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!!