FOOD NEWS
Traditional Vs Enameled Cast Iron: What's The Difference?
BY PEGGY AOKI
Aesthetically, unfinished cast iron and enamel-coated pots are easy to tell apart, but there are a few more differences between the two you should know about.
Traditional cast iron lacks a finishing coat, making it harder to clean and necessitating more care, while enamel-coated pans need a bit less care but are prone to scratching.
Although more durable, cast iron requires upkeep like seasoning, thorough drying, and oiling. Plus, its dark color can make it harder to see how quickly your food cooks.
Cast iron is reactive with acidic food, but over time, the surface can become less reactive with proper care. Moreover, it’s great for high heat and becomes non-stick with use.
On the other hand, enamel-coated options don’t require seasoning and are quick to wash and store, but they’re prone to scratches if you scrub too hard or use metal utensils.
Since enamel is not reactive, you won’t have to worry about any warped flavors while you cook, and its relatively non-stick surface makes cooking and cleaning easy.
With enameled cast iron, the cast iron is protected from rusting. If you choose a light-colored enamel, you will be better able to see how your food is cooking.