Cast iron cookware has been a kitchen mainstay for ages, prized for its incredible durability and ability to retain heat. But did you know there are actually two main types: seasoned and enameled?
Traditional seasoned cast iron requires a little more TLC, but it’s incredibly versatile and budget-friendly. Enameled cast iron, on the other hand, is easier to clean and comes in a rainbow of colors to match your kitchen.
So, which is right for you? This guide provides a detailed comparison of cast iron vs enameled, exploring everything from heat properties and nonstick performance to versatility, aesthetics, maintenance, and price. We’ll help you choose the perfect cookware for your cooking style and needs.
Seasoned vs. Enameled Cast Iron: What’s the Difference?
Cast iron cookware comes in two main types: seasoned and enameled. Here’s a quick look at the basics.
Seasoned Cast Iron
Seasoned cast iron has been treated with oil and baked at a high temperature to create a nonstick cooking surface. The seasoning process, which involves coating the pan with oil and heating it over and over, creates a patina that’s slick and easy to cook on.
Seasoned cast iron is typically black. It needs to be re-seasoned fairly regularly to maintain its nonstick properties, and it can react with acidic foods like tomatoes or wine.
Enameled Cast Iron
Enameled cast iron is coated with a layer of enamel, usually porcelain enamel. This coating makes it nonreactive.
Enameled cast iron comes in a variety of colors. It doesn’t need to be seasoned, and it’s generally easier to clean than seasoned cast iron.
Heat properties: Conduction and retention
Both seasoned and enameled cast iron are known for their unique heat properties, but there are some key differences.
Seasoned cast iron
- Heat conduction: Seasoned cast iron heats evenly but slowly. It can take a little longer to heat up compared to other cookware materials.
- Heat retention: Seasoned cast iron excels at maintaining a consistent temperature once it’s heated. It’s fantastic for searing and keeping the heat steady during the cooking process.
Enameled cast iron
- Heat conduction: Enameled cast iron heats more slowly than seasoned cast iron, but it also distributes heat evenly. The enamel coating can affect the way heat transfers through the pan.
- Heat retention: Enameled cast iron retains heat well, though not quite as well as seasoned cast iron. It’s a good choice for braising and slow-cooking techniques.
Nonstick Performance: Achieving a Smooth Cooking Surface
Both cast iron and enameled cast iron can be nonstick, but they get there by different means.
Seasoned Cast Iron
To get a well-seasoned cast iron pan, you’ll need to build up layers of seasoning over time. Seasoning is simply baked-on oil that creates a slick, naturally nonstick surface.
To prevent food from sticking, add butter or oil when cooking. Also, avoid cooking highly acidic foods for long periods, as this can damage the seasoning you’ve worked so hard to create.
Enameled Cast Iron
Enameled cast iron is naturally nonstick because of its enamel coating. You don’t have to season enameled cast iron.
To get the best performance from your enameled cast iron, preheat the pan before adding oil or butter. It’s also important to avoid using metal utensils, as these can scratch the enamel.
Versatility and Usage: Cooking Methods and Food Types
Both seasoned and enameled cast iron pans can be used for a range of cooking applications, but there are some important differences to keep in mind.
Seasoned Cast Iron
Seasoned cast iron is incredibly versatile and suitable for high-heat cooking methods like searing and frying. You can use it on your stovetop (including induction cooktops), in the oven, and even over a campfire.
However, seasoned cast iron can react with acidic foods, which can affect the flavor of your dish and damage the seasoning. So, limit cooking acidic foods like tomatoes or citrus for long periods.
Enameled Cast Iron
Enameled cast iron is also versatile and can be used for braising, simmering, and baking. The enamel coating protects the cast iron from reacting with acidic foods, so you don’t have to worry about that.
The downside is that enameled cast iron is more sensitive to temperature extremes than seasoned cast iron. Avoid using it on extremely high heat, as it can damage the enamel. Enameled cast iron skillets typically have a maximum temperature range of only 500°F.
Cleaning and maintenance: Ensuring longevity
Whether you choose classic or enameled cast iron, you’ll want to take good care of your cookware so it lasts a long time.
Seasoned cast iron
Cleaning a seasoned pan requires a light touch to prevent rust. Use hot water and a non-abrasive sponge. For tougher bits of stuck-on food, try scrubbing with coarse kosher salt.
Seasoned pans need to be seasoned regularly to maintain that nonstick surface. After each use, dry your pan thoroughly and add a thin coat of oil.
Enameled cast iron
Enameled cast iron is easier to clean: hot, soapy water and a non-scratching sponge will usually do the trick. Avoid abrasive cleaners or steel wool, which can damage the enamel.
Beyond regular cleaning, enameled cast iron requires very little maintenance.
Aesthetics and Color Options
Cast iron cookware is usually black, and the color deepens the more you season it.
Enameled cast iron comes in a wide range of colors, so you can match your cookware to your kitchen. If you want something decorative, enameled cast iron might be the better choice.
Price and longevity: Things to consider
- Seasoned cast iron is cheaper, making it a good choice if you’re starting out.
- Enameled cast iron costs more because of the enamel coating, but its durability and ease of use can make it a good investment.
- Both types of cast iron last a long time if you take care of them.
Frequently Asked Questions
Which is better, enamel or cast iron pan supports?
That depends on what you need. Enameled cast iron pan supports are easier to clean and prevent rust, making them good for everyday use. Cast iron pan supports offer better heat distribution and retention, which is great for high-heat cooking and searing. However, they require more maintenance to prevent rust.
What are the disadvantages of enameled cast iron pans?
Enameled cast iron can chip or crack, especially with rapid temperature changes or impact. It’s also more expensive than regular cast iron. While the enamel coating makes it easier to clean, it’s not as non-stick as a well-seasoned cast iron pan. Repairs can be costly, and sometimes impossible, depending on the damage.
Is enameled cast iron as safe as cast iron?
Yes, enameled cast iron is generally considered safe. The enamel coating prevents iron from leaching into your food. However, ensure the enamel is lead-free and from a reputable brand. If the enamel chips, exposing the cast iron underneath, it’s best to avoid using it, as the exposed iron may leach into food and can rust.
To Conclude
Seasoned cast iron is versatile and often less expensive, but it takes more care. Enameled cast iron is easy to use and beautiful to look at, but it comes with a higher price tag.
As you decide which type of cast iron cookware is right for you, think about how you like to cook, what you can afford, and how much maintenance you want to do.
No matter which way you go, invest in high-quality cast iron cookware. With proper care, both seasoned and enameled cast iron will last for generations.