Editorial: Kockums JernverkPublished: 2026-11-07

Enamelled cast iron casserole – heating and care

Time: about 30 min

Cast iron heats slowly and holds heat for a long time. Heat it correctly and food browns beautifully in the matte black enamel; with simple care you will enjoy the casserole for a long time.

Short answer

Heat the enamelled cast iron casserole on a lower setting for 5–7 minutes until it reaches medium-high or high temperature, then turn the heat down while you cook. Always have fat or liquid in the pot and never let it boil dry. Let it cool before washing, never under cold water. Hand washing with hot water and mild washing-up liquid is recommended, and the casserole should be stored dry.

Oval enamelled cast iron casserole from Kockums with its lid, on a laid table with enamel plates, roast squash and bread

What you need

Enamelled cast iron casserole, 4 l
Oven gloves
Wooden or silicone utensils
Soft sponge or washing-up brush
Mild washing-up liquid
Tea towel

How to do it

Wash before first useWash the casserole in hot water with mild washing-up liquid, rinse with clean water and dry thoroughly.
Match the ring to the baseUse a ring that matches the size of the casserole so the sides and handles do not overheat. On glass-ceramic and induction hobs, always lift the pot into place.
Heat for 5–7 minutesAdd a little fat or liquid and heat the casserole on a lower setting for 5–7 minutes until it reaches medium-high or high temperature. Never heat the casserole on high – if it overheats, the food can burn.
Brown, then lower the heatThe matte black enamel inside is well suited to browning meat and vegetables. Once the casserole is hot, a lower setting is enough for the rest of the cooking.
Put the lid onThe tight-fitting lid has a drip function that keeps the food self-basting. The casserole works in all ovens except microwaves, and the lid knob withstands up to 250 °C.
Use oven glovesThe handles and lid get hot both on the hob and in the oven. Always use oven gloves or pot holders.
Let it cool, then soakLet the casserole cool before cleaning, and never rinse a hot pot or plunge it into cold water. Food residue loosens if you fill the pot with hot water and leave it for 15–20 minutes.
Wash by hand and store dryWash by hand with hot water, mild washing-up liquid and a soft sponge or brush, then rinse and dry thoroughly. Store the casserole somewhere dry and check now and then that the lid knob is secure, tightening it if needed.

Common mistakes

Heating the casserole empty or letting it boil dry – this can permanently damage the enamel.
Rinsing the hot casserole under cold water.
Cutting with a knife or scraping with sharp utensils inside the pot.
Using abrasive cleaners or metal scourers when washing up.

Heavy cast iron, even heat

The natural weight of cast iron gives slow, even heat distribution, and the casserole holds heat for a long time – you can even use the residual heat and save energy. That is why it needs time to heat up, but afterwards a lower setting is enough. The enamel protects the iron, but it cannot handle boiling dry, sudden temperature changes or sharp utensils.

FAQ

Can the cast iron casserole go in the dishwasher?

Kockums recommends washing the cast iron casserole by hand. Use hot water and mild washing-up liquid, then dry it thoroughly.

Can the casserole go in the oven?

Yes, in all types of oven except microwaves, and on the barbecue too. The lid knob is ovenproof up to 250 °C.

Is there a guarantee on the cast iron casserole?

Yes, Kockums Jernverk offers a lifetime guarantee on the cast iron casserole, provided it has been used according to the enclosed instructions and you can show the receipt.