Cast iron cookware

[Philbert]

The enameled cast iron defeats the benefits of cast iron

Same thermal mass benefit. Less risk of rusting. Seasoning not required. Easy to clean up (can go in dishwasher, although, I don’t).

Biggest benefit (aside from the pretty, decorative colors that people love) is the resistance to acidic foods (tomatoes, lemons, vinegar, etc.) over long cooking times.

I really like it on my Dutch ovens. I like it on large skillets for some things. I like traditional cast iron for searing, griddles, etc.



Philbert

 

[Yukon Stihl]

Same thermal mass benefit. Less risk of rusting. Seasoning not required. Easy to clean up (can go in dishwasher, although, I don’t).

Biggest benefit (aside from the pretty, decorative colors that people love) is the resistance to acidic foods (tomatoes, lemons, vinegar, etc.) over long cooking times.

I really like it on my Dutch ovens. I like it on large skillets for some things. I like traditional cast iron for searing, griddles, etc.

View attachment 478805

Philbert

Like I said the benefit's of cast iron are gone with enameled
My girlfriend has a few
There will never be any in my house

 

[jakethesnake]

@Wilhelm

 

[Wilhelm]

View attachment 478934@Wilhelm

Love it!

Something went wrong with the tag though, I did not get a notification.

 

[hacskaroly]

We use cast iron daily on the stove and in the oven. We don't season it, just use it with lard. Always washes off with hot water and a quick swish with a brush. We do have an enamel dutch oven that is about 15 years old that gets used too.

 

[hacskaroly]

@Wilhelm

@Wilhelm

There...did that work...now you have been notified!!

 

[Wilhelm]

Same thermal mass benefit. Less risk of rusting. Seasoning not required. Easy to clean up (can go in dishwasher, although, I don’t).

Biggest benefit (aside from the pretty, decorative colors that people love) is the resistance to acidic foods (tomatoes, lemons, vinegar, etc.) over long cooking times.

I really like it on my Dutch ovens. I like it on large skillets for some things. I like traditional cast iron for searing, griddles, etc.

View attachment 478805

Philbert

I am with Philbert on this.

I do a lot of veggies when doing fire pots (Dutch ovens) and as such I would rather have my cast iron cookware to be enameled than raw.

Tomatoes tend to strip any and all seasoning and I have to take the food out or otherwise it causes severe oxidation.

For pure meats of any kind raw cast iron cookware is great!!!

 

[Wilhelm]

@Wilhelm

There...did that work...now you have been notified!!

 

[Lawless]

We have a good amount of cast iron and we use it regularly. We also have restaurant grade carbon steel and use it regularly.

Carbon is similar to CI, about as heavy in use and takes seasoning well.

Carbon is better for high heat use.