Not talking enamel, but bare cast iron. I was looking at getting a dutch oven, and wondered about caring for it. I watched mother care for her cast iron this way:
1) Wipe with a paper towel only when possible.
2) Clean with brush/hot water and even a bit of soap and make sure its thoroughly dry. As long as it's dry, it won't rust. No oil, but paper towel separator.
Looking at Wikipedia, I came across these instructions and diverse opinions:
After use Dutch ovens are typically cleaned like other cast iron cookware: with boiling water and a brush, and no or minimal soap. After the oven has been dried, it should be given a thin coating of cooking oil to prevent rusting. Whether that should be a vegetable fat or an animal fat (such as lard) is hotly contested. Saturated fats are more stable than polyunsaturated fats, which tend to go rancid more quickly.
Where possible, a cleaned and freshly oiled Dutch oven should be stored in a clean, dry location with the lid ajar or off to promote air circulation and to avoid the smell and taste of rancid oil. If the Dutch oven must be stored with the lid on, a paper towel or piece of newspaper should be placed inside the oven to absorb any moisture.
Cast Iron Cookware
Because ordinary cookware cleaning techniques like scouring or washing in a dishwasher can remove or damage the seasoning on a bare cast iron pan, these pans should not be cleaned like most other cookware. Some cast iron aficionados advocate never cleaning cast iron pans at all, simply wiping them out after use, or washing them with hot water and a stiff brush. Others advocate washing with mild soap and water, and then re-applying a thin layer of fat or oil. A third approach is to scrub with coarse salt and a paper towel or clean rag
Because it will be home use only, I really am not sure how often I will end up using this cookware. It could gather dust! My mother didn't use oil on hers.......what do you think? Which approach do you recommend?