Enameled Cast Iron Vs Cast Iron. Which is better?

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If you're trying to decide which skillets, pans, griddles, or woks are best for your kitchen, you have probably already understood that there are a lot of options on the table!

As well as deciding which specific type of cookware you need, you'll also need to determine what material that piece of cookware should be produced from. And just to complicate your kitchen even further, two of the most popular materials to pick from are enameled cast iron and cast iron.

Yes, they sound almost exactly the same, but there are a few key differences between enameled cast iron and regular cast iron.

We'll take a deep dive into the world of cast iron, in this article. We'll explain the advantages (and the disadvantages) of both types of cookware.

We could also talk about porcelain enamel vs cast iron pans vs cast iron enamel but let's pack our battles for now.

So, the cast iron vs enameled cast iron skillet? Which is best for your kitchen?

What is cast iron?

Let's kick this article off by looking at what cast iron actually is. You've probably seen it before. It's a dense, thick, and VERY traditional piece of kitchenware. In fact, cast iron has been used in kitchens across the world for hundreds of years, since it works well on open fires and in hearths.

Each piece of cast iron itself can last over a century with good care, and our Uno Casa double Dutch oven hasn't let us down yet.

Today, cast iron is still beloved by chefs for its excellent qualities, and for many, a cast iron skillet or cast iron griddle are essential pieces of cookware.

They are basically indestructible, you can cook with them in the oven, on the stovetop, and you can even take them camping!

What is enameled cast iron?

You're probably wondering then, what is enameled cast iron? It's essentially a modernized version of the heavy-duty cast iron that's been around for centuries. An enameled cast iron pan is basically just a regular cast iron pan with enamel coating.

Cast iron is coated with enamel, which forms a useful protective coating on the surface of your cookware. The enamel helps to protect your kitchen equipment from all sorts of unwanted things, including rust, while also adding a new element to your cooking process, as enamel cast iron is wonderful for slow cooking.

In the great debate of enameled cast iron vs cast iron, there are a lot more points to consider, and we'll get into more depth shortly!

What is the advantage of enameled cast iron cookware?

Because enamel provides a protective layer to cast iron pans, it is incredibly durable. It can be used for many, many years, making it highly dependable. It also means that it can sit on the stove-top for longer than usual, and it heats well, withstanding high temperatures, making it ideal for searing meat and other ingredients. It maintains heat well, making it perfect for cooking things like soup and stews. It's also great for bread-baking and braising.

Is enameled cast iron better than cast iron?

You're probably reading this article to try and discover which is better; enameled cast iron or regular cast iron? When it comes down to it, though, one isn't necessarily better than the other.

Both types of cookware have some significant benefits and advantages over the other, so you really need to weigh up what, how, and where you're planning to cook.

Let's take a look at the different qualities you need to consider when it comes to enamelled cast iron vs cast iron.

Strength

Traditional cast iron is known for being incredibly durable, and for that reason, it's always been popular with cooks looking to invest in a hardwearing piece of equipment. If it's properly cared for, cast iron can last a lifetime.

Enameled cast iron is almost as strong as its cast iron ancestors, but there's one big difference. While the outer cast iron shell and the handles on an enamel cast iron skillet, for instance, are just as durable and sturdy as any cast iron equivalent, the inner coating of enamel is not so durable.

The enamel coating is weak in comparison to raw cast iron. The enamel can be chipped or scratched, and if you drop an enamel pan, it can be disastrous. With cast iron, dropping it won't be a problem for anything other than what you drop it on.

Rusting

The most significant advantage that enamel products hold over non-enameled products is that they don't need to be seasoned. Cast iron has to be seasoned to stop it from rusting; enamel does not.

Seasoning involves creating a protective layer over the cast iron, which is done by heating up oil and allowing it to react with the iron. If this seasoning starts to disintegrate, then the pan can start to rust, especially when you clean it in water.

If you avoid excess moisture and use flat silicone scrubbers that safely clean your seasoned cast iron, you shouldn't need to worry about your uncoated cast iron rusting, either. You can pick up some silicone scrubbers from most kitchen supply stores, or get a set that includes them, like the Uno Casa skillet set. 

Enamel cookware doesn't need seasoning, and it won't rust. The enamel forms a protective layer, and you don't need to worry about it disintegrating. We got the Uno Casa cast iron casserole dish, and no matter how crispy our dinner gets, it slides off the enamel easily. 

Cooking experience

The real question, though, is how well do cast iron and enameled cast iron actually cook food when you're in the kitchen? Both offer a different experience.

As we already mentioned, cast iron needs to be seasoned. Without this seasoning layer, a cast iron pan isn't non-stick. If it's well seasoned, you don't need to worry, but as soon as that seasoning starts to break down, you'll find that food starts to stick and burn onto the bottom of the pan. Cast iron seasoning is relatively easy to do once you know the steps - if starting your pan’s seasoning from scratch seems daunting, you can buy a preseasoned option, like Uno Casa's line. (We love the double Dutch that doubles as a skillet!)

Enameled cast iron cookware doesn't stick and makes for a much smoother cooking experience, at lower temperatures. Enamel works best at medium temperatures, whereas cast iron works great at low, medium, and higher temperatures. We do loads of stovetop cooking with our enameled cast iron Dutch oven from Uno Casa. 

If you love slow cooking, then an enameled cast iron cookware will be a great addition to your kitchen. They are perfect for slow-cooked stews and oven-baked casseroles. If you're looking for a way to sear meats at high temperatures or stir fry vegetables with lots of heat, then a traditional cast iron pan will be the best choice.

Don't know any recipes? Try these from our recipe e-book: 

Design

Enameled cast iron has a much sleeker, smoother, and at the end of the day, modern look to it. Cast iron isn't quite as stylish, and it's definitely not modern, but it does have a traditional, rustic, and somewhat dependable feel when you're cooking with it.

Enamel cast iron products tend to come in a broader range of colors and shapes. That's great if you're looking for variety and to add a new dynamic to your kitchen. Regardless of the color, you choose for the exterior of your enameled pieces, the inside tends to be an off-white color. When it’s new, it looks great, but this light enamel will darken and discolor with regular use. We love that our enameled Uno Casa oven has a satin black ceramic finish inside, which keeps it looking brand new forever. 

Cast iron cookware only comes in that traditional dark design, which matches with any other kitchenware you use. If you try out cast iron, you'll want to find a piece with good handles as the material is much heavier than other pots and pans, but you can find cookware like Uno Casa’s double Dutch oven which come with rounded handles on both the base and the lid for easy handling.

Which is easier to care for?

That's the easiest question to answer! Enameled cast iron care is much less complicated than caring for regular cast iron cookware.

This gives enameled cast iron cookware a huge advantage over cast iron because you don't need any experience when it comes to caring for it. You really can't go wrong, just don't drop it! Traditional cast iron needs to be regularly seasoned, and you can't use soap or detergent to clean it.

Enameled cast iron, on the other hand, cleans easily, and it doesn't need seasoning. You can use as much soap and detergent as you like on enamel, and you don't need to worry about causing any rusting. If you're worried about hygiene, you can clean an enamel cast iron pan as much as you want!

Is the enamel on cast iron safe?

One important question that usually comes up quite quickly when discussing cast iron vs enamel is the question of health and safety. Is enameled cast iron safe?

The answer is a resounding yes. When it comes to enameled cast iron vs cast iron, an enamel coating on your kitchenware is no less safe than its raw counterpart. In fact, it's positively safe to cook with and is in no way dangerous, at all. We love using less oil in recipes with the non-stick surface on our Uno Casa enamel Dutch oven, without any of the risks associated with Teflon and other harmful non-stick coatings.

Enamel forms a stable coating, and even at high temperatures, the protective layer won't break down and cause any harm. Enamel also won't react with the food you're cooking in any hazardous ways, making it a safe choice for your family kitchen.

If you're still worried, then the fact that the FDA considers enamel to be safe to cook with should hopefully put your mind at rest!

One thing to consider, though, is that an enamel coating means that your food never directly touches the pan's cast iron surface. Cooking directly onto it will give your food a higher iron content than it would otherwise have, which some people love to take advantage of. This can be an important sticking point for some cooks when they are deciding between an enameled vs non-enameled cast iron skillet!

What's the best cast iron cookware for your kitchen?

If you've decided that cast iron is for you, you might be wondering what sort of cookware you can add to your kitchen, and what the best cast iron cookware is!

Luckily, there's a fantastic range of excellent cast iron cookware to choose from, and there's guaranteed to be something that will meet your needs.

Traditionally, cast iron was used to make versatile cooking pots that could be left in the fire for long periods of time. In many ways, this tradition continues, because one of the best pieces of cast iron cookware you can have is a Dutch Oven. They are designed in a vast range of sizes, and you can use them in the oven, on the stovetop, or on the campfire (which is just the way they were originally intended to be used!).

High heat resistance makes cast iron perfect for camping. Although enameled cookware can stand high heat, too, the enamel may crack over an open fire. That's why you don't see things like camp pie irons coated in enamel. But for raw cast iron, flames are no problem! Not only does it hold heat for a long time, but also distributes it evenly, so your meals will be perfectly cooked. If you're packing your van for a wilderness trip, make sure to have some cast iron cookware with you. A camping Dutch oven, camp pie iron, and griddle are among the handiest gear for outdoor cooking.

Dutch ovens are perfect for slow cooking stews or casseroles in the oven, or for heating up a one-pot meal while you're camping in the woods. If you’re campfire cooking, stick to traditional, non-coated cast iron with a flat lid, like Uno Casa’s double Dutch oven. 

Cast iron is also used for skillets, griddles, and woks too, which all allow you to cook at high temperatures on the stovetop. If you’re cooking on high heat, use uncoated cast iron, but any simmering or low to medium temperature cooking can be done well with the help of cookware like Uno Casa’s enameled Dutch oven. 

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With your trusty cast iron wok, you can stir fry that spicy pad Thai, or with a skillet, you can sear the perfect steak.

What's the best enamel cast iron cookware for your kitchen?

Aside from the enamel cast iron skillet vs regular, there's, even more to think about. Equally, there's a fantastic range of enameled cast iron cookware to choose from as well. All those trusty, traditional cast iron skillets and cast iron pans beloved by cooks for generations, well, they all have sleek, modernized, enameled versions these days too!

It's not exactly a question of choice anymore when you're standing in deciding on cast iron vs enameled cast iron because you can find excellent enameled cast iron skillets, griddles, and woks. You can even get an enameled Dutch Oven, although you might not want to take it out camping with you.

Are you shopping for a new pot or pan and considering enameled cast iron?

What are the advantages and disadvantages of enameled cast iron cookware? How does it perform, and how easy is it to use and maintain?

In this guide, I break down the pros and cons of enameled cast iron cookware. You’ll learn:

• How it’s made
• How it looks, feels, and performs
• The differences between enameled and regular cast iron
• How much it costs
• And more

Keep reading if you’re ready to buy new cookware but aren’t sure if enameled cast iron is worth it.

Use the links below to navigate this guide:

What Is Enameled Cast Iron Cookware?

As the name suggests, enameled cast iron cookware has a cast iron base. Cast iron cookware is forged from a single piece of metal that includes the handle.

This metal is composed of approximately 98% iron and 2% carbon. Cast iron cookware is thick, heavy, and retains heat well.

Enameled cast iron has an additional layer that coats the iron. This enamel coating is similar to porcelain and gives the cookware a smooth, glazed appearance.

Enameled Cast Iron Dutch Oven

Enameled cast iron is used to make a variety of cookware, including skillets, dutch ovens, braisers, and casserole dishes.

There are several functional differences between bare and enameled cast iron, which I cover in detail in this article. A few of the differences worth noting are:

• Cleaning/Maintenance: Bare cast iron must be seasoned, whereas enameled cast iron does not.
• Cookware Variety: While bare cast iron is generally limited to skillets, pans, and other stovetop cookwares, enameled cast iron is often used to make a broader range of items (i.e., dutch ovens, braisers, casserole dishes).
• Performance: Enameled cast iron is non-reactive and can be used to cook very acidic foods without getting damaged. Bare cast iron will react with acidic materials and shouldn’t be used to cook things that include large quantities of citrus, wine, tomatoes, or vinegar.

Brands like Le Creuset and Staub (see my comparison) specialize in enameled cast iron, and you can find it sold at most major home goods stores.

Now that you know the basics about enameled cast iron cookware, let’s review the pros and cons.

Pro: Versatile

Enameled cast iron cookware is incredibly versatile. You can use it to braise, grill, simmer, fry, or bake. It works in the oven, on a stovetop, or under a broiler.

Sauce reducing in an enameled cast iron Dutch oven

In most cases, it’s easy to switch between cooking methods. Just double-check the product packaging for manufacturer recommendations, including temperatures.

When handling enameled cast iron, always use an oven mitt because the handles get extremely hot.

Pro: Long Lasting

With proper care and maintenance, enameled cast iron cookware can last for many years. The enameled coating doesn’t degrade over time the way PTFE non-stick or ceramic coatings do.

Le Creuset even offers a lifetime warranty with its enameled cast iron cookware.

Pro: High Heat Tolerance

Enameled cast iron cookware has the advantage of regular cast iron’s high heat tolerance. The enamel forms a non-stick coating that can handle temperatures far higher than PTFE or ceramic non-stick.

Le Creuset, Staub, and Lodge cookware can handle temperatures of up to 500°F. Made In enameled cast iron is oven-safe up to 580°F. In most cases, the enameled cast iron lids that come with the cookware are also oven-safe.

Made In Dutch Oven Oven-Safe Up to 580°F

Pro: Excellent Heat Retention

Enameled cast iron has excellent heat retention thanks to its thick base and walls.

Heat retention is a vital part of any cookware’s performance. If a piece of cookware can’t retain heat when cold foods are added, it won’t deliver a good sear on meats or cook evenly.

In another article, I tested the heat retention of several Dutch ovens, all of them made of enameled cast iron. I placed 32 ounces of room temperature water in each pot, put them on the stove at high heat, and brought the water to a boil.

After removing it from the heat, I measured the temperature of the water after 10 and 20 minutes and compared the results.

Enameled Cast Iron Dutch OvenWater Temperature (after 10 minutes)Water Temperature (after 20 minutes)Lodge130.8°F105.7°FLe Creuset129.4°F103.5°FTramontina134.1°F108.8°FGreat Jones128.6°F102.3°F

I replicated the same test with stainless steel and hard-anodized aluminum pots to compare the heat retention of enameled cast iron cookware vs. other cookware types.

Water in the All-Clad stainless steel pot after 10 minutes was 113.7°F and 94.4°F after 20 minutes.

Stainless steel results after 20 minutes

Water in the Calphalon hard-anodized aluminum pot after 10 minutes was 120.3°F and 100.6°F after 20 minutes.

Hard-anodized aluminum results after 20 minutes

As the results prove, enameled cast iron cookware provides superior heat retention.

The coating on enameled cast iron cookware is non-reactive to acidic foods. In other words, the material won’t break down and leach into your food when it’s exposed to foods like tomato sauce, citrus, wine, etc.

This is a major advantage that enameled cast iron has over bare cast iron. Acidic foods will strip a bare cast iron skillet’s seasoning and react with the iron, leaving behind an unpleasant metallic taste.

Pro: Attractive Design

Unlike regular cast iron or non-stick cookware, enameled cast iron pieces come in a wide variety of colors. The enamel is smooth and glossy, and you can find this cookware in just about any color.

Le Creuset offers a vast lineup of rich and vibrant colors. Many of Le Creuset’s colors reference various themes, such as its earthy, orchard-inspired Olive option.

Le Creuset Blue Enameled Cast Iron Dutch Oven

Lodge favors more rustic tones for its cookware, such as deep reds and simple blues.

Lodge Enameled Cast Iron Dutch Oven

Staub carries a more extensive color catalog than Lodge, but it offers fewer options than Le Creuset. Classic, modern colors such as forest green, cherry, or steel gray are its go-to options. 

Staub Enameled Cast Iron Dutch Oven

The inside of the cookware is usually a lighter color, such as eggshell white or beige. The light color allows you to monitor browning and font development; you’ll be able to easily see when your food is done.

Le Creuset (left), Staub (right)

Some brands, such as Staub, opt for dark interiors, which hide stains and discoloration better but make it more difficult to monitor the doneness of your food.

Pro: Compatible With All Cooktops

Iron is magnetic; therefore, all enameled cast iron cookware is compatible with induction cooktops. Enameled cast iron cookware also performs well on gas or electric stoves, thanks to its strong heat retention properties.

Pro: No Added Iron Taste

Traditional cast iron cookware imparts a certain amount of iron into your food. While this is safe and potentially helpful from a nutritional standpoint, it can cause your food to have a slightly metallic flavor after cooking in a bare cast iron pan.

Enameled cast iron does not have this issue. The coating prevents the transfer of iron into your food and eliminates the taste issue associated with uncoated cast iron.

Con: Heavy

Cast iron cookware, including the enameled variety, is the heaviest you can buy. Keep your relative strength and mobility in mind when deciding if it’s right for you.

On average, cast iron skillets weigh between 4 and 12 pounds. 12-inch skillets typically weigh about 8 pounds, and 10-inch skillets weigh around 5 pounds.

Weighing a Staub Dutch oven

Keep in mind that these numbers don’t include the weight of the food/liquids. If you’re cooking a large pot of soup in an enameled cast iron Dutch oven, make sure you have the strength to handle it safely.

Cookware weight can vary by brand as well as size. While comparing Staub and Le Creuset, I found that Staub’s cast iron cookware weighed 20% more (on average) than the same pieces by Le Creuset (this is because Staub cookware is thicker than Le Creuset). 

Con: Vulnerable to Thermal Shock

Thermal shock is a problem that occurs when you wash or immerse hot enameled cast iron cookware in cold water. The sudden temperature change causes the material to shrink and expand rapidly. This results in cracks in the enamel, which can spread over time and cause irreversible damage to the cookware’s surface.

To prevent thermal shock, gradually heat and cool your enameled cast iron cookware. Never take a pan from the fridge and place it directly into a hot oven, and never rinse a piping hot pan with cold water.

Con: Prone to Chipping

The coating on enameled cast iron cookware can break more easily than the metal beneath it.

Chipped enameled cookware

If you drop or bang the pan or accidentally hit it with a sturdy utensil, the enamel may chip off or scratch and expose the bare cast iron.

Scratches on enameled cast iron cookware

If that happens, it’s recommended that you replace the cookware. Once the enamel is chipped, pieces of the coating will continue to break off and possibly get into your food.

Con: Rough Bottom

Although enameled cast iron tends to have a fairly smooth surface, sometimes the bottom of the pan is rougher than the rest.

If your pan has a rough bottom, it can scrape or scratch a glass cooktop. Avoid dragging your cookware across the surface –– lift the pan completely when moving it, and be careful when putting it down.

Con: Food Sticks

Enamel is stick-resistant, but it’s not totally non-stick like ceramic or PTFE (Teflon) coatings. You’ll need to use oil or butter to prevent food residue from sticking to your pan, especially when cooking delicate foods like eggs and fish.

Egg sticking to a Staub Dutch oven

Con: Harder to Clean

All cast iron cookware, including enameled, must be hand washed.

Enameled cast iron cookware doesn’t need to be seasoned, but the pan’s rim may be exposed (without enamel). If this is the case, you can simply use a paper towel to wipe some cooking oil along the rim before putting the pan away.

Exposed cast iron rims

It’s crucial to dry the pan completely before storing it, as the rim and any other exposed areas can become rusty if they’re left damp for long periods.

Many enameled cast iron pots and pans are labeled as dishwasher-safe, but the truth is that you should always hand-wash your cookware regardless of what the label says. The dishwasher’s extremely hot water and harsh detergents will break down the enamel over time.

Con: Heats Slowly

Enameled cast iron cookware is made with thick, heavy walls. When you combine that with iron’s poor heat conduction, you get slow-heating cookware.

I performed an experiment to compare how quickly cast iron skillets heated up. I found that, on average, it took about 3 minutes and 50 seconds for a cast iron skillet to bring three cups of water to a boil.

Aluminum cookware (whether hard anodized or non-anodized) heats up much faster. When I compared several non-stick frying pans using the same water-boiling technique, most of them boiled the water in under three minutes.

The table below shows the complete results from my tests. The first two rows are cast iron skillets. Although these skillets are not enameled, the coating won’t impact how fast the cookware heats.

PanTime to First BubblesTime to BoilLodge cast iron skillet3 minutes and 15 seconds3 minutes and 58 secondsCalphalon cast iron skillet3 minutes and 7 seconds3 minutes and 41 secondsMade In stainless steel fry pan1 minute and 40 seconds2 minutes and 21 secondsMisen non-stick fry pan1 minute and 50 seconds2 minutes and 25 secondsAnolon non-stick fry pan1 minute and 55 seconds2 minutes and 27 secondsT-fal non-stick fry pan1 minute and 50 seconds2 minutes and 32 secondsGotham Steel non-stick fry pan1 minute and 58 seconds2 minutes and 32 secondsRachael Ray non-stick fry pan1 minute and 47 seconds2 minutes and 36 secondsCalphalon non-stick fry pan1 minute and 45 seconds2 minutes and 40 secondsHestan stainless steel fry pan1 minute and 52 seconds2 minutes and 47 secondsGreenLife non-stick pan2 minutes and 11 seconds2 minutes and 47 secondsCirculon non-stick fry pan2 minutes and 7 seconds2 minutes and 55 secondsAll-Clad stainless steel skillet1 minute and 55 seconds2 minutes and 55 secondsBallarini non-stick fry pan2 minutes and 15 seconds3 minutes and 12 seconds

Con: Uneven Heating

Due to iron’s relatively low thermal conductivity, enameled cast iron cookware doesn’t heat up as evenly as fully-clad stainless steel or hard-anodized aluminum.

Once the pan or Dutch oven is preheated, it will cook food evenly –– but before this, you may notice that food cooks faster in some spots than others.

Con: Hot Handles

Cast iron cookware is all one piece, meaning the handles are cast in the same mold and connected seamlessly to the rest of the pan. Because of that, the handles are likely to be very hot during and after cooking.

Handling a Staub Dutch oven with oven mitts

Always use pot-holders or oven mitts when handling enameled cast iron pots and pans.

Con: Expensive

While bare cast iron cookware is quite affordable, enameled cast iron is expensive.

The exact price for one of these pieces will vary depending on the brand.

For example, Le Creuset is one of the most expensive enameled cast iron cookware brands available. Its premium-quality enameled cast iron Dutch ovens and skillets are made in France.

Lodge is another respected cast iron cookware brand with a long history, but they produce their enameled pieces in China, which significantly reduces their cost.

Related: The Best Cookware NOT Made in China (VIDEO)

Take a look at this pricing chart to get an idea of how different brands compare:

Click the prices to view more details about each item on Amazon.

Bottom Line: Should You Buy Enameled Cast Iron Cookware?

Now that you know the pros and cons of enameled cast iron cookware, it’s time to decide if it belongs in your kitchen.

Let’s quickly recap the main points.

The advantages of enameled cast iron cookware:

• It’s versatile. You can use it to roast, fry, braise, or sear all sorts of food.
• It’s highly durable and can last many years if you take good care of it.
• Like regular cast iron cookware, enameled cast iron can handle high temperatures (typically ranging from 450°F to 500°F).
• It’s compatible with all cooktops, including induction stoves.
• The enamel coating makes the cookware non-reactive to acidic foods and prevents iron from leaching into your food and imparting a metallic flavor.

The disadvantages of enameled cast iron cookware:

• It’s heavy. On average, 12-inch skillets weigh eight pounds.
• It’s susceptible to thermal shock, which can cause the enamel coating to crack.
• Enamel is likely to chip if you drop the cookware or smack it into something.
• Some enameled cast iron cookware has a rough bottom that can scratch glass cooktops when dragged across the surface.
• Enamel has some non-stick properties, but it isn’t as effective as ceramic or PTFE coatings.
• You must hand wash it. Cleaning it in the dishwasher can degrade the enamel.
• It takes a long time to heat up. It also heats unevenly, and it’s best to let the cookware fully preheat before adding food to it (this prevents uneven cooking).
• Since cast iron cookware is made of one piece of metal, the handles can get very hot.
• Enameled cast iron cookware is more expensive than bare cast iron, though pricing varies by brand.

All in all, enameled cast iron cookware is versatile, durable, and attractive.

It’s also heavier than other kinds of cookware, and the coating can crack or chip. It also requires more care than regular non-stick or stainless steel options.

If you want cookware that can go from the stovetop to the oven and you’re willing to pay the additional cost and put in the effort to maintain it, then enameled cast iron is a great choice.

The best brands are Le Creuset, Made In, and Staub, but all three are expensive. If you don’t want to spend too much, Lodge and Tramontina are excellent alternatives.

Learn more about about the best enameled cast iron cookware in the reviews below.

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