Is there anything more iconic in the kitchen than a colorful enameled cast iron? You&#;ll see the type of cookware in a range of sizes, pots, and styles, from saucepans to Dutch ovens. The material is so popular because it&#;s sturdy, long-lasting, and also performs incredibly well. Cast iron is renowned for its heat retention capabilities, providing the ideal cooking vessel for stews, soups, breads, braises, beans, and more. You can even deep fry in enameled cast iron pots, or shallow fry in skillets and braisers.
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Below, we&#;ll dive into the pros and cons of enameled cast iron so you&#;re fully briefed on what to expect before adding this material to your kitchen.
The defining trait of enameled cast iron is&#;as you may guess&#;the enamel coating. Enamel coating is made from glass melted under intense heat, creating a non stick cooking surface and also protecting the cast iron from reactive (aka acidic) ingredients that may cause rust or corrosion. This means you don&#;t need to season the pan before use, and you can also cook acidic ingredients without worry of deteriorating the seasoning.
Most importantly, though, enameled cast iron gives you the best qualities of cooking with unfinished cast iron: even heat distribution and retention. Enameled cast iron typically has a light-colored cooking surface, which makes it easier for you to track how much your food is browning.
Popular cookware pieces made with enameled cast iron include Dutch ovens, braisers, saucepans, and skillets. Our collection is made by multi-generational artisans in Northeast France, where they&#;ve been pouring cast iron since the s.
We are, as you may guess, huge fans of enameled cast iron. The pros of enameled cast iron include their durability, non-reactive cooking surface, and versatility.
Cast iron can withstand high temperatures and lots of use without wearing down. It will last generations if it&#;s correctly cared for. (There&#;s a reason you see so much cast iron in antique shops!) Enameled cast iron comes with its own guidelines for cleaning and care, which we&#;ve covered in detail.
The enamel coating, applied by hand to ensure even coverage, prevents the iron core from reacting with acidic foods like vinegar, wine, tomatoes, and citrus. That means you can cook a variety of sauces and soups in enameled cast iron without worrying about a metallic taste, discoloration, or eroding the cooking surface or hard-earned seasoning.
Unlike traditional (non coated) cast iron, the enamel coating means you don&#;t need to season your cookware. Since the enamel coating provides a non stick cooking surface, cleaning up is also easier. On the occasion that sticking, discoloration, or burning does happen, though, we've got you covered with how to fix it.
You can braise, bake, and slow cook in enameled cast iron, no matter your cooking surface. Cast iron is compatible with gas, electric, and induction. You can also transport it from stovetop to oven&#;our cast iron is oven safe up to 580F.
Perhaps the biggest perk&#;beyond their versatility, durability, and utility&#;is the color. Enameled cast iron features a variety of color finishes, making them quite the attractive addition to your kitchen. Their curb appeal means they also work well for serving tableside.
When choosing if enameled cast iron is right for you, take the following into account.
Cast iron is made from pouring molten iron into a mold. While our cast iron is made with compounds that reduce the finished weight of the cookware, it&#;s still heavier than other materials like carbon steel and stainless steel. Especially with larger pieces like Dutch ovens, this can make them difficult to handle if you struggle with heavy cookware.
Enameled cast iron will generally cost more than non-enameled and other types of cookware. But since it lasts for years, that investment may be worth it (and ultimately rounds out to being less expensive than buying cheaper pots and pans more often).
Enamel coating requires a bit more care than you may be used to. If the coating chips&#;from rough handling or abrasive cooking tools, for example&#;then the performance may be affected. Repairing enamel is doable, but it can be expensive.
Compared to the super heat conductivity of stainless steel, cast iron takes longer to heat up. (See this in action in our video on cooking eggs, where the enameled cast iron skillet takes 5 minutes versus stainless steel&#;s 2 ½.) While this may mean you don&#;t reach for enameled cast iron when you need to quickly cook something, it doesn&#;t ultimately detract from the cookware&#;s performance.
The best way to preserve the enamel is to heat your cookware with oil or liquid. Dry heat&#;like when making bread in a Dutch oven, or searing ingredients without oil&#;can damage the enamel over time. Excessive high heat can also cause damage.
Before you decide if it&#;s right for you, it&#;s best to understand the pros and cons of enameled cast iron (or any cookware, for that matter). There are so many reasons to love it but there are definitely a few factors that might make you pause, depending on your cooking style. Take a look at our Enameled Cast Iron Collection to see which piece is the best fit for your kitchen.
While we think both pans are worthwhile, if you don't own either it's hard to beat the longevity and versatility of a traditional cast iron skillet like our favorite (after testing 11 pans!) from Lodge.
When you read the words &#;cast iron pan,&#; what&#;s the first image that comes to mind? A heavy black metal skillet with years of patina&#;a.k.a seasoning&#;built up into a glossy top coat? Or do you picture that pan with a smooth, naturally (somewhat) nonstick surface made from enamel? Maybe you imagine a 5-quart Dutch oven with a colorful exterior or a wide and shallow braising pan. All of these are made from cast iron (the exact composition of which varies with each manufacturer), and they are all excellent pans for a variety of cooking tasks.
Compared with stainless steel or nonstick, cast iron pans are heavy, durable, and great at heat retention. To evaluate the pros and cons of bare versus enameled cast iron (and help you decide which one is right for you), we&#;ll look at skillets. Although you can find uncoated Dutch ovens and braisers, these shapes are most often coated in enamel&#;meaning the qualities inherent in enameled cast iron skillets apply to them, too.
Heat Conduction and Retention
Heat conduction (how efficient and quick a pan is at transferring heat from the cooking unit) and heat retention (how consistently the pan holds its desired temperature throughout the cooking process) are two different concepts. Because most cast iron pans are large and heavy, they are slower to heat and are inferior conductors of heat. But they shine at heat retention, maintaining a consistent temperature even when food is added.
It's a myth that cast iron pans are superior at conducting heat. Instead, they're actually excellent at heat retention.
Serious Eats / Taylor Murray
The presence or absence of an enamel coating won&#;t affect either of these qualities. What does determine a pan&#;s efficiency in both categories is the type of metal used, as well as its thickness. As we've found in our reviews and use of both of these pan types, thinner, lighter-weight pans are faster to heat, and more prone to temperature fluctuations. Heavy pans with thick bottoms will excel in heat retention.
Performance
Serious Eats / Russell Kilgore
When we talk about a cast iron pan&#;s performance, we&#;re discussing its ability to sear as well as its potential for sticking. A high-performing pan with good heat retention will sear well, creating a strong Maillard reaction that produces a golden-brown crust. The pan should also easily release the food from its surface, which happens once the reaction has been completed. So a pan with poor ability to sear will cause food to stick or flake to its surface.
When we tested enameled cast iron skillets, we seared a whole bunch of pork chops. You can see how the browned differently per pan here.
Serious Eats / Taylor Murray
Both enameled and bare pans are great at searing. The presence of an enamel coating may slightly hinder browning, though. As for the stick factor? When a bare cast iron pan is well-seasoned&#;meaning it&#;s coated in even, consistent layers of fat built up over time&#;it has natural nonstick capabilities. Note here we didn&#;t say it&#;s entirely nonstick. For delicate tasks, like cooking an omelet, we still recommend forgoing cast iron entirely and going with nonstick.
Versatility
Serious Eats / Taylor Murray
Kitchen folklore warns that it&#;s bad to cook acidic ingredients like tomatoes in a bare cast iron pan, because those foods may strip the iron from its surface, causing the pan to degrade. So you may think it would follow naturally that enameled pans are a better choice, due to their &#;all foods welcome&#; abilities. However, it&#;s debatable how much iron leaching actually happens with uncoated pans; a study showed the heat needs to be very high for this to occur. Stripping and corrosion also happen primarily when a pan is used without a layer of proper seasoning. And you wouldn&#;t use your bare cast iron pan without seasoning it, would you?
We think both traditional and enameled cast iron pans are exceptionally versatile.
Serious Eats / Russell Kilgore
Our conclusion: With ample seasoning and an adequately hot temperature, uncoated pans are more versatile and nonstick than their enameled brethren. It's worth noting, too, that while traditional cast iron can be used at any temperature (literally, throw it over a fire!), enameled cast iron is more sensitive. One of our favorite enameled cast iron skillets, from Le Creuset, has a max temp of just 500°F&#;limiting some of its versatility.
Longevity
Serious Eats / Vicky Wasik
Here&#;s where bare cast iron absolutely takes the cake: These pans are built to last for generations. They&#;re incredibly durable, practically impossible to crack or break, and can even be brought back from the dead. It&#;s totally possible to revive a rusted cast iron pan at home, and if things get really bad, you can sand them back to a base layer, from where you&#;ll rebuild the seasoning over time.
Enameled cast iron pans are prone to chipping, cracking, and scratching over time, or with misuse. Metal utensils cannot be used on the enamel surface, so you&#;ll need to invest in silicone-tipped tongs and food turners if you plan on cooking with enameled pans. That said, high-end enameled pans like Le Creuset and Staub have excellent quality control to ensure proper construction. You&#;ll take your chances with cheaper coated pans.
Care and Maintenance
Serious Eats / Vicky Wasik
There&#;s no denying bare cast iron requires more meticulous care and maintenance than enameled cast iron. We don&#;t believe in babying cast iron&#;we&#;re fine with a little sudsy water&#;but it should not be left to soak or drip dry. Water is the enemy of exposed iron, so to properly maintain a bare pan, it should be washed, rinsed, dried, and then heated with a thin layer of neutral oil to seal and protect the seasoning.
If that sounds too fussy, you&#;ll be happy to know you can soak, wash, and dry an enameled pan with almost as much cavalier abandon as you do other cookware. Just remember that it should not be introduced to metal, so use a bristle brush rather than steel wool for stuck-on food. Although some enameled cast iron pan manufacturers give the green light for dishwasher use, we still recommend washing it by hand to preserve the coating.
As a producer of cast iron cookware, we get a lot of questions about why cast iron is different than other cookware options out there, so we wanted to put together a guide for anyone looking to learn more about the pros and cons of different types of cookware.
There are five different metals that are used to make pretty much all the cookware on the market. They are:
Aluminum
Copper
Stainless steel
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Cast iron
Carbon steel
We&#;ll go through them one by one, show some examples, and talk about the pros and cons of each.
When it comes to making a purchase, whether you're looking for premium cookware or are on more of a budget, here are some important factors to keep in mind:
One of the most important qualities of a cookware material is its ability distribute heat. Cookware that distributes heat effectively will cook more evenly, with fewer hot spots. A hot spot occurs when the heat applied to the bottom of the pan isn&#;t properly distributed throughout the material, causing the area of the cooking surface directly above the heat source to be much hotter than the areas around it.
Another important factor in choosing a cookware material is heat capacity, which is the material&#;s ability to retain heat. This is a bit harder to quantify, because heat capacity is a function of mass, which means that a thicker, heavier pan will retain heat longer. But we&#;ll talk about weight and material thickness more in another post.
Induction cooking is becoming more and more popular, and the induction-compatibility of your cookware is something to keep in mind if you currently have or are considering purchasing an induction range or countertop cooker. For cookware to work on an induction cooktop it must be comprised of, or contain, a ferromagnetic metal such as cast iron or stainless steel.
We&#;re going to mention reactivity for each of these cookware metals--specifically the way in which the cookware reacts (or doesn&#;t react) with acidic foods. By reacts, we mean that acidic foods will actually eat into the metal, which not only pits the surface of the cookware, but leeches some of that metal into whatever you&#;re cooking.
Let&#;s talk about aluminum first, which is one of the most popular materials these days for a frying pan. Aluminum is lightweight, cheap and very good at distributing heat. It doesn&#;t retain heat particularly well though, so the temperature will fluctuate as food is added to a hot pan. It&#;s also the softest metal on our list, so it will scratch and dent pretty easily.
The main issue with aluminum, and the reason that you never see bare aluminum cookware, is its reactivity with acid. For this reason, aluminum cookware is always coated to provide a barrier between the metal and your food.
The pan pictured below is anodized on the outside, which helps with the durability. The inside of the pan is coated with PTFE (polytetrafluoroethylene), commonly referred to by its branded name Teflon. These coatings are marketed as non-stick because, like the name says, it&#;s difficult for anything to adhere to them, which makes cooking certain foods much easier.
The issue with any coating, but PTFE in particular, is that it&#;s not very durable. A coating like this one can easily be scratched off with a metal utensil, and as soon as that happens, this pan should be disposed of. So even if you&#;re careful and don&#;t abuse it, you can expect to replace a pan like this every couple years.
Another potential issue with a coating like this one is the possibility of health risks. We say possibility because there isn&#;t a consensus on the subject, but some consumers are concerned that these coatings may be harmful or toxic under certain conditions.
Since aluminum is nonferrous, which means it doesn&#;t contain any iron, it can&#;t be used on an induction range by itself. So as induction ranges have gotten more popular, manufacturers have started applying a stainless steel disc to the bottom of the pan. Since steel is ferrous, an aluminum pan with this disc can be used for induction cooking.
Copper isn&#;t as popular as aluminum for a couple reasons. Even though it&#;s excellent at distributing heat, the best of the five metals on our list, it&#;s heavy and very expensive. Unlike aluminum, copper is extremely dense, which makes it durable and long-lasting.
Copper suffers from the same shortcomings as aluminum: it can&#;t be used on an induction range and it&#;s reactive with acidic foods. Because of this, copper is traditionally lined with tin or stainless steel like in the picture below, which provides a barrier the same way a non-stick coating does. This lining process is called cladding, which we&#;ll talk about more later on.
On top of the above issues, copper will oxidize if left exposed. Similar to the way iron oxides to form rust, copper will turn green like the Statue of Liberty or an old penny. To avoid this, exposed copper either needs to be polished regularly, or sealed with some kind of lacquer.
Stainless steel is a ferrous metal; it&#;s about 70 to 75 percent iron, so it can be used on an induction range. It&#;s not quite as dense as copper, but it&#;s still very durable. It doesn&#;t rust or oxidize so it&#;s easy to maintain. Stainless steel isn&#;t great at releasing food, which means that certain foods may get stuck and burnt if you&#;re not careful.
The biggest selling point of stainless steel is that it is resistant to acid. It won&#;t react with acidic foods the way aluminum or copper will, so it doesn&#;t need to be coated with anything. The problem is that it&#;s terrible at distributing heat, the worst of the five we&#;re looking at. It&#;s such a poor thermal conductor that stainless steel is basically unusable for cookware by itself.
The way manufacturers have worked around this is to combine it with a superior thermal conductor like aluminum. This is accomplished by fastening a disc of aluminum to the bottom of the pan, or by cladding the aluminum and steel together. Cladding is done by taking sheets of different metals and sandwiching them together before forming the material into a pan shape. This example pictured below is the most popular clad configuration and has 3 layers: stainless steel, aluminum, and stainless steel again. Some clad cookware has 5 or even 7 layers, alternating stainless with more thermally conductive metals like aluminum or copper.
Clad stainless steel cookware is effective at fixing the shortcomings of both materials (the reactivity of aluminum and the poor thermal conductivity of steel), but it&#;s usually expensive. The heat retention properties of the final pan depend on the composition. The example pictured above has an aluminum core, which doesn&#;t retain heat particularly well.
Cast iron is one of the oldest cookware materials and it&#;s unique for a couple reasons. In terms of construction, cast iron is the only one on our list that is traditionally made in one piece, which means there are no joints or seams. In general, cast iron is the most durable cookware because of its construction, as well as the strength and thickness of the material. It has the same density as stainless steel even though it has more iron in its composition, about 85 or 90 percent.
Contrary to popular belief, cast iron is not great at distributing heat. It&#;s better than stainless steel or carbon steel, but not as effective as aluminum or copper. The area where cast iron shines is its ability to retain heat. Once it gets hot, it stays hot, more than any other option on our list. For this reason, cast iron works best if it&#;s been preheated before cooking. It&#;s also great at radiating that heat, but that&#;s a topic for another post. A common complaint about cast iron is the weight. Cast iron cookware is generally thicker and heavier than other cookware options but this additional weight is functional, as it contributes to cast iron&#;s heat retention properties.
The majority of cast iron is produced by pouring molten iron into a mold made of sand. This mold creates a rough, sandpaper-like surface texture. One of the main differences between the various cast iron skillets on the market is whether or not this surface is smoothed out after casting. Smoother cooking surfaces, like the one found on a Stargazer skillet (pictured below), are more non-stick and easier to clean.
These smooth cast iron skillets are generally more expensive than their rough counterparts, like the one pictured below, because of the additional labor involved in the manufacturing process.
Unlike stainless steel, cast iron will rust if left exposed, and it&#;s reactive with acid, like aluminum and copper. There are two popular methods to correct both issues: seasoning and enameling.
Seasoning is a layer of edible fat or oil that is applied to the cookware and heated. When the oil is heated, it goes through a chemical change known as polymerization, which turns the liquid oil into a hard, solid shell. This layer of seasoning protects the iron from rust and acts as a barrier to minimize acidic reactions. Seasoning also helps the surface release food, making the cookware more non-stick. You don&#;t have to worry about the seasoning getting damaged or wearing out, because it can be easily re-applied at any time.
The other method of protecting cast iron is enameling. To accomplish this, the iron is coated with glass-like enamel during manufacturing, as seen in the picture below. It is very effective at protecting the iron, even better than seasoning, but the enamel adds to the weight and the cost. The other trade-off is durability. The enamel coating isn&#;t nearly as durable as the iron itself, and it can chip or crack as the pan gets knocked around over time.
Carbon steel is traditionally used to make woks and French-style skillets like one pictured below. The chemical composition is very similar to cast iron, so you can expect a lot of the same pros and cons.
Carbon steel has been getting some buzz in recent years from people who are looking for a lightweight alternative to cast iron. Carbon steel cookware is thinner and much lighter, so it&#;s easier to maneuver on the stove. The downside is decreased heat retention, since there&#;s less mass there to hold the heat. It&#;s also not very thermally conductive, so you can expect to find hot spots which will cause some foods to cook unevenly.
So there you have it! We could probably fill many more blog posts on the subject, but we wanted to give you an overview of the pros and cons of different types of cookware without getting too deep into it. As you can probably guess, we favor one type of cookware over all the others
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Cast iron, carbon steel, and spun iron pans are all iron pans. In fact, carbon steel has a higher iron content than cast iron and spun iron. Confusing? We know. That&#;s why we put together this guide.
We&#;ll walk you through the differences between the three, detailing their relative advantages and disadvantages, so you can decide which material best suits your needs. But first&#;
The allure of cast iron, carbon steel, and spun iron pans comes down to three factors: heat retention, durability, and a &#;patina&#; that develops over time to make their surfaces release food with minimal sticking.*
*This article talks about raw cast iron pans, not enamelled cast iron pans, which do not build a patina over time because the enamel acts as the cooking surface. We carry enamelled cast iron cookware from Staub and Tramontina
A perfect seasoned carbon steel pan, like the De Buyer Mineral B Frying Pan (above), will change colour from grey to black when the patina has become stick-resistant.
To reap the benefits described above, you have to put a bit of extra effort into cleaning and maintenance. (It is worth it!) This is because you should not use washing-up liquid or metal scouring pads to a clean cast iron, carbon steel, or spun iron pan. It will wear down the patina, as well as cause the pan to rust. You absolutely should not put them in the dishwasher.
The best way to clean each one of these pans after each use is a two-step process:
While carbon steel pans must be seasoned prior to use (more details in &#;Carbon Steel&#; section below), cast iron and spun iron pans come pre-seasoned. However, we recommend seasoning cast iron and spun iron pans before use as well&#;it kickstarts the patina and makes clean-up easier than if you just started cooking on these pans straight out of the box. We also recommend seasoning anytime you feel the pan could use a boost, or is looking dull. It will bring it back to good shape.
You can season a pan on the hob or in the oven, depending on the material. Below, we&#;ve noted the best way to season each type of pan.
Cast iron pans, like the Lodge Chef Collection Skillet (above), work just as well in the oven as they do on the hob.
Cast iron cookware is most popular in the United States, which is where the two cast iron brands we carry&#;Lodge and Finex&#;are made. It is made by pouring molten iron into pre-shaped pan moulds. While Lodge handles are typically part of the mould, Finex handles, made of stainless steel, are securely attached to the base with rivets.
While styles of cast iron pans vary, for the most part, they are thick and black. The most classic piece of cast iron cookware is the skillet, essentially a frying pan with straighter sides (for more surface area) and shorter handles.
More than carbon steel and spun iron, cast iron cookware is designed for equal use on the hob and in the oven. That&#;s why you&#;ll often see cast iron skillets used for pies, crumbles, and &#;skillet lasagnas&#;. You&#;ll notice the shape of a skillet is not particularly well-suited to lifting and shaking. This material has the widest range of tools, from skillets to ridged grill pans, as well as &#;combi cookers&#; that are perfect for homemade bread.
How to Season Before Use: Because Lodge and Finex cast iron pans are completely oven-safe, we recommend seasoning them in the oven for the most hands-off experience.
Pros: It is completely oven-compatible. It comes pre-seasoned, so it is not required that you season it before use. However, we recommend doing so, especially because seasoning these pans is easy and mostly hands-off. It is excellent for cooks who enjoy baking. The colour of these pans, as long as rust does not form, is uniformly black.
Cons: Due to its thicker body, it is not as heat responsive as carbon steel or spun iron. Its shape, with short handles and straight sides, is not as easy to manoeuvre around the hob.
De Buyer Mineral B pans must be seasoned before use to remove the protective beeswax coating.Carbon steel is made differently from cast iron. Instead of the material being poured into pre-shaped moulds, it is built in two separate parts: pan and handle. To make the pan&#;s base, sheets of metal are pounded into shape, and handles are attached to the base with rivets. This is similar to how traditional frying pans are made.
Carbon steel is used more often in France, where our favourite carbon steel frying pan (De Buyer Mineral B) is made. Carbon steel has also been used in China for centuries, where it is the traditional material for woks.
How to Season Before Each Use: Carbon steel pans must be seasoned before each use, especially the De Buyer Mineral B range, which is coated with beeswax to prevent damage during transport. Alex Pole carbon steel pans do not need to be seasoned prior to use, as there is no beeswax coating &#; you can use them as you would a normal pan, or follow the instructions for Cast Iron above if you want to kickstart the patina.
We&#;ve found this method, which we got from Cooks Illustrated, to be the best. But if you are not keen on using as much oil or salt, or don&#;t have potatoes, you can try adding a small amount of oil to a hot, clean pan and rubbing it all over so there is no excess oil visible on the surface. Heat until the pan smokes, turn off the heat, wash with warm water, and repeat a few more times until the colour has changed from grey to brown.
Pros: It is more heat-responsive than cast iron, and due to its thinner construction and shape, easier to lift and manoeuvre. Because the colour changes from grey (not seasoned) to brown (on its way) to black (perfectly seasoned) over time, you have a visual cue to how strong the patina is. While some cooks prefer a uniform colour, just as many cooks prefer seeing their pan transform before their eyes.
Cons: Carbon steel pans must be seasoned before use. The De Buyer Mineral B pan cannot be placed in the oven for over 10 minutes, at a maximum temperature of 200°C/180°C fan. Our carbon steel woks, which have wooden handles, cannot be used in the oven at all.
Based in Shropshire, Netherton Foundry pans are 'spun' into shape on a lathe. They have a wide range of cookware, bakeware and accessories.
You don&#;t see &#;spun iron&#; as often as you see cast iron or carbon steel, and that&#;s because it is unique to Netherton Foundry. Based in Shropshire, Netherton Foundry draws from the region&#;s rich heritage of ironmongery. The material is called &#;spun iron&#; because sheets of iron are spun on a lathe to achieve their shapes.
Netherton Foundry has a wide range of cookware, from their cult classic Prospector Pan &#;perfect for oven-to-table dining&#;to smaller accessories like their Tortilla Press
: You can use either method from above, oven or hob, to season a Netherton Foundry pan, depending on whether it is compatible with the oven. The Prospector Pan can be seasoned in the oven, for example, but the Frying Pan , which has a wooden handle, is not oven-safe, and should be seasoned on the hob.
Pros: Netherton Foundry pans have excellent heat-responsiveness and are easy to manoeuvre. Every pan comes pre-seasoned, so seasoning is not required before first use, though we recommend it. They have a uniform black colour. They are made right here in the UK.
Cons: Not all Netherton Foundry pieces are oven-safe; check before use. Due to the relative thinness of spun iron material, exercise caution when using these pans on induction hobs&#;gradually increase heat when cooking and never, ever use the &#;boost&#; function.