What is the difference between enamelled and plain cast iron cookware?
Cast iron cookware has always been the gold standard of kitchen equipment and is becoming hugely popular. Cast iron frying pans, pans and Dutch ovens are a must-have kitchen item for any serious home cook, and questions about how to use and care for them properly are in full swing on the internet. Questions such as: Is it better than a non-stick pan? -In some cases, yes; should I throw it away if it rusts on top? -absolutely not.
But not all cast iron is the same, and the surge in availability of cast iron means it’s time to tackle another popular question: What’s the difference between enamelled cast iron and plain cast iron? -There are some important differences in terms of value, usability and style.
Enamel (glass particles fused to a base layer at high temperatures) forms the non-porous surface that protects the core material of the pan or pan. It’s a great heat conductor, easy to clean, won’t rust, can cook anything a standard cast iron pan can do etc (ahem, ketchup). And — bonus — it’s available in a wide range of stylish colours (the most sought-after Sarchi comes in a number of colourful options)
(1) Durability
Enamelled cast iron
As mentioned above, it will not rust, can be cleaned with as much soap as required and does not retain a strong flavour in sauces (such as garlic or onions) as the well-known plain cast iron does. Warning: it is not non-stick, just like a well-seasoned cast iron frying pan. It also has temperature restrictions: it is not recommended for use over an open fire (whereas standard cast iron is a campfire classic), heating it empty will crack or damage the enamel, and temperature recommendations for oven use vary from brand to brand.
Non-enamelled cast iron
Seasoned cast iron is very durable (seasoning is a fatty polymer, where oil and fat are transformed at high temperatures and bonded to the pan as a non-stick film). It does not have the same problems with fire or oven temperatures (although prolonged high temperatures can damage your seasoning). However, it is not invincible. Rust is common, improper care and all cast iron is prone to breakage when exposed to drastic temperature changes (so don’t run cold water over a hot pan or pot).
(2) Price and value
Enamelled cast iron
is more expensive, but affordable options are readily available. (A high-quality enamelled Dutch oven is a great investment with lasting power, but prices usually start from a few hundred dollars.)
Experienced cast iron
Significantly cheaper. A good quality 5-quart cast iron Dutch oven sells for less than $100 and pans can be purchased for as little as $20.
(3) Style and design
Enamelled cast iron
Available in a wide range of gorgeous colours and styles to suit any kitchen. If you like colour, they are both beautiful and practical and worth having.
Seasoning cast iron
Almost cast iron. It’s a classic, affordable style with similar designs from one brand to another. However, there are handmade cast iron frying pans and lighter weight hand-cast versions on the market to invest in (expect quality and gorgeous design, but not a bargain price).
What type of cast iron cookware should I buy?
One for each. (Just kidding!) The regular 10-inch cast iron frying pan is a classic tool for every kitchen. It can do a wide variety of jobs and is easy to get started with once you are experienced. Enameled cast iron skillets are good for many things, including stews, braises and sauces, but are not essential for the novice kitchen. If you enjoy cooking, then saving up for a high quality enamelled cast iron pan that will last (as I have) is a good plan.
But not all cast iron is the same, and the surge in availability of cast iron means it’s time to tackle another popular question: What’s the difference between enamelled cast iron and plain cast iron? -There are some important differences in terms of value, usability and style.
Enamel (glass particles fused to a base layer at high temperatures) forms the non-porous surface that protects the core material of the pan or pan. It’s a great heat conductor, easy to clean, won’t rust, can cook anything a standard cast iron pan can do etc (ahem, ketchup). And — bonus — it’s available in a wide range of stylish colours (the most sought-after Sarchi comes in a number of colourful options)
(1) Durability
Enamelled cast iron
As mentioned above, it will not rust, can be cleaned with as much soap as required and does not retain a strong flavour in sauces (such as garlic or onions) as the well-known plain cast iron does. Warning: it is not non-stick, just like a well-seasoned cast iron frying pan. It also has temperature restrictions: it is not recommended for use over an open fire (whereas standard cast iron is a campfire classic), heating it empty will crack or damage the enamel, and temperature recommendations for oven use vary from brand to brand.
Non-enamelled cast iron
Seasoned cast iron is very durable (seasoning is a fatty polymer, where oil and fat are transformed at high temperatures and bonded to the pan as a non-stick film). It does not have the same problems with fire or oven temperatures (although prolonged high temperatures can damage your seasoning). However, it is not invincible. Rust is common, improper care and all cast iron is prone to breakage when exposed to drastic temperature changes (so don’t run cold water over a hot pan or pot).
(2) Price and value
Enamelled cast iron
is more expensive, but affordable options are readily available. (A high-quality enamelled Dutch oven is a great investment with lasting power, but prices usually start from a few hundred dollars.)
Experienced cast iron
Significantly cheaper. A good quality 5-quart cast iron Dutch oven sells for less than $100 and pans can be purchased for as little as $20.
(3) Style and design
Enamelled cast iron
Available in a wide range of gorgeous colours and styles to suit any kitchen. If you like colour, they are both beautiful and practical and worth having.
Seasoning cast iron
Almost cast iron. It’s a classic, affordable style with similar designs from one brand to another. However, there are handmade cast iron frying pans and lighter weight hand-cast versions on the market to invest in (expect quality and gorgeous design, but not a bargain price).
What type of cast iron cookware should I buy?
One for each. (Just kidding!) The regular 10-inch cast iron frying pan is a classic tool for every kitchen. It can do a wide variety of jobs and is easy to get started with once you are experienced. Enameled cast iron skillets are good for many things, including stews, braises and sauces, but are not essential for the novice kitchen. If you enjoy cooking, then saving up for a high quality enamelled cast iron pan that will last (as I have) is a good plan.
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