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.
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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
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:
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:
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 OvenEnameled 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:
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.
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 ovenIn 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.
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.
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°FEnameled 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°FI 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 minutesWater 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 minutesAs 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.
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 OvenLodge favors more rustic tones for its cookware, such as deep reds and simple blues.
Lodge Enameled Cast Iron Dutch OvenStaub 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 OvenThe 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.
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.
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.
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 ovenKeep 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).
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.
The coating on enameled cast iron cookware can break more easily than the metal beneath it.
Chipped enameled cookwareIf 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 cookwareIf 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.
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.
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 ovenAll 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 rimsIt’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.
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 secondsDue 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.
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 mittsAlways use pot-holders or oven mitts when handling enameled cast iron pots and pans.
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.
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:
The disadvantages of enameled cast iron cookware:
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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