What are the disadvantages of enameled cast iron pans?

Straight to the Point

While we think both pans are worthwhile, if you don't own either it's hard to beat the longevity and versatility of a traditional cast iron skillet like our favorite (after testing 11 pans!) from Lodge.

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When you read the words &#;cast iron pan,&#; what&#;s the first image that comes to mind? A heavy black metal skillet with years of patina&#;a.k.a seasoning&#;built up into a glossy top coat? Or do you picture that pan with a smooth, naturally (somewhat) nonstick surface made from enamel? Maybe you imagine a 5-quart Dutch oven with a colorful exterior or a wide and shallow braising pan. All of these are made from cast iron (the exact composition of which varies with each manufacturer), and they are all excellent pans for a variety of cooking tasks. 

Compared with stainless steel or nonstick, cast iron pans are heavy, durable, and great at heat retention. To evaluate the pros and cons of bare versus enameled cast iron (and help you decide which one is right for you), we&#;ll look at skillets. Although you can find uncoated Dutch ovens and braisers, these shapes are most often coated in enamel&#;meaning the qualities inherent in enameled cast iron skillets apply to them, too.

The Best Cast Iron and Enameled Skillets

Heat Conduction and Retention

Heat conduction (how efficient and quick a pan is at transferring heat from the cooking unit) and heat retention (how consistently the pan holds its desired temperature throughout the cooking process) are two different concepts. Because most cast iron pans are large and heavy, they are slower to heat and are inferior conductors of heat. But they shine at heat retention, maintaining a consistent temperature even when food is added.

It's a myth that cast iron pans are superior at conducting heat. Instead, they're actually excellent at heat retention.

Serious Eats / Taylor Murray

The presence or absence of an enamel coating won&#;t affect either of these qualities. What does determine a pan&#;s efficiency in both categories is the type of metal used, as well as its thickness. As we've found in our reviews and use of both of these pan types, thinner, lighter-weight pans are faster to heat, and more prone to temperature fluctuations. Heavy pans with thick bottoms will excel in heat retention.

Performance

Serious Eats / Russell Kilgore

When we talk about a cast iron pan&#;s performance, we&#;re discussing its ability to sear as well as its potential for sticking. A high-performing pan with good heat retention will sear well, creating a strong Maillard reaction that produces a golden-brown crust. The pan should also easily release the food from its surface, which happens once the reaction has been completed. So a pan with poor ability to sear will cause food to stick or flake to its surface.

When we tested enameled cast iron skillets, we seared a whole bunch of pork chops. You can see how the browned differently per pan here.

Serious Eats / Taylor Murray

Both enameled and bare pans are great at searing. The presence of an enamel coating may slightly hinder browning, though. As for the stick factor? When a bare cast iron pan is well-seasoned&#;meaning it&#;s coated in even, consistent layers of fat built up over time&#;it has natural nonstick capabilities. Note here we didn&#;t say it&#;s entirely nonstick. For delicate tasks, like cooking an omelet, we still recommend forgoing cast iron entirely and going with nonstick.

Versatility

Serious Eats / Taylor Murray

Kitchen folklore warns that it&#;s bad to cook acidic ingredients like tomatoes in a bare cast iron pan, because those foods may strip the iron from its surface, causing the pan to degrade. So you may think it would follow naturally that enameled pans are a better choice, due to their &#;all foods welcome&#; abilities. However, it&#;s debatable how much iron leaching actually happens with uncoated pans; a study showed the heat needs to be very high for this to occur. Stripping and corrosion also happen primarily when a pan is used without a layer of proper seasoning. And you wouldn&#;t use your bare cast iron pan without seasoning it, would you? 

We think both traditional and enameled cast iron pans are exceptionally versatile.

Serious Eats / Russell Kilgore

Our conclusion: With ample seasoning and an adequately hot temperature, uncoated pans are more versatile and nonstick than their enameled brethren. It's worth noting, too, that while traditional cast iron can be used at any temperature (literally, throw it over a fire!), enameled cast iron is more sensitive. One of our favorite enameled cast iron skillets, from Le Creuset, has a max temp of just 500°F&#;limiting some of its versatility.

Longevity

Serious Eats / Vicky Wasik

Here&#;s where bare cast iron absolutely takes the cake: These pans are built to last for generations. They&#;re incredibly durable, practically impossible to crack or break, and can even be brought back from the dead. It&#;s totally possible to revive a rusted cast iron pan at home, and if things get really bad, you can sand them back to a base layer, from where you&#;ll rebuild the seasoning over time. 

Enameled cast iron pans are prone to chipping, cracking, and scratching over time, or with misuse. Metal utensils cannot be used on the enamel surface, so you&#;ll need to invest in silicone-tipped tongs and food turners if you plan on cooking with enameled pans. That said, high-end enameled pans like Le Creuset and Staub have excellent quality control to ensure proper construction. You&#;ll take your chances with cheaper coated pans. 

Care and Maintenance

Serious Eats / Vicky Wasik

There&#;s no denying bare cast iron requires more meticulous care and maintenance than enameled cast iron. We don&#;t believe in babying cast iron&#;we&#;re fine with a little sudsy water&#;but it should not be left to soak or drip dry. Water is the enemy of exposed iron, so to properly maintain a bare pan, it should be washed, rinsed, dried, and then heated with a thin layer of neutral oil to seal and protect the seasoning. 

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If that sounds too fussy, you&#;ll be happy to know you can soak, wash, and dry an enameled pan with almost as much cavalier abandon as you do other cookware. Just remember that it should not be introduced to metal, so use a bristle brush rather than steel wool for stuck-on food. Although some enameled cast iron pan manufacturers give the green light for dishwasher use, we still recommend washing it by hand to preserve the coating.

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Porcelain enamel cookware can be a fun addition to your green kitchen, however, not all porcelain enamel cookware is created equal. Here is a rundown of everything you need to know about this eco-friendly cookware coating made from clay.

It might seem strange to consider porcelain as a green cookware option, but porcelain enamel is not the same as those fragile (and, let&#;s face it, sometimes creepy) doll figurines some of us had as children.

Porcelain enamel cookware refers to cookware made of aluminum, steel, stainless steel, or iron, coated with porcelain enamel, a type of glass. 

Porcelain Enamel Cookware Pros & Cons:

Pros:

• Porcelain enamel is light and strong
• Low porosity means it&#;s naturally non-stick
• Available in a variety of colors
• Does not fade or peel when used according to instructions
• Easy to clean
• Resistant to stains and scratches

Cons:

• Some companies coat cookware with chemical non-stick coatings
• Glazes may contain heavy metals and other compounds
• Some types can&#;t be used over high heat for long periods
• May be prone to cracks

Porcelain is made from baked clay

Porcelain itself is a ceramic material made from a type of white clay called kaolin, plus feldspars, quartz, steatite, and other rocks.

To make regular porcelain, the whole mixture is baked at - degrees. Porcelain enamel is made when the porcelain is melted together with a stronger metal. This makes porcelain enamel cookware both light and strong, with low porosity, so it is naturally non-stick.

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Pay attention to porcelain coatings

Oddly enough, though, some companies seem to want to coat their porcelain enamel cookware with chemical non-stick coatings or to use potentially toxic heavy metals and other compounds in glazes and in the enamel mixture. It pays to be picky about porcelain enamel cookware and to ask questions of manufacturers if it&#;s not clear what they use in their pots and pans.

Unlike somewhat terrifying porcelain dolls that could be extras in a Stephen King movie adaptation, porcelain enamel cookware is a fun addition to the kitchen. That&#;s because it is available in a variety of colors and does not fade or peel when used according to instructions.

My advice, though, would be to avoid porcelain enamel in reddish tones and to favor those that are blue, given that some Le Creuset models with a red tone have tested positive for lead and cadmium.

The Signature Enameled Cast Iron Braiser (in a blue shade like Marseille or Marine) from Le Creuset is a good option for one-pot meals.

How to choose porcelain enamel cookware

High-quality porcelain enamel cookware has a thick enamel coating that makes it hardwearing and easy to cook with. It is easy to clean, naturally non-stick, and resistant to stains and scratches, as long as it is treated well.

Spotting lower quality porcelain

Lower-quality porcelain enamel has a thinner coating that can crack and chip easily, which significantly affects the cooking experience. Dropping porcelain enamel cookware can also crack or chip the surface. Some porcelain enamel cookware has non-stick coatings, including Teflon, so be sure to check labels.

Cookware Tip

The best option is either porcelain enamel with a cast iron or stainless-steel interior, or enamelware, which is a type of cookware with a porcelain enamel coating inside and outside.

This coating creates a seamless, non-porous interior that is resistant to acidic food, heat, and humidity. This makes enamelware an excellent choice for baking and roasting, serving, and storing foods.

Avoid using enamelware over high heat for long periods of time as this can melt the coating. Also, be careful to never let the pot boil dry as this can crack the finish. 

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How to clean porcelain enamel

It is best to clean porcelain enamel cookware right away as the surface can crack and chip if food residues are left to dry inside the pot or pan. Avoid using steel wool scrubbers or other abrasive cleaning items on porcelain enamel. Some porcelain enamel cookware is dishwasher safe, just be sure to check first and to wipe out food residues before putting porcelain enamel in the dishwasher. As porcelain enamel is part metal, it is typically not microwave safe. It may be useable on induction cooktops, though, so is a great option if you&#;re looking for cookware options in an energy efficient kitchen.

In summary

All in all, I&#;d say porcelain enamel is a decent option for eco-friendly cookware, but you&#;re much better off with ceramic, cast iron, carbon steel, stainless steel, or metal-ceramic, rather than porcelain enamel.

For more on climate friendly cookware, see our post on PFOA free nonstick pans and check out the eco-friendly kitchen section of the site.

Are you interested in learning more about Enameled Cast Iron Frying Pan? Contact us today to secure an expert consultation!