Benefits of Traditional vs. Enameled Cast Iron
When choosing between a traditional black cast-iron skillet or a colorful enameled one, the right decision hinges on how you use it.
While both traditional and enameled styles offer cast iron's excellent heat retention for searing, baking, and frying, they differ in a few ways, including how you handle them and what it takes to maintain them. Here are a few things to consider when reaching for cast iron for your next recipe:
Reasons to Buy Traditional Cast Iron
You’re never going to baby your cookware. You want to bang it around with no fear of damage and use it at any temperature, under the broiler or on the grill over live fire, or with metal utensils.
You don’t want to spend a lot. One of the best 12-inch traditional skillets costs around $40 and lasts a lifetime.
You don’t mind simple maintenance. Wash, dry thoroughly, and lightly oil to prevent rust.
You don’t plan to use it for long-simmered acidic sauces.
You are OK with using little to no soap (hot water and a scrub brush will suffice).
You won’t leave it soaking.
Reasons to Buy Enameled Cast Iron
You never want to think about seasoning the pan. Enamel doesn’t need it.
You don’t mind spending more. Our recommended 12-inch skillets range from about $70 to about $210.
You’re prepared to protect the glass-like enamel. You won’t use it under the broiler (unless you’re prepared to buy our durable—and expensive—winner); you’ll avoid metal utensils and banging or scraping the pan; and you’ll stack with care.
You dislike the idea of not using soap.
You plan to use it for long-simmered acidic sauces.
You don’t mind that the enamel will not become more nonstick. An enameled pan will never become as nonstick as a well-seasoned traditional pan.
