Ad · As an Amazon Associate I earn from qualifying purchases.

SteelAndSimmer

Caring for an enamelled steel pan

This is general guidance for carbon steel cookware, plus what "enamelled" changes. Always follow the care instructions that come with your specific pan first — we note below, honestly, where we don't have manufacturer specifics to hand.

Why steel pans rust, and how a coating stops it

Bare steel oxidises quickly when it meets air and moisture together, which is what rust is. On uncoated carbon steel, cooks build up "seasoning" — a layer formed by repeatedly applying thin coats of oil and heating the pan, which polymerises into a barrier that keeps moisture off the metal underneath. That barrier isn't very sensitive to soap on its own, but prolonged soaking can still cause it to flake, so the common advice is to avoid long soaks and dishwashers.

What "enamelled" adds

The Alises pan is described by the manufacturer as enamelled carbon steel with anti-rust properties and as "naturally non-stick." An enamel coating is a separate, factory-applied protective layer rather than a seasoning you build yourself — but we could not find the manufacturer's own written care instructions in the listing we checked, so treat the general steel-care points below as background, not a substitute for whatever card or insert ships in the box.

General good practice for a steel pan

The pan we're using

Alises Anti-Rust Steel Paella Pan, 40cm — enamelled carbon steel.

See also: which heat sources this style of pan works on.

Sources (accessed 2026-09-04): Wikipedia, "Seasoning (cookware)" for the general steel/rust/cleaning points; the Amazon UK listing for this pan (product title and "enamelled," "anti-rust," "naturally non-stick" descriptions) — amazon.co.uk/dp/B08KGZGS41. We did not find a specific manufacturer care sheet in that listing; that gap is noted above rather than filled in with a guess.