Enameled cast iron cookware has a loyal following for a reason. It holds heat beautifully, moves from stovetop to oven with ease, and often becomes the one pot that does nearly everything. But there is one surprisingly common preheating habit that can do real damage. In extreme cases, it can even cause the pot to crack dramatically.
The issue is thermal shock, which happens when the material is pushed through sudden, intense temperature changes. Enameled cast iron is protected by its glossy coating, so it does not need the same upkeep as raw cast iron that requires regular seasoning to stay nonstick and rust free. That enamel layer is also what makes these pots so easy to live with for years. Still, it has limits, especially when it is exposed to sharp spikes in heat.
You have probably heard the big names associated with enameled cast iron, like Le Creuset, plus brands such as Lodge, KitchenAid, and Staub. These pots are made to be durable, but durability is not the same as indestructible. The enamel can scratch if you use harsh utensils or abrasive sponges. The bigger danger, though, is what happens when an empty pot is heated too aggressively.
A viral TikTok clip drove this point home after a user’s pot bottom reportedly burst while preheating on a stovetop, a story later discussed by Taste of Home. When a burner is cranked up high, the heat hits one concentrated area, usually the base of the pot. That creates a steep temperature difference between the bottom and the rest of the cookware. The stress from that uneven heating is what can lead to cracks, chips, or in rare scenarios, a sudden break.
@theeverydaychef So this happened today… Please be careful when cleaning and using your cast iron cassarol pan, because this just happened to mine! Still not sure what happened, but looks like i’ll be upgrading to a le creuset 🥘 #kitchenfail #ruinedpan #castiron #castironcooking ♬ Funny – Gold-Tiger
The good news is that preheating is not off limits, it just needs to be done thoughtfully. One safe approach is to warm a dry, empty pot in the oven, where the heat surrounds it more evenly. If you prefer the stovetop, make sure there is liquid or fat in the pot first, like a thin layer of oil or some water. Start on low heat and increase gradually instead of jumping straight to maximum.
That small change in routine can protect a piece of cookware that is often a serious investment. It also helps cooking go more smoothly, since gentler preheating reduces scorching and hot spots. If you use enameled cast iron regularly, it is worth treating it like the heat retaining workhorse it is, not a pan meant for quick blasts of high temperature. Share your own enameled cast iron tips or kitchen mishaps in the comments.
