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.
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. 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. 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! 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. One thing to keep in mind when using a cast iron roasting pan is that they take longer to heat up. An enameled cast iron saucepan is another useful tool in the kitchen.
My go-to saucepan is usually a stainless steel one, but I love using a cast iron model because of the way it retains heat so well. I can use it to cook something like rice or gravy. I recently wrote a primer about all the types of pans you should know.
This is a large pot with a tight fitting lid, and sturdy handles. Use this for soups, stews, braises, deep frying, baking bread, and steaming. This is usually the first piece of enameled cast iron cookware that I recommend people buy. It has more uses than most pieces of cookware in the kitchen, and you really benefit from the low-maintenance enamel coating. Dutch ovens come in round or oval shapes and range in size from 1-quart, all the way up to around quarts.
Most people are probably familiar with raw cast iron skillets. Enameled versions give you most of the same benefits without any maintenance required. You can soak and scrub these pans without worrying about rust, and some are even dishwasher safe. Skillets are great for high-heat cooking, but also do a great job with things like eggs and pancakes. There are three common sizes to consider; 8,10, and inches.
You can also find enameled cast iron grill pans. This is like a combination between a dutch oven and a skillet. Braisers have a large, wide cooking surface, a tight-fitting lid, and sides that are around 3-inches high. The shape is perfect for long braises like the name implies. But, the shallow sides are not very well suited for dishes with a lot of liquid like soups and stews. The large cooking surface is great for browning and caramelizing and the short sides help with rapid evaporation.
Sizes range from around 2 to 5-quarts, but I would recommend staying above 3-quarts to get the full versatility of this dish. A roasting pan is just like the metal or porcelain baking dishes that most of us are used to, but with better heat distribution and retention.
This is a great dish for recipes that call for long cooking times. Things like lasagna and roasts are always what come to mind. The cast iron will do a great job of evenly cooking your food, but it can take extra time coming up to temperature.
With that in mind, be careful when using it for delicate items like cakes and brownies. By the time the bottom and inside is fully cooked, the top may be overdone.
When it comes to Dutch ovens and braisers, a tight-fitting lid and sturdy handles are absolutely essential. Lids should also be made from enameled cast iron, and should have a knob or handle that can withstand high oven temperatures.
I regularly use my dutch oven to bake bread, so a knob that can handle F is a must for me. Side handles should be big enough to give you confidence when carrying a dish that may weigh pounds or more. Take a look at Le Creuset for the best and most comfortable handles that are very easy to grab even with a large towel or oven mitts.
This is because the design combines both visual qualities with performance. Enameled cast iron is available and is easily accessible on the market in an array of styles.
However, for me, the French still do it best. Two of the most well-known brands are Staub and Le Creuset. I have a few new and old skillets and love them. However, I can really see why so many are choosing enameled cast iron.
Lodge Manufacturing makes great skillets at very reasonable prices if you want a cheaper option. Enameled cookware can be very expensive. In fact, I would still recommend a bare cast iron skillet for your first frying pan over enameled cast iron which can cost a pretty penny. For skillets, I would still go for a new skillet from Lodge. They really are so much fun to use. However, bare cast iron may require seasoning after a while.
One of the benefits of enameled cast iron is that you will never have to season your pans. I think anyone wanting to slow cook meals in a French or Dutch oven if you prefer should also consider the benefits of enameled cast-iron. Staub French ovens are some of the best and will certainly last you a long time. They look beautiful can handle acidic foods and with larger meals can up is a breeze. If you are cooking indoors, I really would go for the enamel versions if your budget allows. Coming back to the cleanup.
Really if we want to look at one of the main benefits of enameled cast iron is that you can throw your cookware in the dishwasher and worry about it the next day. What most people think about cast iron cookware is the lovely black finish on skillets and Dutch ovens.
Actually bare cast iron is not black but rather a silvery grey color. The black color comes from a layer of oil polymerized onto the surface. This layer is called seasoning and has nothing to do with salt and pepper. This seasoning also has non-stick properties.
The seasoning also protects the iron from rust. Seasoning cast iron cookware will give the iron cookware a semi non-stick cooking surface. Most people start the seasoning process by placing some fat into the pan before heating the pan to the smoke point.
This process requires that you use the right kind of oil and the proper technique. Enameled cast iron differs from bare cast iron because it is rust-proof. The cast iron metal is covered by a coating of porcelain, which is made from powdered glass. This version of cast iron cookware is a lot easier to care for. It is also available in a broad range of finishes and colors.
To my knowledge enameled cast iron performs pretty much the same as bare cast iron in terms of heat retention and distribution. However, enameled cast iron does not need to be seasoned.
It also is a lot easier to clean and requires no maintenance. If you want to know more about cast iron vs enameled cast iron chick the link to the cast iron showdown. A cast iron enameled pot or pan does cost more than other varieties of nonstick cookware. However, unlike these cheaper pieces, enamel cast iron cookware is going to last a long time. Enamel cast iron cookware also tends to be heavier and sturdier, which allows it to last for so long. I have a skillet and love it to make good fried chicken and baked cornbread but I would love love to win the grill pan.
I have so many recipes I cannot make because I cannot afford this one. I want grilled veggies and shrimp and maybe some grilled peaches. YUM Thanks, Donna. I love cast iron cookware, but the only enameld cast iron I have is a VERY old jelly pan too old to use, but still cool.
I'd like to try enameled cast iron. I would love to have any one of these pieces. Our cookware is from , and quite ready to be replaced. We are on a tight budget so can't just go out and buy new stuff. I am SO convinced that it's time to get rid of my non-stick cookware. I've started by trying the ceramic coated cookware, but I really have wanted to get LeCreuset cookware, but just can't find it anywhere in the budget. I've got the dutch oven on my Christmas wish list for this year!
All cast iron cookware leaches iron. I'm not sure where you got the source that tells you the enameled cast iron cookware doesn't leach iron, as the enamel is on the outside and the cast iron is on the inside. Just taking a look an enameled cast iron pan will tell you this. I have been ogling the Le Creuset cookware forever! This would be amazing! As a homeschooling mom of 5, I am the everything and chef is up there on the list!
I have a UN-used culinary degree This is a wonderful gift and I would gladly ditch a cast iron pot for these!
Thanks for the opportunity! I have no enameled cast iron, but would love to have some; winning any of these pieces would be amazing. I cook primarily with stainless steel and regular cast iron, glass baking dishes, and stoneware. I only have one cast iron pan, so I'm not totally comfortable cooking with all types. I would love to win this set. There are so many brands out there it is hard to know which ones will hold up; no staining, cruising etc.
This cookware is beautiful! Would love to get some. Right now I use mostly stainless steel Lustre Craft brand that I got one piece at a time on ebay and a couple cast iron pans. What's your opinion on the stainless steel? This cookware looks like it's just what the doctor ordered! We will have been married 45 years on May 31st, and I've spoken to my husband about needing new cookware in a rather urgent way.
This would be a Godsend! Love that dark blue! I have a question, which may sound odd I'm mainly talking about those of us who are disenchanted with the current school system's questionable priorities, homeschoolers my first homeschool student is currently still happily baking in my belly , and parents who opt for charter schools or other alternative forms of education.
In our less-than stellar school district, such money just goes towards another sports field, as a majority of students who aim for college from our town on their "merits" are all encouraged to do so by pursuing athletic scholarships, not by aiming for academic excellence and consequent scholarships. Jenny I just love what you!!! Thank u so much for not only giving people the chance to win these beautiful kitchen pieces but to involve the local schools, and allowing the schools that are not listed to be given the opportunity as well.
That is so wonderful. Congrats on the book. Can't wait to go and get a copy, hoping ill get it for a Mother's Day gift. I love our lodge ware iron and use enameled cast iron. I pay for the enameled cast iron that is NOT manufactured in China. Lodge's enameled cast iron is made in China.
I just don't trust the manufacturing methods or materials coming out of China. I have found Staub from a good price through cook ware catalogs or Amazon. William-Sonoma is a good place to look over cookware but I wouldn't necessarily buy it there. I received my first enameled cast iron for my wedding. I treat it like fine china. But unlike fine china, I use my pan every day. Wonderful products!
I love my enamel Dutch oven but definitely could use a few more pieces for everyday cooking! I cannot take the pledge as I junked all nonstick things 20 years ago when I brought a new love into my life -- an African Grey parrot named Koko. Since then I've added other used parrots, plus lots of cast iron and stainless steel. Nonstick coated cookware, overheated, is instantly lethal to birds. If it kills them, what is it doing to us? I applaud your Nourished Kitchen endeavors, and urge all your followers to ditch that crappy cookware and be healthier.
It has been hard in the last 20 yrs. But thanks to people like you, manufacturers are waking up. Thank you, Jenny. Would love this set! I am using mostly stainless steel but still have one non-stick skillet for eggs as they stick in the stainless steel.
I already purged my cookware several years ago. Although I don't use the ceramic pans very often, I like having the non-stick option available whenever needed. But, they are almost always lined with parchment paper beforehand.
I bake specialty cakes out of my home so it's hard to get away from aluminum completely. Have been contemplating switching our cookware for a while now but since I have returned to school we just don't have the funds for cast iron.
Would love to win some pieces to give us a head start. We have switched almost all our plastic storage containers to glass. Every little bit counts. When I got my first enameled cast iron dutch I had a couple of things I knew I wanted to cook in it and really just wanted to try it. Now it is my most used pot and I love it!
I am curious, do you consider UN-enameled cast iron cookware to be safe? That is what I have now. I love my stainless steel everyday pan, cast iron, and enameled cast iron cookware! Stopped using Teflon years ago. I have been slowly changing to cast Iron. I have not yet been able to afford any of the enameled type yet. Oh how I would love that! I do have cast iron and stainless, but this looks so fabulous!!!
It's a a very slow change since the budget doesn't allow for much. But I'm certainly on the right path! I have one pan so far and none with Teflon ,.
Awesome giveaway. DH just purchased a 14 quart U. Unfortunately, the Lodge enameled cast iron is made in China. I have been coveting enameled cast iron cookware for some time now Thanks for the opportunity with this giveaway! I have some old and new regular cast iron and I love them all. My dutch oven is enameled but have never used a frying pan.
I cook a lot so it'd be a great thing to win. By the way, received your new cookbook yesterday and its absolutely wonderful!! Thank you for spending the hours and hours and hours I'm sure it took to put it together. Now with the garden starting there will be lots of fresh ingredients to put to use and a great book to follow.
I've been slowly changing my cookware over the last several years. I've not yet splurged on enamel covered cast iron. I would love it. My husband gave me an enameled cast iron dutch oven for Christmas a few years ago, and it transformed our lives!
I started cooking more a tough feat as I was in BSN school , and we both lost a little weight. Love love love my enameled cast iron. I have both cast iron and enameled cast iron just one of each lol and I love the enamel so much more. I am slowly trying to replace all of my pots and pans, exactly what you are doing. Love giveaways like these. I have 2 pieces that I love and use on a daily basis. I could kick myself though. When I was a young bride and oh so naive, I was given a blue LeCrusset Stock pot and had no idea of the value.
It was so heavy that I gave it away on our free table at Seminary. How dumb is that? Sixteen years later, I still think about that often and how I wish I knew then, what I know now.
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