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When it comes to cooking with cast iron, there&#;s no better cookware. Whether a Dutch oven, skillet, pot or pan, cast iron is always what I reach for. And enameled cast iron comes with some great benefits. Let&#;s dive deeper into what makes enameled cast iron so great and why you might want to invest in these generational pieces for yourself (and your future family).
I have a piece of enameled cast iron that&#;s almost as old as I am (pictured above). No need to know how old that is! Though that pot has been well-loved, it still has at least one more generation of use.
Though I love my Stargazer cast iron skillet (it lives on the stove because I use it so often), I do love my enameled pieces because of the benefits they have in the kitchen.
Check out these posts if you want to learn more about how to choose the best traditional cast iron, stripping and re-seasoning a cast iron pan, how to properly clean and maintain the seasoning of a cast iron pan, and even how to cook scrambled eggs in a cast iron pan (so they don&#;t stick).
But if you&#;re reading this post, you&#;re probably in the market for enameled cast iron. So let&#;s get right into the benefits&#;
Simply put, enameled cast iron is cast iron that&#;s been coated with a thin layer of enamel. This glass-like enamel surface creates a smooth, non-porous and non-reactive cooking surface.
This is perhaps one of the biggest benefits of enameled cast iron. Seasoning cast iron can be time-consuming; if you mess up the seasoning, stripping and re-seasoning is a hassle.
The enamel coating on the inside of the pot (and lid) acts like a seasoning that lasts generations. There are exceptions, but check out my tips below on properly caring for and cooking in enameled cast iron.
Because of the enamel coating on the inside of the pot, you can cook virtually anything. No need to worry about damaging your seasoning with long-simmering acidic foods or tomato-based products.
Unlike traditional cast iron, enameled cast iron will not rust! (Be sure to read the one caveat below.)
Furthermore, you can soak an enameled pot or pan in hot soapy water without fear of ruining the precious seasoning. This makes cleaning off any stuck-on food much easier.
Enameled cast iron comes in so many shapes, sizes and colors to choose from. Furthermore, you can bake, boil, broil, saute, marinate, roast, and even refrigerate foods.
As mentioned, I&#;ve had one enameled Dutch oven for decades. It&#;s well-loved, and the enamel coating doesn&#;t look quite as pretty anymore, but the years of use and love give it incredible charm and character.
Though there are many benefits to enameled cast iron pans, there are some features that make traditional cast iron pans more appealing, and vice-versa.
Cast iron pans do need to be seasoned prior to use (even those that come &#;pre-seasoned&#; usually need additional seasoning to make them truly non-stick). However, once a cast iron pan is well seasoned, it&#;s virtually non-stick and can cook foods with ease.
Enameled cast iron does not require any seasoning at all!
Traditional cast iron can become extremely non-stick once properly seasoned. Enameled cast iron, however, is not non-stick, and you will need to grease or oil it to avoid sticking.
Some food may stick to the pan if you cook on it without oil or cook at high heat. Therefore, traditional cast iron pans work better for foods that need to be cooked at higher heat.
Enameled cast iron is listed as dishwasher safe. Though I don&#;t use the dishwasher myself and wouldn&#;t recommend it, it is worth mentioning as a difference.
If you&#;ve ever had your traditional cast iron accidentally go through the dishwasher, you know what a rusty mess comes out on the other side. This won&#;t happen if your enameled pans accidentally get run through the dishwasher.
Unlike traditional cast iron pans, enameled cast iron can be damaged. Make sure you don&#;t drop them or bang them together, as the enamel coating can chip. This exposes the cast iron below which can then rust. Also, be careful when stacking pots or pans together.
Though it&#;s not super delicate, you do want to avoid banging or dropping your pans as this can cause damage or chipping. You also should only use wooden, silicone or nylon utensils that won&#;t scratch the enamel coating.
Traditional cast iron can be preheated to screaming hot and can cook or sear your food very well. With enameled cast iron, you&#;ll want to avoid high heat on an empty pan or raising the temperature too quickly because this can cause permanent damage.
Enameled cast iron comes in all different shapes, sizes and colors for you to choose from. There&#;s virtually a pot or pan for every need in the kitchen. Be sure to choose the right pot or pan for the job for the best results.
Lodge cast iron is inexpensive compared to other brands. They have a nice range of color options and many pieces to choose from.
Lodge is a bit heavier than the fancier, more expensive options, but it&#;s a great solid piece of cooking equipment.
The downside to Lodge is that they&#;re all made in China. You can also find some off-name brands which are made in China, so if you&#;re ordering somewhere like Amazon, do know that the quality can vary quite a bit, so it&#;s my recommendation to keep with the name brands.
The spendier options for enameled cast iron are going to be your Staub and Le Creuset brands. These are made in France but do be prepared that they&#;re much more expensive.
So are they worth the extra cost? In my opinion, you&#;re getting a higher quality product that doesn&#;t weigh quite as much, and you can rest assured you&#;ll get what you pay for.
I have both Lodge and Le Creuset and they both perform extremely well in the kitchen. One does not out-perform the other, so it&#;s my recommendation to purchase what you can afford.
Before washing enameled cast iron, make sure it&#;s completely cooled down, then wash it with warm soapy water and dry completely.
Though most enameled cast iron dishes say they&#;re dishwasher safe, I wouldn&#;t recommend using the dishwasher as many detergents are very harsh and could reduce the longevity of the enamel coating.
The benefit of using enameled cast iron is they&#;re less prone to rust. However, the rim of the pot or pan and the rim of the lid can rust. This is why it&#;s extremely important to completely dry your pans after washing to ensure these portions of the cooking vessel don&#;t rust.
Every so often, it&#;s a good idea to oil the rims of the lid and vessel to keep it conditioned and protected.
If you find that after cooking you have some stuck-on food that&#;s hard to clean, it may be that you cooked at too high of a temperature. To help release the stuck-on food, boil two cups of water and four tablespoons of baking soda in the pot or pan. Use a wooden spatula to help release the stuck-on food, then wash and dry as normal.
After multiple uses you may notice some staining and signs of wear on the enamel. This is completely normal and doesn&#;t affect the performance (and I think it adds a ton of character).
If you really don&#;t like the look of it, you can use a gentle ceramic cleaner, such as Barkeeper&#;s Friend.
Homesteading Hack: Never use something like a brillo pad or steel wool.
As mentioned before, you can broil, boil, bake, cook, saute, braise, and pretty much anything else with your enameled cast iron cookware. They come in various shapes and sizes, from small little saute pans all the way up to large Dutch ovens that you can bake a chicken in.
Unlike traditional cast iron, you don&#;t want to preheat enamel cast iron too hot, too fast, because this can damage the enamel coating.
Instead, turn the burner or heat source on low to medium-low heat, add cooking oil (if needed) and slowly bring it to temperature.
Enameled cast iron Dutch ovens make an excellent option for baking bread. Since you place the enameled cast iron into the oven when it&#;s cold, the oven slowly heats the pan making it safe to use for bread baking.
Enameled cast iron will last for generations if you take good care of it and use it well. It will be a wonderful asset in your kitchen, but another option is to use traditional cast iron. Be sure to check out our other resources on the blog posts below.
Are you convinced that enameled cast iron is right for you and your kitchen? Look no further. We&#;ve tested the best enameled cast iron skillets on the market to inform your decision. Each pan was rated and ranked based on design, performance, ease of cleaning, and durability until we found the perfect all-around skillets for every budget and kitchen.
The non-reactive enamel material also holds up to the kinds of acidic foods that typically corrode cast iron, and the enamel surface is less prone to sticking. But cooking performance is almost the same. &#;Enameled cast iron skillets offer the benefits of standard cast iron skillets, like even heat distribution and heat retention, without the concerns about seasoning or reactivity,&#; says chef Taffy Elrod , an educator and cookbook author. (And if you use an induction stove , you don't have to worry; both raw and enameled cast iron are fully induction-compatible.)
While made from the same base material, enameled cast iron is another distinct category of cookware whose advantages can&#;t be denied. For one, enamel ensures easy cleanup without rusting. While raw cast iron requires a notable amount of attention and care, some enameled cast iron can even go in the dishwasher.
Cast iron pans are ubiquitous in American culinary tradition; most kitchens have at least one. As a material, cast iron is suitable for so much &#; grilling , browning , sautéing , or Dutch baby -ing &#; because of its unique ability to conduct heat and maintain temperature, not to mention the fact that it's nearly indestructible.
The cast iron Always Pan includes accessories most skillet don't &#; most importantly, a glass lid, along with silicone pot holders custom-shaped to the handles, and a beechwood spatula that nests conveniently into the main handle for storage. Our Place sells other supplementary accessories like a steamer basket and fry deck , too, making this one of the most versatile pieces of cast iron out there. We just wish it had a spout on the side. During testing, we struggled to pour cleanly. When we melted butter for the cornbread and had to pour it out, some dribbled down the side of the pan, which we had to wipe up to prevent it from burning in the oven, a possible safety concern.
We're big fans of Our Place's original ceramic Always Pan , and this version adds all the advantages of cast iron to the versatile design. This skillet does everything, from baking fluffy cornbread to rendering the fat on pork chops to braising short ribs in a slow oven. When we turned out the cornbread, we were shocked to see that the pan looked perfectly clean; there was no trace of crumbs or stuck-on pieces to be found. This skillet's above-average heat distribution was illustrated by the consistent and even sear we got on each and every pork chop. This pan also held on to heat quite well; while sauteing veggies, we didn't have to turn the fire above medium-low to get nice browning.
The thing we didn't like is the white enamel coating on the inside of this skillet. After a single use, it picked up some staining that couldn't be scrubbed away. Discoloration generally doesn't affect cooking performance with enameled cast iron, but the fact that the Crock-Pot skillet discolored so quickly gives us some worries about this pan's long-term survival.
The sides of this skillet are sloped and flared out, giving it a more rounded shape that can hold more liquid than a straight-sided pan. This is great for sauce-making, frying, or any recipe that's prone to slosh around in the pan. We were pleasantly surprised with the Crock-Pot pan's heat retention; our cornbread was cooked evenly, and we got a great crust on the meat. This skillet was impressively responsive to heat, heating up very quickly and proving easy to adjust. All in all, you can't go wrong at this price.
Enameled cast iron skillets can be expensive. If you&#;ve never used one and want to try it out for the first time without a big financial commitment, this Crock-Pot model is a great choice. It gets you high performance at a low price, and we'd recommend it whether you&#;re a first-timer or an experienced cast iron lover looking to add to your collection.
This inexpensive pan was very responsive the heat, and the sloped sides are great for sauces and frying.
The handle was our main problem in testing: It's pretty small and hard to grip comfortably. The helper handle is also a mere nub you have to pinch with your fingertips. Both handles are short and close to the pan, so they get very hot as well.
Despite the name, this skillet isn't much taller than most of the other on this list; the sharp internal angle and straight walls make it pan feel deeper &#; and prevent spatter. It feels solid, though not difficult to manipulate on a stovetop. The surface heated evenly and easily released the most delicate foods, like while crisping a piece of skin-on fish without sticking. Our cornbread was crispy on the outside and fluffy on the inside, and it slid right out of the pan with no help and no residue or crumbs left behind.
Sometimes, splurging on a piece of cookware is the right thing to do. Whether it&#;s to guarantee a long life in your kitchen or to give as a gift, trusted brands like Staub with classic products like this skillet are the way to go. Staub makes our favorite Dutch oven , and we weren't very surprised that its skillet also turned up near the top of our list. The brand's products are known for their craftsmanship and durability, and we love the gorgeous, traditional style and array of colors available for Staub's enameled skillet.
We love how easily this skillet fits in the hand; it&#;s extremely comfortable to hold and pour from, and the additional helper handle made pulling the skillet from the oven much easier. However, that helper handle is definitely necessary; this skillet is the heaviest we tested, at almost 9 pounds before you add any food.
Given its stellar performance, KitchenAid's skillet was an obvious runner-up pick for our best overall. It knocked out every test and is almost as perfect as the Le Creuset above, while being larger and cheaper. It seared meat well, producing color and flavor, and our cornbread was flawless: perfectly baked and evenly golden brown on both top and bottom. We were extremely pleased with the lack of sticking; our cornbread turned out effortlessly, and this skillet released bacon from its surface with no prying or scraping required. Durability is a significant asset for an enameled cast iron skillet, and the KitchenAid model showed no signs of wear throughout our rigorous testing.
Le Creuset's skillet is on the heavy side for its size, which helps maintain even temperatures. You might need both hands to lift it, but the helper handle makes that easy, and the pour spouts on either side ensure you won't spill. We were pleased that the enamel showed no signs of wear, chipping, or stains, even after multiple uses. The only real gripe we had in testing was that the cornbread and fried egg stuck in some spots.
You'll find Le Creuset enameled cast iron all over our lists of favorites, including as one of our top-tested cookware sets , thanks to its powerful range of abilities (and its many eye-catching colorways). In our tests, we did everything from sweating onions to baking cornbread, and this pan easily accomplished every task. Its enamel coating was able to put a great crust on a piece of beef chuck, while creating a proper fond for a tasty pan sauce . It showed even heating across its surface, too, producing perfectly golden crepes in home testing.
Our Favorite
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The Le Creuset Signature Enameled Cast Iron Skillet is gorgeous, with convenient pour spouts, the right amount of weight, and superior enamel coating. For a more budget choice that still gives all the benefits of enameled cast iron, we like the Crock-Pot Artisan Cast Iron Skillet.
Food & Wine / Nick de Jong
Our Enameled Cast Iron Skillet Tests
To find the best enameled cast iron skillets, we tested 23 models side by side. All of the pans had a diameter between 10 and 12 inches, and roughly the same height.
After completing our initial tests, we revealed the prices of the skillets to look at value for money. At the time of testing, the skillets ranged from $27 to $250, with an average of $96.
We also continued using the pans in our home kitchens as a long-term test. We incorporated them into daily cooking routines, searing, sautéeing, and generally making sure they held up over time. We reported back on any changes in cooking performance, and any signs of chipping, scratches, or warping.
Food & Wine / Maura Ruane
Factors to Consider
Weight
Comfort and maneuverability are significant factors when it comes to any kind of cookware, and that's especially true with cast iron. The high density that makes the material hold and transfer heat well also makes it very heavy. Consider how much weight you can comfortably lift out of the oven &#; including both skillet and contents &#; before you choose a size and shape. However, design can alleviate some of the inconvenience. A long and comfortably shaped handle helps balance out the weight of the pan, and most large cast iron skillets include a helper handle on the opposite side so you can use both hands. (Cast iron handles get hot, so make sure you have a pair of oven mitts on hand.)
Size
The difference between a 10- and a 12-inch skillet doesn't sound like much, but it's sort of like a medium versus a large pizza: The bigger one actually has almost 50 percent more area! How big your household is and what you plan to cook most often should guide your size choices, as bigger isn't always better: A 12-inch cast iron skillet weighs a lot more and takes up a lot more room than a 10-incher. Solo cooks or those just making a steak or two will be fine with a smaller diameter.
Maximum Temperature
Plain cast iron is one of the most heat-tolerant materials for pots and pans, able to handle the broiler, the grill, or even a campfire in most cases. But enameled cast iron can't always deal with the same temperatures, as the enamel coating itself can start to break down. You should always check your user manual as heat tolerance varies from skillet to skillet, but most enameled cast iron can withstand a maximum temperature of at least 500°F. That covers most oven and stove uses but not the broiler or grill. Some pans can go as high as 900°F, enough for even an outdoor pizza oven. The most important thing is to know the limit for your particular skillet, and stick to it.
Ease of Cleaning
&#;The nice thing about an enameled skillet is that it doesn&#;t need quite as much attention as a cast iron skillet. It does have to be treated with care, though. After cooking with it, wash it with warm, soapy water and dry it completely before putting it away,&#; says Elrod. &#;Some skillets have an exposed edge that is not enameled. That part of the skillet is still susceptible to rust and wear if it isn&#;t kept clean and dry, so be attentive to it.&#;
We recommend cleaning your pan immediately after cooking. Enameled cast iron is best cleaned before any food can dry and adhere to the surface to avoid staining and sticking. As with nonstick cookware, soap, water, and a gentle sponge should be all you need. Many types of enameled cast iron are even dishwasher-safe, as the enamel protects the delicate iron from rust and correction. And, as Chef Elrod notes, no seasoning is required with enameled cast iron.
Food & Wine / Frances Crouter
Enamel Color
A great thing about enameled cast iron is that the enamel coating can come in a rainbow of colors. Brands like Le Creuset and Staub have dozens of options, complete with collectible limited-edition and seasonal hues. Beyond aesthetics, though, the color of the enamel on the inside of the pan makes a difference in performance. Light or white enamel allows you to easily see everything in the pan and closely monitor the level of browning going on. The trade-off is that lighter-colored enamel can quickly stain or become discolored. Black enamel is immune to stains, but it can be hard to see how much browning food is taking on, leading to easier burning.
Why cook with an enameled cast iron skillet?
&#;I love cooking with cast iron,&#; says Elrod. &#;Enameled cast iron skillets offer the benefits of standard cast iron skillets, like even heat distribution and heat retention, without the effort of seasoning or concern of reactivity. For instance, I love baking pineapple upside-down cake in a cast iron skillet, but pineapple can react with cast iron and discolor the cake or interfere with the seasoning on the pan. In an enamel pan, I don&#;t have to worry about that. Enamel skillets are great for frying eggs with tomatoes, reducing wine-based sauces, baking cakes and quick breads, and sautéing acidic fruits and vegetables.
They are also a good alternative to nonstick skillets with no worries about wearing the finish off with everyday cooking.&#;
The enamel coating allows you more flexibility with less risk. Enameled cast iron doesn't react with acidic foods, so you don't have to worry about accidentally ruining the seasoning. It's also great if you're new to cast iron cooking and want the signature heat retention without all the upkeep.
How do you cook on an enameled cast iron skillet?
Enameled cast iron can be used for pretty much everything, even acidic foods and other ingredients you normally can't cook in raw cast iron. But it still absorbs and retains lots of energy as it heats up, so the most important thing is to let the pan pre-heat sufficiently.
&#;Cooking on an enameled skillet is different than cooking in a steel or aluminum skillet in that it&#;s best to use a lower, slower heat instead of a quick burst of high heat,&#; notes Elrod. &#;Give the skillet time to fully heat up over a lower heat, even if you want to cook something quickly. Cast iron&#;s strength lies in its ability to hold heat and radiate it evenly, so heating the pan fully on a lower heat before adding fat and cooking will give a better result and protect the integrity of the pan over time. This holds true for a standard cast iron skillet as well.&#;
The enamel coating usually isn't quite as completely nonstick as a traditional nonstick pan, but if things start to stick, give them a minute. Many notoriously sticky foods, like fish skin, will release from the enamel when they're ready, after much of their water has evaporated. Disaster often strikes if you try to flip before the food has had time to naturally pull away from the pan.
How do you care for an enameled cast iron skillet?
Be gentle with your enameled cast iron above everything else. In contrast to cleaning bare cast iron, you should avoid steel wool and other abrasive cleaners. If the enamel gets scratched, the iron beneath will start to rust and deteriorate. Elrod also says to avoid putting a hot pan in cold water, as drastic temperature changes can warp the iron or crack the enamel. The enamel used on cast iron is very durable, but as with nonstick pans, if the coating starts to chip or flake off, you should replace the pan.
What&#;s the difference between cast iron and enameled cast iron?
An enameled cast iron pan starts off as a regular cast iron pan, but it's then bonded to a layer of smooth enamel, much in the same way that a plain clay pot gets a coating of glaze. The enamel protects the iron from rust and corrosion and helps keep food from sticking to the surface of the pan. Enameled cast iron is more expensive than non-enameled, but it combines the heating properties of dense iron with the easy use and cleaning of a nonstick pan.
Do you need to season an enameled cast iron skillet?
Thankfully, no! Iron is porous and prone to rusting when exposed to water or oxygen, so raw cast iron needs a seasoning layer to protect the bare metal. An enamel coating serves the same purpose, sealing off the iron and keeping corrosion at bay. Enamel doesn't need any special cleaning practices and is often dishwasher-safe, so it's a great choice for cast iron lovers who don't like the maintenance.
Food & Wine / Nicholas Reiter
Other Enameled Cast Iron Skillets We Tested
Strong Contenders
Great Jones 12-inch King Sear Skillet ($110 on Great Jones)
We don&#;t have many negative things to say about this attractive pan; it seared and browned nicely throughout the entire test. It's just is a bit heavy and didn't blow us away for being a bit pricier than average.
Bruntmor 12-inch Pre-Seasoned Cast Iron Frying Pan ($45 on Amazon)
This pan seared meat successfully but had issues with more delicate foods, like eggs and cornbread, sticking to the surface. It's a good value, but there are better and still-inexpensive alternatives.
Staub Cast Iron 10-Inch Fry Pan ($210 on Amazon)
We love Staub with all our hearts, but the higher price for the smaller pan puts this just outside our best picks.
Made In 12-inch Enameled Cast Iron Skillet ($149 on Made In)
This is a fantastic pick, but it&#;s a bit heavy. If that doesn&#;t bother you, this one is a great buy.
Tramontina 12-inch Covered Skillet Enameled Cast Iron ($80 on Amazon)
We like this skillet&#;s tall, angled sides and handle, as well as its included lid, but the too-small pour spouts made it a little less appealing.
What Didn't Make the List
While many enameled cast iron skillets wowed us, others left us wanting more, including models from brands like Hamilton Beach, Cuisinart, Hearth & Hand, and more. On some, we didn't love design aspects like lack of pour spouts, too-short sides, or extreme weight. Others had problems with sticking, food not properly releasing, severe burning, or uneven heat distribution. Enameled cast iron cookware is generally a bit more expensive overall compared to raw cast iron, so for something to feel worth the investment, it really had to ace our tests, and some of the more expensive skillets we tested just didn't measure up.
Our Expertise
Christa Glennie has been a freelance writer and food editor for nearly 20 years. She is also the author of two cookbooks and specializes in food and drink trends, agriculture, the regional foodways of Western New York, and the restaurant business. For this piece, she used Food & Wine's tested insights and interviewed a chef instructor, recipe developer, and food writer.
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