Enameled cast iron cookware is incredibly versatile and can be used for various cooking techniques and recipes. However, there are a few things you should avoid cooking in enameled cast iron:
Very high-temperature cooking: While enameled cast iron is known for its heat retention and distribution, extreme temperatures can damage the enamel coating. Avoid cooking at temperatures above 500°F (260°C) to prevent chipping or discoloration of the enamel.
Acidic foods for prolonged periods: Enameled cast iron can handle acidic foods, but long simmering or cooking highly acidic dishes for an extended time may degrade the enamel over time. It's generally safe to cook acidic dishes like tomato sauces, but avoid leaving them in the cookware for too long after cooking.
Rapid temperature changes: Avoid subjecting enameled cast iron to sudden and extreme temperature changes, such as transferring it directly from the stovetop to a cold surface or exposing it to cold water immediately after cooking. Rapid temperature changes can cause the enamel to crack or chip.
Deep-frying: Enameled cast iron is not recommended for deep-frying, especially with large amounts of oil. The high heat and the weight of the oil can potentially damage the enamel coating.
It's worth noting that while there are some considerations when cooking with enameled cast iron, it remains a durable and versatile cookware option for most everyday cooking needs.