Why Buy the Enameled Cast Iron Cookware?
Use with certain ingredients. Plain cast iron is reactive, which means that acidic ingredients (vinegar, tomatoes, etc.) can interact with the metal and flavor or discolor the food. Reactions are unlikely to occur with well-seasoned pans, especially for dishes with short cooking times, but keep this in mind. Enamel is the least reactive and acceptable for acidic foods. Many enameled items have a light creamy interior, making it especially easy to monitor the color of the delicacies (cooked juices) at the bottom of the pan, or just to check for burning. While this is not impossible in traditional cast iron pans or black enameled pans, you just need to be more careful. Things like caramel in a dark pan can also be hard to tell by sight, but in this case, an instant-read thermometer is an answer. Enamel Cast Iron Frying Pan Grill Pan Why buy enameled cast iron cookware？ Enameled cast iron cookware is very easy to clean. After braising, stewing, or baking, the inside of enameled cast