While we think both pans are worthwhile, if you don't own either it's hard to beat the longevity and versatility of a traditional cast iron skillet like our favorite (after testing 22 pans!) from Lodge.
When you read the words “cast iron pan,” what’s the first image that comes to mind? A heavy black metal skillet with years of patina—a.k.a seasoning—built up into a glossy top coat? Or do you picture that pan with a smooth, naturally (somewhat) nonstick surface made from enamel? Maybe you imagine a 5-quart Dutch oven with a colorful exterior or a wide and shallow braising pan. All of these are made from cast iron (the exact composition of which varies with each manufacturer), and they are all excellent pans for a variety of cooking tasks.
Compared with stainless steel or nonstick, cast iron pans are heavy, durable, and great at heat retention. To efficiently evaluate the pros and cons of bare versus enameled cast iron (and help you decide which one is right for you), we’ll look primarily at skillets. Although you can find uncoated Dutch ovens and braisers, these shapes are most often coated in enamel—meaning the qualities inherent in enameled cast iron skillets apply to them, too (with exceptions relevant to size and shape).
The Best Cast Iron and Enameled Skillets
Heat Conduction and Retention
Heat conduction (how efficient and quick a pan is at transferring heat from the cooking unit) and heat retention (how consistently the pan holds its desired temperature throughout the cooking process) are two different concepts. Because most cast iron pans are large and heavy, they are slower to heat and are inferior conductors of heat. But they shine at heat retention, maintaining a consistent temperature even when food is added.
It's a myth that cast iron pans are superior at conducting heat. Instead, they're actually excellent at heat retention.
Serious Eats / Taylor Murray
The presence or absence of an enamel coating won’t affect either of these qualities. What does determine a pan’s efficiency in both categories is the type of metal used, as well as its thickness. As we've found in our reviews and use of both of these pan types, thinner, lighter-weight pans are faster to heat, and more prone to temperature fluctuations. Heavy pans with thick bottoms will excel in heat retention.
Performance
Serious Eats / Russell Kilgore
When we talk about a cast iron pan’s performance, we’re discussing its ability to sear as well as its potential for sticking. A high-performing pan with good heat retention will excel at a hard sear, creating a strong Maillard reaction that produces a golden-brown crust. The pan should also easily release the food from its surface, which happens once the reaction has been completed. So a pan with poor ability to sear is one that will cause food to stick or flake to its surface.
When we tested enameled cast iron skillets, we seared a whole bunch of pork chops. You can see how the browned differently per pan here.
Serious Eats / Taylor Murray
Both enameled and bare pans are great at searing. The presence of an enamel coating may slightly hinder browning, though. As for the stick factor? When a bare cast iron pan is well-seasoned—meaning it’s coated in even, consistent layers of fat built up over time—it has natural nonstick capabilities. Note here we didn’t say it’s entirely nonstick. For delicate tasks, like cooking an omelet, we still recommend forgoing cast iron entirely and going with nonstick.
Versatility
Serious Eats / Taylor Murray
Kitchen folklore warns that it’s bad to cook acidic ingredients like tomatoes in a bare cast iron pan, because those foods may strip the iron from its surface, causing the pan to degrade. So you may think it would follow naturally that enameled pans are a better choice, due to their “all foods welcome” abilities. However, it’s debatable how much iron leaching actually happens with uncoated pans; a 2020 study showed the heat needs to be very high for this to occur. Stripping and corrosion also happen primarily when a pan is used without a layer of proper seasoning. And you wouldn’t use your bare cast iron pan without seasoning it, would you?
We think both traditional and enameled cast iron pans are exceptionally versatile.
Serious Eats / Russell Kilgore
Our conclusion: with ample seasoning built up and an adequately hot temperature, uncoated pans are more versatile and nonstick than their enameled brethren. It's worth noting, too, that while traditional cast iron can be used at any temperature (literally, throw it over a fire!), enameled cast iron is more sensitive. One of our favorite enameled cast iron skillets, from Le Creuset, has a max temp of just 500°F—limiting some of its versatility.
Longevity
Serious Eats / Vicky Wasik
Here’s where bare cast iron absolutely takes the cake: These pans are built to last for generations. They’re incredibly durable, practically impossible to crack or break, and can even be brought back from the dead. It’s totally possible to revive a rusted cast iron pan at home, and if things get really bad, you can sand them back to a base layer, from where you’ll build up the seasoning over time.
Enameled cast iron pans are prone to chipping, cracking, and scratching over time, or with misuse. Metal utensils cannot be used on the enamel surface, so you’ll need to invest in silicone-tipped tongs and food turners if you plan on cooking with enameled pans. That said, high-end enameled pans like Le Creuset and Staub have excellent quality control to ensure proper construction. You’ll take your chances with cheaper coated pans.
Care and Maintenance
Serious Eats / Vicky Wasik
There’s no denying bare cast iron requires more meticulous care and maintenance than enameled cast iron. We don’t believe in babying cast iron—we’re totally fine with a little sudsy water—but it should never be left to soak or drip dry. Water is the enemy of exposed iron, so to properly maintain a bare pan, it should be washed, rinsed, dried, then heated with a thin layer of neutral oil to seal and protect the seasoning.
If that sounds too fussy, you’ll be happy to know you can soak, wash, and dry an enameled pan with almost as much cavalier abandon as you do other cookware. Just remember that it should not be introduced to metal, so use a bristle brush rather than steel wool for stuck-on food. Although some enameled cast iron pan manufacturers give the green light for dishwasher use, we still recommend washing it by hand to preserve the coating.
Price
If you're trying to decide which skillets, pans, griddles, or woks are best for your kitchen, you have probably already understood that there are a lot of options on the table!
As well as deciding which specific type of cookware you need, you'll also need to determine what material that piece of cookware should be produced from. And just to complicate your kitchen even further, two of the most popular materials to pick from are enameled cast iron and cast iron.
Yes, they sound almost exactly the same, but there are a few key differences between enameled cast iron and regular cast iron.
We'll take a deep dive into the world of cast iron, in this article. We'll explain the advantages (and the disadvantages) of both types of cookware.
We could also talk about porcelain enamel vs cast iron pans vs cast iron enamel but let's pack our battles for now.
So, the cast iron vs enameled cast iron skillet? Which is best for your kitchen?
What is cast iron?
Let's kick this article off by looking at what cast iron actually is. You've probably seen it before. It's a dense, thick, and VERY traditional piece of kitchenware. In fact, cast iron has been used in kitchens across the world for hundreds of years, since it works well on open fires and in hearths.
Each piece of cast iron itself can last over a century with good care, and our Uno Casa double Dutch oven hasn't let us down yet.
You will get efficient and thoughtful service from siao.
Today, cast iron is still beloved by chefs for its excellent qualities, and for many, a cast iron skillet or cast iron griddle are essential pieces of cookware.
They are basically indestructible, you can cook with them in the oven, on the stovetop, and you can even take them camping!
What is enameled cast iron?
You're probably wondering then, what is enameled cast iron? It's essentially a modernized version of the heavy-duty cast iron that's been around for centuries. An enameled cast iron pan is basically just a regular cast iron pan with enamel coating.
Cast iron is coated with enamel, which forms a useful protective coating on the surface of your cookware. The enamel helps to protect your kitchen equipment from all sorts of unwanted things, including rust, while also adding a new element to your cooking process, as enamel cast iron is wonderful for slow cooking.
In the great debate of enameled cast iron vs cast iron, there are a lot more points to consider, and we'll get into more depth shortly!
What is the advantage of enameled cast iron cookware?
Because enamel provides a protective layer to cast iron pans, it is incredibly durable. It can be used for many, many years, making it highly dependable. It also means that it can sit on the stove-top for longer than usual, and it heats well, withstanding high temperatures, making it ideal for searing meat and other ingredients. It maintains heat well, making it perfect for cooking things like soup and stews. It's also great for bread-baking and braising.
Is enameled cast iron better than cast iron?
You're probably reading this article to try and discover which is better; enameled cast iron or regular cast iron? When it comes down to it, though, one isn't necessarily better than the other.
Both types of cookware have some significant benefits and advantages over the other, so you really need to weigh up what, how, and where you're planning to cook.
Let's take a look at the different qualities you need to consider when it comes to enamelled cast iron vs cast iron.
Strength
Traditional cast iron is known for being incredibly durable, and for that reason, it's always been popular with cooks looking to invest in a hardwearing piece of equipment. If it's properly cared for, cast iron can last a lifetime.
Enameled cast iron is almost as strong as its cast iron ancestors, but there's one big difference. While the outer cast iron shell and the handles on an enamel cast iron skillet, for instance, are just as durable and sturdy as any cast iron equivalent, the inner coating of enamel is not so durable.
The enamel coating is weak in comparison to raw cast iron. The enamel can be chipped or scratched, and if you drop an enamel pan, it can be disastrous. With cast iron, dropping it won't be a problem for anything other than what you drop it on.
Rusting
The most significant advantage that enamel products hold over non-enameled products is that they don't need to be seasoned. Cast iron has to be seasoned to stop it from rusting; enamel does not.
Seasoning involves creating a protective layer over the cast iron, which is done by heating up oil and allowing it to react with the iron. If this seasoning starts to disintegrate, then the pan can start to rust, especially when you clean it in water.
If you avoid excess moisture and use flat silicone scrubbers that safely clean your seasoned cast iron, you shouldn't need to worry about your uncoated cast iron rusting, either. You can pick up some silicone scrubbers from most kitchen supply stores, or get a set that includes them, like the Uno Casa skillet set.
Enamel cookware doesn't need seasoning, and it won't rust. The enamel forms a protective layer, and you don't need to worry about it disintegrating. We got the Uno Casa cast iron casserole dish, and no matter how crispy our dinner gets, it slides off the enamel easily.
Cooking experience
The real question, though, is how well do cast iron and enameled cast iron actually cook food when you're in the kitchen? Both offer a different experience.
As we already mentioned, cast iron needs to be seasoned. Without this seasoning layer, a cast iron pan isn't non-stick. If it's well seasoned, you don't need to worry, but as soon as that seasoning starts to break down, you'll find that food starts to stick and burn onto the bottom of the pan. Cast iron seasoning is relatively easy to do once you know the steps - if starting your pan’s seasoning from scratch seems daunting, you can buy a preseasoned option, like Uno Casa's line. (We love the double Dutch that doubles as a skillet!)
Enameled cast iron cookware doesn't stick and makes for a much smoother cooking experience, at lower temperatures. Enamel works best at medium temperatures, whereas cast iron works great at low, medium, and higher temperatures. We do loads of stovetop cooking with our enameled cast iron Dutch oven from Uno Casa.
If you love slow cooking, then an enameled cast iron cookware will be a great addition to your kitchen. They are perfect for slow-cooked stews and oven-baked casseroles. If you're looking for a way to sear meats at high temperatures or stir fry vegetables with lots of heat, then a traditional cast iron pan will be the best choice.
Don't know any recipes? Try these from our recipe e-book:
Design
Enameled cast iron has a much sleeker, smoother, and at the end of the day, modern look to it. Cast iron isn't quite as stylish, and it's definitely not modern, but it does have a traditional, rustic, and somewhat dependable feel when you're cooking with it.
Enamel cast iron products tend to come in a broader range of colors and shapes. That's great if you're looking for variety and to add a new dynamic to your kitchen. Regardless of the color, you choose for the exterior of your enameled pieces, the inside tends to be an off-white color. When it’s new, it looks great, but this light enamel will darken and discolor with regular use. We love that our enameled Uno Casa oven has a satin black ceramic finish inside, which keeps it looking brand new forever.
Cast iron cookware only comes in that traditional dark design, which matches with any other kitchenware you use. If you try out cast iron, you'll want to find a piece with good handles as the material is much heavier than other pots and pans, but you can find cookware like Uno Casa’s double Dutch oven which come with rounded handles on both the base and the lid for easy handling.
Which is easier to care for?
That's the easiest question to answer! Enameled cast iron care is much less complicated than caring for regular cast iron cookware.
This gives enameled cast iron cookware a huge advantage over cast iron because you don't need any experience when it comes to caring for it. You really can't go wrong, just don't drop it! Traditional cast iron needs to be regularly seasoned, and you can't use soap or detergent to clean it.
Enameled cast iron, on the other hand, cleans easily, and it doesn't need seasoning. You can use as much soap and detergent as you like on enamel, and you don't need to worry about causing any rusting. If you're worried about hygiene, you can clean an enamel cast iron pan as much as you want!
Is the enamel on cast iron safe?
One important question that usually comes up quite quickly when discussing cast iron vs enamel is the question of health and safety. Is enameled cast iron safe?
The answer is a resounding yes. When it comes to enameled cast iron vs cast iron, an enamel coating on your kitchenware is no less safe than its raw counterpart. In fact, it's positively safe to cook with and is in no way dangerous, at all. We love using less oil in recipes with the non-stick surface on our Uno Casa enamel Dutch oven, without any of the risks associated with Teflon and other harmful non-stick coatings.
Enamel forms a stable coating, and even at high temperatures, the protective layer won't break down and cause any harm. Enamel also won't react with the food you're cooking in any hazardous ways, making it a safe choice for your family kitchen.
If you're still worried, then the fact that the FDA considers enamel to be safe to cook with should hopefully put your mind at rest!
One thing to consider, though, is that an enamel coating means that your food never directly touches the pan's cast iron surface. Cooking directly onto it will give your food a higher iron content than it would otherwise have, which some people love to take advantage of. This can be an important sticking point for some cooks when they are deciding between an enameled vs non-enameled cast iron skillet!
What's the best cast iron cookware for your kitchen?
If you've decided that cast iron is for you, you might be wondering what sort of cookware you can add to your kitchen, and what the best cast iron cookware is!
Luckily, there's a fantastic range of excellent cast iron cookware to choose from, and there's guaranteed to be something that will meet your needs.
Traditionally, cast iron was used to make versatile cooking pots that could be left in the fire for long periods of time. In many ways, this tradition continues, because one of the best pieces of cast iron cookware you can have is a Dutch Oven. They are designed in a vast range of sizes, and you can use them in the oven, on the stovetop, or on the campfire (which is just the way they were originally intended to be used!).
High heat resistance makes cast iron perfect for camping. Although enameled cookware can stand high heat, too, the enamel may crack over an open fire. That's why you don't see things like camp pie irons coated in enamel. But for raw cast iron, flames are no problem! Not only does it hold heat for a long time, but also distributes it evenly, so your meals will be perfectly cooked. If you're packing your van for a wilderness trip, make sure to have some cast iron cookware with you. A camping Dutch oven, camp pie iron, and griddle are among the handiest gear for outdoor cooking.
Dutch ovens are perfect for slow cooking stews or casseroles in the oven, or for heating up a one-pot meal while you're camping in the woods. If you’re campfire cooking, stick to traditional, non-coated cast iron with a flat lid, like Uno Casa’s double Dutch oven.
Cast iron is also used for skillets, griddles, and woks too, which all allow you to cook at high temperatures on the stovetop. If you’re cooking on high heat, use uncoated cast iron, but any simmering or low to medium temperature cooking can be done well with the help of cookware like Uno Casa’s enameled Dutch oven.
With your trusty cast iron wok, you can stir fry that spicy pad Thai, or with a skillet, you can sear the perfect steak.
What's the best enamel cast iron cookware for your kitchen?
Aside from the enamel cast iron skillet vs regular, there's, even more to think about. Equally, there's a fantastic range of enameled cast iron cookware to choose from as well. All those trusty, traditional cast iron skillets and cast iron pans beloved by cooks for generations, well, they all have sleek, modernized, enameled versions these days too!
It's not exactly a question of choice anymore when you're standing in deciding on cast iron vs enameled cast iron because you can find excellent enameled cast iron skillets, griddles, and woks. You can even get an enameled Dutch Oven, although you might not want to take it out camping with you.
For more information, please visit Enamel Cast Iron Cookware For Fried.