As a producer of cast iron cookware, we get a lot of questions about why cast iron is different than other cookware options out there, so we wanted to put together a guide for anyone looking to learn more about the pros and cons of different types of cookware.
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There are five different metals that are used to make pretty much all the cookware on the market. They are:
Aluminum
Copper
Stainless steel
Cast iron
Carbon steel
We’ll go through them one by one, show some examples, and talk about the pros and cons of each.
When it comes to making a purchase, whether you're looking for premium cookware or are on more of a budget, here are some important factors to keep in mind:
One of the most important qualities of a cookware material is its ability distribute heat. Cookware that distributes heat effectively will cook more evenly, with fewer hot spots. A hot spot occurs when the heat applied to the bottom of the pan isn’t properly distributed throughout the material, causing the area of the cooking surface directly above the heat source to be much hotter than the areas around it.
Another important factor in choosing a cookware material is heat capacity, which is the material’s ability to retain heat. This is a bit harder to quantify, because heat capacity is a function of mass, which means that a thicker, heavier pan will retain heat longer. But we’ll talk about weight and material thickness more in another post.
Induction cooking is becoming more and more popular, and the induction-compatibility of your cookware is something to keep in mind if you currently have or are considering purchasing an induction range or countertop cooker. For cookware to work on an induction cooktop it must be comprised of, or contain, a ferromagnetic metal such as cast iron or stainless steel.
We’re going to mention reactivity for each of these cookware metals--specifically the way in which the cookware reacts (or doesn’t react) with acidic foods. By reacts, we mean that acidic foods will actually eat into the metal, which not only pits the surface of the cookware, but leeches some of that metal into whatever you’re cooking.
Let’s talk about aluminum first, which is one of the most popular materials these days for a frying pan. Aluminum is lightweight, cheap and very good at distributing heat. It doesn’t retain heat particularly well though, so the temperature will fluctuate as food is added to a hot pan. It’s also the softest metal on our list, so it will scratch and dent pretty easily.
The main issue with aluminum, and the reason that you never see bare aluminum cookware, is its reactivity with acid. For this reason, aluminum cookware is always coated to provide a barrier between the metal and your food.
The pan pictured below is anodized on the outside, which helps with the durability. The inside of the pan is coated with PTFE (polytetrafluoroethylene), commonly referred to by its branded name Teflon. These coatings are marketed as non-stick because, like the name says, it’s difficult for anything to adhere to them, which makes cooking certain foods much easier.
The issue with any coating, but PTFE in particular, is that it’s not very durable. A coating like this one can easily be scratched off with a metal utensil, and as soon as that happens, this pan should be disposed of. So even if you’re careful and don’t abuse it, you can expect to replace a pan like this every couple years.
Another potential issue with a coating like this one is the possibility of health risks. We say possibility because there isn’t a consensus on the subject, but some consumers are concerned that these coatings may be harmful or toxic under certain conditions.
Since aluminum is nonferrous, which means it doesn’t contain any iron, it can’t be used on an induction range by itself. So as induction ranges have gotten more popular, manufacturers have started applying a stainless steel disc to the bottom of the pan. Since steel is ferrous, an aluminum pan with this disc can be used for induction cooking.
Copper isn’t as popular as aluminum for a couple reasons. Even though it’s excellent at distributing heat, the best of the five metals on our list, it’s heavy and very expensive. Unlike aluminum, copper is extremely dense, which makes it durable and long-lasting.
Copper suffers from the same shortcomings as aluminum: it can’t be used on an induction range and it’s reactive with acidic foods. Because of this, copper is traditionally lined with tin or stainless steel like in the picture below, which provides a barrier the same way a non-stick coating does. This lining process is called cladding, which we’ll talk about more later on.
On top of the above issues, copper will oxidize if left exposed. Similar to the way iron oxides to form rust, copper will turn green like the Statue of Liberty or an old penny. To avoid this, exposed copper either needs to be polished regularly, or sealed with some kind of lacquer.
Stainless steel is a ferrous metal; it’s about 70 to 75 percent iron, so it can be used on an induction range. It’s not quite as dense as copper, but it’s still very durable. It doesn’t rust or oxidize so it’s easy to maintain. Stainless steel isn’t great at releasing food, which means that certain foods may get stuck and burnt if you’re not careful.
The biggest selling point of stainless steel is that it is resistant to acid. It won’t react with acidic foods the way aluminum or copper will, so it doesn’t need to be coated with anything. The problem is that it’s terrible at distributing heat, the worst of the five we’re looking at. It’s such a poor thermal conductor that stainless steel is basically unusable for cookware by itself.
The way manufacturers have worked around this is to combine it with a superior thermal conductor like aluminum. This is accomplished by fastening a disc of aluminum to the bottom of the pan, or by cladding the aluminum and steel together. Cladding is done by taking sheets of different metals and sandwiching them together before forming the material into a pan shape. This example pictured below is the most popular clad configuration and has 3 layers: stainless steel, aluminum, and stainless steel again. Some clad cookware has 5 or even 7 layers, alternating stainless with more thermally conductive metals like aluminum or copper.
Clad stainless steel cookware is effective at fixing the shortcomings of both materials (the reactivity of aluminum and the poor thermal conductivity of steel), but it’s usually expensive. The heat retention properties of the final pan depend on the composition. The example pictured above has an aluminum core, which doesn’t retain heat particularly well.
Cast iron is one of the oldest cookware materials and it’s unique for a couple reasons. In terms of construction, cast iron is the only one on our list that is traditionally made in one piece, which means there are no joints or seams. In general, cast iron is the most durable cookware because of its construction, as well as the strength and thickness of the material. It has the same density as stainless steel even though it has more iron in its composition, about 85 or 90 percent.
Contrary to popular belief, cast iron is not great at distributing heat. It’s better than stainless steel or carbon steel, but not as effective as aluminum or copper. The area where cast iron shines is its ability to retain heat. Once it gets hot, it stays hot, more than any other option on our list. For this reason, cast iron works best if it’s been preheated before cooking. It’s also great at radiating that heat, but that’s a topic for another post. A common complaint about cast iron is the weight. Cast iron cookware is generally thicker and heavier than other cookware options but this additional weight is functional, as it contributes to cast iron’s heat retention properties.
The majority of cast iron is produced by pouring molten iron into a mold made of sand. This mold creates a rough, sandpaper-like surface texture. One of the main differences between the various cast iron skillets on the market is whether or not this surface is smoothed out after casting. Smoother cooking surfaces, like the one found on a Stargazer skillet (pictured below), are more non-stick and easier to clean.
These smooth cast iron skillets are generally more expensive than their rough counterparts, like the one pictured below, because of the additional labor involved in the manufacturing process.
Unlike stainless steel, cast iron will rust if left exposed, and it’s reactive with acid, like aluminum and copper. There are two popular methods to correct both issues: seasoning and enameling.
Seasoning is a layer of edible fat or oil that is applied to the cookware and heated. When the oil is heated, it goes through a chemical change known as polymerization, which turns the liquid oil into a hard, solid shell. This layer of seasoning protects the iron from rust and acts as a barrier to minimize acidic reactions. Seasoning also helps the surface release food, making the cookware more non-stick. You don’t have to worry about the seasoning getting damaged or wearing out, because it can be easily re-applied at any time.
The other method of protecting cast iron is enameling. To accomplish this, the iron is coated with glass-like enamel during manufacturing, as seen in the picture below. It is very effective at protecting the iron, even better than seasoning, but the enamel adds to the weight and the cost. The other trade-off is durability. The enamel coating isn’t nearly as durable as the iron itself, and it can chip or crack as the pan gets knocked around over time.
Carbon steel is traditionally used to make woks and French-style skillets like one pictured below. The chemical composition is very similar to cast iron, so you can expect a lot of the same pros and cons.
Carbon steel has been getting some buzz in recent years from people who are looking for a lightweight alternative to cast iron. Carbon steel cookware is thinner and much lighter, so it’s easier to maneuver on the stove. The downside is decreased heat retention, since there’s less mass there to hold the heat. It’s also not very thermally conductive, so you can expect to find hot spots which will cause some foods to cook unevenly.
So there you have it! We could probably fill many more blog posts on the subject, but we wanted to give you an overview of the pros and cons of different types of cookware without getting too deep into it. As you can probably guess, we favor one type of cookware over all the others 😊, but there different advantages to each one. The good thing is, there’s no rule that says you have to pick only one!
Catch you next time ✌️
Convinced enameled cast iron is right for you and your kitchen? Look no further. We’ve tested the best of the best of these versatile skillets to inform your decision. Based on design, performance, ease of cleaning, and durability, each pan was rated and ranked until we found the perfect all-around skillets for every budget and need.
The cast iron skillets’ enameled counterpart is another animal entirely. When it comes to cookware, the advantages of an enameled surface can’t be denied. For one, enamel ensures easy cleanup without potential rusting. While raw cast iron requires a notable increase in attention and seasoning , some enameled cast iron even goes so far as to claim it’s dishwasher-safe . Non-reactive enamel material also holds up to the kinds of acidic foods that typically corrupt cast iron. Heat distribution is more even due to the enamel coating, too. “Enameled cast iron skillets offer the benefits of standard cast iron skillets, like even heat distribution and heat retention, without the concerns about seasoning or reactivity,” says chef Taffy Elrod , an educator and cookbook author.
Cast iron skillets are a perfectly oiled cog in the machine that is an efficient home kitchen. As a material, cast iron is suitable for so much — grilling , browning , sautéing , or Dutch Baby -ing — because of its unique ability to conduct heat and maintain temperature.
The Our Place skillet does everything, from baking fluffy cornbread to rendering the fat on pork chops for Sunday supper. It comes with two silicone holders to make handling easier. Plus, Our Place sells other complementary accessories ( steamer basket, anyone? ), making this one of the most versatile pieces of equipment in your kitchen. Known for its chic, modern design, the Our Place skillet makes a beautiful gift for yourself or the busy home cook in your life.
Versatility is a significant consideration when shopping for enameled cast iron. While the ideal skillet should have all the qualities you’d like — even heating, pour spouts, etc. — some are better at certain things than others. For a universally helpful piece of cookware, we recommend the Our Place Cast Iron Always Pan .
Whether you’re an experienced enameled cast iron user looking to add an inexpensive addition to your collection or you’re new to the material entirely, the Crock-Pot Artisan Cast Iron Skillet never sacrifices quality.
Our solution? The Crock-Pot Artisan Cast Iron Skillet . Clocking in at $60 and made by the trusted brand Crock-Pot, this skillet won our best-value pick for its performance despite its low price. Its design invokes a more expensive item. It features dual pour spouts, a glossy exterior, and high sides to prevent spills and support splash-free stirring. It aced all our tests, proving good heat retention and that perfectly semi-nonstick enamel coating. It’s somewhat smaller than other skillets we tested, but it also heats quickly.
Enameled cast iron skillets can be expensive. If you’ve never used one, splurging might not be the way to go on your first round. But when dipping your toes into the cookware pool at a depth, it’s still essential to maintain the quality, design, and versatility of a higher-price model on a lower budget.
A smaller budget equals an enameled cast iron skillet that might not last as long. That said, this pan is one tough cookie.
The perfect skillet for a first-time user or someone adding to an existing collection.
While it's a deeper skillet than others, we all agreed its sides help reduce grease splatters. It’s a heftier model, though not difficult to manipulate on a stovetop. Its surface heated evenly and released the most delicate foods with ease, like crisping a piece of skin-on fish without sticking. We love its gorgeous, traditional style, branded handle, and the array of colors available. For a skillet that’s made to be displayed proudly, this is our best pick.
Sometimes, splurging on a piece of cookware is the right thing to do. Whether it’s to guarantee a long life in your kitchen or to give as a wedding gift, established brands are often the way to go for a reason. Staub products are known for their craftsmanship and durability, and Staub's Cast Iron 11-Inch Traditional Deep Skillet is no different.
This skillet gets very hot, and two hands were required to lift it from the oven.
Like our best overall pick, the KitchenAid Enameled Cast Iron Frying Pan , knocked out every test. It seared meat well, producing color and flavor. It baked cornbread to an even golden brown, turning it out of the pan without a hitch. It also released bacon from its surface with no prying or scraping required. Durability is a significant asset for a skillet, and the KitchenAid model showed no signs of use throughout our rigorous testing. It’s also far less expensive than our best overall skillet. While investing in a legacy brand like Le Creuset guarantees generations of usage, this skillet is still an excellent investment.
This skillet was an obvious runner-up pick for our best overall. It is almost as perfect as the Le Creuset Signature Enameled Cast Iron Skillet but with fewer features, like its hand wash-only recommendation. We love how easily this skillet fits in the hand and is maneuvered while cooking; it’s extremely comfortable to hold, lift, and pour from despite being one of the heavier skillets we tested. We also love the additional “helper handle,” which makes pulling the skillet from the oven a simple task — just one feature of its smart design. While available in three colors (“Pistachio,” “Blue Velvet,” and “Cast Iron Black”), the interior remains black to hide imperfections caused by use and wear.
We have no complaints here. Though, the helper handle is key for lifting when hot out of the oven.
This was so close to being our best overall — we just had to make it our runner-up.
The Le Creuset has a powerful range of abilities. In our tests, we did everything from sweating onions to baking cornbread — this pan easily accomplished every task. While a nonstick-like coating of enameled cast iron can prevent a good crust from forming on meat, this skillet could brown and sear beef chuck, delivering a proper fond. It boasts even heating across its surface, too, producing perfectly golden crepes every time. On the heavier side for its class, we determined this contributes to its ability to hold an even temperature while being easy to pour from thanks to its two pour spouts and user-friendly design. Overall, while the Le Creuset Signature Enameled Cast Iron Skillet comes in at a higher price than other models we tested, its longevity and quality make it a worthy investment.
A good enameled cast iron skillet is an investment that can last years when treated with proper care. This makes it a thoughtful gift for any cook. To be worthy of gifting, the skillet you choose needs to be functional, versatile, and pretty enough to win pride of place on your stovetop. The Le Creuset skillet was among our highest-ranked skillets in all tests. It’s a classic beauty designed to suit any kitchen. It comes in ten colors, from a clean, glossy white to the subtle green of “Sea Salt.”
A little pricey, but worth the investment. It may be shallower than some home cooks are used to.
This skillet has so many pros it’s working double time, including its versatility. (We really love the dual pour spouts, by the way.)
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Our Favorite
The Le Creuset Signature Enameled Cast Iron Skillet is a gorgeous skillet with convenient pour spouts, the right amount of weight, and superior nonstick properties. For a value pick, we also liked the Crock-Pot Artisan Cast Iron Skillet.
How We Tested Enameled Cast Iron Skillets
In order to find the best enameled cast iron skillets, we tested 23 models side by side. The first evaluation is comfortability. We measured half a cup of cooking oil, poured it into the skillet, poured it out again, and assessed how easy it was to lift, manipulate, and hold the pan.
Second, we checked heat distribution and nonstick properties. We baked batches of cornbread from the same recipe. After allowing the cornbread to cool for a minimum of five minutes, it was turned onto a wire rack or cutting board. We checked the bottom of the cornbread for hot and cold spots and sticking, and looked for a deep color and nice crust on both sides. We also sautéed vegetables, evaluating if they were able to effectively sweat vegetables and aromatics without getting too hot and how easy or difficult it was to control the skillets’ heat. We also washed each skillet according to the manufacturer's instructions, noting whether there was any damage after the dishwasher cycle (if dishwasher-safe).
Third, as we incorporated the skillets into their daily cooking routines, we seared, sautéed, and utilized other cooking methods to see how the pan would hold up throughout testing. After using each pan for some time, we made sure to check to see if the skillet exhibited any signs of chipping, scratches, or warping.
Factors to Consider
Size and Shape
Comfortability is a big factor when it comes to kitchenware. Ease of use makes or breaks how frequently you use an item. Enameled cast iron skillets can be bulky due to the excess weight of the enamel coating. Well-designed handles and pour spouts can alleviate some of that inconvenience with even the heaviest pans. Consider what you might be using your skillet for (as well as what size your cabinet can accommodate) before settling on a size.
Seasoning
“Enameled cast iron doesn’t need to be seasoned. A new skillet only needs to be washed with warm, soapy water and thoroughly dried. I find that all pans become naturally seasoned over time with cooking, but enameled cast iron doesn’t need to be seasoned the way cast iron does,” Elrod notes.
Durability
Subjecting your enameled cast iron to certain factors, like overly high heat, can naturally erode the coating. However, investing in a higher-quality pan can help ensure your skillet’s longevity.
Max Temperature
This may vary from skillet to skillet, but most enameled cast iron can withstand a maximum temperature of 500 degrees Fahrenheit. Some, however, can handle much less. Be sure to check the skillet’s max temperature and purchase based on the type of recipes you plan to use it for.
Ease of Cleaning
“The nice thing about an enameled skillet is that it doesn’t need quite as much attention as a cast iron skillet. It does have to be treated with care, though. After cooking with it, wash it with warm, soapy water and dry it completely before putting it away,” says Elrod. “Some skillets have an exposed edge that is not enameled. That part of the skillet is still susceptible to rust and wear if it isn’t kept clean and dry, so be attentive to it.”
We recommend cleaning your pan immediately after cooking. Enameled cast iron is best cleaned before any food can dry and adhere to the surface to avoid staining and sticking. However, enameled cast iron is lightyears simpler to clean than regular cast iron. Just use soap and water to clean out any food mess — and, as Chef Elrod notes, no seasoning is required.
Why cook with an enameled cast iron skillet?
“I love cooking with cast iron,” says Elrod. “Enameled cast iron skillets offer the benefits of standard cast iron skillets, like even heat distribution and heat retention, without the effort of seasoning or concern of reactivity. For instance, I love baking pineapple upside down cake in a cast iron skillet, but pineapple can react with cast iron and discolor the cake or interfere with the seasoning on the pan. In an enamel pan, I don’t have to worry about that. Enamel skillets are great for frying eggs with tomatoes, reducing wine-based sauces, baking cakes and quick breads, and sauteing acidic fruits and vegetables.
They are also a good alternative to non-stick skillets with no worries about wearing the finish off with everyday cooking.”
How do you cook on an enameled cast iron skillet?
Enameled cast iron can be used for almost everything regular cast iron can, except for reactive foods, as noted above. It will perform best if you follow Chef Elrod’s advice for pre-heating.
“Cooking on an enameled skillet is different than cooking in a steel or aluminum skillet in that it’s best to use a lower, slower heat instead of a quick burst of high heat,” notes Elrod. “Give the skillet time to fully heat up over a lower heat, even if you want to cook something quickly. Cast iron’s strength lies in its ability to hold heat and radiate it evenly, so heating the pan fully on a lower heat before adding fat and cooking will give a better result and protect the integrity of the pan over time. This holds true for a standard cast iron skillet as well.”
How do you care for an enameled cast iron skillet?
Be gentle with your enameled cast iron above everything else. In contrast to the seasoning process for cast iron, you should also avoid steel wool and other abrasive cleaning materials. It is possible to damage the enamel coating this way.
“The enamel can chip and scratch, so don’t use metal utensils in enameled skillets,” says Elrod. “Don’t use steel wool or harsh scrubbers when washing the skillet. Use care on glass cooktops and metal grates. Also, like all cast iron, don’t expose the pan to drastic temperature changes, like putting a hot pan directly into cold water.”
What’s the difference between cast iron and enameled cast iron?
Enameled cast iron combines the properties of standard cast iron and nonstick pans to make a perfect hybrid. Cast iron offers a tough surface with the ability to brown and grill foods with ease, but enameled cast iron is gentler with delicate foods.
“Le Creuset recommends buying their black enameled skillets for cooking at high heat. But of course, enamel cast iron is also available in a galaxy of jewel-like colors, shapes, and sizes,” says Elrod. “But the beauty comes at a cost because enameled pans are more expensive than standard cast iron. But the investment in an enameled skillet can last a lifetime. When treated with care, an enameled cast iron skillet can outlast other skillets, especially nonstick skillets.”
Do you need to season an enameled cast iron skillet?
The short answer: No. How convenient!
Other Enameled Cast Iron Skillets We Tested
Strong Contenders
Great Jones 12-inch King Sear Skillet ($110 on Great Jones)
We don’t have many negative things to say about this attractive pan, other than it’s extremely heavy. It seared and browned nicely throughout the entire test.
Lava Cookware 11-inch Enameled Cast Iron Ceramic Skillet with Side Drip Spouts ($67 on Amazon)
Affordable and high-performing, but too heavy to maneuver comfortably.
Bruntmor 12-inch Pre-Seasoned Cast Iron Frying Pan ($45 on Amazon)
Seared meat successfully but had issues with more delicate foods (like eggs) sticking to the surface.
Staub Cast Iron 10-Inch Fry Pan ($200 on Amazon)
We love Staub with all our hearts, but the higher price for the smaller pan puts this just outside our best picks.
Made In 12-inch Enameled Cast Iron Skillet ($150 on Made In)
This is a fantastic pick, but it’s a bit heavy. If that doesn’t bother you, this one is a great buy.
Tramontina 12-inch Covered Skillet Enameled Cast Iron ($80 on Amazon)
We like this skillet’s tall, angled sides and handle, but the too-small pour spouts made it a little less appealing.
What Didn't Make the List
While we were wowed by many enameled cast iron skillets, others left us wanting more, including models from brands like Hamilton Beach, Cuisinart, Hearth & Hand, and more. On some, we didn't love the design, like lack of pour spouts, too short of sides, or just too heavy to safely maneuver. Others had problems with sticking, food not properly releasing, severe burning, or uneven heat distribution.
Our Expertise
Christa Glennie has been a freelance writer and food editor for nearly 20 years. She is also the author of two cookbooks and specializes in food and drink trends, agriculture, the regional foodways of Western New York, and the restaurant business. For this piece, she used Food & Wine's tested insights and interviewed Taffy Elrod, a chef instructor, recipe developer, and food writer.
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