Cast iron cookware is one of the most durable and versatile materials in any kitchen. A well-maintained cast iron pot can last generations — it is not uncommon to find cast iron cookware that has been in a family for 50 years or more. But cast iron does require some care that differs from other cookware materials.

This guide covers everything you need to know about caring for both bare (uncoated) cast iron and enamel-coated cast iron cookware.

Bare Cast Iron vs Enamel-Coated Cast Iron

There are two types of cast iron cookware, and their care requirements are different.

Bare cast iron has no coating — the cooking surface is raw iron. It requires seasoning (a thin layer of polymerised oil) to prevent rust and create a natural non-stick surface. Bon Voyage cast iron potjie pots are bare cast iron.

Enamel-coated cast iron has a vitreous (glass-based) enamel layer fused to the iron at high temperatures. This coating prevents rust, eliminates the need for seasoning, and provides a smooth, non-reactive cooking surface. La Cocina cast iron cookware is enamel-coated.

How to Season Bare Cast Iron

New bare cast iron pots should be seasoned before first use. Here is the process:

Step 1. Wash the pot with warm soapy water to remove any factory coating. This is the only time you should use soap on bare cast iron.

Step 2. Dry the pot thoroughly — either towel dry and then place on low heat for a few minutes, or dry in an oven at 100°C for 10 minutes.

Step 3. Apply a very thin layer of cooking oil (sunflower, canola, or flaxseed oil) to the entire pot — inside, outside, and lid. Wipe off any excess with a clean cloth. The layer should be so thin that the pot barely looks oily.

Step 4. Place the pot upside down in an oven at 200°C for one hour. Place a sheet of foil on the rack below to catch any drips.

Step 5. Turn off the oven and let the pot cool completely inside the oven.

The pot is now seasoned and ready to use. The seasoning will improve with every use — each time you cook with oil, you add another thin layer to the surface.

How to Clean Cast Iron

For bare cast iron: Rinse with hot water immediately after cooking. Use a stiff brush or scraper to remove food residue. Do not use soap, as it can strip the seasoning. If food is stuck, pour coarse salt into the pot and scrub with a cloth — the salt acts as an abrasive without damaging the seasoning. Dry thoroughly and apply a very thin layer of oil before storing.

For enamel-coated cast iron: Wash with warm soapy water and a soft sponge. Enamel-coated cast iron like La Cocina can be washed with soap without any concern. For stubborn food residue, soak the pot in warm water for 15–20 minutes. Avoid abrasive cleaners and steel wool, which can scratch the enamel surface.

How to Store Cast Iron

Store cast iron in a dry place. Moisture is the enemy of bare cast iron and will cause rust. If stacking pots, place a paper towel or cloth between them to absorb any moisture and prevent scratching (especially for enamel-coated pieces).

For bare cast iron, ensure a thin layer of oil is on the surface before storage. If you live in a humid area, this is especially important.

Never store cast iron with the lid tightly sealed — leave a small gap for air circulation to prevent moisture buildup.

How to Restore Rusty Cast Iron

If bare cast iron develops rust, it can almost always be restored.

Step 1. Scrub the rust off with steel wool or a wire brush until you reach clean iron.

Step 2. Wash with warm soapy water and dry thoroughly.

Step 3. Re-season the pot following the seasoning instructions above.

A rusted cast iron pot is not ruined — it just needs re-seasoning.

Frequently Asked Questions

Can I cook acidic foods in cast iron? In bare cast iron, acidic foods (tomatoes, wine, vinegar, lemon) can react with the iron and develop a metallic taste. Keep acidic cooking times short in bare cast iron. Enamel-coated cast iron like La Cocina does not have this limitation — the enamel creates a non-reactive barrier.

Can I use cast iron on an induction stovetop? Yes. Cast iron is fully compatible with induction stovetops, as well as gas, electric, ceramic, and open flame.

Is cast iron heavy? Yes. Cast iron is significantly heavier than aluminium or stainless steel. A La Cocina 7-piece set weighs approximately 12.2kg. This weight is part of what makes cast iron effective — the mass retains heat better than any other cookware material.