In contrast, seasoned or traditional cast iron requires regular seasoning - coating with oil and heating - to build a natural non-stick surface over time and prevent rust. While this traditional version excels at high-heat searing and creating deep flavours, it demands more maintenance, including careful drying and oiling after each use. Unlike enamelled cast iron, seasoned cast iron can develop a rich patina over time, enhancing its cooking performance. However, it can react with acidic ingredients until the seasoning has built up.

Ultimately, enamelled cast iron offers convenience and low maintenance, while seasoned cast iron rewards those who enjoy its hands-on care and evolving surface.

While the initial outlay for quality cast iron cookware can be higher than other cookware materials, the benefit of that investment is that cast iron will last you a lifetime if you follow a few simple care and cleaning rules.

Cleaning and maintaining enamelled cast iron cookware

Preventing chipping: Enamel coatings can chip if not handled carefully. Avoid dropping your cookware or banging it against hard surfaces. When cooking, opt for silicone or wooden utensils to prevent scratches, and never drag the cookware across stovetops.

Browning and interior discolouration: Over time, the interior of enamelled cast iron can develop browning or stains. While this does not affect performance, it can be cleaned by boiling water with a few tablespoons of baking soda. Let it cool, then scrub with a non-abrasive sponge. For stubborn stains, a gentle enamel cleaner can help restore the interior.

Cleaning the colourful exterior: The coloured exterior of enamelled cast iron can accumulate stains from spills and high heat. Use warm, soapy water and a non-abrasive sponge for regular cleaning. For tougher stains, a specialised enamel cleaner or a gentle, non-abrasive cleaning pad can help restore its shine.

Avoid overheating: Cooking over a high heat can damage the enamel coating, causing it to burn or crack. Always use low to medium heat on the stovetop and avoid exceeding 180°C in the oven.

Seasoned cast iron offers superior heat retention for even cooking, whether you're searing, frying, or baking. Its naturally non-stick surface improves with use, reducing the need for excess oil, while its incredible durability means it can last for generations with proper care. Versatile and durable enough for any cooking method, from the stovetop to the oven, grill, or even campfire - it’s also completely non-toxic, free from synthetic coatings or chemicals, making it a safe and reliable choice for any kitchen.

Cleaning and maintaining seasoned cast iron

Always let your pan cool completely before cleaning, and never leave it soaking overnight, as this can lead to rust. If food sticks, simmer warm water in the pan and gently scrape with a plastic pan scraper before drying completely. To preserve the seasoning, skip soap and harsh detergents - just scrub with warm water and a brush, dry it thoroughly, and finish with a light coat of oil to keep rust at bay.

To season your pan, apply a thin, even layer of cooking oil to the entire surface, inside and out. Remove any excess as too much oil can leave it sticky. Place the pan upside down on the top rack of your oven, with a baking sheet or foil on the lower rack to catch drips. Bake at 200°C for an hour, then let it cool. Repeat as needed to develop the naturally non-stick patina. A well seasoned pan has a slightly shiny appearance with a smooth, dark surface. If your pan starts to look dry and dull, it’s time to re-season it.

It’s recommended that you re-season your raw cast iron cookware using the method above at least once a month. We also recommend you oil it each use by wiping a thin layer of oil over the surface with a paper towel, removing any excess, before storing.

Stainless steel cookware is a reliable kitchen essential known for its durability, sleek appearance, and versatility. It resists rust, corrosion and staining, making it a long-lasting choice for home cooks and professionals alike. Unlike non-stick, ceramic or enamelled cast iron options, stainless steel doesn’t feature any type of coating, making it non-reactive and ideal for everything from searing meats to simmering tomato based sauces. Many high quality stainless steel pieces feature an aluminium or copper core sandwiched between layers of steel to improve heat conductivity, ensuring even cooking without hot spots.

One of the biggest benefits of stainless steel cookware is its ability to handle high heat, making it perfect for browning and deglazing. It’s also incredibly durable - resistant to scratches, dents and warping - so it can withstand metal utensils and frequent use. With its combination of resilience, versatility, and timeless style, stainless steel cookware remains a go-to choice for serious home cooks.

Cleaning and maintaining stainless steel cookware

Preventing pitting and discolouration: Pitting is surface damage on stainless steel cookware caused by exposure to chlorine and chloride, commonly found in salt. Stainless steel is protected by a chromium oxide layer that prevents rust, but contact with these elements can weaken it, leading to small, dull spots that may spread over time. The most common cause is adding salt to cold water, as undissolved granules can settle and corrode the surface. To prevent pitting, always add salt to boiling water, ensuring it dissolves quickly and doesn’t harm your cookware.

Discoloration, such as rainbow-like heat stains, often occurs from excessive heat exposure. To minimise this, use moderate to low heat settings and allow cookware to cool before cleaning. Hard water minerals can sometimes cause white spots. Boiling a vinegar-water solution can help remove them, just boil one part vinegar to three parts water, let the pan cool down, and wipe it clean. Always dry cookware thoroughly after washing to prevent water spots and maintain its polished finish. For general stains and discolouration, a non-abrasive stainless steel cleaner like Bar Keepers Friend Cookware Cleaner can restore the pan’s shine.

Dealing with stuck-on food: For stubborn, crusted-on food, allow stainless steel cookware to cool, then soak the pan in hot, soapy water. For tougher residue, boiling water in the pan can help loosen debris, making it easier to clean with a food scraper.

Find out more about cooking with stainless steel cookware here.

Cleaning and maintaining non-stick cookware

To keep your non-stick cookware in top shape, always use gentle utensils like wood, silicone or plastic to prevent scratching the surface. Wash by hand with warm, soapy water and a soft sponge - harsh scrubbing and abrasive cleaners can wear down the coating.

Avoid high heat, as excessive temperatures can damage the non-stick layer, and never use cooking sprays, which can leave a residue. Always allow the pan to cool before washing, and store it carefully, preferably with a soft liner or towel between stacked pieces to prevent scratches.

With proper care, your non-stick cookware will stay smooth, durable, and ready for effortless cooking. It’s also worth noting that even if labeled dishwasher safe, hand washing is always recommended with non-stick products to extend their lifespan.

For a comprehensive guide to non-stick cookware see ‘Non-stick demystified: are non-stick surfaces toxic?’.

Cook and clean with confidence using the simple tips in this guide to keep your cookware performing at its best.