Man, it is so refreshing to watch a video that gets to the point right away. THANK YOU! So many people spend 80% of the time on a video talking about everything other than what the title says. Great Job! (Kind'a like the cabinets too. That kitchen would require many lights.)
Thank you very much! I personally wish the cabinets weren’t so dark, but they are original to the house and at least functional. The kitchen remodel (someday) will lighten things up. Cheers! 🙏
@@Revelation13-8I haven't heard of that brand, nor have I ever seen it in the U.S. That said, the German cookware I've used has generally been top-notch. Cheers!
Mostly accurate, but you were wrong on a couple things. First. Soap will not harm seasoning in any way. It will not strip seasoning, it will not leave a soap taste if rinsed well, and doesn’t get into the pores. The only things that can remove polymerized seasoning are mechanical means like grinding or sand blasting, chemical (lye), electrolysis or extreme heat. If dish soap was strong enough to damage seasoning, you would have no skin on your hands. Use soap to your heart’s content. Second, oiling after washing is completely unnecessary and can in fact be detrimental. When you apply oil, if you do not heat it past it’s smoke point for one hour, it will not polymerize. Heating it a few minutes on the stove does nothing. Wet, un-polymerized oil left on the pan just becomes a magnet for dust, pet hair, insects, grime and whatever else is floating in your kitchen. It can also go rancid in a surprisingly short amount of time. The best way to care for cast iron is to wash it with soap, rinse thoroughly, dry completely with a kitchen towel and put it away. Don’t make it more complicated than that.
@@ghadaahmed9805 Tramontia is a fine brand. I would by it if I didn’t have mire than I need already. Seasoning is for rust prevention and protection from acidic foods. Since an enameled pan is already protected from rust and acid, there’s no reason to season it.
Without treatment after washing ALL my cast iron has rusted previously, was a harsh lesson as a young lad all those years ago, this advice of no treatment after washing seems quite misplaced tbf.
I have, use, and love both regular cast iron as well as enamel. My Le Creuset 5.5QT Dutch oven is a permanent fixture on my stove. I love the versatility! I actually enjoy maintaining my traditional cast iron. Getting that really glassy smooth seasoning is a process, and I think it's fun watching it get better over time.
Good video. My enameled Le Creuset omelette pan is a game-changer. I cook steaks and everything else in it that requires a pan. The white enamel is also helping compared to black enamel or non-enameled cast iron b/c you can easily see the browning, and can easily see what needs to be cleaned. The low profile and curvature inside is also perfect for so many foods. Its low profile makes it easy to put in a Breville Toaster Oven. It’s simply a work of art.
All my cast iron rusted, I am terrible at maintenance while my gma has the same cast iron pan for like 30 years now lol, I wouldnt survive without the enameled one.
I love my cast iron. I have a beautiful set of all-clad and rarely use it now. I finally picked up a le Creuset piece only because my chicken fryer got cracked so I needed a bigger pan, and I tend to not put my food away immediately and I found spaghetti or tomato bases sauces absorbed the iron too much that I could taste it. So I use the enamel for anytime I’m using a tomato based sauce.
I have vintage cast iron, modern USA cast iron, LODGE, BUTTERPAT, FIELD, STARGAZER, LeCrucet,and a few Chinese. I also have clad stainless, and carbon steel..American and German, as well as visions/Pyrex/corningware skillets and bakeware. I prefer cast iron for the average everyday workhorse. Hamburgers, potato, eggs, bacon, grilled cheese, etc.. For boiling water for pasta, making spaghetti, spaghetti sauces, etc I go to my stainless. Spanish rice, goulash, stainless. Beans, lentils, chili, potato, vegetable soup, I’ll use enamel Dutch oven. Biscuits, cornbread, gravy, regular cast iron. Vegetables-carrots, broccoli, cauliflower, Brussels, corn..either glass, or enamel usually. Sorry for being so long winded…BUT YOU ASKED🤣🤣🤣🤣
Wow, what a fantastic collection! I have many of those, too, but not the high-end cast iron from Stargazer and Butter Pat. Very impressive, indeed. I bet you make some absolutely delicious meals in your kitchen. Thank you so much for watching and commenting. Happy cooking!
@@IWantToCook yes, I love to cook, some people like to paint, or read books, or garden. I always figured, use the right tool for the job, and so I started on my collections of cookwares, LOL… Thank you for making an EXCELLENT video, and for the rapid response. That is the mark of someone who is both passionate about their content as well as professional. Have a great day!!
I purchased my first l le creuset over 30,years ago and have not regretted a cent of the price.I think it's made me a better cook. I find it very forgiving.Also if it becomes discolored you can leave it outside in direct sun and it will brighten.
@@helenalovelock1030 Yes, cast iron cookware will work best with regular seasoning. If the surface loses its shine and food is sticking, you'll want to season. Frequency depends: Some avid cast iron cookware fans season after almost every use.
@@helenalovelock1030 as far as I’ve heard, the iron is NOT toxic and is in fact helpful, especially for women, who may easily become deficient. One thing in its favor is that iron cookware has been around for centuries. Lots of toxins in other stuff (eg green dye in wallpaper and dress fabric that contains arsenic!) has become discredited over that same period and isn’t used anymore. As the video says, only the raw cast iron needs seasoning, although the black enameled can use it too. It helps the inonstick properties and rust deference. But if you neglect it and it loses seasoning or starts to rust it can be easily restored as well. (There a million videos online about that.) As to when and how to season, there are different opinions but in practice I have found it easier than it sounds-one big seasoning (baking in the oven for a while when you first get it) and then simple, fast maintenace with regular use thereafter.
My grandma cleaned her cast iron with soap, however she was adamant it must never contain lye or any caustic component, so almost any household dish soap nowadays will do. However proper care is a must when using cast iron
it bears mentioning that while cast iron takes longer to heat up, it also takes longer to cool down. That sounds like a negative (and sometimes it probably is) but I find it helpful in that the pan does not cool down and does not need to reheat as additional ingredients are added. It makes a big difference, I find.
You hit every point except the most important one, cooking? How does one cook vs the other? Does food stick more or less on one? Do you use less or more heat to cook on one or the other? Which foods are better on one or the other?
Great question (s). As for cooking, they are similar yet distinct. If it's high-heat cooking, like searing a steak, i'm going plain cast iron all the way. Some quality enamel pans can take the heat, but it's not necessarily recommended. Cast iron on the other hand, can take a beating and massive heating. As for sticking, it's a tossup. A very well-seasoned cast iron pan can have an near-nonstick finish, which you just won't get with enamel no matter how long you use it. As for heat usage, low to medium is recommended for enamel; cast iron, game on. I regularly use bare flame from a propane tank on mine when searing food. Finally, as for which foods are better on each: If you're searing meat, go cast iron. Otherwise, it's a tossup. Enamel is better with highly acidic foods. Each has their merits, an enamel wins on cleanup/ease of use. I regularly cook on both. Hope this helps and thanks for watching.
Cast iron has high thermal mass (heavy weight), which means it doesn’t drop in temperature when you put something like a thick steak on it. With a thin pan that would cause a temperature drop in the pan (so it stops cooking as hot for a while). That’s why cast iron is good for searing and thin aluminum nonstick is not. On the other hand, some thin pans are very conductive, like Copper, so it would heat back up again quickly (unlike iron, which is a poor conductor). That is the downside of cast iron. But as I said the high thermal mass makes up for that by staying pretty hot even with some heat loss.
Glad you found it helpful! For enameled cast iron cookware, I recommend basically anything but metal utensils. So, wood, silicone, plastic, etc. are ideal. Happy cooking! 🙏
My uncoated cast iron skillets are heirlooms; if anything needs to be scrubbed out of them, I use coarse salt. It scrubs little burned bits out without disrupting any seasoning layers. If I use water on it, I put it in the oven to dry it with a light seasoning
I have used traditional cast iron pans since I learned to cook as a teenager in the 1970s. A few years ago I bought my first enameled cast iron, a Crofton dutch oven at Aldi. I had no idea how to use it and completely ruined the surface of it. I bought a new one yesterday and searched for info about enameled cast iron - this time I want to learn to cook with it and care for it correctly. I subscribed to your channel because it looks like you have a lot of good information.
Thank you very much! I've seen those cookware pieces at Aldi, and they seem to be a great value. I hope it gives you many years of cooking pleasure :-)
I use a giant old fashioned Lodge cast iron skillet with lid for beef pot roast with potatoes & carrots, pork shoulder roasts, steaks and more. The Dutch oven version for breads and it gets abused at 500 degree temps. 12" skillet for frying and pan pizza at high temps. I wash them in the sink with a drop or two of soap with water, then after drying on the stove burner, I apply a light coat of oil back to it. In the old days they used harsher soaps that were not recommended. I use enameled versions for fish, acidic foods, and big pots of soup. I view non stick pans as disposables...they don't last, but I do like to cook over easy eggs in them. If I had to choose between cast iron and any other types of pans, there would be no contest...cast iron is my favorite, even with the extra weight. TFS
Thank you it’s very ailed information. I just wondered if you could help me find some thing I could cook eggs and that doesn’t stick and for like turkey patties or something.
Glad it was helpful. For egg dishes, it's one of the few times I use a nonstick pan. They really are great to cooking eggs that don't stick. That said, other pans will work, even stainless steel. The key is to preheat the pan and use enough fat (oil or butter) to keep the eggs/food from sticking. As for turkey patties, I would recommend stainless steel, cast iron, carbon steel, or anodize aluminum -- those will also let the meat brown nicely -- but here again nonstick can work. I made an entire video on this that you might find helpful on how to keep food from sticking to a pan. You can find it here: th-cam.com/video/KGMSWn1PEvs/w-d-xo.html
No no no. Soap is not going to break the polymerized bond on the skillet. You can use soap with cast-iron. All the old lye soaps could damage the seasoning, but modern dish soap does not hurt cast iron. Lodge even uses soap. I’ve seen cooking articles where a cast iron skillet seasoned with flaxseed oil go through a dishwasher unscathed. That oil is crazy expensive.
Yeah no no no my pan got sticky dawn dish soap effected and soften the seasoning where I had to strip the pan and rebuild the seasoning again. Never doing that again.
@@Jon-O. No, but I’ve cared for cast iron for decades. You say your cast iron is sticky? Even lye soap wouldn’t do that. It would remove the finish completely. Sticky cast iron is almost always caused by people seasoning their pans with too much oil left on them. I’ll change that to all. That’s your problem.
@@CreachterZ the solvent in dawn that breaks down grease yes it's a chemical solvent effects the carbon molecule bond. My casts work far superior to nonstick why because I never use any soap on them from day one and 6 refined canola oil seasoning @500° F for 1 1/2 hours each with full cool downs to room temperature each time. When I tell you dish soap has the solvency to affect the Carbon molecule bond I know what I'm talking about. Boil the dish soap solution in the pan and watch how it releases off the pan. The heat is only a means to improve the chemical reaction of the dish soap to lift the bond.
. . . thanks for an informative video . . . I use both regular cast iron, and enamelled, and really like both . . . I'm not sure that I agree with you about avoiding soap with regular cast, because soaps today don't contain lye, the enemy of seasoned cast iron . . . pieces that I have used for fifty years and more, and have washed with soapy water, still perform amazingly, and nothing much ever sticks to them . . . one make of enamelled cast iron that I found is every bit as good as the French products, but much, much, much cheaper, is Lagostina, a product made just southeast of Montreal, Canada by a family that has been in the business for a very long time . . . it is carried by Canadian Tire here in Canada, and various pieces are regularly put on sale for up to 70% off the regular price . . . definitely worth a trip to this store to buy some . . . again, tks for a great video . . .
I’m a Le Creuset girl myself that has built up my collection over several decades, each piece still looks relatively new and has stood the test of time, a wise investment.
I guess that I am a little bit biased , because I grew up with my parents using cast iron skillets almost exclusively . The cooked everything from chili to fried chicken in cast iron . My collection doesn't have all of the pieces that I could have , but the range of skillets runs from a 6 inch to a 12 inch pan . I also have two cast iron dutch ovens that see a lot of use . I also have one carbon steel skillet that I occasionally use for things like stir fry , I have a few stainless steel pans , but I rarely ever use them .
Enamel is nontoxic and thus is deemed safe for cooking food. Keep in mind that all food will be “changed” when heat is applied - that’s what cooking is. And those changes are for the better. Cooking ingredients changes their chemical structure, making foods easier to digest, more flavorful, and can actually make them safe to eat. For example, cooking meat or poultry zaps pathogens and harmful bacteria. Hope this helps! 🙏
I have cruset and chassuer pans Only use wood cooking implement and wash with non scratch pads, or just cloth They need to be respected I have a lot of cast iron cookware too, as well as some hammered ductile iron stuff from Japan ( Yamada ) The iron doesn't enjoy acid foods so much
@@epiphgd4302 Stuff like salsa ( tomato) and vinegar not too good. Because they attack the seasoning Cooking bacon in 2" of lard pretty well the opposite Everything else falls somewhere in-between
From someone who cooks on cast iron daily, I would say do not wash with soap. The cast iron will not rust over night since I do use it daily but If you don't want your eggs to stick in the morning, you should probably season it daily. Nothing fancy. A few minutes on high heat and a thin layer of oil , and no it does not go rancid over night. Best way to learn how to treat and care for cast iron is to use it daily.
I switched from Lodge cast iron to Staub enameled when the seasoning of my Lodge began to flake off into my food. This happened on 3 different Lodge pieces that I purchased new and used for years. It's probably user error, but still, I was tired of it. I decided to try enameled, hoping for stick resistance, easy clean up, and no uninvited flakes in my food. My Staub enameled, though very pricey, is beautifully stick resistant, easy to clean, and never flakes. Sorry Lodge, I love that you're made in the USA, but it's me, not you....I think.
Your issues with the Lodge are definitely user error and no fault of the cookware itself. Seasoning, done properly, never 'flakes off'. Seasoning also isn't a 1-time 'thing' and it's a 'life of the cookware' process that can be done 'manually' when required, or 'naturally', when as an example, deep frying chicken or other foods in the pan/skillet.
@@markstone1619yeah the higher the smoke point of the oil the better with at least a hour bake time at 500°F with refined canola that has a smoke point round 440 to 480.
Reasoning CI is so easy and a great winter project. Get off Netflix and do some research, and you could have had beautiful seasoned CI pans again. Once your Staab chips, you’ll need to throw it away. Yes, they chip mostly because of heating too quickly so be careful. I have both. You can heat up your CI as quick as you like. I’ve ruined my Le Creuset by not knowing this, so I’m sticking with CI and my partner uses the Staab.
Your seasoning flaking off means you are not doing it correctly. Lodge makes the best cast iron pans for the price and even the mid range cast irons running 3-5 times the price aren't any better. It's not until you get to something like Field cast iron that you really see a difference and they are over $200 a pan right now. For $20-30 a pan that will last 100+ years, that's tough to beat.
I work from home, so I cook breakfast and dinner almost 7 days a week, I’ve come to the conclusion I can only cook from cast iron, all the non stick pans wear out in a year at most, even the more expensive ones, just bought an enameled cast iron, hopefully these hold up like my non enameled
We use a carbon steel skillet (less heavy than cast iron & smooth surface) for everyday cooking and an enameled cast iron dutch oven for tomato sauces, soups, stews, fried rice
Nope. Just give it a quick rinse with water and dish soap, then get cooking. You don’t need to season the pan as you would cast iron, but I would recommend heating the pan over low to medium heat, then adding butter or oil to help keep food from sticking.
Im currently shopping around for a good enameled skillet. I already have and use a handful of cast iron and carbon steel pans - but I want something that can handle acidic foods. We have some worn out non stick that I can use for those kinds of food, but I really want something quality to use, that will last, and that I will enjoy cooking with.
Sounds like you should treat yourself to something from a brand like Le Creuset or Staub. I’ve purchased pieces from both brands and found them exceptional. Pro tip: If you shop at a Le Creuset outlet, there are deals to be had. Happy cooking!
For seasoning a cast iron pan ( and the cast iron grill on my bbq) I have been advised to use high smoke point oil, is it won't burn off. Also, to put it in an oven for 220°c/450°f then allow to cool and repeat at least once. This should be done when new or whenever you have OVERHEATED or left a pan on the heat and burned off the seasoning coat (it's easy to do that with gas cooking, and obvious because it goes from black to grey so you lose the non stick coating you have been building up) . Supermarkets here in Australia stock rice bran oil (250°c /480°f smoke point) whereas grape seed oil has less of a nutty flavour but smokes at 420°f.
I'm 60. My friends are my age and older. I just gave away to a charity thrift shop my last 2 enameled cast iron dutch ovens, which I loved and maintained immaculately. Like my friends, I've phased out my large cast iron cookware because it's too heavy; meantime, smaller pieces are somewhat manageable for this time being. Besides, I've got hooked on my mini 3-qt Instant Pot recently. I have a feeling I'll use it regularly for a while.
The Instant Pot is an amazing device, and I use mine several times a week. May it help you make many delicious meals. And thank you for donating quality cookware that I’m sure you proudly maintained for years. May it go to homes that carry on that legacy. 🙏
This comment unexpectedly hit me hard in terms of aging and mortality. The thought that one day 30-35 years down the line I may have to decide what to do with my belongings never crossed my mind so far.
Im glad you mentioned this. I was thrilled to find a giant Lecruet dutch oven at TJ Maxx but it is too heavy! Its blue and so pretty but yes maybe we can consider a smaller one.
I got a big frying pan by Lodge recently and I love it. I use it for baking, not frying. I baked really thick hamburgers and they were cook all the way through without burning. And the taste was great, much better than the frying pan method. I have an enamel dutch oven which I like a lot. I use it for popcorn and as a serving dish when I use my slow cooker. The cast iron makes the food cook evenly and add favor that my cheap, light stainless steel pans just don't match.
Great video! with regard to enamled cast iron, is the price difference worth it? My friend swears by her Le Cruset. But she hasn't really tried any other brand. What's your take on made in China enameled cast iron?
That’s a really good question, and one that I struggle with myself. I have enameled cast iron pieces made from all over: Cuisineart from China, vintage Descoware from Belgium, and Staub and Le Creuset from France. The Chinese-made piece works fine. But I must admit that the European pieces simply have a different feel, one that speaks utter quality. Is that psychological? I can’t say with certainty. Here’s my take: An enameled cast iron piece if we’ll-cared for should last a lifetime. So buy the best you can afford. For me, that’s the European pieces. And even here I save money by shopping sales, Le Creuset outlet stores, or in the case of vintage Descoware, the thrift shop. Hope this helps!
I coudln't afford Staub or Le Crueset. My friend has tempted me with a Tramontina 2 pan set that was on sale. I did see a dutch oven at Marshall's. There were instructions on it to oil the inside and warm on low heat for a few minutes, then wipe away excess oil. It was before first use. Is this the case for all enameled cookware?@@IWantToCook
Well you don’t have to season them per se, like standard cast iron. But if you’re doing a dry-heat cooking method like sautéing, frying, etc., you will want to add oil, butter, or some sort of fat before cooking so food doesn’t stick, just as you would for a pan made of stainless steel, aluminum, etc.
I use cast iron and stainless steel but I use my cast iron more often than not (it sits on my stove as I use it throughout the day, wash it after each use, and season it at the end of the day). My stainless steel pans are used for fish/seafood and high volume of acidic foods but I am curious about carbon steel pans.
Carbon steel and cast iron are similar yet different. In fact, I did a video comparing the two. Hope you find this helpful! th-cam.com/video/jDL-UeQWLRc/w-d-xo.html
Hi. Thanks for all the good advice. How do you clean really strong baked on stuff on a beautiful beige enameled cast iron inside without scratching? Can it look like new again???
I would begin with a long soak in hot, soapy water. Clean and see how far that gets you. Then, I would use a powder or liquid cleaner that is enamel-safe. I know Le Creuset makes one, but I’ve never tried it. I’ve personally had good results with Barkeepers Friend. Another method I’ve heard works well for stains on lighter enamel is the occasional use of a diluted bleach solution. I can’t speak personally to that method, so maybe Google and see what others say. But I’d start with the hot-soap method and then a stronger powder or cleanser, esp if one is specific to your cookware or a similar enamel-specific cleaner. And just as importantly, remember to use a sponge or scrubber that is enamel-safe and won’t scratch. Wishing you shiny results!
I often cook acidic foods with garlic, shallots, and onion and I have found the enamled cast iron to be much better for those types of things. I don't believe I cook enough greasy/oily foods to really keep my raw cast iron in good shape. I tend to prefer cooking my steaks or burgers on a grill outside to keep the smell out of the house. So something to think about if you find yourself cooking similar things!
It's one of my favorite pieces! It is called the Multifunction pan, and I use it a few times a week. I found it at a Le Creuset outlet store, but from a quick Google search it looks like you can buy them from places like Sur La Table. Thanks for watching and happy cooking! :)
Recently Costco had an awesome sale on Tramontina enameled cookware. I ended up with a really nice 5 piece set for less than the price of a single Le Creuset enameled piece. The lifetime warranty and reputation of Le Creuset does not justify the absurd prices they charge. The French are masters of overcharging.
I’ve used both. There is no comparison. My Le creuset is used more often but looks as good as the day I bought it. The oldest ones are more than 10 years in. My Tramontina and crockpot enameled cookware is chipped and discolored after only 2 years. I baby them exactly the same. I would rather buy one le creuset than replace tramontina every 2 years.
I have several cast iron pans & a Dodge enamel-coated Dutch oven. I do have a set of stainless steel sauce pans & a stock pot because I'm still not sure about sauces, especially anything that needs to be boiled in water, for that I have the stainless steel. I'm on the fence about getting cast iron 'cookie sheets', except for a couple muffin pans, I replaced our Teflon with the cast iron & stainless steel.
Bought an enameled cast iron not knowing there was a difference. Reading the instructions it said not to use metal utensils and I was like wtf. Thank you for the breakdown of the differences
When it comes to enameled cookware I prefer enameled carbon steel. To me it shares all the properties of enameled cast iron at half the weight. When it comes to raw metal, although I love my carbon steel skillets, there's just something about the heaviness of cast iron that feels better when searing meats. Just my $0.02.
@@JS-ne5pk Both carbon steel and cast iron are iron and carbon, the only difference between that cast iron has a higher carbon content. Both are entirely safe and healthy for cooking, as is an enameled coating when used.
Cooking acidic foods in contact with iron may add off tastes, but it means you won't get iron deficiency anemia. There's actually a project of sending "lucky iron fish" to families in regions where iron deficiency anemia is common, with instructions to put the cast iron fish into their soup pot with a bit of lemon or vinegar.
Good to know! And by all means, if you don’t mind - or don’t even sense - an off taste with iron + acid, cook away! Cooking can be deeply personal, and whatever method brings satisfaction and good, nutritious food is what matters. Cheers!
Of course you can use soap ! not on a newly seasoned new pan but once you have used it a bit you can use washing up liquid. (not a huge amount but enough).
Thanks for the video, but watched the whole thing waiting to find out the difference in what they’re like to cook with. How is the non-stick ability of each, and are there differences in how you use them or for what foods
I find a well-seasoned cast iron pan has better non-stick ability, but I wouldn’t make an omelette regularly in either. I love cast iron for its pure durability in cooking. I can carelessly scrape it with metal utentils to deglaze, and it’s no worse for the wear. I can also get it rocket hot to sear the living daylight out of meat, fish, and the like. Enameled cast iron, on the other hand, is what I grab for stewing, braising, and the like. It’s my go-to for a long-simmering tomato sauce. I love cooking with both. And I love the sheer value of cast iron and the timeless beauty of a well-made (read, French) enameled cast iron Dutch oven.
The weight is a disadvantage for sure, that's why I only have a small cast iron pan. I use stainless steel mostly currently for cookware, but i plan to buy a carbon steel paella pan, because they are very light for their size.
even though you dry the pan with a towel,, it is a good a idea to put it on a burner, get it hot and then a little oil.... doen't take long , but it makes a difference
I guess it depends on what you mean. You can always cook foods that some people might deem unhealthy, i.e. ones that have many saturated fats, etc. If you are referring to the safety of the coating and what the pan is made from, that's a whole other conversation. It is your responsibility to research the brands and buy ones you feel comfortable with. Could a cheap pan from who knows where contain a material like lead? Possibly. There is no blanket answer for this, so I encourage you to research what you buy and purchase cookware from brands that you trust.
I have 2 Gibson cast iron that have come down to me from my great grandmother, I don't have any idea if it came from before her or not. I use them for the regular things but I recently purchased a new lodge enamel Dutch oven and I use that for soups and tomato based items and for my artison bread. I am still getting used to the enamel but I think I might want an enamel skillet soon.
Wow, those are amazing pieces. That is fantastic that you are still using the pieces passed down to you, plus finding appeal in newer enameled pieces. Thanks for watching and happy cooking!
If it's the Breville toast oven, I definitely would. I purchased this about 5 years ago and it has been a champ. It is used almost daily, and I actually use it far more than the full-size oven on my range. It heats very fast and cooks evenly. Here is a link to various types and sizes; I see that new models can also serve as air fryers: www.breville.com/us/en/products/ovens.html
It's perfectly fine to use soap on cast iron! This myth originates from older soaps and cleaners which used lye. I fully soap wash my cast iron after every use so clean you can wipe a paper towel on it and nothing comes off. It still has a perfect seasoning and I regularly cook eggs in it with the nonstick being incredibly good, I only get a couple tiny spots where the egg will cook on a little bit but even my plastic utensils can gently scrape it off.
Could someone tell me if the Le Creusot enamel cast iron chips easily? I'm looking to replace my Tefl Saucepans since im worried abour the health risks. Im considering buying the: Le Creuset cast iron round casserole Le Creuset cast iron saucepan I'm Indian so mainly cook curries, rice dishes, and stir-fry (medium / low heat).
I’ve found Le Creuset enameled cast iron to be quite resilient. Yes, if you bang it into a counter it might chip, but if you don’t abuse it, it should be fine. I should also note that I have vintage enameled cast iron Descoware that is many decades old and still works great. I bought them from the thrift store with small cracks in the lid and lips, but it doesn’t affect their cooking. Hope this helps!
I tend to use Carbon steel over Cast Iron, though I have both. I haven't tried an enamelled cast iron pans to date, mostly due to cost. I use Stainless steel for Bolognese sauce but could see myself using an enamelled pan if I could find an affordable one of the right size.
Descoware, and other good enamel coated. Then stainless steel and copper bottom pans like Revereware, and good aluminum baking pans like Nordicware are my choices. But my mom (from the south) loved her Lodge cast iron pans and also Descoware, especially for the oven. 🧡
So enameled is treated just like any nonstick pan? No seasoning or special things needed, just no metal utensils and such? Probably lower heat as well?
Correct -- no need to season an enameled cast iron pan. The enameled coating is a tough, non-porous surface. And yes, I would avoid using metal utensils on enameled cast iron; wood, silicon, etc. is a better choice. Thanks for watching and happy cooking!
Enamel casserole pots are so good. Hours in the oven but clean up easily after a 10 minute soak. I have Chinese and French pots, some of them "hand me downs". The French pots seem to last better. Wiltshire do enameled pressed steel baking dishes that are very cheap and give excellent results.
I really wanted to make cast iron work but I just couldn't. When you buy a cast iron skillet, you're buying a hobby. There are so many ways to season it (I tried 4) and different schools of thought about cleaning it. After several months of trying but not getting the results I wanted, I went with enameled cast iron. No regrets, it's awesome and easier to use(IMO) there is no seasoning required and you can wash it with soap and water and dry it with a towel and that's it
Actually I think you were just overthinking things. I have bare cast iron and maintenance is minimal. Just clean in with a sponge and warm water while it's still warm (not piping hot), clean it with a bit of paper and put it back on the stove to use the rest of the heat to kill any leftover moisture. You only need to oil it if you won't use it for a longer time. But of course you can't go wrong with good enamled cast iron also you can cook dishes with more acidity no problem in enameled cast iron. I think bread comes out best in a bare cast iron.
Most of my cooking is done in cast iron. Some of these pans are generations old, so they've long ago become beautifully seasoned. New cast-iron pans DO require seasoning, but that's a simple matter, and the maintenance after is minimal. My older pans can even take dishwashing liquid and a light scrubbing with a nylon scoring sponge. There's nothing--nothing--as good as uncoated iron for getting a beautiful sear.
? You can wash cast iron with soap and water. Did you litteraly try burning your cast iron pan with the hottest heat as possible on your stove.... i mean it needs to be smoaking and you need to use a extremely thin layer of canola oil. Spread it and let sit for 5 minutes. Then repeat at least 3 times. You will have an good layer of seasoning at that point and as you cook you will build up small amouts every time.
sadly you listened to those who want to make cast iron seasoning and cleaning seem complex. to season wipe pan with with avocado oil put in oven at 200 for 20 minutes and then recoat and go to 400 for 40 minutes. its seasoned.ive done dozens of pieces like that. clean with soap if needed .soap wont bother the seasoning. most times l just wipe my pans clean with a dry paper towel.
Well, that's a new one on me. I've never heard of such a thing, but not to say it can't happen. I imagine some serious heat was involved to melt enamel. Maybe someone else reading this can chime in.
So for cooking, it only makes a difference when cooking acidic foods? It seems like all the other differences brought up were only aesthetic, maintenance, or cost.
Essentially yes, those are the major points. I do believe you get better browning with plain cast iron. You’ll also get trace iron in your food. Whether you want more or less of that nutrient is up to you. Cheers!
I have two pans. A cheap enameled one that chipped on the inside, so I knocked the rest of the emanelling away and seasoned it. I might get a stainless or carbon steel pan for pasta sauces, though. The other one is a Taiwanese skillet I found on the side of the road in a ditch. It was badly rusted and really dirty, so I cleaned it with a wire wheel on a drill and reseasoned it. That one has become my go to for everything.
Hi, i just started cooking and my mom got me an enammaleed cast iron, however the cooking side of the pan feels like a regular cast iron. The box description is also consider as an nameled cast iron too. But how do I wash and maintain it? Do I need to seasons it as well?
Hello, Owen -- If the pan is indeed enameled cast iron (and if the box says it is, then that's the case), simply clean with soap and water. I would use a soft sponge or nylon scrubber. Some enameled cast iron pans -- especially those with a black surface -- can look like cast iron, but they are indeed enameled. Welcome to the world of cooking. May you make many wonderful meals in that pan :)
E all brands of enameled cast iron created equal ? Or is that just preference? My local grocery store has their own brand of enameled cast iron and they are beautiful but not sure about it.
In my opinion, no. Enameled cast iron cookware is usually either made in France by a company like Le Creuset or Staub, or in China by a contract manufacturer for various brands (likely including the brand you see at your store). I have all types - French-made Le Creuset and Staub, China-made Cuisineart, and even vintage Descoware (Belgium, if memory serves). They all function well, but in my experience the European stuff is just better. It feels of more quality and is just better made. I consider most of my cookware as investments that will hopefully last a lifetime, so with that in mind I’m ok with paying more for what I see as higher quality. Hope this helps!
Where did you find the le Creuset skillet with a white interior? I can’t seem to find one on their site! I can only see the skillet with a black interior.
I use both. If I'm making anything that has tomatoes in the recipe I'll use an enameled pan. I will use a regular cast iron pan if I'm doing a steak or high-heat cooking.
I have a cast iron skillet that I’ve had for years, I love my hard anodized cookware, a few good pieces of Calphanon & recently cast iron enamel. Struggling with the enamel, can’t adjust to the lower temp for some reason but I’ll get it !
Which pan to use? Bare cast iron (actually cast steel) is great for high heat application like searing and browning but reacts with acidic foods. Carbon steel pans also seer well but don't distribute the heat as well and require more attention. Coated enamel pots are great for brazing and simmering acidic foods like tomato sauce; which implies a lower heat setting than seering. Attempting to find one pan to fit all applications did not work for me. After cooking for more that 50 years I have found that different types of pans perform better under different circumstances. The material that coats high quality cast iron enameled pans is fused glass. The same process is used on glazed pottery. Glass is ground into a powder that is so fine it can be mixed with water and run through a spray gun. After spraying the product .it is then put into an extremely hot furnace (a kiln), the glass powder melts, and fuses into a smooth coating. The quality of the coating is controlled by the mixture of ingredients that make up the glaze and the tempering process. That is why some enameled pans are more resistant to chipping and cracking than others.
Something to indeed be aware of. When I use these pans on induction, I am extra careful when setting them on the plate, and I don’t use a back-and-forth motion on stove when sautéing. Thanks for the comment and for watching. 🙏
Staub (major french manufacturer of enameled cast iron cookware) states in their instruction manuals to lift and not drag when using induction (they will scratch the glass over time). Which is probably is not practical. Also, you probably notice you soon and rotate a pan often when cooking. That will have the same effect over time on glass, unfortunately...
I've always wanted to use cast iron but I'm confused with putting oil on a pan and I know some cooks don't clean the grease from cooking their meal at all. This just seems gross to me. Doesn't the oil go rancid? What I was seeing is people cooking stews and just wiping it out and then cooks corn breab because the flavoring left from prior cookings I just never understood this.
Understandable. I use at least water and a good bristle brush to clean a cast iron pan. If it’s really gunked up, i use a chain mail scrubber - see this video: th-cam.com/video/uC2k-_bWgZ4/w-d-xo.html But yes, that will clean the pan if it’s well-seasoned. The idea is it becomes similar to nonstick. As for going rancid, no, if you use a standard vegetable oil it should be fine. I would avoid olive oil or something like shortening, however. Hope this helps!
Correct. Lodge’s enameled cast iron is made in China, while its standard cast iron remains made in America. I don’t know of any American-made enameled cast iron, but would love to try some of there is. I believe even that of American company Made In is, umm - made in - France.
I really don't like enameled cast iron. They say the enameling makes it easy to clean, but I find just the opposite. I never have trouble cleaning reseasoning my Lodge cast iron skillet with a scrubbrush and salt and oil and water. I've thrown out Le Creuset enameled pans because I couldn't clean them. If I'm going to cook food that's acidic, I'd rather use a stainless stell pan than enameled cast iron.
There is something satisfying about being able to take a chainmail scrubber to a gunked-up cast iron pan and it being no worse for the wear after cleaning. But next time you throw away Le Creuset, lemme know so I can dig through your trash 🤣
In my opinion no, and enameled pieces can last a lifetime and the surface doesn’t flake off like Teflon. As always, though, I encourage you to research to find what best meets your needs.
I'm not sure what the enamel stuff is for. I use my cast iron all the time, my cast iron griddle I use everyday and cast iron pans when I'm frying. For sauces and soups I use stainless steel. I have an enamelled pan which I don't think I've ever used. When you need a non stick surface or something that holds heat use cast iron. When you need something non reactive use stainless steel. Where would you use enamel instead of cast iron or stainless?
You would use it when you want some of the benefits of cast iron such as heat retention, oven-safeness, and induction-readiness, but with a surface that requires far less maintenance and no seasoning. Plus, it really looks beautiful if you go with a colorful exterior. Cheers!
@@IWantToCook Yes the enamel stuff is pretty but I don't see how it has less maintenance. Cast iron is indestructible, even if you need steel wool to clean it, which is almost never, it won't hurt the surface. And if the seasoning does need to be refurbished it's such a trivial operation, just coat it in oil and put it in the oven at 450. I've re-seasoned my griddle once in the last forty years and never had to do it with a frying pan. Rust is a non issue, if a pan isn't going to be used frequently then just coat it with a thin layer of oil and it will never rust.
Enameled cast iron was quite the standard cookware here in Austria (Europe) in the generation of my grandmother/mother. But it was just called enameled cookware, because this was the only version available - and not very expensive. But nowadays we also get China-made enameled cookware (oposed to the old cookware that was made here in Austria (Riess-Emaille for example), and this is also just called enameled cookware, which is misleading, because many are very light, and obviously a different metal under the enameled surface than what people here expect it to be.
Appreciate the info. I wish I’d bought some last time I was in Austria. Yours is such a beautiful country - and has the best goulash I’ve ever tasted! Cheers 🙏
Man, it is so refreshing to watch a video that gets to the point right away. THANK YOU! So many people spend 80% of the time on a video talking about everything other than what the title says. Great Job! (Kind'a like the cabinets too. That kitchen would require many lights.)
Thank you very much! I personally wish the cabinets weren’t so dark, but they are original to the house and at least functional. The kitchen remodel (someday) will lighten things up. Cheers! 🙏
@@IWantToCook I agree, this is the kind of videos that make me love youtube. Thank you for sharing your knowledge!
@@IWantToCook Are Cs Solingen brand any good ?
@@Revelation13-8I haven't heard of that brand, nor have I ever seen it in the U.S. That said, the German cookware I've used has generally been top-notch. Cheers!
He literally did the opposite lol. He had the intro, a second intro, and a history of cast iron lol.
Mostly accurate, but you were wrong on a couple things. First. Soap will not harm seasoning in any way. It will not strip seasoning, it will not leave a soap taste if rinsed well, and doesn’t get into the pores. The only things that can remove polymerized seasoning are mechanical means like grinding or sand blasting, chemical (lye), electrolysis or extreme heat. If dish soap was strong enough to damage seasoning, you would have no skin on your hands. Use soap to your heart’s content. Second, oiling after washing is completely unnecessary and can in fact be detrimental. When you apply oil, if you do not heat it past it’s smoke point for one hour, it will not polymerize. Heating it a few minutes on the stove does nothing. Wet, un-polymerized oil left on the pan just becomes a magnet for dust, pet hair, insects, grime and whatever else is floating in your kitchen. It can also go rancid in a surprisingly short amount of time. The best way to care for cast iron is to wash it with soap, rinse thoroughly, dry completely with a kitchen towel and put it away. Don’t make it more complicated than that.
Thank you so much for the tips, what about the enamel cast iron cookware, should we season it? Is tramonina cast iron a good brand
@@ghadaahmed9805 Tramontia is a fine brand. I would by it if I didn’t have mire than I need already. Seasoning is for rust prevention and protection from acidic foods. Since an enameled pan is already protected from rust and acid, there’s no reason to season it.
Just stop it
Without treatment after washing ALL my cast iron has rusted previously, was a harsh lesson as a young lad all those years ago, this advice of no treatment after washing seems quite misplaced tbf.
@@matthewvanrensburg3824 do you live in a really humid place?
I have, use, and love both regular cast iron as well as enamel. My Le Creuset 5.5QT Dutch oven is a permanent fixture on my stove. I love the versatility! I actually enjoy maintaining my traditional cast iron. Getting that really glassy smooth seasoning is a process, and I think it's fun watching it get better over time.
Right on! Agreed on having both, and I love the idea of enameled as a fixture on stove. It’s art as much as it is utility. Happy cooking!
Good video. My enameled Le Creuset omelette pan is a game-changer. I cook steaks and everything else in it that requires a pan. The white enamel is also helping compared to black enamel or non-enameled cast iron b/c you can easily see the browning, and can easily see what needs to be cleaned. The low profile and curvature inside is also perfect for so many foods. Its low profile makes it easy to put in a Breville Toaster Oven. It’s simply a work of art.
Good to know! Might just have to add one to the collection...
All my cast iron rusted, I am terrible at maintenance while my gma has the same cast iron pan for like 30 years now lol, I wouldnt survive without the enameled one.
I love my cast iron. I have a beautiful set of all-clad and rarely use it now. I finally picked up a le Creuset piece only because my chicken fryer got cracked so I needed a bigger pan, and I tend to not put my food away immediately and I found spaghetti or tomato bases sauces absorbed the iron too much that I could taste it. So I use the enamel for anytime I’m using a tomato based sauce.
Great plan. Thanks for watching and happy cooking! :-)
I have vintage cast iron, modern USA cast iron, LODGE, BUTTERPAT, FIELD, STARGAZER, LeCrucet,and a few Chinese. I also have clad stainless, and carbon steel..American and German, as well as visions/Pyrex/corningware skillets and bakeware.
I prefer cast iron for the average everyday workhorse. Hamburgers, potato, eggs, bacon, grilled cheese, etc..
For boiling water for pasta, making spaghetti, spaghetti sauces, etc I go to my stainless. Spanish rice, goulash, stainless.
Beans, lentils, chili, potato, vegetable soup, I’ll use enamel Dutch oven.
Biscuits, cornbread, gravy, regular cast iron. Vegetables-carrots, broccoli, cauliflower, Brussels, corn..either glass, or enamel usually.
Sorry for being so long winded…BUT YOU ASKED🤣🤣🤣🤣
Wow, what a fantastic collection! I have many of those, too, but not the high-end cast iron from Stargazer and Butter Pat. Very impressive, indeed. I bet you make some absolutely delicious meals in your kitchen. Thank you so much for watching and commenting. Happy cooking!
@@IWantToCook yes, I love to cook, some people like to paint, or read books, or garden. I always figured, use the right tool for the job, and so I started on my collections of cookwares, LOL…
Thank you for making an EXCELLENT video, and for the rapid response. That is the mark of someone who is both passionate about their content as well as professional.
Have a great day!!
Cook pancakes no more than medium heat & no oil that does not stick.
@@lucybellescott7531 You should always make pancakes on high heat . They lose moisture on medium heat and will be more dry
I purchased my first l le creuset over 30,years ago and have not regretted a cent of the price.I think it's made me a better cook. I find it very forgiving.Also if it becomes discolored you can leave it outside in direct sun and it will brighten.
Great to know, and I’m so happy to hear it’s served you well for so long! Thanks for watching 🙏
I’m thinking about buying a used one bit concerned about the iron being toxic? Do you have to season it every so often ?
@@helenalovelock1030 Yes, cast iron cookware will work best with regular seasoning. If the surface loses its shine and food is sticking, you'll want to season. Frequency depends: Some avid cast iron cookware fans season after almost every use.
@@helenalovelock1030 as far as I’ve heard, the iron is NOT toxic and is in fact helpful, especially for women, who may easily become deficient. One thing in its favor is that iron cookware has been around for centuries. Lots of toxins in other stuff (eg green dye in wallpaper and dress fabric that contains arsenic!) has become discredited over that same period and isn’t used anymore. As the video says, only the raw cast iron needs seasoning, although the black enameled can use it too. It helps the inonstick properties and rust deference. But if you neglect it and it loses seasoning or starts to rust it can be easily restored as well. (There a million videos online about that.) As to when and how to season, there are different opinions but in practice I have found it easier than it sounds-one big seasoning (baking in the oven for a while when you first get it) and then simple, fast maintenace with regular use thereafter.
@@epiphgd4302 yes what does this do? Is it for removing the ugly baked-on oils from the colored finish? Those drive me nuts
My grandma cleaned her cast iron with soap, however she was adamant it must never contain lye or any caustic component, so almost any household dish soap nowadays will do. However proper care is a must when using cast iron
it bears mentioning that while cast iron takes longer to heat up, it also takes longer to cool down. That sounds like a negative (and sometimes it probably is) but I find it helpful in that the pan does not cool down and does not need to reheat as additional ingredients are added. It makes a big difference, I find.
Good point. This trait is also an asset when serving tableside, such as fajitas.
You hit every point except the most important one, cooking? How does one cook vs the other? Does food stick more or less on one? Do you use less or more heat to cook on one or the other? Which foods are better on one or the other?
Great question (s). As for cooking, they are similar yet distinct. If it's high-heat cooking, like searing a steak, i'm going plain cast iron all the way. Some quality enamel pans can take the heat, but it's not necessarily recommended. Cast iron on the other hand, can take a beating and massive heating. As for sticking, it's a tossup. A very well-seasoned cast iron pan can have an near-nonstick finish, which you just won't get with enamel no matter how long you use it. As for heat usage, low to medium is recommended for enamel; cast iron, game on. I regularly use bare flame from a propane tank on mine when searing food. Finally, as for which foods are better on each: If you're searing meat, go cast iron. Otherwise, it's a tossup. Enamel is better with highly acidic foods. Each has their merits, an enamel wins on cleanup/ease of use. I regularly cook on both. Hope this helps and thanks for watching.
@@IWantToCook thank you for your prompt response. You’re a true professional. 👍
That's what I was waiting to hear and it steered completely around it.
How do you season it for non stick?
Cast iron has high thermal mass (heavy weight), which means it doesn’t drop in temperature when you put something like a thick steak on it. With a thin pan that would cause a temperature drop in the pan (so it stops cooking as hot for a while). That’s why cast iron is good for searing and thin aluminum nonstick is not.
On the other hand, some thin pans are very conductive, like Copper, so it would heat back up again quickly (unlike iron, which is a poor conductor). That is the downside of cast iron. But as I said the high thermal mass makes up for that by staying pretty hot even with some heat loss.
I use both plain cast iron and enameled cast iron and its all i cook in. Love it have been collecting it for years
🙌
wow! This was fantastic to watch. Just got a set of Enamelled Cast Iron. What kitchen utensils should I use?
Glad you found it helpful! For enameled cast iron cookware, I recommend basically anything but metal utensils. So, wood, silicone, plastic, etc. are ideal. Happy cooking! 🙏
My uncoated cast iron skillets are heirlooms; if anything needs to be scrubbed out of them, I use coarse salt. It scrubs little burned bits out without disrupting any seasoning layers. If I use water on it, I put it in the oven to dry it with a light seasoning
I have used traditional cast iron pans since I learned to cook as a teenager in the 1970s. A few years ago I bought my first enameled cast iron, a Crofton dutch oven at Aldi. I had no idea how to use it and completely ruined the surface of it. I bought a new one yesterday and searched for info about enameled cast iron - this time I want to learn to cook with it and care for it correctly. I subscribed to your channel because it looks like you have a lot of good information.
Thank you very much! I've seen those cookware pieces at Aldi, and they seem to be a great value. I hope it gives you many years of cooking pleasure :-)
What a super nice dude. I’m happy to finally see a breakdown on this topic. ✌️
Thank you! 🙏
I use a giant old fashioned Lodge cast iron skillet with lid for beef pot roast with potatoes & carrots, pork shoulder roasts, steaks and more. The Dutch oven version for breads and it gets abused at 500 degree temps. 12" skillet for frying and pan pizza at high temps. I wash them in the sink with a drop or two of soap with water, then after drying on the stove burner, I apply a light coat of oil back to it. In the old days they used harsher soaps that were not recommended. I use enameled versions for fish, acidic foods, and big pots of soup. I view non stick pans as disposables...they don't last, but I do like to cook over easy eggs in them. If I had to choose between cast iron and any other types of pans, there would be no contest...cast iron is my favorite, even with the extra weight. TFS
Sounds like you are doing it right! I bet those pots and pans have made many a delicious meal in your kitchen. Thanks for watching and happy cooking 🙏
Thank you it’s very ailed information. I just wondered if you could help me find some thing I could cook eggs and that doesn’t stick and for like turkey patties or something.
Glad it was helpful. For egg dishes, it's one of the few times I use a nonstick pan. They really are great to cooking eggs that don't stick. That said, other pans will work, even stainless steel. The key is to preheat the pan and use enough fat (oil or butter) to keep the eggs/food from sticking. As for turkey patties, I would recommend stainless steel, cast iron, carbon steel, or anodize aluminum -- those will also let the meat brown nicely -- but here again nonstick can work. I made an entire video on this that you might find helpful on how to keep food from sticking to a pan. You can find it here: th-cam.com/video/KGMSWn1PEvs/w-d-xo.html
No no no. Soap is not going to break the polymerized bond on the skillet. You can use soap with cast-iron. All the old lye soaps could damage the seasoning, but modern dish soap does not hurt cast iron. Lodge even uses soap. I’ve seen cooking articles where a cast iron skillet seasoned with flaxseed oil go through a dishwasher unscathed. That oil is crazy expensive.
Yeah no no no my pan got sticky dawn dish soap effected and soften the seasoning where I had to strip the pan and rebuild the seasoning again. Never doing that again.
@@Jon-O.You’re blaming the wrong thing. The no soap thing is a myth these days unless you are using lye soap.
@@CreachterZ are you a Chemist?
@@Jon-O. No, but I’ve cared for cast iron for decades. You say your cast iron is sticky? Even lye soap wouldn’t do that. It would remove the finish completely.
Sticky cast iron is almost always caused by people seasoning their pans with too much oil left on them. I’ll change that to all. That’s your problem.
@@CreachterZ the solvent in dawn that breaks down grease yes it's a chemical solvent effects the carbon molecule bond. My casts work far superior to nonstick why because I never use any soap on them from day one and 6 refined canola oil seasoning @500° F for 1 1/2 hours each with full cool downs to room temperature each time. When I tell you dish soap has the solvency to affect the Carbon molecule bond I know what I'm talking about. Boil the dish soap solution in the pan and watch how it releases off the pan. The heat is only a means to improve the chemical reaction of the dish soap to lift the bond.
Girl that white pot is a must for me....love tour channels meets on the cookware
. . . thanks for an informative video . . . I use both regular cast iron, and enamelled, and really like both . . . I'm not sure that I agree with you about avoiding soap with regular cast, because soaps today don't contain lye, the enemy of seasoned cast iron . . . pieces that I have used for fifty years and more, and have washed with soapy water, still perform amazingly, and nothing much ever sticks to them . . . one make of enamelled cast iron that I found is every bit as good as the French products, but much, much, much cheaper, is Lagostina, a product made just southeast of Montreal, Canada by a family that has been in the business for a very long time . . . it is carried by Canadian Tire here in Canada, and various pieces are regularly put on sale for up to 70% off the regular price . . . definitely worth a trip to this store to buy some . . . again, tks for a great video . . .
Thanks for watching, and i'll put Lagostina on my shopping/thrifting radar. Cheers!
I’m a Le Creuset girl myself that has built up my collection over several decades, each piece still looks relatively new and has stood the test of time, a wise investment.
Fantastic! 😀
I guess that I am a little bit biased , because I grew up with my parents using cast iron skillets almost exclusively .
The cooked everything from chili to fried chicken in cast iron .
My collection doesn't have all of the pieces that I could have , but the range of skillets runs from a 6 inch to a 12 inch pan . I also have two cast iron dutch ovens that see a lot of use .
I also have one carbon steel skillet that I occasionally use for things like stir fry ,
I have a few stainless steel pans , but I rarely ever use them .
Very informative but I want to know one thing is enamel food safe or can make a change to mixing with food ?
Enamel is nontoxic and thus is deemed safe for cooking food. Keep in mind that all food will be “changed” when heat is applied - that’s what cooking is. And those changes are for the better. Cooking ingredients changes their chemical structure, making foods easier to digest, more flavorful, and can actually make them safe to eat. For example, cooking meat or poultry zaps pathogens and harmful bacteria. Hope this helps! 🙏
I use both, enameled and bare cast iron. I use bare cast iron more often coz I find it's easier to use and easier to keep food from sticking.
Ditto!
I have cruset and chassuer pans
Only use wood cooking implement and wash with non scratch pads, or just cloth
They need to be respected
I have a lot of cast iron cookware too, as well as some hammered ductile iron stuff from Japan ( Yamada )
The iron doesn't enjoy acid foods so much
@@epiphgd4302
Stuff like salsa ( tomato) and vinegar not too good.
Because they attack the seasoning
Cooking bacon in 2" of lard pretty well the opposite
Everything else falls somewhere in-between
From someone who cooks on cast iron daily, I would say do not wash with soap. The cast iron will not rust over night since I do use it daily but If you don't want your eggs to stick in the morning, you should probably season it daily. Nothing fancy. A few minutes on high heat and a thin layer of oil , and no it does not go rancid over night. Best way to learn how to treat and care for cast iron is to use it daily.
Great advice. Cheers!
It’s enamel inside it won’t rust like a regular cast iron nor needs seasoning.
I have always used hot soapy water to wash my cast iron. Dry it thoroughly and wipe down with oil and its good to go.
I switched from Lodge cast iron to Staub enameled when the seasoning of my Lodge began to flake off into my food. This happened on 3 different Lodge pieces that I purchased new and used for years. It's probably user error, but still, I was tired of it. I decided to try enameled, hoping for stick resistance, easy clean up, and no uninvited flakes in my food. My Staub enameled, though very pricey, is beautifully stick resistant, easy to clean, and never flakes. Sorry Lodge, I love that you're made in the USA, but it's me, not you....I think.
I’ve bought a few Staub pieces, too, and absolutely love them. Great choice!
Your issues with the Lodge are definitely user error and no fault of the cookware itself. Seasoning, done properly, never 'flakes off'. Seasoning also isn't a 1-time 'thing' and it's a 'life of the cookware' process that can be done 'manually' when required, or 'naturally', when as an example, deep frying chicken or other foods in the pan/skillet.
@@markstone1619yeah the higher the smoke point of the oil the better with at least a hour bake time at 500°F with refined canola that has a smoke point round 440 to 480.
Reasoning CI is so easy and a great winter project. Get off Netflix and do some research, and you could have had beautiful seasoned CI pans again. Once your Staab chips, you’ll need to throw it away. Yes, they chip mostly because of heating too quickly so be careful. I have both. You can heat up your CI as quick as you like. I’ve ruined my Le Creuset by not knowing this, so I’m sticking with CI and my partner uses the Staab.
Your seasoning flaking off means you are not doing it correctly. Lodge makes the best cast iron pans for the price and even the mid range cast irons running 3-5 times the price aren't any better. It's not until you get to something like Field cast iron that you really see a difference and they are over $200 a pan right now. For $20-30 a pan that will last 100+ years, that's tough to beat.
I work from home, so I cook breakfast and dinner almost 7 days a week, I’ve come to the conclusion I can only cook from cast iron, all the non stick pans wear out in a year at most, even the more expensive ones, just bought an enameled cast iron, hopefully these hold up like my non enameled
Yep, that enameled cast iron should last many, many years. I have pieces from the 1950s/1960s, in fact.
We use a carbon steel skillet (less heavy than cast iron & smooth surface) for everyday cooking and an enameled cast iron dutch oven for tomato sauces, soups, stews, fried rice
Right on! Both are great choices. Thanks for watching & happy cooking :)
Great info. Thanks for your helpful knowledge 👍
Thanks for watching and happy cooking!
Can you make the video on the difference between the Le Creuset black and tan enameled coating please?
Thank you Chef Matt, I just came across you. Thank you for your clear information on cast-iron ware.
Looking for more of your videos!!!!!
Glad to hear you found it helpful! Thanks for watching and happy cooking 🙏
I just got a new enameled cast iron le creuset pan... do I need to treat it with something before use?
Nope. Just give it a quick rinse with water and dish soap, then get cooking. You don’t need to season the pan as you would cast iron, but I would recommend heating the pan over low to medium heat, then adding butter or oil to help keep food from sticking.
@@IWantToCook thank you!
Im currently shopping around for a good enameled skillet. I already have and use a handful of cast iron and carbon steel pans - but I want something that can handle acidic foods. We have some worn out non stick that I can use for those kinds of food, but I really want something quality to use, that will last, and that I will enjoy cooking with.
Sounds like you should treat yourself to something from a brand like Le Creuset or Staub. I’ve purchased pieces from both brands and found them exceptional. Pro tip: If you shop at a Le Creuset outlet, there are deals to be had. Happy cooking!
For seasoning a cast iron pan ( and the cast iron grill on my bbq) I have been advised to use high smoke point oil, is it won't burn off. Also, to put it in an oven for 220°c/450°f then allow to cool and repeat at least once. This should be done when new or whenever you have OVERHEATED or left a pan on the heat and burned off the seasoning coat (it's easy to do that with gas cooking, and obvious because it goes from black to grey so you lose the non stick coating you have been building up) . Supermarkets here in Australia stock rice bran oil (250°c /480°f smoke point) whereas grape seed oil has less of a nutty flavour but smokes at 420°f.
Great advice and I agree. Wish more stores in the US carried rice bran oil. Thanks for watching and happy cooking 🧑🍳
do you have to season the rim or any exposed cast iron with the enamel pans?
I season the top rim, but not the bottom of the pan, as that is exposed to flame.
@IWantToCook awesome thank you!
Will you be able to absorb iron with the enamel one too? Thanks!
I highly doubt it. That enamel creates a real barrier between it and the iron beneath.
Thanks! I have all Stainless steel pans but the enameled ones so pretty and it looks like it would cook evenly.
I'm 60. My friends are my age and older. I just gave away to a charity thrift shop my last 2 enameled cast iron dutch ovens, which I loved and maintained immaculately. Like my friends, I've phased out my large cast iron cookware because it's too heavy; meantime, smaller pieces are somewhat manageable for this time being. Besides, I've got hooked on my mini 3-qt Instant Pot recently. I have a feeling I'll use it regularly for a while.
The Instant Pot is an amazing device, and I use mine several times a week. May it help you make many delicious meals. And thank you for donating quality cookware that I’m sure you proudly maintained for years. May it go to homes that carry on that legacy. 🙏
Well I’m 70,and I’m not giving my cast iron to anyone !
I still love my cast iron and enamel … third generation. Can’t image cooking without either. I do use the smaller ones more often
This comment unexpectedly hit me hard in terms of aging and mortality. The thought that one day 30-35 years down the line I may have to decide what to do with my belongings never crossed my mind so far.
Im glad you mentioned this. I was thrilled to find a giant Lecruet dutch oven at TJ Maxx but it is too heavy! Its blue and so pretty but yes maybe we can consider a smaller one.
I got a big frying pan by Lodge recently and I love it. I use it for baking, not frying. I baked really thick hamburgers and they were cook all the way through without burning. And the taste was great, much better than the frying pan method. I have an enamel dutch oven which I like a lot. I use it for popcorn and as a serving dish when I use my slow cooker. The cast iron makes the food cook evenly and add favor that my cheap, light stainless steel pans just don't match.
Right on! Great use of cast iron 👍
Great video! with regard to enamled cast iron, is the price difference worth it? My friend swears by her Le Cruset. But she hasn't really tried any other brand. What's your take on made in China enameled cast iron?
That’s a really good question, and one that I struggle with myself. I have enameled cast iron pieces made from all over: Cuisineart from China, vintage Descoware from Belgium, and Staub and Le Creuset from France. The Chinese-made piece works fine. But I must admit that the European pieces simply have a different feel, one that speaks utter quality. Is that psychological? I can’t say with certainty. Here’s my take: An enameled cast iron piece if we’ll-cared for should last a lifetime. So buy the best you can afford. For me, that’s the European pieces. And even here I save money by shopping sales, Le Creuset outlet stores, or in the case of vintage Descoware, the thrift shop. Hope this helps!
I coudln't afford Staub or Le Crueset. My friend has tempted me with a Tramontina 2 pan set that was on sale. I did see a dutch oven at Marshall's. There were instructions on it to oil the inside and warm on low heat for a few minutes, then wipe away excess oil. It was before first use. Is this the case for all enameled cookware?@@IWantToCook
Well you don’t have to season them per se, like standard cast iron. But if you’re doing a dry-heat cooking method like sautéing, frying, etc., you will want to add oil, butter, or some sort of fat before cooking so food doesn’t stick, just as you would for a pan made of stainless steel, aluminum, etc.
awesome. the instructions mentioned something about sealing the pores@@IWantToCook
I use cast iron and stainless steel but I use my cast iron more often than not (it sits on my stove as I use it throughout the day, wash it after each use, and season it at the end of the day). My stainless steel pans are used for fish/seafood and high volume of acidic foods but I am curious about carbon steel pans.
Carbon steel and cast iron are similar yet different. In fact, I did a video comparing the two. Hope you find this helpful!
th-cam.com/video/jDL-UeQWLRc/w-d-xo.html
Hi.
Thanks for all the good advice. How do you clean really strong baked on stuff on a beautiful beige enameled cast iron inside without scratching? Can it look like new again???
I would begin with a long soak in hot, soapy water. Clean and see how far that gets you. Then, I would use a powder or liquid cleaner that is enamel-safe. I know Le Creuset makes one, but I’ve never tried it. I’ve personally had good results with Barkeepers Friend. Another method I’ve heard works well for stains on lighter enamel is the occasional use of a diluted bleach solution. I can’t speak personally to that method, so maybe Google and see what others say. But I’d start with the hot-soap method and then a stronger powder or cleanser, esp if one is specific to your cookware or a similar enamel-specific cleaner. And just as importantly, remember to use a sponge or scrubber that is enamel-safe and won’t scratch. Wishing you shiny results!
I often cook acidic foods with garlic, shallots, and onion and I have found the enamled cast iron to be much better for those types of things. I don't believe I cook enough greasy/oily foods to really keep my raw cast iron in good shape. I tend to prefer cooking my steaks or burgers on a grill outside to keep the smell out of the house. So something to think about if you find yourself cooking similar things!
Great points, and i'm a huge proponent of cooking proteins outdoors. If weather and space allow, it's a great way to not stink up the house :-)
Thanks, i just bought a bunch of enamel ones! Let’s see thanks 😊
Nice! Thanks for watching and happy cooking :-)
Need a new pan, was reluctant of trying a enameled cast iron but the seller kept rooting for it so ill give it a try. Informative video, cheers.
Thank you!
I love the Le Creuset multipot. An enameled cast iron lid that doubles as a small skillet??? YES PLEASE.
It's one of my favorite pieces! It is called the Multifunction pan, and I use it a few times a week. I found it at a Le Creuset outlet store, but from a quick Google search it looks like you can buy them from places like Sur La Table. Thanks for watching and happy cooking! :)
Recently Costco had an awesome sale on Tramontina enameled cookware. I ended up with a really nice 5 piece set for less than the price of a single Le Creuset enameled piece. The lifetime warranty and reputation of Le Creuset does not justify the absurd prices they charge. The French are masters of overcharging.
Sounds like a great score! Happy cooking 😀
I’ve used both. There is no comparison. My Le creuset is used more often but looks as good as the day I bought it. The oldest ones are more than 10 years in. My Tramontina and crockpot enameled cookware is chipped and discolored after only 2 years. I baby them exactly the same. I would rather buy one le creuset than replace tramontina every 2 years.
@@fayepatrice1672 Mine will probably still look as good as the day I bought them in 10 years because I have yet to use them! I airfry everything now.
Yeah, well, get back to us in 10, 20, 30 years and we’ll see how your Costco is holding up to Le Creuset.
@@fayepatrice1672
I bought various cast irons with lids for direct fire usage in case of electricity blackout. & for multi-purpose; baking & cooking.
Right on! May they serve you well 👍
Thank you, cleared up some questions for me without the usual commercial sales slant many reviewers do.
Thanks for watching and I’m glad it helped! 🙏
You literally answered any questions I had. 🙌
Glad to hear! Thanks for watching and happy cooking :-)
I have several cast iron pans & a Dodge enamel-coated Dutch oven. I do have a set of stainless steel sauce pans & a stock pot because I'm still not sure about sauces, especially anything that needs to be boiled in water, for that I have the stainless steel. I'm on the fence about getting cast iron 'cookie sheets', except for a couple muffin pans, I replaced our Teflon with the cast iron & stainless steel.
Bought an enameled cast iron not knowing there was a difference. Reading the instructions it said not to use metal utensils and I was like wtf. Thank you for the breakdown of the differences
Glad it helped! 🙏
When it comes to enameled cookware I prefer enameled carbon steel. To me it shares all the properties of enameled cast iron at half the weight.
When it comes to raw metal, although I love my carbon steel skillets, there's just something about the heaviness of cast iron that feels better when searing meats.
Just my $0.02.
Good to know!
Is it safe? What happens if the carbon steel gets scratched? Would it leach any toxic materials?
@@JS-ne5pk Both carbon steel and cast iron are iron and carbon, the only difference between that cast iron has a higher carbon content. Both are entirely safe and healthy for cooking, as is an enameled coating when used.
Cooking acidic foods in contact with iron may add off tastes, but it means you won't get iron deficiency anemia. There's actually a project of sending "lucky iron fish" to families in regions where iron deficiency anemia is common, with instructions to put the cast iron fish into their soup pot with a bit of lemon or vinegar.
Good to know! And by all means, if you don’t mind - or don’t even sense - an off taste with iron + acid, cook away! Cooking can be deeply personal, and whatever method brings satisfaction and good, nutritious food is what matters. Cheers!
Of course you can use soap ! not on a newly seasoned new pan but once you have used it a bit you can use washing up liquid. (not a huge amount but enough).
Thanks for the video, but watched the whole thing waiting to find out the difference in what they’re like to cook with. How is the non-stick ability of each, and are there differences in how you use them or for what foods
I find a well-seasoned cast iron pan has better non-stick ability, but I wouldn’t make an omelette regularly in either. I love cast iron for its pure durability in cooking. I can carelessly scrape it with metal utentils to deglaze, and it’s no worse for the wear. I can also get it rocket hot to sear the living daylight out of meat, fish, and the like. Enameled cast iron, on the other hand, is what I grab for stewing, braising, and the like. It’s my go-to for a long-simmering tomato sauce. I love cooking with both. And I love the sheer value of cast iron and the timeless beauty of a well-made (read, French) enameled cast iron Dutch oven.
Most of my enameled cast iron are Staub! Very beautiful and I have them for years!
Great choice! I love cooking with my Staub pieces!
Can you use your enamel cast iron in the oven?
The weight is a disadvantage for sure, that's why I only have a small cast iron pan. I use stainless steel mostly currently for cookware, but i plan to buy a carbon steel paella pan, because they are very light for their size.
even though you dry the pan with a towel,, it is a good a idea to put it on a burner, get it hot and then a little oil.... doen't take long , but it makes a difference
Agreed!
Agreed, l plate my food quickly wash pan under hot water with a brush then straight back on the range with a tiny dab of tallow.
Is enamel coating cast iron cookware healthy?
I guess it depends on what you mean. You can always cook foods that some people might deem unhealthy, i.e. ones that have many saturated fats, etc. If you are referring to the safety of the coating and what the pan is made from, that's a whole other conversation. It is your responsibility to research the brands and buy ones you feel comfortable with. Could a cheap pan from who knows where contain a material like lead? Possibly. There is no blanket answer for this, so I encourage you to research what you buy and purchase cookware from brands that you trust.
@@IWantToCook Thank you for replying
I have 2 Gibson cast iron that have come down to me from my great grandmother, I don't have any idea if it came from before her or not. I use them for the regular things but I recently purchased a new lodge enamel Dutch oven and I use that for soups and tomato based items and for my artison bread. I am still getting used to the enamel but I think I might want an enamel skillet soon.
Wow, those are amazing pieces. That is fantastic that you are still using the pieces passed down to you, plus finding appeal in newer enameled pieces. Thanks for watching and happy cooking!
Thank you so much, very detailed video and very helpful.
Glad it was helpful! Thanks for watching :-)
Would you recommend an oven/grill like the one you have on the left of the video ?
If it's the Breville toast oven, I definitely would. I purchased this about 5 years ago and it has been a champ. It is used almost daily, and I actually use it far more than the full-size oven on my range. It heats very fast and cooks evenly. Here is a link to various types and sizes; I see that new models can also serve as air fryers: www.breville.com/us/en/products/ovens.html
@@IWantToCook Thanks for the prompt response. Have been battling with getting a full size oven over a counter top. Will have a look
It's perfectly fine to use soap on cast iron! This myth originates from older soaps and cleaners which used lye. I fully soap wash my cast iron after every use so clean you can wipe a paper towel on it and nothing comes off. It still has a perfect seasoning and I regularly cook eggs in it with the nonstick being incredibly good, I only get a couple tiny spots where the egg will cook on a little bit but even my plastic utensils can gently scrape it off.
That was very helpful. Thank you so much.
Glad to hear! Thanks for watching 🙏
Could someone tell me if the Le Creusot enamel cast iron chips easily? I'm looking to replace my Tefl Saucepans since im worried abour the health risks.
Im considering buying the:
Le Creuset cast iron round casserole
Le Creuset cast iron saucepan
I'm Indian so mainly cook curries, rice dishes, and stir-fry (medium / low heat).
I’ve found Le Creuset enameled cast iron to be quite resilient. Yes, if you bang it into a counter it might chip, but if you don’t abuse it, it should be fine. I should also note that I have vintage enameled cast iron Descoware that is many decades old and still works great. I bought them from the thrift store with small cracks in the lid and lips, but it doesn’t affect their cooking. Hope this helps!
I tend to use Carbon steel over Cast Iron, though I have both. I haven't tried an enamelled cast iron pans to date, mostly due to cost. I use Stainless steel for Bolognese sauce but could see myself using an enamelled pan if I could find an affordable one of the right size.
EBAY. Great stuff there
Have you considered pans made in china?
Descoware, and other good enamel coated. Then stainless steel and copper bottom pans like Revereware, and good aluminum baking pans like Nordicware are my choices. But my mom (from the south) loved her Lodge cast iron pans and also Descoware, especially for the oven. 🧡
Those are all great! I love my vintage, thrifted Revereware and Fabreware.
You can never go wrong with old school cast iron !!!
What happens if the enameled gets scratches? Would it leach any toxic material?
I believe it’s just bare cast iron underneath the layer of enamel.
I use black cast iron and enamelled cast iron, I do have some anodised aluminium but it comes in second best.
So enameled is treated just like any nonstick pan? No seasoning or special things needed, just no metal utensils and such? Probably lower heat as well?
Correct -- no need to season an enameled cast iron pan. The enameled coating is a tough, non-porous surface. And yes, I would avoid using metal utensils on enameled cast iron; wood, silicon, etc. is a better choice. Thanks for watching and happy cooking!
Enamel casserole pots are so good. Hours in the oven but clean up easily after a 10 minute soak. I have Chinese and French pots, some of them "hand me downs". The French pots seem to last better. Wiltshire do enameled pressed steel baking dishes that are very cheap and give excellent results.
Good to know! I hadn’t heard of that brand, so I’ll keep my eye out for it. Happy cooking 🙏
I really wanted to make cast iron work but I just couldn't. When you buy a cast iron skillet, you're buying a hobby. There are so many ways to season it (I tried 4) and different schools of thought about cleaning it.
After several months of trying but not getting the results I wanted, I went with enameled cast iron. No regrets, it's awesome and easier to use(IMO) there is no seasoning required and you can wash it with soap and water and dry it with a towel and that's it
Indeed. For minimal maintenance and easy cleaning with soap, enameled is the way to go. Thanks for watching and happy cooking!
Actually I think you were just overthinking things. I have bare cast iron and maintenance is minimal. Just clean in with a sponge and warm water while it's still warm (not piping hot), clean it with a bit of paper and put it back on the stove to use the rest of the heat to kill any leftover moisture. You only need to oil it if you won't use it for a longer time. But of course you can't go wrong with good enamled cast iron also you can cook dishes with more acidity no problem in enameled cast iron. I think bread comes out best in a bare cast iron.
Most of my cooking is done in cast iron. Some of these pans are generations old, so they've long ago become beautifully seasoned. New cast-iron pans DO require seasoning, but that's a simple matter, and the maintenance after is minimal. My older pans can even take dishwashing liquid and a light scrubbing with a nylon scoring sponge. There's nothing--nothing--as good as uncoated iron for getting a beautiful sear.
? You can wash cast iron with soap and water. Did you litteraly try burning your cast iron pan with the hottest heat as possible on your stove.... i mean it needs to be smoaking and you need to use a extremely thin layer of canola oil. Spread it and let sit for 5 minutes. Then repeat at least 3 times. You will have an good layer of seasoning at that point and as you cook you will build up small amouts every time.
sadly you listened to those who want to make cast iron seasoning and cleaning seem complex. to season wipe pan with with avocado oil put in oven at 200 for 20 minutes and then recoat and go to 400 for 40 minutes. its seasoned.ive done dozens of pieces like that. clean with soap if needed .soap wont bother the seasoning. most times l just wipe my pans clean with a dry paper towel.
Great video, excellent informative tutorial. Cheers!
Thank you for watching! 🙏
nice to see Jean-Claude become younger and made useful video :)
🤣
Question please!!?? How do you remove melted enamel from old style stove top ring burner!?
Well, that's a new one on me. I've never heard of such a thing, but not to say it can't happen. I imagine some serious heat was involved to melt enamel. Maybe someone else reading this can chime in.
So for cooking, it only makes a difference when cooking acidic foods? It seems like all the other differences brought up were only aesthetic, maintenance, or cost.
Essentially yes, those are the major points. I do believe you get better browning with plain cast iron. You’ll also get trace iron in your food. Whether you want more or less of that nutrient is up to you. Cheers!
I have two pans. A cheap enameled one that chipped on the inside, so I knocked the rest of the emanelling away and seasoned it. I might get a stainless or carbon steel pan for pasta sauces, though.
The other one is a Taiwanese skillet I found on the side of the road in a ditch. It was badly rusted and really dirty, so I cleaned it with a wire wheel on a drill and reseasoned it. That one has become my go to for everything.
Right on. Way to give second life to a literal castoff. 👍
@@IWantToCook their loss 😂
Hi, i just started cooking and my mom got me an enammaleed cast iron, however the cooking side of the pan feels like a regular cast iron. The box description is also consider as an nameled cast iron too. But how do I wash and maintain it? Do I need to seasons it as well?
Hello, Owen -- If the pan is indeed enameled cast iron (and if the box says it is, then that's the case), simply clean with soap and water. I would use a soft sponge or nylon scrubber. Some enameled cast iron pans -- especially those with a black surface -- can look like cast iron, but they are indeed enameled. Welcome to the world of cooking. May you make many wonderful meals in that pan :)
I just got my first enameled cast iron Dutch oven to make really good soup and roast etc with it
Awesome! May it serve you well and help you make many wonderful meals. 😋
My very first dish came out delicious it was a pot roast 😀
The qualitess sooo simple.sooo clear i know theseee moreeeeee
E all brands of enameled cast iron created equal ? Or is that just preference? My local grocery store has their own brand of enameled cast iron and they are beautiful but not sure about it.
In my opinion, no. Enameled cast iron cookware is usually either made in France by a company like Le Creuset or Staub, or in China by a contract manufacturer for various brands (likely including the brand you see at your store). I have all types - French-made Le Creuset and Staub, China-made Cuisineart, and even vintage Descoware (Belgium, if memory serves). They all function well, but in my experience the European stuff is just better. It feels of more quality and is just better made. I consider most of my cookware as investments that will hopefully last a lifetime, so with that in mind I’m ok with paying more for what I see as higher quality. Hope this helps!
Where did you find the le Creuset skillet with a white interior? I can’t seem to find one on their site! I can only see the skillet with a black interior.
I scored this at a Le Creuset outlet in Los Angeles, back in 2016 if memory serves.
They also have them at Williams and Sonoma
Enamel cast iron at a local heb or Walmart or Amazon
Williams Sonoma
so thorough and love your passion! this video helped me a lot!
Thank you so much! Thrilled to hear. Happy cooking 🙏
Very comprehensive and helpful. Thank you and God bless you.
Thank you 🙏
I use both. If I'm making anything that has tomatoes in the recipe I'll use an enameled pan. I will use a regular cast iron pan if I'm doing a steak or high-heat cooking.
You have to use cast iron often to keep the seasoning up. I just don’t need to cook with it often enough to make it worth the upkeep
I have a cast iron skillet that I’ve had for years, I love my hard anodized cookware, a few good pieces of Calphanon & recently cast iron enamel. Struggling with the enamel, can’t adjust to the lower temp for some reason but I’ll get it !
Sounds like you have a nice collection! I am confident that with practice you’ll be using that enameled stuff like a pro. Cheers 🙏
Which pan to use? Bare cast iron (actually cast steel) is great for high heat application like searing and browning but reacts with acidic foods. Carbon steel pans also seer well but don't distribute the heat as well and require more attention. Coated enamel pots are great for brazing and simmering acidic foods like tomato sauce; which implies a lower heat setting than seering. Attempting to find one pan to fit all applications did not work for me. After cooking for more that 50 years I have found that different types of pans perform better under different circumstances.
The material that coats high quality cast iron enameled pans is fused glass. The same process is used on glazed pottery. Glass is ground into a powder that is so fine it can be mixed with water and run through a spray gun. After spraying the product .it is then put into an extremely hot furnace (a kiln), the glass powder melts, and fuses into a smooth coating. The quality of the coating is controlled by the mixture of ingredients that make up the glaze and the tempering process. That is why some enameled pans are more resistant to chipping and cracking than others.
Good to know! I’m partial to Staub and Le Creuset for my enameled cast iron. Thanks for watching and happy cooking 🙏
I was told not to use it on induction because it is rough on the glass.
Something to indeed be aware of. When I use these pans on induction, I am extra careful when setting them on the plate, and I don’t use a back-and-forth motion on stove when sautéing. Thanks for the comment and for watching. 🙏
Staub (major french manufacturer of enameled cast iron cookware) states in their instruction manuals to lift and not drag when using induction (they will scratch the glass over time). Which is probably is not practical. Also, you probably notice you soon and rotate a pan often when cooking. That will have the same effect over time on glass, unfortunately...
I use my le creusets more often. Clean up is faster afterwards. Cast iron for steaks though
Thanks that was very informative and helpful to me.
Glad to hear! Thanks for watching 🙏
I've always wanted to use cast iron but I'm confused with putting oil on a pan and I know some cooks don't clean the grease from cooking their meal at all. This just seems gross to me. Doesn't the oil go rancid? What I was seeing is people cooking stews and just wiping it out and then cooks corn breab because the flavoring left from prior cookings I just never understood this.
Understandable. I use at least water and a good bristle brush to clean a cast iron pan. If it’s really gunked up, i use a chain mail scrubber - see this video:
th-cam.com/video/uC2k-_bWgZ4/w-d-xo.html But yes, that will clean the pan if it’s well-seasoned. The idea is it becomes similar to nonstick. As for going rancid, no, if you use a standard vegetable oil it should be fine. I would avoid olive oil or something like shortening, however. Hope this helps!
I heard that Lodge has their enameled cookware manufactured in China. Is there any American company who makes enameled cast iron? ? ?
Correct. Lodge’s enameled cast iron is made in China, while its standard cast iron remains made in America. I don’t know of any American-made enameled cast iron, but would love to try some of there is. I believe even that of American company Made In is, umm - made in - France.
I really don't like enameled cast iron. They say the enameling makes it easy to clean, but I find just the opposite. I never have trouble cleaning reseasoning my Lodge cast iron skillet with a scrubbrush and salt and oil and water. I've thrown out Le Creuset enameled pans because I couldn't clean them. If I'm going to cook food that's acidic, I'd rather use a stainless stell pan than enameled cast iron.
There is something satisfying about being able to take a chainmail scrubber to a gunked-up cast iron pan and it being no worse for the wear after cleaning. But next time you throw away Le Creuset, lemme know so I can dig through your trash 🤣
We have a cast iron pan that's over 100 years old. We wash it with soap and dry it thoroughly. We may only have to season once or twice a year!
Wow, that’s amazing. Thanks for watching and happy cooking! 👍
@IWantToCook I forgot to add that we salt it after every use. My bad.
Is the enameled Dangerous as Teflon
In my opinion no, and enameled pieces can last a lifetime and the surface doesn’t flake off like Teflon. As always, though, I encourage you to research to find what best meets your needs.
I'm not sure what the enamel stuff is for. I use my cast iron all the time, my cast iron griddle I use everyday and cast iron pans when I'm frying. For sauces and soups I use stainless steel. I have an enamelled pan which I don't think I've ever used. When you need a non stick surface or something that holds heat use cast iron. When you need something non reactive use stainless steel. Where would you use enamel instead of cast iron or stainless?
You would use it when you want some of the benefits of cast iron such as heat retention, oven-safeness, and induction-readiness, but with a surface that requires far less maintenance and no seasoning. Plus, it really looks beautiful if you go with a colorful exterior. Cheers!
@@IWantToCook Yes the enamel stuff is pretty but I don't see how it has less maintenance. Cast iron is indestructible, even if you need steel wool to clean it, which is almost never, it won't hurt the surface. And if the seasoning does need to be refurbished it's such a trivial operation, just coat it in oil and put it in the oven at 450. I've re-seasoned my griddle once in the last forty years and never had to do it with a frying pan. Rust is a non issue, if a pan isn't going to be used frequently then just coat it with a thin layer of oil and it will never rust.
Enameled cast iron was quite the standard cookware here in Austria (Europe) in the generation of my grandmother/mother. But it was just called enameled cookware, because this was the only version available - and not very expensive. But nowadays we also get China-made enameled cookware (oposed to the old cookware that was made here in Austria (Riess-Emaille for example), and this is also just called enameled cookware, which is misleading, because many are very light, and obviously a different metal under the enameled surface than what people here expect it to be.
Appreciate the info. I wish I’d bought some last time I was in Austria. Yours is such a beautiful country - and has the best goulash I’ve ever tasted! Cheers 🙏