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When it comes to cooking with cast iron, there&#;s no better cookware. Whether a Dutch oven, skillet, pot or pan, cast iron is always what I reach for. And enameled cast iron comes with some great benefits. Let&#;s dive deeper into what makes enameled cast iron so great and why you might want to invest in these generational pieces for yourself (and your future family).
I have a piece of enameled cast iron that&#;s almost as old as I am (pictured above). No need to know how old that is! Though that pot has been well-loved, it still has at least one more generation of use.
Though I love my Stargazer cast iron skillet (it lives on the stove because I use it so often), I do love my enameled pieces because of the benefits they have in the kitchen.
Check out these posts if you want to learn more about how to choose the best traditional cast iron, stripping and re-seasoning a cast iron pan, how to properly clean and maintain the seasoning of a cast iron pan, and even how to cook scrambled eggs in a cast iron pan (so they don&#;t stick).
But if you&#;re reading this post, you&#;re probably in the market for enameled cast iron. So let&#;s get right into the benefits&#;
Simply put, enameled cast iron is cast iron that&#;s been coated with a thin layer of enamel. This glass-like enamel surface creates a smooth, non-porous and non-reactive cooking surface.
This is perhaps one of the biggest benefits of enameled cast iron. Seasoning cast iron can be time-consuming; if you mess up the seasoning, stripping and re-seasoning is a hassle.
The enamel coating on the inside of the pot (and lid) acts like a seasoning that lasts generations. There are exceptions, but check out my tips below on properly caring for and cooking in enameled cast iron.
Because of the enamel coating on the inside of the pot, you can cook virtually anything. No need to worry about damaging your seasoning with long-simmering acidic foods or tomato-based products.
Unlike traditional cast iron, enameled cast iron will not rust! (Be sure to read the one caveat below.)
Furthermore, you can soak an enameled pot or pan in hot soapy water without fear of ruining the precious seasoning. This makes cleaning off any stuck-on food much easier.
Enameled cast iron comes in so many shapes, sizes and colors to choose from. Furthermore, you can bake, boil, broil, saute, marinate, roast, and even refrigerate foods.
As mentioned, I&#;ve had one enameled Dutch oven for decades. It&#;s well-loved, and the enamel coating doesn&#;t look quite as pretty anymore, but the years of use and love give it incredible charm and character.
Though there are many benefits to enameled cast iron pans, there are some features that make traditional cast iron pans more appealing, and vice-versa.
Cast iron pans do need to be seasoned prior to use (even those that come &#;pre-seasoned&#; usually need additional seasoning to make them truly non-stick). However, once a cast iron pan is well seasoned, it&#;s virtually non-stick and can cook foods with ease.
Enameled cast iron does not require any seasoning at all!
Traditional cast iron can become extremely non-stick once properly seasoned. Enameled cast iron, however, is not non-stick, and you will need to grease or oil it to avoid sticking.
Some food may stick to the pan if you cook on it without oil or cook at high heat. Therefore, traditional cast iron pans work better for foods that need to be cooked at higher heat.
Enameled cast iron is listed as dishwasher safe. Though I don&#;t use the dishwasher myself and wouldn&#;t recommend it, it is worth mentioning as a difference.
If you&#;ve ever had your traditional cast iron accidentally go through the dishwasher, you know what a rusty mess comes out on the other side. This won&#;t happen if your enameled pans accidentally get run through the dishwasher.
Unlike traditional cast iron pans, enameled cast iron can be damaged. Make sure you don&#;t drop them or bang them together, as the enamel coating can chip. This exposes the cast iron below which can then rust. Also, be careful when stacking pots or pans together.
Though it&#;s not super delicate, you do want to avoid banging or dropping your pans as this can cause damage or chipping. You also should only use wooden, silicone or nylon utensils that won&#;t scratch the enamel coating.
Traditional cast iron can be preheated to screaming hot and can cook or sear your food very well. With enameled cast iron, you&#;ll want to avoid high heat on an empty pan or raising the temperature too quickly because this can cause permanent damage.
Enameled cast iron comes in all different shapes, sizes and colors for you to choose from. There&#;s virtually a pot or pan for every need in the kitchen. Be sure to choose the right pot or pan for the job for the best results.
Lodge cast iron is inexpensive compared to other brands. They have a nice range of color options and many pieces to choose from.
Lodge is a bit heavier than the fancier, more expensive options, but it&#;s a great solid piece of cooking equipment.
The downside to Lodge is that they&#;re all made in China. You can also find some off-name brands which are made in China, so if you&#;re ordering somewhere like Amazon, do know that the quality can vary quite a bit, so it&#;s my recommendation to keep with the name brands.
The spendier options for enameled cast iron are going to be your Staub and Le Creuset brands. These are made in France but do be prepared that they&#;re much more expensive.
So are they worth the extra cost? In my opinion, you&#;re getting a higher quality product that doesn&#;t weigh quite as much, and you can rest assured you&#;ll get what you pay for.
I have both Lodge and Le Creuset and they both perform extremely well in the kitchen. One does not out-perform the other, so it&#;s my recommendation to purchase what you can afford.
Before washing enameled cast iron, make sure it&#;s completely cooled down, then wash it with warm soapy water and dry completely.
Though most enameled cast iron dishes say they&#;re dishwasher safe, I wouldn&#;t recommend using the dishwasher as many detergents are very harsh and could reduce the longevity of the enamel coating.
The benefit of using enameled cast iron is they&#;re less prone to rust. However, the rim of the pot or pan and the rim of the lid can rust. This is why it&#;s extremely important to completely dry your pans after washing to ensure these portions of the cooking vessel don&#;t rust.
Every so often, it&#;s a good idea to oil the rims of the lid and vessel to keep it conditioned and protected.
If you find that after cooking you have some stuck-on food that&#;s hard to clean, it may be that you cooked at too high of a temperature. To help release the stuck-on food, boil two cups of water and four tablespoons of baking soda in the pot or pan. Use a wooden spatula to help release the stuck-on food, then wash and dry as normal.
After multiple uses you may notice some staining and signs of wear on the enamel. This is completely normal and doesn&#;t affect the performance (and I think it adds a ton of character).
If you really don&#;t like the look of it, you can use a gentle ceramic cleaner, such as Barkeeper&#;s Friend.
Homesteading Hack: Never use something like a brillo pad or steel wool.
As mentioned before, you can broil, boil, bake, cook, saute, braise, and pretty much anything else with your enameled cast iron cookware. They come in various shapes and sizes, from small little saute pans all the way up to large Dutch ovens that you can bake a chicken in.
Unlike traditional cast iron, you don&#;t want to preheat enamel cast iron too hot, too fast, because this can damage the enamel coating.
Instead, turn the burner or heat source on low to medium-low heat, add cooking oil (if needed) and slowly bring it to temperature.
Enameled cast iron Dutch ovens make an excellent option for baking bread. Since you place the enameled cast iron into the oven when it&#;s cold, the oven slowly heats the pan making it safe to use for bread baking.
Enameled cast iron will last for generations if you take good care of it and use it well. It will be a wonderful asset in your kitchen, but another option is to use traditional cast iron. Be sure to check out our other resources on the blog posts below.
Want more information on Enamel Cast Iron Cookware For Fried? Feel free to contact us.
An enameled cast iron Dutch oven can be one of the most versatile pieces of cookware you own, ready to simmer stew, bake a loaf of artisan bread, or deep-fry chicken. And whether you spring for a classic piece from a venerable brand like Le Creuset or stalk the aisles of your local discount store for a more affordable version, these large lidded pots are likely to become the cooking vessel you reach for most frequently. Taken care of properly, the durable pots will last you a lifetime, perhaps even becoming an heirloom to be passed on to the next generation of cooks. To make sure your Dutch oven lasts, here are the things you should not do with it.
What Not to Do With a Dutch Oven
Even though a Dutch oven can be used to cook a plethora of different foods, with a variety of cooking methods, there are still a few no-nos when it comes to using and caring for your Dutch oven. Are you guilty of any of the following? If so, it's time to stop. Your grandkids will thank you!
1. Putting a hot pan in cold water
While Le Creuset's enamel is designed to be durable in most conditions, says Nate Collier, spokesperson for Le Creuset, "Thermal shock may still occur," which could cause the enamel to crack or flake off. In general, subjecting your Dutch oven to extreme temperature fluctuations can be damaging.
2. Using it in the microwave
Most Dutch ovens are made from cast iron coated with enamel. And as with any metal vessel, they shouldn't be used in the microwave. According to GE Appliances, the microwaves that cook the food can't penetrate metal, so the food inside the pot won't be heated. And, more dangerously, metal can cause arcing&#;when electricity jumps from one connection to another&#;which is a fire hazard.
3. Using sharp utensils
Don't attempt to use a knife to cut up something in your Dutch oven or use a pointed utensil like a metal fork to stir the contents of your pot. These utensils can scrape and scratch the enamel finish. The best utensils to use in a Dutch oven are wooden, silicone, or heat-resistant plastic spoons and spatulas.
4. Using abrasive cleansers or scouring pads to clean
Collier says harsh, abrasive cleansers or metallic pads could damage the enamel finish. So how do you clean stuck-on gunk? He suggests filling the pan with warm water and letting it soak for 15 to 20 minutes before washing. Stubborn stuck-on residue can be scrubbed away with a nylon or similarly soft abrasive pad, or a nylon-bristled brush.
5. Cleaning with citrus-based cleansers
According to Lodge Cast Iron, citrus-based cleansers can dull the glossy exterior finish of their enameled Dutch ovens. This won't affect the quality or performance of the pot, but if you want your Dutch oven to look like new, stay away from lemony dish soap.
6. Cooking on a high-heat burner all the time
Reserve your highest heat setting for boiling water or reducing liquids like stocks and sauces. And don't preheat the pot on the highest setting, either. It is better to cook on a low or medium setting and to heat the pan gradually. Cast iron will retain heat and will provide a uniformly hot cooking surface, even at lower temperatures, and foods will be less likely to burn or stick if the temperature is set at medium or below.
7. Cooking in a dry pan
You should always start your cooking with a liquid or fat, and make sure it coats or covers the entire bottom of the pan before you turn on the heat. Also, make sure not to leave a pot unattended for too long&#;if it boils dry, it could permanently damage the enamel, says Collier.
8. Overfilling the pot with oil for deep-frying
Le Creuset emphasizes that to use Dutch ovens for deep-frying, the pots should only be filled with oil about one-third full. This will not only minimize splashing of hot oil but will also allow room for oil to rise when you drop in that chicken for frying. Be sure to keep the lid handy to quickly clamp onto the pot in case there is a flare-up.
9. Putting your Dutch oven away while it's still wet
It's best to wipe a Dutch oven completely dry with a clean dishtowel before putting it in a cupboard. This will prevent rust from forming on the rim of the pot, which is uncoated in many Dutch ovens.
To further prevent the rim from rusting, Lodge recommends periodically rubbing a little bit of vegetable oil along the rim, which will seal it.
10. Using your Dutch oven to only make chili
If you only pull out your Dutch oven when you're about to make a pot of stew or chili for a crowd, you're missing out on the myriad cooking tasks this amazing vessel is capable of. Yes, it makes good soups, but it can do so much more.
What to Cook in Your Dutch Oven
Here are some ideas to help you think outside the usual chili and soups, and put your Dutch oven to work more often:
Some argue that a good Dutch oven is the only pot you need. So take good care of the one you've got, and it will serve you well for years to come!
For more information, please visit Enamel Cast Iron Pots And Pans.