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When it comes to cooking with cast iron, theres 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. Lets 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 thats 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 dont stick).
But if youre reading this post, youre probably in the market for enameled cast iron. So lets get right into the benefits
Simply put, enameled cast iron is cast iron thats 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, Ive had one enameled Dutch oven for decades. Its well-loved, and the enamel coating doesnt 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, its 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 dont use the dishwasher myself and wouldnt recommend it, it is worth mentioning as a difference.
If youve ever had your traditional cast iron accidentally go through the dishwasher, you know what a rusty mess comes out on the other side. This wont 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 dont 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 its 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 wont 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, youll want to avoid high heat on an empty pan or raising the temperature too quickly because this can cause permanent damage.
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Enameled cast iron comes in all different shapes, sizes and colors for you to choose from. Theres 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 its a great solid piece of cooking equipment.
The downside to Lodge is that theyre all made in China. You can also find some off-name brands which are made in China, so if youre ordering somewhere like Amazon, do know that the quality can vary quite a bit, so its 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 theyre much more expensive.
So are they worth the extra cost? In my opinion, youre getting a higher quality product that doesnt weigh quite as much, and you can rest assured youll 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 its my recommendation to purchase what you can afford.
Before washing enameled cast iron, make sure its completely cooled down, then wash it with warm soapy water and dry completely.
Though most enameled cast iron dishes say theyre dishwasher safe, I wouldnt 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 theyre less prone to rust. However, the rim of the pot or pan and the rim of the lid can rust. This is why its extremely important to completely dry your pans after washing to ensure these portions of the cooking vessel dont rust.
Every so often, its 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 thats 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 doesnt affect the performance (and I think it adds a ton of character).
If you really dont like the look of it, you can use a gentle ceramic cleaner, such as Barkeepers 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 dont 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 its 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.
What You Need To Know
Enameled cast iron should be used mostly over medium heat, which is not ideal for searing. When I make my Ultimate Pot Roast, I sear in my 13.25 Lodge cast-iron skillet, and then transfer the roast to my enameled Dutch oven. While you definitely can sear large cuts of meat in enameled cast iron, it will eventually lead to surface staining, which is difficult to remove.
The great thing about regular cast iron is that even if you beat it up a little, it comes back for more. With enameled cast iron, not so much. Bang it on the grate of your stove, and theres a good chance you will chip it. Slide it across your stove, and you could scratch it. My rule of thumb is thishandle them all very carefully, regardless of the brand. A chip wont harm your cooking much, but it sure does hurt your feelings when you see a chip in your beautiful colored finish!
While one of the advantages of enameled cast iron is that it doesnt need to (and cant) be seasoned, this is also somewhat of a disadvantage. With regular cast iron, the better a piece is seasoned, the better it performs. With enameled cast iron, since it cant be seasoned, you need to be careful to avoid sticking. Do this by cooking over moderate temperatures, and using adequate amounts of oil or fats. I dont reach for enameled cast iron for scrambled eggs or bacon. For these things I want a regular, well-seasoned cast-iron skillet.
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