An enamel pot is made by firing a glass-like coating onto a metal body at high temperature. Its surface resists acidic foods and does not retain odors, but like glass it can be damaged by impacts and sudden temperature changes. Care comes down to one rule: do not scratch the surface or change its temperature suddenly. If the coating chips on the inside, do not use the pot for cooking. A properly cared-for enamel pot can last for decades.
Enamel is made by fusing glass powder to metal at a very high temperature. The resulting surface is nonporous, with 2 practical benefits. First, it does not retain odors or become stained; you can cook a garlicky dish and a milk-based dessert in the same pot. Second, acids do not penetrate the surface: tomatoes, lemon, and vinegar-based dishes do not take on a metallic taste in an enamel pot, unlike in uncoated cast iron or aluminum cookware. That is why enamel is used for foods that stay in contact with acid for a long time, such as pickles and jam.
Its weak point comes from the glass. A hard impact, dropping the pot, or slamming the lid can chip the coating; the edges and rim are the most fragile areas. A second weak point is sudden temperature change: heating an empty enamel pot over high heat or putting a hot pot into cold water can create hairline cracks in the coating, and those cracks grow over time. Always heat the pot with something inside over medium heat, and let it cool on the counter before washing. The weight of enameled cast-iron pots adds to the impact risk; hold the pot by its 2 handles and never carry it with 1 hand.
Use wooden, silicone, or heat-resistant plastic utensils for stirring; metal spoons and forks first leave marks and then scratches on the surface. Do not cut or chop food inside the pot. Keep the heat at medium or lower because enamel conducts heat slowly: high heat can burn the bottom while the sides stay cool. Choosing a pot larger than the burner makes this unevenness even worse. Heating an empty pot is one of the most common mistakes; it can scorch and yellow the coating directly, and the damage cannot be reversed. Add oil after the pot has warmed; oil poured onto a cold surface does not spread evenly as it heats.
Do not use steel wool or abrasive powder for cleaning. To loosen stuck-on food, add hot water and one 4 ml measure of baking soda to the pot and let it sit for 15–20 minutes; then clean it with a soft sponge. Gray marks on the inside are usually not lost coating but residue left by metal utensils, and they can be scrubbed off with baking soda. The key decision is this: if the coating has chipped on the inside, the metal underneath is visible, and the edge is sharp, do not use the pot for cooking. Chips and scratches on the outside affect appearance only.