Our favorite enameled cast iron skillet is from Le Creuset. We liked its even heating, solid searing, and spacious cooking surface. For a lighter skillet, go for the Staub, which also performed very well in our tests.
If you want to learn more, please visit our website.
Enameled cast iron skillets, a cousin of the uncoated cast iron skillet, offer certain advantages over their non-enameled counterparts. For one, the enamel coating provides protection from rust and doesn&#;t need to be seasoned, and it can still handle high temperatures. Some enameled cast iron skillets can even be washed in the dishwasher, while you would never do that with uncoated cast iron. The glossy surface is also easy to clean and offers a bit more of a nonstick coating right out of the box (though to be clear, this is not a nonstick skillet).
While enamel does provide some distinct advantages, it&#;s also prone to chipping, scratching, and staining. Extreme temperature changes can expose the enamel to thermal shock and could potentially cause cracking. However, there are still plenty of occasions where an enameled cast iron skillet is a great choice (like pan-roasting or frying eggs). But are all enamel cast iron skillets created equal? We put eight to the test to find out.
The Winners, at a Glance
This skillet reached high, even temperatures fairly quickly. It also seared steak well and cooked up perfect over-easy eggs, and the flared sides (and wide cooking surface) made it easy to maneuver a spatula into the pan. This is also many Serious Eats editors' favorite enameled cast iron pan.
Staub's offering is a fantastic skillet in terms of quality, performance, and ease of use. The flared sides allowed for great browning (since they didn't capture steam) and easy spatula access. It's just under five pounds&#;fairly lightweight&#;and heated up quickly and evenly.
If you want to add an enameled cast iron skillet to your kitchen for less than $50, go for the Crock Pot skillet, which did better than many other more expensive models. The smooth, enameled interior let us flip fried eggs easily.
The Tests
Serious Eats / Taylor Murray
What We Learned
Lighter Skillets Absorbed Heat Better and Heated More Evenly
Serious Eats / Taylor Murray
Results varied in our heat tests, with some pans heating up fast to high temperatures, and others not so much. Some pans were all over the place in terms of temperature between the center and sides, whereas others were more even across the entire surface. When looking at the results measured from the center of the pan, we saw that the Staub, which was on the lighter side at four pounds, 15 ounces (heavier skillets ranged from seven to nine pounds) got the hottest the fastest. It remained in the top spot, achieving a maximum heat none of the others could reach (though the Le Creuset came close). This tracks with findings we saw in our uncoated cast iron skillet testing, where the lightest pans reached a higher temperature faster because of less overall metal. However, that doesn&#;t explain why the Lodge skillet (solidly in the middle of the pack weight-wise at six pounds, 13 ounces) was so slow to heat and never reached temperatures that all the other pans hit. Instead of weight, we think this is likely due to the makeup of the enamel, which can affect how the heat is distributed over the surface of the pan. Enamel quality varies from manufacturer to manufacturer, depending on the methods and materials used in the enamel process.
Serious Eats / Taylor Murray
We also saw varied findings when examining the ranges of temperatures taken across the surface of the pan. Some pans had a similar temperature regardless of where the temperature was taken, whereas others differed widely. The Staub, for example, starts to look like an almost straight line towards the end of the test, indicating extremely even temperatures across the surface.
Gently Flared Sides Were Better Than Straighter Ones
Serious Eats / Taylor Murray
Skillets with high sides that stuck up at right angles from the bottom tended to trap steam, which hindered browning and caramelization. Conversely, flared sides whisked steam away from the bottom so meat seared optimally. We also found that cornbread released more easily from skillets with sloped sides; straighter sides clung to the cornbread and made it difficult to remove. Plus, a flared edge made it a bit easier to maneuver a spatula into the pan to retrieve food.
Big Handles (and Helper Handles) Made Maneuvering Easy
Serious Eats / Taylor Murray
The design also played a part in usability, as heavy pans with small handles were much more difficult to grip and transfer to the oven or sink. We preferred longer handles with rounded edges, which were more comfortable to grab (like the handle on the Le Creuset). For heavier pans with pour spouts (which should be large and deep, or they risk not really being useful at all), helping handles were absolutely vital, and we liked ones that were big enough to grab easily with a thick kitchen towel or oven mitt.
The Criteria: What to Look for in an Enameled Cast Iron Skillet
Serious Eats / Taylor Murray / Grace Kelly
There are huge differences in price with enameled cast iron. Generally speaking, the more expensive the pan was (and if it was from a legacy brand like Staub or Le Creuset), the better it performed. This is because the craftsmanship and quality control of these brands are very meticulous (as we've found when we tested Dutch ovens). We also found that, generally, matte black enamel on the interior is preferable since it&#;s less prone to staining.
The presence or lack of a helper handle isn&#;t that big of a deal unless you are dealing with pans that weigh more than eight pounds. Any less than that, and the average home cook should be able to lift or pour from the pan one-handed without issue. That being said, if it does have a helper handle, it should be big enough to easily grasp with a thick kitchen towel in hand. The main handle should also be large enough to grab with two hands. Regarding pour spouts: The best are larger and deeper; shallower ones tend to dribble.
When it comes to weight, lighter skillets were easier to lift and carry and also tended to heat up faster (which makes sense, because less material to heat means less time to reach a consistent temperature). We also preferred skillets with gently flared which resulted in better browning and less sticking when baking cornbread.
Our Top-Rated Enameled Cast Iron Skillets
What we liked: This skillet heated up to high temps evenly across its surface, seared steaks beautifully, and perfectly cooked over-easy eggs. We liked the rounded handle, which was easy to grasp, and the curved sides and spacious surface that allowed for steam to escape and also made it easy to use a spatula in the skillet.
What we didn't like: This pan is heavier than the Staub, so it took longer to heat up. But once it did, it retained its heat beautifully across the cooking surface. We've also had some issues with foods sticking here and there in our long-term testing.
Key Specs
Serious Eats / Taylor Murray
What we liked: When we conducted our heat absorption and retention test, this skillet reached the highest temperature the fastest and was the most consistent from center to edge. This was reflected when we cooked in it as well&#;the eggs and steak cooked evenly (and they didn&#;t stick). The smooth, curved sides whisked away steam before it had a chance to interfere with browning and made it easier to turn and remove food with a spatula.
Another great aspect of the Staub skillet is that the maximum heat rating is 900°F, about 400 degrees higher than any other pan in our lineup. While most home ovens don&#;t get that hot, you could roast vegetables in a pizza oven with this skillet with no problem. The pan is also (amazingly) dishwasher-safe, though hand washing was very easy; we hardly needed to scrub it at all due to the slick enamel coating.
What we didn&#;t like: While the Staub skillet did well in our cornbread test, we did notice some very slight uneven cooking. Also, the helper handle is quite small; if it was a bit bigger, it would be even more useful.
Key Specs
Serious Eats / Taylor Murray
What we liked: The Crock-Pot brand is a household name for its eponymous slow cooker, but its cookware line is equally solid. While other enameled cast iron skillets easily cost a couple of hundred dollars, the Crock-Pot skillet will set you back $36 (at the time of writing). It produced great results during the egg and steak tests, and even the cornbread had nice, even browning on the bottom.
While the enamel isn&#;t totally nonstick (we had some issues with the cornbread), fried eggs and seared steak came off easily. We expected the white enamel interior to stain or discolor after testing, but no residue remained post-cleaning. The handles are comfortable to hold, and maneuvering the pan is just as easy with one hand as it is with two due to the pan's light weight.
Goto siao to know more.
What we didn&#;t like: The white enamel interior requires a bit more elbow grease when cleaning to get back to pure white, and the finish wasn&#;t entirely nonstick; cornbread got a bit stuck in it when we tried to turn it out (though it did brown nice and evenly on the bottom). The high sides had a hard right angle from the bottom, which made it difficult to use an offset spatula to help release the cornbread. This pan is also not dishwasher-safe.
Key Specs
Serious Eats / Taylor Murray
The Competition
FAQs
Which is better&#;cast iron or enameled cast iron?
The short answer is neither&#;and both! To be sure, both are great non-toxic cookware. Cast iron is undoubtedly more durable and would be the better choice for cooking over an open fire or for projects where you plan to use extremely high temperatures. The seasoning on a cast iron pan can eventually become completely nonstick, whereas enameled cast iron will remain unchanged over time. Enameled cast iron is also more suited for recipes high in acid (which could damage uncoated cast iron) or for situations that would benefit from a more even distribution of heat.
Is there anything you can&#;t cook in an enameled cast iron skillet?
There's not much that can't be cooked in an enameled cast iron skillet. Pan pizzas, roasted chicken, and even baking recipes all work well in enameled cast iron. Super-delicate items (like crepes, for example) would benefit from a slicker, more nonstick surface than enameled cast iron.
Can you put an enameled cast iron skillet in the oven?
You can absolutely put enameled cast iron in the oven, and some pans can tolerate up to 900°F (though most max out at 500°F). Just make sure to check the manufacturer's care instructions beforehand, which should state your pan's oven-safe temperature.
Can you use enameled cast iron on an induction burner?
All of the enameled cast iron pans we tested were compatible with induction burners, as well as gas and electric. Anything made from cast iron will work with induction.
Do you have to season enameled cast iron?
No, you don't have to season enameled cast iron. Because of their enamel coating, these pans are ready to go right out of the box.
Why We're the Experts
We tested 22 enameled cast-iron skillets to determine which ones would be included in our recommendations. Our tests included baking cornbread (an excellent gauge of heat conductivity and the nonstick quality of the enameled surface) and pouring oil out of the skillet (testing the design of the pour spouts). We also asked our testers to sear a variety of proteins and saute additional foods to see how the pan performs. Lastly, we had our testing team report on how easy the pan was to maneuver around the kitchen and clean in a home sink.
An enameled cast-iron skillet, however, has an added protective layer that eliminates the need for meticulous maintenance. The smooth enamel surface also makes it less prone to sticking and generally easier to clean, all while retaining the heating capabilities and durability of cast iron (plus, they&#;re very pretty).
There are a few pieces of cookware that we consider must-haves, and one of them is a cast-iron skillet. Sturdily constructed with a reputation for superior heat retention, it&#;s a fairly versatile pan that can be used for high-heat searing and sautes, or lower heat simmers. But bare cast iron requires a little more upkeep than other cookware, like regular oiling to maintain its seasoning and prevent it from rusting.
One thing we didn&#;t love is that the two pour spouts are quite small, requiring you to be very careful when pouring anything from the pan. But with the overall performance, it&#;s nothing we can&#;t overlook.
We used this skillet to cook sausage and eggs, sear meats, and make grilled cheese sandwiches for testing. The heat stayed consistent without any adjustments to the flame, a testament to the pan&#;s ability to retain heat. Searing meat was quite easy, and the lid allowed us to finish cooking our proteins to temperature without having to transfer them to the oven. The cornbread made in this was baked evenly and came out with zero sticking.
This 12-inch skillet from Tramontina provides a generous cooking surface, and features a helper handle and two pour spouts. A heavy cast-iron lid keeps moisture and heat trapped to aid in cooking or to keep contents warm. It&#;s compatible with just about every cooktop, and is oven safe up to 450°F.
We tested this with a variety of cooking methods, from making rice pilaf to stir-frying vegetables to searing meat. Searing with this pan gave a gorgeous, even crust, showing off the excellent heat distribution of this skillet. Cornbread also baked evenly and turned out without any sticking. The one fault this has is that it lacks pour sprouts, which means there&#;s more of a chance of making a mess when pouring off juices or oil. Regardless, it&#;s a beautiful piece and also has additional accessories you can buy&#;like a steamer basket or tagine lid&#;that really expands the range of what this pan can do.
Our Place&#;s contemporary style and gorgeous colorways will have you oohing over this pan&#;s aesthetics alone. Aside from being really ridiculously good looking, this 10.5-inch pan comes with a glass lid, silicone covers for its handles, and a wooden spatula&#;everything you need to start using it. The pan is oven safe to 425°F with the lid and 500°F without, and should be hand-washed.
This evenly sauteed mirepoix , seared a variety of meats, and made perfect cornbread. That last one baked evenly and popped right out of the pan with zero sticking, which we loved. There was also a nice sear on chicken breasts and pork chops, noting that the higher walls of the pan kept grease fairly contained. One downside is that the light interior is susceptible to staining, but if you don&#;t mind the &#;gently worn&#; look, we think this pan delivered a great performance, especially considering its low price.
You don&#;t need to spend a ton for a good enameled cast-iron skillet&#;this model from Crock-Pot does the job nicely, and at an easy price point. We tested the 10-inch diameter pan, but it also comes in an 8-inch and 12-inch version and a variety of color options. It features a light interior so you can easily monitor your fond in progress, and two spouts for effortless pouring.
It was incredibly easy to fry eggs, caramelize onions, sear beef, and bake cornbread in the skillet. Crepes came out evenly cooked with no hot spots detected, showing off its even heating capabilities. The enameled coating is mostly nonstick, but there was a little sticking when it came to making eggs and cornbread. While we did achieve a great sear on beef chuck, the sides of this pan seemed a little shallow, which resulted in some spattering. But overall, this is an excellent investment that will stand up well in your kitchen and likely last the test of time with proper care.
Le Creuset is perhaps the benchmark for enameled cast iron cookware, with a long-held reputation for quality goods that are often handed down through generations. This skillet measures 10.25 inches in diameter, but also comes in a 9-inch and 11.75-inch option. Available in many stylish colors, it&#;s a great looking piece that can act as serveware too. It&#;s oven-safe to 500°F and comes with a limited lifetime warranty against defects in materials and workmanship.
It delivered even, consistent heating and an excellent sear during testing. We were able to make flawless cornbread that released effortlessly&#;no utensils required. The long handle was very comfortable when maneuvering the pan with an oven mitt, while the helper handle proved its worth when moving the pan and using its pour spouts. The price is higher than what you&#;d pay for a regular cast-iron pan, but the enamel finish adds more durability and style, making it a vessel that goes easily from stove to table.
KitchenAid&#;s 12-inch enameled cast-iron pan is a fantastic combination of performance, quality, and overall value. Its generous size makes it ideal for cooking up generous portions, providing maximum surface area for searing and sauteing. The exterior of the pan comes in several colorways, with a matte black interior that camouflages any evidence of wear and tear. Compatible with induction, it&#;s also oven safe up to 500°F, so you can finish items in the oven if needed.
Our Takeaway
For the best combination of performance, value, and style, we like the KitchenAid Enameled Cast Iron Frying Pan. It&#;s got a generous cooking surface and impressively nonstick surface that we can&#;t get enough of. For a less expensive option, we picked the Crock-Pot Artisan Cast Iron Skillet which is slightly smaller, but has higher walls that contain splatter. We can&#;t ask for a better overall performance at its super approachable price.
Allrecipes / Frances Crouter
How to Pick the Right Enameled Cast-Iron Pan
Design
Most enameled cast-iron skillets have a similar general design&#;wide cooking surface, medium-high sides, and a generously sized handle to bear its heft. But slight variations can make all the difference when it comes to how the pan performs. You&#;ll want to pick a size appropriate for your cooking needs; if you need to sear a lot of protein at once, a larger skillet will ensure your meats won&#;t be too crowded. Since these pans tend to be heavy, a helper handle will assist greatly in transporting it on or off the stove or in and out of the oven. And lastly, pour spouts are an important feature for transferring liquids like oil or pan juices from your skillet to another vessel.
Color
While the exterior color of your enameled cast-iron skillet can be a factor in your selection, in this instance, we&#;re talking about the color of the interior of your skillet. Some might prefer a light interior, which makes it easier to monitor the development of fond. The drawback to a light interior is that it is prone to staining. Dark interiors are equally as nonstick and efficient as lighter ones, but hide signs of wear better.
Care and Storage
One of the benefits to enameled cast iron is that they&#;re much easier to care for than bare cast iron&#;they do not require the additional steps to maintain their seasoning. Most enameled cast iron is easy to clean by hand with mild dish soap and a non-abrasive scrubber. To remove stains on light-colored enamel, you may want to use a bit of baking soda or Bar Keeper&#;s Friend and a bit of elbow grease. Since these skillets tend to be bulky and heavy, be sure you have enough room to store your chosen size.
The Leftovers: Other Options We Tested
Staub Cast Iron 11-Inch Traditional Deep Skillet: This Staub skillet is made in France and features deep sides that help keep heat and splatter contained. It performed well when searing and making eggs, demonstrating excellent heat distribution and top-notch nonstick capabilities. It even turned out cornbread effortlessly. We wished it had a slightly longer handle and a bigger helper handle to make maneuvering the pan easier, but overall, we can&#;t deny the quality of this highly-rated skillet.
Made In 11-Inch Enameled Cast Iron Skillet: This good-looking skillet is also made in France, boasting a higher oven-safe temperature&#;580°F&#;than others we tested. Everything easily released from this pan, from seared salmon to cornbread. But it heated almost a little too efficiently, so you may have to keep your eye on it especially at higher temperatures. In the end, it&#;s a pretty great skillet that you could use everyday, and cleaning it by hand is a breeze.
Great Jones 12-Inch King Sear Skillet: The roominess of a 12-inch cooking surface and handles that are both generous in size and easy to hold make this a great skillet. The walls are on the shorter side, so you may experience a little bit of splatter, but the shallow walls also allow steam to escape which makes for better crisping. We were able to achieve great sears in the pan, and made a perfectly-cooked cornbread with no sticking. One caveat is that this pan is quite heavy at nine pounds, so if you have any mobility or strength issues, it may be too difficult to lift.
Allrecipes / Nicholas Reiter
Common Questions
How long does enameled cast iron last?
Most of (if not all) of the selections we&#;ve included are made to last a lifetime with proper care. While the enamel is very durable, it may be prone to cracking if dropped or struck, and can also be subject to crazing&#;little cracks under the enamel&#;if subjected to thermal shock. Always let enameled cast iron cool completely before submerging it in water, avoid using harsh abrasives, and be careful when handling your cookware to keep your enamel intact. If your enamel does start to chip or crack, it may be time for a new pan.
Is there anything you shouldn&#;t cook on enameled cast iron?
Not really! The beauty of enamel is that it&#;s nonreactive, meaning it can handle acidic ingredients like tomatoes and vinegar without issue, unlike bare cast iron.
Do you need to season an enameled cast-iron skillet?
No. The enameled finish essentially acts as seasoning to protect the bare cast iron underneath, so there&#;s no need to preseason or maintain its finish aside from general cleaning.
Why Take Our Word for It?
Bernadette Machard de Gramont is an Los Angeles-based writer who specializes in global food and wine content. After a 2-year stint at the Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, wine tools, and other home and kitchen goods and interviews field experts for their insight.
Our favorite enameled cast iron skillet is from Le Creuset. We liked its even heating, solid searing, and spacious cooking surface. For a lighter skillet, go for the Staub, which also performed very well in our tests.
Enameled cast iron skillets, a cousin of the uncoated cast iron skillet, offer certain advantages over their non-enameled counterparts. For one, the enamel coating provides protection from rust and doesn&#;t need to be seasoned, and it can still handle high temperatures. Some enameled cast iron skillets can even be washed in the dishwasher, while you would never do that with uncoated cast iron. The glossy surface is also easy to clean and offers a bit more of a nonstick coating right out of the box (though to be clear, this is not a nonstick skillet).
While enamel does provide some distinct advantages, it&#;s also prone to chipping, scratching, and staining. Extreme temperature changes can expose the enamel to thermal shock and could potentially cause cracking. However, there are still plenty of occasions where an enameled cast iron skillet is a great choice (like pan-roasting or frying eggs). But are all enamel cast iron skillets created equal? We put eight to the test to find out.
The Winners, at a Glance
This skillet reached high, even temperatures fairly quickly. It also seared steak well and cooked up perfect over-easy eggs, and the flared sides (and wide cooking surface) made it easy to maneuver a spatula into the pan. This is also many Serious Eats editors' favorite enameled cast iron pan.
Staub's offering is a fantastic skillet in terms of quality, performance, and ease of use. The flared sides allowed for great browning (since they didn't capture steam) and easy spatula access. It's just under five pounds&#;fairly lightweight&#;and heated up quickly and evenly.
If you want to add an enameled cast iron skillet to your kitchen for less than $50, go for the Crock Pot skillet, which did better than many other more expensive models. The smooth, enameled interior let us flip fried eggs easily.
The Tests
Serious Eats / Taylor Murray
What We Learned
Lighter Skillets Absorbed Heat Better and Heated More Evenly
Serious Eats / Taylor Murray
Results varied in our heat tests, with some pans heating up fast to high temperatures, and others not so much. Some pans were all over the place in terms of temperature between the center and sides, whereas others were more even across the entire surface. When looking at the results measured from the center of the pan, we saw that the Staub, which was on the lighter side at four pounds, 15 ounces (heavier skillets ranged from seven to nine pounds) got the hottest the fastest. It remained in the top spot, achieving a maximum heat none of the others could reach (though the Le Creuset came close). This tracks with findings we saw in our uncoated cast iron skillet testing, where the lightest pans reached a higher temperature faster because of less overall metal. However, that doesn&#;t explain why the Lodge skillet (solidly in the middle of the pack weight-wise at six pounds, 13 ounces) was so slow to heat and never reached temperatures that all the other pans hit. Instead of weight, we think this is likely due to the makeup of the enamel, which can affect how the heat is distributed over the surface of the pan. Enamel quality varies from manufacturer to manufacturer, depending on the methods and materials used in the enamel process.
Serious Eats / Taylor Murray
We also saw varied findings when examining the ranges of temperatures taken across the surface of the pan. Some pans had a similar temperature regardless of where the temperature was taken, whereas others differed widely. The Staub, for example, starts to look like an almost straight line towards the end of the test, indicating extremely even temperatures across the surface.
Gently Flared Sides Were Better Than Straighter Ones
Serious Eats / Taylor Murray
Skillets with high sides that stuck up at right angles from the bottom tended to trap steam, which hindered browning and caramelization. Conversely, flared sides whisked steam away from the bottom so meat seared optimally. We also found that cornbread released more easily from skillets with sloped sides; straighter sides clung to the cornbread and made it difficult to remove. Plus, a flared edge made it a bit easier to maneuver a spatula into the pan to retrieve food.
Big Handles (and Helper Handles) Made Maneuvering Easy
Serious Eats / Taylor Murray
The design also played a part in usability, as heavy pans with small handles were much more difficult to grip and transfer to the oven or sink. We preferred longer handles with rounded edges, which were more comfortable to grab (like the handle on the Le Creuset). For heavier pans with pour spouts (which should be large and deep, or they risk not really being useful at all), helping handles were absolutely vital, and we liked ones that were big enough to grab easily with a thick kitchen towel or oven mitt.
The Criteria: What to Look for in an Enameled Cast Iron Skillet
Serious Eats / Taylor Murray / Grace Kelly
There are huge differences in price with enameled cast iron. Generally speaking, the more expensive the pan was (and if it was from a legacy brand like Staub or Le Creuset), the better it performed. This is because the craftsmanship and quality control of these brands are very meticulous (as we've found when we tested Dutch ovens). We also found that, generally, matte black enamel on the interior is preferable since it&#;s less prone to staining.
The presence or lack of a helper handle isn&#;t that big of a deal unless you are dealing with pans that weigh more than eight pounds. Any less than that, and the average home cook should be able to lift or pour from the pan one-handed without issue. That being said, if it does have a helper handle, it should be big enough to easily grasp with a thick kitchen towel in hand. The main handle should also be large enough to grab with two hands. Regarding pour spouts: The best are larger and deeper; shallower ones tend to dribble.
When it comes to weight, lighter skillets were easier to lift and carry and also tended to heat up faster (which makes sense, because less material to heat means less time to reach a consistent temperature). We also preferred skillets with gently flared which resulted in better browning and less sticking when baking cornbread.
Our Top-Rated Enameled Cast Iron Skillets
What we liked: This skillet heated up to high temps evenly across its surface, seared steaks beautifully, and perfectly cooked over-easy eggs. We liked the rounded handle, which was easy to grasp, and the curved sides and spacious surface that allowed for steam to escape and also made it easy to use a spatula in the skillet.
What we didn't like: This pan is heavier than the Staub, so it took longer to heat up. But once it did, it retained its heat beautifully across the cooking surface. We've also had some issues with foods sticking here and there in our long-term testing.
Key Specs
Serious Eats / Taylor Murray
What we liked: When we conducted our heat absorption and retention test, this skillet reached the highest temperature the fastest and was the most consistent from center to edge. This was reflected when we cooked in it as well&#;the eggs and steak cooked evenly (and they didn&#;t stick). The smooth, curved sides whisked away steam before it had a chance to interfere with browning and made it easier to turn and remove food with a spatula.
Another great aspect of the Staub skillet is that the maximum heat rating is 900°F, about 400 degrees higher than any other pan in our lineup. While most home ovens don&#;t get that hot, you could roast vegetables in a pizza oven with this skillet with no problem. The pan is also (amazingly) dishwasher-safe, though hand washing was very easy; we hardly needed to scrub it at all due to the slick enamel coating.
What we didn&#;t like: While the Staub skillet did well in our cornbread test, we did notice some very slight uneven cooking. Also, the helper handle is quite small; if it was a bit bigger, it would be even more useful.
Key Specs
Serious Eats / Taylor Murray
What we liked: The Crock-Pot brand is a household name for its eponymous slow cooker, but its cookware line is equally solid. While other enameled cast iron skillets easily cost a couple of hundred dollars, the Crock-Pot skillet will set you back $36 (at the time of writing). It produced great results during the egg and steak tests, and even the cornbread had nice, even browning on the bottom.
While the enamel isn&#;t totally nonstick (we had some issues with the cornbread), fried eggs and seared steak came off easily. We expected the white enamel interior to stain or discolor after testing, but no residue remained post-cleaning. The handles are comfortable to hold, and maneuvering the pan is just as easy with one hand as it is with two due to the pan's light weight.
What we didn&#;t like: The white enamel interior requires a bit more elbow grease when cleaning to get back to pure white, and the finish wasn&#;t entirely nonstick; cornbread got a bit stuck in it when we tried to turn it out (though it did brown nice and evenly on the bottom). The high sides had a hard right angle from the bottom, which made it difficult to use an offset spatula to help release the cornbread. This pan is also not dishwasher-safe.
Key Specs
Serious Eats / Taylor Murray
The Competition
FAQs
Which is better&#;cast iron or enameled cast iron?
The short answer is neither&#;and both! To be sure, both are great non-toxic cookware. Cast iron is undoubtedly more durable and would be the better choice for cooking over an open fire or for projects where you plan to use extremely high temperatures. The seasoning on a cast iron pan can eventually become completely nonstick, whereas enameled cast iron will remain unchanged over time. Enameled cast iron is also more suited for recipes high in acid (which could damage uncoated cast iron) or for situations that would benefit from a more even distribution of heat.
Is there anything you can&#;t cook in an enameled cast iron skillet?
There's not much that can't be cooked in an enameled cast iron skillet. Pan pizzas, roasted chicken, and even baking recipes all work well in enameled cast iron. Super-delicate items (like crepes, for example) would benefit from a slicker, more nonstick surface than enameled cast iron.
Can you put an enameled cast iron skillet in the oven?
You can absolutely put enameled cast iron in the oven, and some pans can tolerate up to 900°F (though most max out at 500°F). Just make sure to check the manufacturer's care instructions beforehand, which should state your pan's oven-safe temperature.
Can you use enameled cast iron on an induction burner?
All of the enameled cast iron pans we tested were compatible with induction burners, as well as gas and electric. Anything made from cast iron will work with induction.
Do you have to season enameled cast iron?
No, you don't have to season enameled cast iron. Because of their enamel coating, these pans are ready to go right out of the box.
Why We're the Experts
We tested 22 enameled cast-iron skillets to determine which ones would be included in our recommendations. Our tests included baking cornbread (an excellent gauge of heat conductivity and the nonstick quality of the enameled surface) and pouring oil out of the skillet (testing the design of the pour spouts). We also asked our testers to sear a variety of proteins and saute additional foods to see how the pan performs. Lastly, we had our testing team report on how easy the pan was to maneuver around the kitchen and clean in a home sink.
An enameled cast-iron skillet, however, has an added protective layer that eliminates the need for meticulous maintenance. The smooth enamel surface also makes it less prone to sticking and generally easier to clean, all while retaining the heating capabilities and durability of cast iron (plus, they&#;re very pretty).
There are a few pieces of cookware that we consider must-haves, and one of them is a cast-iron skillet. Sturdily constructed with a reputation for superior heat retention, it&#;s a fairly versatile pan that can be used for high-heat searing and sautes, or lower heat simmers. But bare cast iron requires a little more upkeep than other cookware, like regular oiling to maintain its seasoning and prevent it from rusting.
One thing we didn&#;t love is that the two pour spouts are quite small, requiring you to be very careful when pouring anything from the pan. But with the overall performance, it&#;s nothing we can&#;t overlook.
We used this skillet to cook sausage and eggs, sear meats, and make grilled cheese sandwiches for testing. The heat stayed consistent without any adjustments to the flame, a testament to the pan&#;s ability to retain heat. Searing meat was quite easy, and the lid allowed us to finish cooking our proteins to temperature without having to transfer them to the oven. The cornbread made in this was baked evenly and came out with zero sticking.
This 12-inch skillet from Tramontina provides a generous cooking surface, and features a helper handle and two pour spouts. A heavy cast-iron lid keeps moisture and heat trapped to aid in cooking or to keep contents warm. It&#;s compatible with just about every cooktop, and is oven safe up to 450°F.
We tested this with a variety of cooking methods, from making rice pilaf to stir-frying vegetables to searing meat. Searing with this pan gave a gorgeous, even crust, showing off the excellent heat distribution of this skillet. Cornbread also baked evenly and turned out without any sticking. The one fault this has is that it lacks pour sprouts, which means there&#;s more of a chance of making a mess when pouring off juices or oil. Regardless, it&#;s a beautiful piece and also has additional accessories you can buy&#;like a steamer basket or tagine lid&#;that really expands the range of what this pan can do.
Our Place&#;s contemporary style and gorgeous colorways will have you oohing over this pan&#;s aesthetics alone. Aside from being really ridiculously good looking, this 10.5-inch pan comes with a glass lid, silicone covers for its handles, and a wooden spatula&#;everything you need to start using it. The pan is oven safe to 425°F with the lid and 500°F without, and should be hand-washed.
This evenly sauteed mirepoix , seared a variety of meats, and made perfect cornbread. That last one baked evenly and popped right out of the pan with zero sticking, which we loved. There was also a nice sear on chicken breasts and pork chops, noting that the higher walls of the pan kept grease fairly contained. One downside is that the light interior is susceptible to staining, but if you don&#;t mind the &#;gently worn&#; look, we think this pan delivered a great performance, especially considering its low price.
You don&#;t need to spend a ton for a good enameled cast-iron skillet&#;this model from Crock-Pot does the job nicely, and at an easy price point. We tested the 10-inch diameter pan, but it also comes in an 8-inch and 12-inch version and a variety of color options. It features a light interior so you can easily monitor your fond in progress, and two spouts for effortless pouring.
It was incredibly easy to fry eggs, caramelize onions, sear beef, and bake cornbread in the skillet. Crepes came out evenly cooked with no hot spots detected, showing off its even heating capabilities. The enameled coating is mostly nonstick, but there was a little sticking when it came to making eggs and cornbread. While we did achieve a great sear on beef chuck, the sides of this pan seemed a little shallow, which resulted in some spattering. But overall, this is an excellent investment that will stand up well in your kitchen and likely last the test of time with proper care.
Le Creuset is perhaps the benchmark for enameled cast iron cookware, with a long-held reputation for quality goods that are often handed down through generations. This skillet measures 10.25 inches in diameter, but also comes in a 9-inch and 11.75-inch option. Available in many stylish colors, it&#;s a great looking piece that can act as serveware too. It&#;s oven-safe to 500°F and comes with a limited lifetime warranty against defects in materials and workmanship.
It delivered even, consistent heating and an excellent sear during testing. We were able to make flawless cornbread that released effortlessly&#;no utensils required. The long handle was very comfortable when maneuvering the pan with an oven mitt, while the helper handle proved its worth when moving the pan and using its pour spouts. The price is higher than what you&#;d pay for a regular cast-iron pan, but the enamel finish adds more durability and style, making it a vessel that goes easily from stove to table.
KitchenAid&#;s 12-inch enameled cast-iron pan is a fantastic combination of performance, quality, and overall value. Its generous size makes it ideal for cooking up generous portions, providing maximum surface area for searing and sauteing. The exterior of the pan comes in several colorways, with a matte black interior that camouflages any evidence of wear and tear. Compatible with induction, it&#;s also oven safe up to 500°F, so you can finish items in the oven if needed.
Our Takeaway
For the best combination of performance, value, and style, we like the KitchenAid Enameled Cast Iron Frying Pan. It&#;s got a generous cooking surface and impressively nonstick surface that we can&#;t get enough of. For a less expensive option, we picked the Crock-Pot Artisan Cast Iron Skillet which is slightly smaller, but has higher walls that contain splatter. We can&#;t ask for a better overall performance at its super approachable price.
Allrecipes / Frances Crouter
How to Pick the Right Enameled Cast-Iron Pan
Design
Most enameled cast-iron skillets have a similar general design&#;wide cooking surface, medium-high sides, and a generously sized handle to bear its heft. But slight variations can make all the difference when it comes to how the pan performs. You&#;ll want to pick a size appropriate for your cooking needs; if you need to sear a lot of protein at once, a larger skillet will ensure your meats won&#;t be too crowded. Since these pans tend to be heavy, a helper handle will assist greatly in transporting it on or off the stove or in and out of the oven. And lastly, pour spouts are an important feature for transferring liquids like oil or pan juices from your skillet to another vessel.
Color
While the exterior color of your enameled cast-iron skillet can be a factor in your selection, in this instance, we&#;re talking about the color of the interior of your skillet. Some might prefer a light interior, which makes it easier to monitor the development of fond. The drawback to a light interior is that it is prone to staining. Dark interiors are equally as nonstick and efficient as lighter ones, but hide signs of wear better.
Care and Storage
One of the benefits to enameled cast iron is that they&#;re much easier to care for than bare cast iron&#;they do not require the additional steps to maintain their seasoning. Most enameled cast iron is easy to clean by hand with mild dish soap and a non-abrasive scrubber. To remove stains on light-colored enamel, you may want to use a bit of baking soda or Bar Keeper&#;s Friend and a bit of elbow grease. Since these skillets tend to be bulky and heavy, be sure you have enough room to store your chosen size.
The Leftovers: Other Options We Tested
Staub Cast Iron 11-Inch Traditional Deep Skillet: This Staub skillet is made in France and features deep sides that help keep heat and splatter contained. It performed well when searing and making eggs, demonstrating excellent heat distribution and top-notch nonstick capabilities. It even turned out cornbread effortlessly. We wished it had a slightly longer handle and a bigger helper handle to make maneuvering the pan easier, but overall, we can&#;t deny the quality of this highly-rated skillet.
Made In 11-Inch Enameled Cast Iron Skillet: This good-looking skillet is also made in France, boasting a higher oven-safe temperature&#;580°F&#;than others we tested. Everything easily released from this pan, from seared salmon to cornbread. But it heated almost a little too efficiently, so you may have to keep your eye on it especially at higher temperatures. In the end, it&#;s a pretty great skillet that you could use everyday, and cleaning it by hand is a breeze.
Great Jones 12-Inch King Sear Skillet: The roominess of a 12-inch cooking surface and handles that are both generous in size and easy to hold make this a great skillet. The walls are on the shorter side, so you may experience a little bit of splatter, but the shallow walls also allow steam to escape which makes for better crisping. We were able to achieve great sears in the pan, and made a perfectly-cooked cornbread with no sticking. One caveat is that this pan is quite heavy at nine pounds, so if you have any mobility or strength issues, it may be too difficult to lift.
Allrecipes / Nicholas Reiter
Common Questions
How long does enameled cast iron last?
Most of (if not all) of the selections we&#;ve included are made to last a lifetime with proper care. While the enamel is very durable, it may be prone to cracking if dropped or struck, and can also be subject to crazing&#;little cracks under the enamel&#;if subjected to thermal shock. Always let enameled cast iron cool completely before submerging it in water, avoid using harsh abrasives, and be careful when handling your cookware to keep your enamel intact. If your enamel does start to chip or crack, it may be time for a new pan.
Is there anything you shouldn&#;t cook on enameled cast iron?
Not really! The beauty of enamel is that it&#;s nonreactive, meaning it can handle acidic ingredients like tomatoes and vinegar without issue, unlike bare cast iron.
Do you need to season an enameled cast-iron skillet?
No. The enameled finish essentially acts as seasoning to protect the bare cast iron underneath, so there&#;s no need to preseason or maintain its finish aside from general cleaning.
Why Take Our Word for It?
Bernadette Machard de Gramont is an Los Angeles-based writer who specializes in global food and wine content. After a 2-year stint at the Williams-Sonoma Headquarters in San Francisco, she now researches and tests a variety of cookware, bakeware, wine tools, and other home and kitchen goods and interviews field experts for their insight.