Enameled Cast Iron vs. Cast Iron: What's the Difference

Cast iron has been a favorite in the kitchen when it comes to cookware that can be used to sear on the stovetop and roast in the oven. However, when you have been shopping for cast iron pans or a Dutch oven, you have probably come across two primary categories: the old-fashioned bare cast iron and the enameled cast iron cookware. Each of them has its own advantages in the kitchen, yet their differences may affect the way you cook, wash, and take care of them.

This blog explores the major differences, advantages, and disadvantages of enameled cast iron and cast iron in detail, so you can determine which pan should have a permanent place in your kitchen.

Important Differences between Enameled and Bare Cast Iron

Enameled cast iron and bare cast iron might appear similar at first sight in terms of weight and shape, but they are used slightly differently. The key differences are as follows:

• Surface: Bare cast iron has a raw, seasoned cooking surface, and enameled cast iron is covered with a smooth, porcelain enamel glaze.
• Maintenance: Traditional cast iron needs to be seasoned and cleaned carefully, but enameled cast iron is easier to clean and does not need to be seasoned.
• Cooking Range: Bare cast iron is superior in high-heat searing, whereas enameled cast iron dutch ovens and pans are superior in slow cooking and acidic foods such as tomato-based sauces. Dutch ovens excel due to their thick walls and tight-fitting lids that trap moisture and heat.
• Durability: They both are durable, but enamel may chip when dropped, whereas bare cast iron is almost indestructible with proper care.

Understanding these fundamentals will help you appreciate how each type performs in the kitchen.

What is Traditional Cast Iron?

Cast iron has been a kitchen staple for centuries. It is produced by pouring molten iron into molds, producing heavy cookware that is thick. It is porous, and must be seasoned, a coating of baked-on oil that forms a natural non-stick surface and prevents rust.

Bare cast iron is popular with chefs and home cooks because of:

• High-heat cooking: Ideal in searing steaks or stir-frying.
• Life span: It can be maintained to last generations.
• Flexibility: Can be used on stovetops, in ovens, on grills, and even on campfires.

However, it does require some care and attention. It should not be washed with soap and it will rust when left wet. However, the reward of a naturally non-stick, incredibly durable cooking tool is worth the effort.

What is Enameled Cast Iron?

Enameled cast iron cookware, including the traditional enameled cast iron Dutch oven, is a coating of porcelain enamel glaze over the cast iron base. This coating is smooth and colorful and does not require seasoning and prevents rust on the metal.

The benefits include:

• No seasoning needed: The enamel surface is immediately ready to use.
• Simple cleaning: It can be cleaned with soap without any concern.
• Non-reactive surface: Can be used to cook acidic foods such as wine-based stews or tomato sauces.
• Aesthetic value: It comes in a variety of colors, which makes it useful and ornamental.

The primary disadvantage is that enamel may chip when handled roughly. It also heats evenly, but it is not as good at ultra-high-heat searing as bare cast iron.

Cooking Performance: Searing, Non-Stick, and Acidic Foods

In the case of enameled cast iron vs. cast iron, the performance of the cooking is usually the determining factor.

• Searing: Bare cast iron is the unquestioned champion of high-heat searing. It is capable of direct flame and high stovetop heat without being damaged. Enameled cast iron can sear food, but repeated high-heat use may damage the enamel.
• Non-Stick Properties: A well-used cast iron pan will develop a remarkably non-stick surface with time, which is ideal in frying eggs or pancakes. Enameled cast iron is non-sticky, but not really smooth,you will still need oil to keep it off.
• Acidic Foods: Bare cast iron reacts with acidic foods, which may strip seasoning and impart a metallic flavor to your dish. However, enameled cast iron cookware is entirely safe with acidic recipes, and thus it is ideal with slow-cooked tomato sauces, curries, or braises.

In short: Use enameled cast iron for acidic or saucy dishes, and choose traditional cast iron when you want to sear and develop a natural non-stick surface over time.

Built to Last? A Cleaning, Care, and Durability Guide

The two are constructed to be durable, yet their maintenance schedules vary greatly.

• Bare Cast Iron: It needs frequent seasoning and mild cleaning. Do not soak, and dry completely after washing to avoid rust. The seasoning develops over time, enhancing non-stick properties and making the pan more durable. It can be used many times with proper care.
• Enameled Cast Iron: It is much easier to maintain—just wash with warm soapy water. It does not rust, and it does not require seasoning. Nevertheless, it may scratch when dropped or scraped with metal tools. In addition, enamel can be stained during heavy usage, particularly light interiors.

Bare cast iron is almost indestructible in terms of durability. Enameled cast iron dutch ovens and pans are tough, but require a little more gentle treatment.

Which Pan Should You Buy?

The decision between enameled cast iron and bare cast iron is mostly based on your cooking habits and lifestyle:

Choose Bare Cast Iron if:

• You adore searing, frying, and grilling.
• You do not mind seasoning and special attention.
• You desire a pan that will last you.

Choose Enameled Cast Iron if:

• You prepare a lot of soups, stews, and acidic food.
• You like simple cleaning and maintenance.
• You desire cookware that can also serve as a fashionable serveware.

The best answer to many home cooks is to have both, a cast iron skillet to sear and an enameled cast iron Dutch oven to braise and cook slowly.

The Right Cast Iron to Use in Your Kitchen

In buying cast iron, you should take into account the following:

• Cooking Habits: Do you cook high-heat food or slow-cooked food?
• Maintenance Willingness: Do you like seasoning and special care, or do you like easy-clean convenience?
• Budget: Bare cast iron is usually cheaper. Enameled cast iron cookware, particularly of such brands as Le Creuset or Staub, may be an investment.
• Weight: Both are heavy, though the enameled ones may be a little heavier because of the coating.
• Kitchen Aesthetics: Enameled cast iron is beautiful in your kitchen, and bare cast iron is rustic and traditional.

Ultimately, the right cast iron is the one that fits both your cooking style and your willingness to maintain it.

Final Verdict: Which Cookware Earns a Place in Your Kitchen?

The enameled cast iron vs. cast iron debate is not about which is better, but which is better to you. Bare cast iron is good at searing and developing character with time, whereas enameled cast iron dutch ovens shine in versatility, ease of use, and working with acidic recipes. To most cooks, the ideal kitchen arrangement is to have both so that you can have the best of both worlds.

FAQs About Enameled vs. Bare Cast Iron

Q1: Do I Need Season Enameled Cast Iron?

A: No, enameled cast iron cookware does not need to be seasoned. The pan is covered with the enamel coating that gives it a smooth surface.

Q2: Is It Possible to Use Metal Utensils on Enameled Cast Iron?

A: They are better to be avoided because they may chip or scratch the enamel. Substitute with wood, silicone, or plastic utensils.

Q3: Can Enameled Cast Iron Be Used in Dishwasher?

A: The majority of brands say yes, but it is advisable to wash hands to maintain the enamel finish.

Q4: Which Is Superior to Camping, Enameled or Bare Cast Iron?

A: Open flames, grills, or campfires should use bare cast iron.

Q5: What Makes Enameled Cast Iron Dutch Oven Cookware So Costly?

A: The higher price is due to the enamel process, durability, and brand reputation. Nevertheless, they can be kept for decades with proper care.