Cooking on coated cast iron (also known as enamelled cast iron) is a special kind of kitchen treat. Why, you may ask? It's super easy to clean (goodbye dish-washing distress!), it doesn’t need to be seasoned or maintained like traditional uncoated cast iron, and it doesn’t hang on to odours or flavours, no matter how strong they are (we love you, garlic). Here's our go-to guide on what it's good for, what it isn't good for, and how to take care of your coated cast iron cookware.

• Enamelled cast iron is produced by coating cast iron with a layer of powdered, melted glass — the powder melts and then hardens to a smooth, durable coating
• Cast iron is very thick, sturdy, and durable, and is the most effective cookware material at retaining heat
• It heats up slowly and evenly, and once it's at temperature, cast iron maintains the same level of heat even when cold food is introduced to the pan
• It's also a versatile cookware option — it can be used on the stovetop and in the oven, and then moved to the table for serving
• Raw cast iron can be reactive to acidic foods so the enamel coating creates a non-reactive surface that is also easy to clean, doesn’t need to be seasoned or maintained, and doesn’t hold odours or flavours

• Coated cast iron is ideal for slow and steady cooking methods, like stewing, braising, and baking because it holds heat so well
• It is also effective for browning meat as the temperature doesn’t dip when a cold piece of meat is introduced
• Cast iron is also magnetic and therefore can usually be used on induction stovetops

• Enamelled cast iron doesn't have a non-stick coating and, unlike uncoated cast iron, it can't develop a non-stick coating through seasoning
• It is heavy so if you are looking for lighter, more manageable cookware, steer clear
• This makes it not the best option for fragile glass cooktops
• Enamel can chip or crack if overheated or not taken care of

• Avoid using metal utensils on coated cast iron as it can damage the coating
• Allow the cookware to cool completely before submerging in soapy water and wiping with a sponge
• If there is excess food stuck to your pot or pan, fill it with warm water and a mild detergent and soak for up to 30 minutes before wiping with a sponge
• Avoid using steel wool or other abrasive cleaners or tools, as these may damage the coating

Enamelled cast iron is typically dishwasher safe but hand washing is preferable to maintain the integrity of the coating, which can start to wear with repeated dishwashing.