So: you’ve decided to buy a cast iron pot or pan. You’ve heard all the testimonials, you know all about the excellent heat retention and natural non stick properties, and you’re ready to get moving on your very first piece of cast iron cookware. But wait—you’ve got one last (crucial) decision to make: enameled cast iron, or raw cast iron?
To our minds, enameled cast iron is the answer—hands down. Heavy, high heat-tolerant, and non stick from the jump, enameled cast iron offers virtually all of the same benefits of raw cast iron, without the extra maintenance. It also doesn’t hurt that it’s elegant enough to double as a serving piece.
Still not convinced? Here’s the full breakdown: from maintenance to materials, these are all the reasons why enameled cast iron can’t be beat.
How Bare Cast Iron Works
While a well-seasoned cast iron pan is a pleasure to cook with, it does require a bit of extra work up front. With its porous, slightly uneven surface, raw—i.e., unseasoned—cast iron is one of the stickiest cookware materials out there. Hence, it’s crucial to season your pan before using it: when you coat raw cast iron with oil and heat it on high, the oil polymerizes, forming a smooth layer that helps to prevent sticking. Along with that initial seasoning step, you’ll also need to reseason your pan once in a while—basically whenever your food starts to stick—as well as carefully wash and dry it after every use.
There’s also the fact that cast iron is reactive, meaning that it undergoes a chemical reaction in the presence of acids, producing a slightly metallic flavor in your food. This is why so many cast iron manufacturers recommend against cooking acidic ingredients like lemon juice, wine, and tomatoes in your pan.
What Makes Enameled Cast Iron Different
In contrast to raw cast iron, enameled cast iron is made by spraying a cast iron base with a layer of powdered glass, then placing the entire piece in an extremely hot oven until the glass fuses with the metal. This creates a smooth, non-porous surface not entirely unlike the seasoning on raw cast iron, effectively rendering the finished product non stick. This means that enameled cast iron is ready to use straight from the box—no initial seasoning (or reseasoning) required. It’s also much longer-lasting than conventional or ceramic non stick, with a natural coating that won’t degrade over high heat or flake into your food.
Another reason to love enameled cast iron? It’s impressively versatile: in addition to slow-cooked dishes like stews, soups, and casseroles, enameled cast iron is also well-suited to deep frying, baking, steaming, and more.
Pros:
- Natural, additive-free non stick coating made from powdered glass
- Safe to use over very high heat
- Versatile; can be used for baking, frying, sauteing, and more
- Non-reactive
- No initial seasoning or reseasoning required
- Don’t need to worry about rust or damaged seasoning
- Durable and warp-proof
Cons:
- Enamel scratches easily; can only be used with silicone or wood utensils
- Expensive compared to raw cast iron
Side-by-Side Comparison
Raw Cast Iron:
Raw cast iron’s impressive heat retention and high heat tolerance makes it a versatile pick for everything from roasting to deep frying. It’s also extremely durable, with a heavy, warp-proof construction and a naturally non stick cooking surface once seasoned that’s easy to restore when damaged. On the other hand, cast iron is also reactive, making it less than ideal for slow-cooked tomato sauces and other acidic dishes. It also needs to be carefully seasoned and maintained to prevent rust spots and to keep food from sticking.
Enameled Cast Iron:
Enameled cast iron offers all the benefits of unfinished cast iron, with a naturally non stick cooking surface that’s ready to use straight from the box. The heavy, thick-walled cast iron core provides excellent heat retention and prevents warping, while the smooth, stain-resistant enamel surface cuts down on cleaning and maintenance. It also makes an elegant serving piece, with attractive color options and a classic design.
Who Should Choose Enameled vs. Bare
Enameled Cast Iron:
- Busy home cooks, or cooks who want a non stick pan straight out of the box
- Gift-givers
- Anyone with a specific kitchen aesthetic or color scheme
Bare Cast Iron:
- Cast iron purists
- Frequent tailgaters or campfire cooks
- Anyone shopping for high-quality cookware on a budget
Why Made In’s Enameled Cast Iron?
With a thick, hand-poured cast iron core, stain resistant enamel interior, and unbeatable heat retention, Made In’s Enameled Cast Iron cookware is equal parts versatile, elegant, and easy to maintain. Perfect for searing steaks and chops, our Enameled Cast Iron is also oven safe up to 580F, making it a superb option for roasting, baking, and oven braising.
We’re also huge fans of the proprietary Cloud Cover lid, designed with pea-sized dimples that help evenly circulate steam for even cooking, as well as the ergonomic loop handles that make stove-to-oven and stove-to-table transfer a breeze. You can also pick from three different finishes—Harbor Blue, Made In Red, and Antique White—to suit your kitchen aesthetic.
Each piece is backed by a lifetime warranty, guaranteed to hold up to thousands of your messiest home-cooked meals. One customer describes the Enameled Cast iron Frying Pan as “My favourite pan for everything from shakshuka to short ribs—no seasoning required.”
Elegant, low-maintenance, and hardy enough to stand up to your messiest meals, Made In’s Enameled Cast Iron has long been one of our top-rated collections. Available in three proprietary colors and a range of different styles and sizes, we think you’ll find the perfect match.
