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How Nonstick Should an Enameled Cast Iron Skillet Actually Be?
The truth is that enameled cast iron isn't *technically* nonstick, so if you treat it like a PTFE- or ceramic-coated skillet, you'll end up with a bunch of crusted-on eggs. The enamel does help the pan release the food a little more easily than uncoated cast iron, but if you don't add any fat and don't heat the pan properly, you will get stickage.
The Criteria: What to Look for in an Enameled Cast Iron Skillet
Serious Eats / Taylor Murray / Grace Kelly
There are huge differences in price with enameled cast iron. Generally speaking, the more expensive the pan was (and if it was from a legacy brand like Staub or Le Creuset), the better it performed. This is because the craftsmanship and quality control of these brands are very meticulous (as we've found when we tested Dutch ovens). We also found that, generally, matte black enamel on the interior is preferable since it&#;s less prone to staining.
The presence or lack of a helper handle isn&#;t that big of a deal unless you are dealing with pans that weigh more than eight pounds. Any less than that, and the average home cook should be able to lift or pour from the pan one-handed without issue. That being said, if it does have a helper handle, it should be big enough to easily grasp with a thick kitchen towel in hand. The main handle should also be large enough to grab with two hands. Regarding pour spouts: The best are larger and deeper; shallower ones tend to dribble.
When it comes to weight, lighter skillets were easier to lift and carry and also tended to heat up faster (which makes sense, because less material to heat means less time to reach a consistent temperature). We also preferred skillets with gently flared which resulted in better browning and less sticking when baking cornbread.
Our Top-Rated Enameled Cast Iron Skillets
What we liked: This skillet heated up to high temps evenly across its surface, seared steaks beautifully, and perfectly cooked over-easy eggs. We liked the rounded handle, which was easy to grasp, and the curved sides and spacious surface that allowed for steam to escape and also made it easy to use a spatula in the skillet.
What we didn't like: This pan is heavier than the Staub, so it took longer to heat up. But once it did, it retained its heat beautifully across the cooking surface. We've also had some issues with foods sticking here and there in our long-term testing.
Key Specs
Serious Eats / Taylor Murray
What we liked: When we conducted our heat absorption and retention test, this skillet reached the highest temperature the fastest and was the most consistent from center to edge. This was reflected when we cooked in it as well&#;the eggs and steak cooked evenly (and they didn&#;t stick). The smooth, curved sides whisked away steam before it had a chance to interfere with browning and made it easier to turn and remove food with a spatula.
Another great aspect of the Staub skillet is that the maximum heat rating is 900°F, about 400 degrees higher than any other pan in our lineup. While most home ovens don&#;t get that hot, you could roast vegetables in a pizza oven with this skillet with no problem. The pan is also (amazingly) dishwasher-safe, though hand washing was very easy; we hardly needed to scrub it at all due to the slick enamel coating.
What we didn&#;t like: While the Staub skillet did well in our cornbread test, we did notice some very slight uneven cooking. Also, the helper handle is quite small; if it was a bit bigger, it would be even more useful.
Key Specs
Serious Eats / Taylor Murray
What we liked: The Crock-Pot brand is a household name for its eponymous slow cooker, but its cookware line is equally solid. While other enameled cast iron skillets easily cost a couple of hundred dollars, the Crock-Pot skillet will set you back $36 (at the time of writing). It produced great results during the egg and steak tests, and even the cornbread had nice, even browning on the bottom.
While the enamel isn&#;t totally nonstick (we had some issues with the cornbread), fried eggs and seared steak came off easily. We expected the white enamel interior to stain or discolor after testing, but no residue remained post-cleaning. The handles are comfortable to hold, and maneuvering the pan is just as easy with one hand as it is with two due to the pan's light weight.
What we didn&#;t like: The white enamel interior requires a bit more elbow grease when cleaning to get back to pure white&#;it's remained stained throughout long-term testing. The cornbread got a bit stuck in it when we tried to turn it out (though it did brown nicely and evenly on the bottom). The high sides had a hard right angle from the bottom, which made it difficult to use an offset spatula to help release the cornbread. This pan is also not dishwasher-safe.
Key Specs
Serious Eats / Taylor Murray
The Competition
FAQs
Which is better&#;cast iron or enameled cast iron?
The short answer is neither&#;and both! To be sure, both are great non-toxic cookware. Cast iron is undoubtedly more durable and would be the better choice for cooking over an open fire or for projects where you plan to use extremely high temperatures. The seasoning on a cast iron pan can eventually become completely nonstick, whereas enameled cast iron will remain unchanged over time. Enameled cast iron is also more suited for recipes high in acid (which could damage uncoated cast iron) or for situations that would benefit from a more even distribution of heat.
Is there anything you can&#;t cook in an enameled cast iron skillet?
There's not much that can't be cooked in an enameled cast iron skillet. Pan pizzas, roasted chicken, and even baking recipes all work well in enameled cast iron. Super-delicate items (like crepes, for example) would benefit from a slicker, more nonstick surface than enameled cast iron.
Can you put an enameled cast iron skillet in the oven?
You can absolutely put enameled cast iron in the oven, and some pans can tolerate up to 900°F (though most max out at 500°F). Just make sure to check the manufacturer's care instructions beforehand, which should state your pan's oven-safe temperature.
Can you use enameled cast iron on an induction burner?
All of the enameled cast iron pans we tested were compatible with induction burners, as well as gas and electric. Anything made from cast iron will work with induction.
Do you have to season enameled cast iron?
No, you don't have to season enameled cast iron. Because of their enamel coating, these pans are ready to go right out of the box.
Why We're the Experts
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Cleaning & Care Guide
If you want to learn more, please visit our website Enamel Cast Iron Pots And Pans.
This guide is only applicable to Grater's enameled cast iron dutch oven series. Clean and maintain your dutch oven properly and it shall be able to last for many years. Avoid using a metal scrub or rough sponge to scratch the enamel surface.
Step 1: Wash by hand
Never wash a hot enameled cast iron, let it cool down first before cleaning. Use mild dishwasher soap and a soft sponge for daily basis cleaning. If necessary, simmer some warm water in the dutch oven for 3-5 minutes and use Grater's flat pan scraper to remove any tough food residue. Don't put it in the dishwasher as the process can wear down the enamel coating.
Cleaning Pro Tip 1: Scrub coarse salt with a non-metal brush & hot water to replace soap in removing food stains. Boil water with baking soda will help to remove any burnt mark.
Cleaning Pro Tip 2: Citrus juices and citrus-based cleaners will make the enamel surface turn dull over time. Recommend to use gentle or natural ingredient dishwashing liquid, for instance: Sunlight or Glo brand Aloe Vera dishwashing liquid.
Step 2: Dry
Dry it with a kitchen towel or set it over a low flame until all the water has evaporated. Rub the dutch oven rim with vegetable oil to season. It is due to the rim is not coated with enamel.
Step 3: Store
Leave it cool before storing it in a dry and cool place. Remember to place the pot protector pins on the rim of the pot before cover with a lid. It protects the enameled dutch oven from chipping off and helps to prevent moisture build-up, especially in a humid environment.
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Cooking Tips: Do's & Dont's
Grater's enameled cast iron cookware can be used on all types of stove hobs, including gas stove, induction, electric stove, ceramic hob, and oven. Understanding do's & dont's would help you to get better with your cast iron cookware
Cooking Tip 1: No high heat
Cast iron doesn't heat as evenly as aluminum or stainless steel pans, but they keep their heat very well (heat retention). So preheat the cast iron cookware with oil or water on low to medium heat for at least 5 to 10 minutes, until it's evenly heated. Enameled cast iron works best when they slowly heat up and stay warm. Please don&#;t preheat it at a high temperature or you could scorch it. Heating up too high can make food stick or burn. Remember, always use low to medium heat settings since heat can be conducted efficiently.
Cooking Tip 2: No metal utensils or steel wool
You may use metal utensils as long as you don&#;t scratch them at full force. We recommend you to use silicone, nylon, or wooden cooking utensils to reduce the risk of scratching the cookware. Also, avoid using abrasive cleaners or scrubbers such as steel wool or metallic scrubbing pads.
Cooking Tip 3: Don't heat an empty pot or pan
Avoid cooking in a dry enameled cast iron cookware as it can make it stick and burn. Always add liquid or oil to coat the bottom of the cookware before adding any ingredients.
Cooking Tip 4: No microwave or dishwasher
We recommend to hand-wash it as the dishwasher machine will wear down the enamel coating over time.
Never use cast iron pan in microwave. In fact, you're not supposed to put any metals in the microwave. It has the potential of damaging your microwave.
Cooking Tip 5: Avoid thermal shock
Never wash a hot enameled cast iron and never put the cookware directly from the stove to the refrigerator and vice versa. Thermal shock may cause the enamel surface to chop off or crack.
Cooking Tip 6: No sliding or dropping
Always lift your enameled cast iron cookware. Never slide it to avoid scratching your stove hob or the cookware. Do not drop or hit your enamel cookware on hard surfaces.
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FAQs
1. What is enameled cast iron?
Enameled cast iron is the traditional cast iron coated with enamel glaze, which is a smooth porcelain surface bonded onto the iron. The enamel glaze helps to save time from seasoning works and is resistant to acidic and alkaline foods.
2. What is the difference between White and Black Glossy Enamel Glaze?
There is a difference between matte and gloss enamel finishing but there is no difference between white and black enamel color. A white glossy enameled surface is good for easy monitoring of the cooking process but the food stains on the surface can be obvious over a long time.
3. Can I cook acidic or alkaline food in enameled cast iron cookware?
The enamel coating prevents any iron from the cookware itself from being absorbed into the food. You can cook anything in it. Unlike the traditional cast iron series, the enameled version can be used to cook, marinate and refrigerate foods. It is resistant to alkaline and acidic foods.
4. How to choose between traditional cast iron and enameled cast iron cookware?
It depends on your needs, cooking habits, and budget. Check out the Enameled vs Traditional Cast Iron Comparison blogs for more details.
5. Do I need to season enameled cast iron cookware?
No seasoning is required before using it. Enameled cast iron is not prone to rusting in the same way traditional cast iron is and it is fine to be washed with soap. All you need is to rub some oil on the rim or the cookware as it is not coated with enamel.
6. Does it works on an induction stove?
Yes, it can be used on most cooktops including gas stoves, ceramic hob, induction hob, electric stoves, and in the oven (oven-safe up to 230°C). Please avoid using microwave and dishwasher machines.
7. Should I heat up the cookware first or add oil before heating up?
Always add oil before heating. Enameled cast iron is not naturally non-stick. The interior surface doesn&#;t obtain the non-stick qualities that a plain well-seasoned cast-iron piece can. Always preheat with oil or water on low to medium heat before adding any ingredients.
8. Can I keep the food in a dutch oven and store it in the fridge?
You may keep food in Dutch Oven with Glossy Enamel Glaze as it was coated with more layers of enamel and able to prevent the cookware from rusting. Cast Iron has superior heat and cold detention features. We knew that cast iron ables to retain heat efficiently and keep food warm for second servings as long as with cover the lid on! But did you know that it holds in cold too? Just put it into the fridge or freezer once it has cool down if you need to store or marinate the food. You can also serve it as a chilled dish.
9. Why are there pinholes on the surface?
Our cast iron is produced by pouring molten iron into a sand-made mold as sand has a higher melting point than iron. This mold creates a rough, sandpaper-like surface texture. Then, the cookware is coated with 2 to 3 layers of enamel glaze before drying. The process if not reversible and cannot be polished after the enamel glaze is dried.
Due to this unique production method, our enameled cast iron cookware is vulnerable to more potential defects. We often named this "Natural Enameled Cast Iron Defects" which has nothing related to damage or product defects under the warranty disclaimer. The natural defect does not make the cast iron skillet is anything lesser than a normal cast iron skillet. They are equally good.
Below are the example of natural enameled cast iron defects:
10. Will Grater's enameled cast iron cookware rust?
With proper use and care, it will not rust.
11. Why does the rim of my enameled cast iron cookware rust? What can I do?
Clean the rim with a sponge and soap. Dry it thoroughly and rub it with a small amount of oil around the rim to prevent it from rusting.
The rim is not coated with enamel and hence it may rust when expose to moisture or water. It may be due to the cookware isn't dry thoroughly before storing or the storing area is humid.
12. Why is my enameled cast iron-stained?
Stains are to be expected when you use enameled cookware and do not affect performance.
Contact us to discuss your requirements of Pre-Seasoned Cast Iron Cookware. Our experienced sales team can help you identify the options that best suit your needs.