Enameled Cast Iron Vs Cast Iron. Which is better?

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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.

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.

Are you interested in learning more about Easy Cleaning Enamel Cast Iron Pots And Pans? Contact us today to secure an expert consultation!

Additional reading:
Custom Frying Pan

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.

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Print Illustration by Maya Chastain

From glazed Dutch ovens and braisers to colorful stock pots and saucepans, there&#;s a whole world of enameled cast iron cookware out there. These smooth operators of stovetop cooking &#; covered with fused glass particles &#; have a few things going for them that traditional cast iron pans don&#;t.

Enameled cast iron pans don&#;t require seasoning, either initially or after each use (woohoo!), can be easily washed with soap and warm water, and are even dishwasher-safe. Plus, their shiny glaze not only looks beautiful but means food is way less likely to stick on their surface, saving you elbow grease galore.

Below, we&#;ve got the soup-to-nuts details on maintaining your enameled darlings to cook everything from, well, soup to nuts.

The benefits of enameled cast iron

&#;Cooking on enameled cast iron is the best, [as] you get all of the heat retention and performance of cast iron but no need to constantly season or avoid water and moisture like raw cast iron,&#; explains Nate Collier, director of marketing communications and culinary for Le Creuset.

&#;There is no need to season our enameled cast iron, as it is already sealed in multiple coats of enamel to prevent any corrosion or pitting or other damage from exposure to moisture and oxygen.&#;

In short, enameled cast iron provides form and function, enabling you to cook with colors and designs that will spark joy every time you reach for them.

But enameled cast iron is admittedly a pricey investment, so we asked Collier for advice on maintaining these envy-inducing kitchen staples so they can be enjoyed for years &#; and even generations &#; to come.

Cleaning your enameled cast iron

Believe it or not, cleaning your enameled pan is actually super simple. &#;The best way for everyday cleaning is warm water, dish soap, and a nylon brush or non-metal sponge,&#; Collier says. Afterwards, wipe the piece dry with a towel or paper towel before storage &#; no need to season it or wipe it with oil.

And here&#;s a fun fact: The sand-colored enamel that&#;s a signature of the interior of Le Creuset was selected because it resists staining. If any dull gray or brown stains develop over time, Collier suggests a mild abrasive like the company&#;s proprietary cast iron cleaner, which can be applied with a nylon brush or sponge.

As oil drips down the exterior of the pan and comes into contact with direct heat, it can discolor, so try to immediately wipe away any drips.

Using your cookware on a gas versus electric range won&#;t necessarily have any effect on the cookware&#;s wear and tear. But if you are using gas, select a burner that&#;s the appropriate size for the pan &#; otherwise the flame can flicker up and out around the pan, potentially causing discoloration and putting stress on the enameled finish.

Fortunately, because of their production method and finish, all colors of enameled cast iron hold up equally well, including Le Creuset&#;s stunning new blue-black tone, Cosmos.

And know that it&#;s absolutely normal for shiny patina to form on the black surface of enameled cast iron grill pans and griddles. This is designed for easy release and cooking performance, not for protection or maintenance.

How to remove stuck-on food from enameled cast iron

If you have baked on, caked on or otherwise stuck-on food (heyyyyy, forgotten pan of simmering rice), it&#;s fine to soak your enameled cast iron cookware in warm water and dish soap. You can also add a generous sprinkling of baking soda to the soaking water. Or make a baking soda-water paste and use it as a scrub.

Just remember to always let the cookware come to room temperature before cleaning it. Adding cold water to a hot pan or soaking it in a sink-ful of cool water can result in thermal shock, which has the potential to crack the enameled surface.

If food is really stubborn, add dish soap and water and cook it on low heat until it releases. And definitely avoid metal scouring pads at all costs. They&#;ll scratch the surface and remove the protective enamel.

To prevent food from sticking in the first place, always preheat the pan slowly over moderate heat (medium or medium-high), and use some sort of oil either on the food or on the pan. &#;Cast iron takes longer to heat and cool off, so let it do its thing and heat slowly,&#; Collier advises.

As with other types of cookware like stainless steel sauté pans, the biggest tip is to resist the temptation to turn the food before it is ready. &#;If something feels like it is grabbing the surface, let it cook more until it releases &#; the pan will do the work,&#; he says. &#;Forcing food to turn too early will lead to shredded food and cooked-on remnants.&#;

Storing your enameled cast iron

Again, enameled cast iron pieces from Le Creuset and other manufacturers require way less maintenance than traditional black cast iron, but do be sure to keep them clean and dry.

And, even though they&#;re super durable, that doesn&#;t mean they&#;re immune to the occasional dent or chip. &#;Try not to bang metal utensils on the rim, and please contact our customer service team for questions about chips on the cooking surface,&#; Collier says.

For those new to cooking with enameled cast iron, its sheer weight does take some getting used to. Take care when lifting and moving the pots, pans, and lids so you don&#;t inadvertently bang them and cause chips or cracks.

If you&#;re just getting started, the most versatile piece of enameled cast iron is a round or oval Dutch oven, which Collier calls a true workhouse and anchor in any kitchen. Second would be a black enameled skillet or griddle for searing steak, sautéing, and even baking.

After that, it&#;s a matter of preference! You might prefer a shallow braiser for short ribs or jambalaya, a roaster for whole chicken or pork loin, or a sheet pan for roasted vegetables. Keep in mind the size &#; bigger isn&#;t always better, since usage may require doubling or tripling the recipe to fill the pan and also require larger cabinets for storage.

Bottom line

They may look like veritable artwork in your kitchen, but caring for your enameled cast iron pots and pans isn&#;t like restoring the Mona Lisa. A little common sense and TLC is all it takes to keep these pretty, practical tools a steady presence in your kitchen for years (or even generations) to come.

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