soapy-water wash is usually all that is needed, then you rinse and dry.

Dealing with stuck-on food and stains

For food that has stuck or baked on, do not reach for harsh scouring; instead loosen it first. Soak the pan in hot soapy water, or simmer a little water in it to lift the residue, so it releases without hard scrubbing, and then wipe or gently scrub it away. A plastic or silicone scraper helps lift softened residue without harming the enamel, and this soak-and-loosen approach handles most stuck-on food.

For stubborn stuck-on food or stains that resist, a paste of baking soda and water is the go-to for enamel: spread it on the affected areas and leave it to sit, or simmer water with a spoonful of baking soda in the pan, then gently scrub and rinse, as baking soda is mildly abrasive enough to lift residue without scratching the enamel. Light interior staining and darkening from cooking is normal and cosmetic rather than dirt, and a baking soda treatment usually lightens it; there is no need to scour the pan raw chasing a stain that does not affect cooking.

What to avoid

The enamel surface is durable but can be chipped or scratched, so a few things must be avoided to protect it. Do not use steel wool, scouring powder, wire brushes or other harsh abrasives, which scratch and dull the enamel over time, and avoid metal utensils banging the surface, which can chip it, especially on the rim and edges. Use soft sponges, cloths, brushes and plastic or silicone scrapers instead, and reserve the gentle baking soda method for stubborn spots.

The other key thing to avoid is thermal shock: never pour cold water into a hot enameled pan or plunge it into cold water, as the sudden temperature change can crack or craze the enamel, so always let it cool before washing or deglaze with warm rather than cold water. Avoid putting a very hot pan straight onto a cold wet surface too. Harsh dishwasher detergents can also dull enamel over time, so while many enameled cast iron skillets are technically dishwasher safe, hand washing is gentler and often recommended to keep the enamel looking its best.

Drying and ongoing care

Dry the skillet thoroughly after washing. This matters even though the enamel itself does not rust, because many enameled cast iron skillets have an exposed cast iron rim or edges where the enamel ends, and those bare spots can rust if left wet, so dry the whole pan, paying attention to the rim, and some owners wipe a little oil on any exposed rim for extra protection. A towel dry followed by a few minutes air drying is enough.

Store the skillet dry, and if you stack it with other pans, put a cloth or pan protector between them so the enamel is not chipped by metal contact, since a chip exposes the iron beneath. With this routine, cool before washing, warm soapy water and a soft sponge, soak and baking soda for stuck-on food, no harsh abrasives or thermal shock, and thorough drying, an enameled cast iron skillet stays clean, keeps its smooth enamel intact, and lasts for many years, which is a big part of why good enameled cast iron is worth its cost.

The short answer

To clean an enameled cast iron skillet, let it cool a little first, then wash it with warm soapy water and a soft sponge or brush, since the enamel is nonreactive, needs no seasoning, and lets you use soap freely. For stuck-on food, soak the pan or simmer a little water to loosen it, then scrub gently with a non-abrasive sponge or a baking soda paste for stubborn spots, and lighten normal interior staining with a baking soda treatment rather than scouring. Avoid steel wool, scouring powder and metal utensils that scratch or chip the enamel, and never pour cold water into a hot pan, which can crack the enamel through thermal shock, so always let it cool before washing. Dry the skillet thoroughly, especially any exposed cast iron rim that can rust, and store it protected from chips, and it will stay clean and last for decades.