Enamel-coated cast iron pots and skillets are generally designed to be used directly on electric stoves without a protective pad underneath. The enamel coating is meant to withstand the heat of cooking and protect the cast iron underneath. As long as the enamel coating is intact and there are no chips or cracks, using the pot or skillet on an electric stove should not cause scratching or flaking.
However, there are a few considerations to keep in mind to preserve the quality of the enamel finish:
Avoid sliding the pot or skillet: When placing or removing the enameled cast iron cookware on the electric stove, avoid sliding it as this could potentially cause abrasion or scratches.
Use moderate heat: While enamel is designed to withstand high heat, it's still a good idea to avoid extreme temperatures. Cooking at moderate to medium-high heat is generally sufficient for most cooking tasks and will help prevent any unnecessary stress on the enamel.
Avoid sudden temperature changes: Enamel can be sensitive to rapid temperature changes, so it's best to avoid placing a hot pot directly on a cold surface or exposing it to cold water immediately after cooking.
Clean carefully: Use gentle cleaning methods and avoid using abrasive materials or harsh chemicals that could damage the enamel.
Inspect for damage: Periodically inspect the enamel coating for any signs of damage, such as chips or cracks. If you notice any issues, it's best to discontinue using the cookware to prevent further damage.
Overall, as long as you handle the enameled cast iron pot or skillet with care and maintain it properly, it should provide you with many years of reliable cooking performance without any scratching or flaking issues.