Enamelled frying pan – how to get the best results
Time: about 20 min
The enamelled frying pan is a carbon steel pan with an enamel surface. It copes with acidity and washing-up liquid, but likes to be heated gently. Here is how to get a golden crust and food that releases.
Short answer
Heat the enamelled frying pan on low to medium for about five minutes before turning it up, and use plenty of butter or oil. Medium heat is enough for most cooking, because the carbon steel under the enamel holds heat well. Leave the food until it has formed a crust before turning it, ideally with a wooden spatula. If something sticks, lower the heat and add more fat.
What you need
- Enamelled frying pan, e.g. ø28 cm
- Wooden spatula
- Butter or neutral oil
- Soft sponge or washing-up brush
- Washing-up liquid
How to do it
- Wash before first useWash the pan in hot water with a little washing-up liquid, rinse and dry. No seasoning is needed – the enamel is ready to use straight away.
- Choose the right ringPlace the pan on a ring or cooking zone that matches the size of its base. On induction, lift the pan into place rather than sliding it.
- Preheat gently for five minutesAdd a little neutral oil and heat on low to medium for about five minutes. Never heat the pan empty.
- Turn up to mediumThen turn up to medium and add more fat if needed. You rarely need the highest setting – the carbon steel under the enamel conducts and holds heat efficiently.
- Let the crust formAdd the food and leave it undisturbed for a while. Turn it with a wooden spatula once the underside has browned and lifts easily.
- Lower the heat if anything sticksThe enamelled pan has no release coating. If food sticks, lowering the heat and adding a little more butter or oil usually helps.
- Let it cool, then washLet the pan cool before washing and never run cold water into a hot pan. Wash with hot water, washing-up liquid and a soft sponge – the dishwasher is fine, but hand washing keeps the gloss longer.
Common mistakes
- Turning the heat straight to maximum instead of warming the pan up gradually.
- Frying with too little fat, especially eggs and fish.
- Turning and scraping with metal utensils, which can scratch the enamel.
- Rinsing the hot pan under cold water.
Carbon steel underneath, enamel on top
Beneath the enamel is carbon steel, which heats quickly and holds heat well, so medium heat goes a long way. The enamel makes the surface resistant to acids and washing-up liquid, so tomato sauce, wine and lemon work just as well as meat and fish. Gentle heating spreads the heat evenly and helps the pan keep its shape.
FAQ
Does the enamelled frying pan need seasoning?
No. It is ready to use straight away – just wash it before the first use.
Can I put the enamelled frying pan in the oven?
Yes, it works on all heat sources, including the oven. The handle is stainless steel but gets hot, so use an oven glove.
Can I cook acidic dishes in it?
Yes, the enamel tolerates acidity, so tomato sauce, wine and lemon are fine. That is exactly why the pan was developed.
Which utensils should I use?
Wooden utensils or other gentle materials. Metal utensils can scratch the enamel and impair its frying performance.
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