Quick answer
Let the dish cool down first. Then wash it with warm water, washing-up liquid and a soft sponge. For stuck-on food, soak it in warm soapy water. For stubborn burnt-on bits, simmer water with a spoonful of bicarbonate of soda for a few minutes, then wipe clean.
Avoid metal scourers, abrasive cleaners and plunging a hot pot into cold water. Always dry it thoroughly before putting it away.
Everyday cleaning, step by step
- Let it cool. Enamelled cast iron doesn't like sudden temperature changes. Pouring cold water into a hot pot can damage the enamel.
- Empty it and fill with warm soapy water. If anything is stuck, leave it to soak for 15–30 minutes.
- Wash with a soft sponge or brush. A nylon brush or the soft side of a sponge is fine. Skip the metal scourer.
- Rinse well.
- Dry thoroughly, inside and out, including the rim and the lid.
That's it for most days. Enamelled cast iron doesn't need seasoning or oiling, so there's nothing else to do.
How to clean burnt-on food
It happens to everyone. A stew catches on the bottom, or a sauce reduces a little too far.
- Soak first. Fill with warm soapy water and leave it for an hour or so.
- Simmer with bicarbonate of soda. If it's still stuck, empty the dish, add enough water to cover the burnt area, stir in a tablespoon or two of bicarbonate of soda, and simmer gently for 5–10 minutes.
- Loosen with a wooden spoon. Gently scrape with a wooden or silicone spatula while it's still warm (not boiling).
- Let it cool, then wash as normal.
Repeat if needed. It's better to do this twice than to reach for something abrasive.
How to remove stains
Light-coloured enamel interiors can pick up stains over time, especially from tomato, turmeric, red wine and coffee. Stains are normal and don't affect how the dish cooks, but you can usually lift them.
- Bicarbonate of soda paste. Mix bicarb with a little water into a paste, spread it over the stain, leave for 20–30 minutes, then rub gently with a soft sponge and rinse.
- The overnight soak. For more stubborn staining, fill with warm water and a couple of tablespoons of bicarbonate of soda and leave it overnight.
- Wash and dry as normal afterwards.
Do's and don'ts
| Do | Don't |
|---|---|
| Let it cool before washing | Plunge a hot pot into cold water |
| Use warm soapy water and a soft sponge | Use metal scourers or wire wool |
| Soak stuck-on food | Use abrasive powders or harsh chemicals |
| Use bicarbonate of soda for stains | Put it in the dishwasher (unless the manufacturer says you can) |
| Use wooden or silicone utensils | Bang metal utensils on the rim |
| Dry it thoroughly | Leave it to drip-dry or store it damp |
How to stop food sticking in the first place
Most cleaning headaches start with how the dish is heated.
- Heat it gradually. Start on low to medium heat and let the cast iron warm through. Cast iron holds heat well, so you rarely need the highest setting.
- Add a little oil or fat before the food goes in.
- Don't heat it empty on high.
- Keep an eye on the liquid during long cooks, and give it a stir now and then.
- Use the lid. A self-basting lid drips condensation back onto the food, which helps stop things drying out and catching.
Storing your casserole dish
- Make sure it's completely dry first.
- Store it with the lid slightly ajar, or pop a sheet of kitchen paper between the lid and the pot. This lets air circulate and protects the rim.
- If you stack pans on top, put a cloth or pan protector in between to avoid chips.
What to do about chips
Enamel is tough, but a hard knock or a drop can chip it.
- A chip on the outside is usually cosmetic.
- A chip on the inside cooking surface: stop using the dish for cooking and contact the manufacturer for advice.
- Prevention: avoid sudden temperature changes, don't knock metal utensils on the rim, and lift the dish rather than sliding it across a glass hob.
John & Lisa by PROCHEF
Why the John & Lisa casseroles are easy to look after
The John & Lisa by PROCHEF casseroles have a PFAS/PFOA-free enamelled cooking surface that needs no pre-seasoning, and it's non-reactive, so it's fine with tomatoes, wine and citrus. They're hand wash only, and the care is simple: let it cool, warm soapy water, a soft sponge, and soak anything stubborn.
They come in a 21cm round, a 26cm round and a 30cm shallow. All of them work on every hob type, including induction, are oven safe up to 230°C, and are backed by a lifetime warranty. Not sure which size you need? Shop J&L 3-Piece Cast Iron Casserole Dish Set, Sage Green – PROCHEF
FAQs
Can enamelled cast iron go in the dishwasher?
Most manufacturers recommend hand washing only, including for the John & Lisa by PROCHEF range. Dishwasher detergents and knocks from other items can dull or chip the enamel over time.
Does enamelled cast iron need seasoning?
No. The enamel coating means it's ready to cook on straight away. Only bare (un-enamelled) cast iron needs seasoning.
Can I use bicarbonate of soda on enamelled cast iron?
Yes. It's one of the gentlest and most effective ways to lift burnt-on food and stains.
Why is my casserole dish stained?
Ingredients like tomato, turmeric, wine and coffee can stain light enamel over time. It's cosmetic and doesn't affect cooking. A bicarbonate of soda paste or overnight soak usually helps.
Can I use metal utensils in enamelled cast iron?
Wooden or silicone utensils are the safest choice. Metal can scratch the enamel or chip the rim.
Can I soak a cast iron casserole dish overnight?
An enamelled dish can be soaked overnight in warm soapy water. Just dry it thoroughly afterwards. Never soak bare cast iron, as it can rust.
Is it safe to use a chipped casserole dish?
A small chip on the outside is usually cosmetic. If the inside cooking surface is chipped, stop cooking with it and contact the manufacturer.
John & Lisa by PROCHEF
Cookware that's built to last, with care that's easy.
Explore the J&L 3-Piece Cast Iron Casserole Dish Set, Sage Green – PROCHEF, designed with John Torode and Lisa Faulkner for everyday cooking.
Shop John & Lisa Cast Iron
