ENAMELED CAST IRON VS. RAW CAST IRON
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- เผยแพร่เมื่อ 7 ต.ค. 2020
- AMA - I've had lots of people ask me the difference between enameled cast iron skillets and raw cast iron skillets. In this video I cover why I would choose one over the other.
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You forgot to mention one important difference: with enameled pan you can cook freely sauces containing acids without interfering with iron. E.g. red wine sauce, tomato sauce, etc...
True, but a very well seasoned non-enamled pan will have the same results.
@@Cook-Culture Doesn't the acid from the food (such as tomatoes and wine) remove the seasoning of a raw cast iron pan?
@@aquaphoenixx Hi, great question. It can, but if your seasoning is well done you can get away with cooking with acidic foods often. I cook tomatoes a few times a week in my Field #8 and I never have an issue.
@@Cook-Culture Thanks for the reply!
If I lived in Canada I would buy something from your store. (However I live in Bulgaria)
Your videos are very informative. You have some strong opinions and convictions that you stand by even if other people disagree. Which is rare and I respect that.
And I really like that you mention other brands that you do not carry in your store such as Le Creuset. This differentiates you from sleazy salesmen and shows confidence in the brand you chose to carry. I prefer Le Creuset but not because Staub are bad. Staub are awesome. For me it is a personal preference but if people ask me about enameled cast iron I would always mention both brands.
Your video about the Demeyere Atlantis and Industry was very helpful!
I want to make a cooking channel and even though the Atlantis is the maximum best quality you can get I would get an industry pan because it can be more relatable to more people. Even if it is better than All Clad it is closer to it than the the Atlantis and I think a lot of people in the US have All Clad.
So thank you and I wish you all the best!
@@aquaphoenixx Thank you for the kind message. I believe that people want to be respected and my job is to deliver facts and let people make informed choices for themselves. I appreciate many of the best brands in the world and have been fortunate to use loads, but I've settled on the brands I carry for quality and accessibility. At the end of the day, if someone buys a good pan from another retailer I'm very happy because that person will go home and make good food - hopefully for their friends and family! There's lots of business for everyone!!
Good luck with your channel. The world needs more creators!! Jed
another advantage of enameled is that allows you to cook acid foods or long simmering foods better, with the raw cast iron, the seasoning will peel off
i have a Cast Iron Pot with a glass lid that i use for pot roasts and i aslo do diferent mincemeat sauces in it. with tomatoes and other acids. and as long as you dont let it sit for long periods of time it has not realy been an issue for me personaly. and afterwards i do as i do with all my cast iron. scour it clean and put a thin coat of oil on it before letting it dry on a low heat.
but thats clearly only my personal experience. other people may have other results. especialy people who dont want to baby their pans quite as much as i do. then enameled pieces might be a better option. especialy because they can often be put in the dish washer if you want to.
@@jizburg I was hoping he was going to address this issue.
No matter what you cook in your cast iron non enameled pan, you should always season it afterwards. Just a light touch of Crisco, Avocado oil... Something that can take high heat. Then let it cool. It's like taking care skin.
True true
Also, according to Cook's Illustrated, cooking acidic things (like tomatoes) for more than 30 minutes in exposed cast iron will result in the food tasting tinny.
One of the best comparisons I have seen on YT well done!!
Another excellent video ...... thank you
I'm team traditional pans and griddles but enamelled Dutch ovens and baking dishes
Also a raw cast iron user. Field makes a great product! I typically reach for my Stargazer or Finex, personally. Great video though.
Excellent video!
Thank you very much!
Never knew that you should or could season enameled cast iron. Thank you for this info.
I know, right?!
You don’t need to and he also recommends scrubbing enamel with steel - DONT DO THIS because you’ll ruin it.
@@Doivid_ Where does he recommend scrubbing enameled pans with steel wool? I watched the video and don’t remember seeing that.
Apparently you can sew on stainless steel pans as well.. saw videos here on TH-cam
Thanks just bought an enameled dutch oven. Started wondering if I should have bought raw cast iron oven. Thanks for the info and your video on the subject was the only one I found, so congrats.
You won't regret it! There will be other raw cast cookware to buy....
I have staub and I use it everyday👍🏻 easy to clean
I have noticed that the raw cast iron offers more browning but if I am making a pan sauce (why wouldn’t I want to?) I prefer the enameled one. Grill time? ALWAYS raw (and avoid to shock your pan, of course!). And seasoning is not cost neutral (the energy bill!) so I am doing my best to avoid wearing it down with alcohol if i can help it.
In addition, raw cast iron is very reactive to acid. So if you'd use something like lemon juice the build up patina might come loose which could ruin your dish
Hi, we cook with acidic foods all the time in our well-seaoned pans. No issue when the seasoning is well done.
It will not ruin the pan at all. If it even happens , it’s just a case of reseasoning …no issue
@@Cook-Culture Same here. i have a cast iron pot i cook acidic food in all the time. just make shure not to leave it in over night and oil it afterwards.
@@Cook-Culture Not an issue? What do you mean? It does come off on both micro and macro scale, the matter is only 'how much'. And yes, it does affect the taste. And so does reactivity with iron then, which any cast iron pan is prone to. It can mess up the food, big time. Cast iron is now fashionable and trendy, but it is not as versatile as SS.
My cast iron is also very nice seasoned, but if I cook something like bolognese, after this some tender food like an omelette are sticking to my cast iron. So I think that it's better to cook acidic food on stainless steel/teflon/enameled pans
I have both. And carbon steel also. Overall, I love the non coated cast iron and the carbon steel the most. Maybe because I baby them so much. They have personalities.
Love it. Mine do too!
I have an expensive Chasseur enameled skillet (black enamel inside, red outside), but everything sticks on it ... I prefer my inexpensive raw cast iron skillet, much easier to use... Maybe I should try to season the enameled one? Will it help with the sticking?
Great Video! Do you have a video to show how to season enamel cast iron? I have a STAUB wok and everything sticks to it. HELP!
What about sugars getting trapped in your raw cast iron effecting other meals?
Straight to the point. Thank you.
What I don't understand is this: Should I really season an enameled cast iron pot or not? I have not yet seasoned my enameled pot. Every time I cook with it my food sticks some to the bottom. However if I do seasoned it should I clean after cooking with salt? If I use soap and water will that not remove the layer of seasoning? Just trying to understand what I need to do because I would like to use totally cast iron and get 100% away from nonstick surfaces such as Teflon.
The enamelled cast iron shown in the video is a LAVA brand one every piece I've used from them delivered recommended
Can you compare an enameled and a non stick pan. Le creuset also sells non stick. I am highly confused on how and enameled compared to a non stick in terms of safe cooking.
I'm trying to find out what makes an enameled tetsubin teapot different from a raw iron tetsubin kettle. I bought an iron teapot (only 800 ml to top lip of teapot) There isn't a painted surface because it all looks black. It feels smooth however. So I cannot tell if my pot is polished iron or if it is enameled.
My enamel cast iron is not smooth in the cook area of the pan . Seems I may have taken the enamel off in areas of it . How can I fix this or is it a total loss ? Thank you for all the great videos . It’s refreshing to see a knowledgeable person share correct information .
Hi Nicki, thanks for the note! Can you send me a picture of your pan? My email is jed@cookculture.com. Also, unless it's clear in the image, let me know the brand. Thanks
I have an enamelled Le Cruset..red. but despite cleaning the enamel seems to blacken. I also have a plain cast that I bought for €9 in a discount store and I use this more often.
That patina is supposed to build up over time.
Use the paste Le Creuset is selling. It’s great and will keep your cocotte like new.
I have gone through so many different brands of raw cast-iron and at this point I have moved to enamel cast-iron. I still have a Field griddle and a Stargazer. Everything else is now enamel.
What did you do with the ones you didn’t like?
Wow, I never knew this about an animal. I have two very nice red Chantel enamel pots, and unfortunately I just burned one because I moved into a new place with an electric stove, and I turned it on high for a couple minutes because the recipe called for that.
Well, I can’t believe my eyes, but it looks like the inside of the pan bubbled like it was paint. Plus it stuck to the electric stove. I’ll be looking into this more, as I just looked on the Chantal website, and it says that this can happen. I’ve had these things for years, never did this to them before because I usually would cook vegetables or slow cook stuff in it.
Lmao you said “an animal “ lol
Are you sure it was the enamel bubbling or the food? I'm having the same problem and also use an electric which I feel you can't regulate the temp as you can on a gas stove. You should be able to scrub the carbon off as I have done and put in the oven to dry bring out thinly rub oil over it grapeseed preferably then put back in the oven for 45 minutes upside down and then wipe out and that should season it. Well that's what this blokes previous video said to do, so I'm going to try tomorrow
@@miguelrobb5719 😂
My friend I found (in her outdoor storage) a skillet that has rusted really badly inside, it is colored red outside and has less rust....how do I find out which it is before I try to clean it for her? I notice vinegar & water soak up to 8 hours ( checking every hour)..but understand this is not good to soak a enamel cast iron skillet in...but, to do an acid test??? what would you suggest? Thanks..
I was thinking the difference would be enameled cast iron would be better for acidic or liquidy sauce & raw cast iron would be better for oil use & wanting a carmelized crust.
Thanks Jed! I have been wondering about this. We have all Staub and I try to season it, but never successfully. Maybe we scrub too much when cleaning? I'll have to go back and watch the seasoning video again.
no need to season enameled cast iron. no need to use excessive heat either.
@@mrocheleau7946 Still, you can season enameled cast iron and Staub actually recommends it for their black coating. But it's not mandatory.
Very good review. However, I still have one bit of additional bit of information. That is: how high can I heat my seasoned CAST IRON pan compared to my old cast iron. I just purchased a beautiful seasoned cast iron and would like some help on that. I will be using mine from stove top and then popping it into oven from time to time to "finish" certain dishes ... Many thanks
Hi Jan, depending on the brand you have, there isn't really a 'max' temperature for the oven but you can burn your seasoning on the hob, and you will notice! Go by visual. You don't want your seasoning to be black and crusty. Dark golden brown with a nice smooth finish is what you are going for. So, a few minutes of broiling in the oven should not be an issue...if that is what you are wanting to do.
@@Cook-Culture OKAY, thanks... my concern was mostly the stove top.... I have scorched some expensive Zuilling Henckels pans making crepes... after several uses, the finish is not effective anymore. They're not cast iron, so that's a whole different issue. Thanks ,,,
@@janm2473 ah, yes. You will be able to use much more heat with cast. Don't be worried and have fun!
You forgot another main advantage of enameled cast iron. You can do all the things you better don't with a raw cast iron skillet, like cook with water / liquids for extended periods of time, steam food or use acidic ingredients. Or in short, there's no contact between the food and the raw iron.
You can cook whatever you want in a properly seasoned pan with a worry of damage or change in cooking flavours. Please refer to our TH-cam video with Stephen Muscarella of Field Wares where he covers this topic in detail.
@@Cook-Culture Let me put it this way. If I were looking for a pot / dutch oven dedicated to steam food, make soups and tomato sauce on a regular basis, I wouldn't pick a raw cast iron one. I would pick stainless steel or enameled cast iron instead. It's not like you CAN'T do it with cast iron, it's that I wouldn't do it on a regular basis.
Fair, and point taken, however that's a wider discussion for another video! Thanks!
@@HrWisch that would definitely make you work harder, if all you did was made tomato sauces in a raw cast iron pan. If you like to season, knock yourself out, but seasoning can get expensive, that power bill is no joke lol.
I'm sure in olden times, when cooking with animal fats, cast iron was seasoned every day.
Thanks for this video. I've inherited my mother's 50 yo le creuset orange exterior/black interior skillet. Which I assume is enameled in interior. I have been treating it like my lodge pans....i.e. seasoning after use. I've left water in pan to dry and no rust. Does that mean it IS enameled....or just that it's garnered 10 thousand layers of seasoning? BTW....love the covid hair. Me too.
Hi Sam! The enamel will stop rusting but the non-stick comes from all those hardened layers of oil! Great work. Keep it up! PS - The hair is in full COVID!
so what is the difference in maintenance?
Raw cast iron can always and forever be brought back to a beautiful state. You said something about if you let it go you can't use it anymore and that's just a lie! I have some enamel cast iron but I also have every size that I could ever need in raw cast iron.
Hi, thanks for the comment. I think you may have misunderstood what I said. I am a huge advocate of reconditioning tired cast iron. Viva Cast Iron!!!
What would you recommend for seasoning for those of us who don’t want to use a seed oil? I have seen folks use lard. Will tallow work?
a few generations ago, animal fat is all that people had available to season with. Seemed to work for them....
Any fat works but grapeseed and linseed make a longer lasting seasoning. The main issue is that you want the layers of seasoning as thin as possible which could be an issue with lard. Of course nothing beats the seasoning created by generations of use.
There is a fierce debate in a cast iron group over whether enameled pans are ALWAYS coated on the interior, or whether some are enameled exterior and preseasoned raw iron interior.
I think it’s important to note that currently, there seems to be a trend of enameled cookware being black matte enameled on the interior, but that doesn’t necessarily mean it has always been that way. On the other hand, there is a case to be made about why bother enameling only the outside if there’s no difference for the interior of the pan.
Has anyone had experience with this? Thoughts?
Yeah, it’s confusing. When I am in shops I don’t know if it is preseasoned or it is enameled, as they look a like
Hi, I am unaware of any brand that enamels the outside only however brands like Staub apply a black interior of all cookware regardless of the exterior colour
@@Cook-Culture enameled?
Can I use my enamel cast iron pot on a fire?
I was wondering if its possible to have damaged the coating on my le Creuset enameled cast iron from overheating, since it seems to be sticking more than before I overheated it.
Hi, thanks for the comment. You can damage enamelled coatings but in this case, it sounds like you have something sticky stuck to the surface. I suggest cleaning the surface with an abrasive cloth or chainmail scrubby, with some Bar Keepers Friend or Comet. Give it a good scrub, and do not worry about damaging the surface with this cleaning method. Once it's clean, I suggest the oven method for your first seasoning.
@@Cook-Culture Thanks!!
The cream coloured enamel is recommended to be lower temperature, I use it for curries. stews, etc. You can burn stuff using too high a temperature. The black enamel (le Creuset) is the higher temp coating. Both are better than raw cast iron if cooking acidic foods. And yes, I do season both.
You said wear and tear will wear out and cause chipping, will that be harmful if it goes in the food? Will it be poisoning to people? Is the color in enamel coating harmful when it chips?
Hi, I can not determine what is or isn't poisonous without knowing all of the factors
I have a Le Creuset one and you can put it in the dishwasher.... I'm not messing around with a normal cast iron pan.
So what are your thoughts on using an enameled pan after the coating becomes damaged?
I don't think it's a problem. Just be careful to season the exposed iron
Enamelled cast iron is way easier to maintain but it's way more expensive, that's why I still don't have an enamelled Dutch oven, I really want an enamelled Dutch oven
You are correct. French-made enamelled cast iron is more expensive than raw cast iron. They do come up for sale so keep an eye on Estate Sales and your local Buy and Sell.
@@Cook-Culture I'm gonna get the Staub Dutch oven which is way cheaper than Le Crueset but still expensive
@@manspeej That's an excellent choice!
Yes sauté and cooking acidic sauces in raw cast iron takes away the seasoning also your tomato and wine sauces work better in enamel but eggs meats work better for me in raw cast iron fat more non stick
Check out Sams Club . They have an affordable option that works well.
I never knew that enameled cast iron is recommended to be seasoned as well, all the guides online are for seasoning raw cast iron. In fact when I typed in seasoning enameled cast iron, users suggested not to because enameled doesnt need to, so I'm left a little confused. Should i season my enameled CI staub? What's the process for seasoning enameled CI? (all the guides are for raw CI)
Hi, it's personal preference. Some people like seasoning and some people think it's offensive! But here are the instructions: th-cam.com/video/g3224DONrRE/w-d-xo.html
I'm wondering if it has to do with the type of enamel. I've seen some that are smooth and some that have a rough, matte finish that should hold seasoning better.
Hi, I am new to the world of cast iron cooking. Are inside of LeCreuset frying pans enameled?
Yes they are. Cast iron at least!
What’s your favorite brand of grape seed oil?
Hi Mary, thanks for the note. The reason I recommend grapeseed is that it seems that it does not seem to matter what brand you use. I buy natural grapeseed and strangely organic is not a thing. I hope that helps!
Good comparison.... I use raw cast iron ... what type of oil you recommend for seasoning? Many thanks 😊
Hi, thanks. We recommend grapeseed oil or a seasoning paste like this: buzzywaxx.com/
Is enamel coated cast iron is same as nonstick as the food doesn’t come in contact with the cast iron at all??
Yes,
Wished your demo enameled pan was colored instead of black on black. I thought Le Creuset has 2 types of cast iron, enameled inside and out and just enameled on the outside with a raw iron inside.
No, all of them are enameled- most have a beige enamel inside (almost all pots) , other have a black enamel (the pans and some few pots).
Can you please provide some tips on ways you remove excess oil after cleaning? I’ve used a combination of a stiff brush and steel wool but there seems to be oil still leftover.
That's ok, leave the oil and cook it on the stove top after you've rinsed the pan. That will polymerise the excess oil onto the pan which is what you want for non stick
I've heard cast iron ups your iron intake. Not a bad bonus, I'd imagine.
I just saw another video which said that enameled cast iron has lead and cadmium in it. This is very concerning to me because I have used Staub and Le Creuset products for years. What do you say about this? Thanks.
Hi, from what I know, following published reports, is that over the years there have been many instances of lead and other materials in cast iron cookware. Many manufacturers, including Staub and LeCreuset. have pledged not to use (very much) known carcinogens in their raw materials. I know that cadmium was a critical component of bright colour glazes and that there was a change in formulas. This does not mean that there is not cadmium still in the mix. As far as I know, lead is an issue with low-quality cast where the recycled materials are made up of whatever. To be honest, I doubt anyone can give you a straight answer as there are so many makers, in so many places, and no one really policing what comes to market. It seems that government agencies usually respond to complaints.
@@Cook-Culture Cadmium was the one main reason I don't use enamel cookware I only use Lodge raw cast iron cookware. For enameled cast iron cookware the more you use it the worst it gets, for raw cast iron cookware the more you use it the better it perform. Lodge is a 100 years old USA company I trust their product and so do thousands and thousands of restaurant professionals.
@@alexyu6928 100% agree
Doesn't acidic liquids/foods strip away seasoning and make even well-seasoned pans eventually react with acid/tomatoes/vinegar/lemon/reductions/mixing, etc?
Yes and no. If you cook acidic foods all the time then raw pans are probably not your best choice however if you cook them once in a while you will be fine as long as you have a rock hard seasoning.
@@Cook-Culture unfortunately I cook with mirin, tomatoes, lemon juice, red wine, and vinegar all the time. But I may still get cast iron for my steaks and cobblers, and use stainless steel for my acidic cooking
How about using avocado oil vs grape seed oil..
It depends on the oil. We've found that high-quality avocado, olive, and coconut oils have a lot of fibre and other bits in them that develop a carbon build-up which can become flaking,. This is frustrating when trying to get a solid seasoning. Due to this, we recommend using grapeseed for seasoning and if you're cooking at a low to medium heat then any oil will work well for cooking.
Is it true that enameled cast iron is safe for use on a glass stove top?
Yes, correct. As long as it's smooth
Is this coating durable enough to last for decades? Thanks
Enameled cookware can last for generations
For dutch oven deep frying of chicken, doughnuts, etc., does a raw cast iron dutch oven last longer/do better than an enameled CI dutch oven? I'm concerned with the possibility of the enamel "crazing" with deep frying.
Yes, crazing can occur from very high heat cooking but it is only cosmetic. If that is an issue then raw cast is the better choice.
And both choices are healthy for the environment and myself?
Basically
I must have missed something - did you make any comments about cooking with acidic foods? That (!), in my opinion, is the big reason to pick enameled for some tasks, over the cast iron. I have a large dutch oven -like cast iron skillet, but it is not recommended to make spaghetti sauce in it, or cook with other acidic type preps. I use it as a fryer. In years past, I cooked everything, ... like Coq au Vin, in it; but, my understanding is that you should not do this. But, you never mentioned anything about this - I'm confounded!
Hi, if you season and maintain your pans very well then you do not need to worry about using acidic foods with raw cast iron. The trick is maintenance.
is the coating on the cast enamel toxic?
It can be.
So are we all just gonna ignore the giant pie in the background?
All enameled cast iron has lead and cadmium, which is caustic. Good old fashion raw cast iron is healthier (Lodge is still made in Tennessee, USA).
Iron is bad for you. I giant magnet can kill you! Have you seen Xmen 2?? Magneto kills the Security guard.
There is no credible source of information to back up this claim, only a couple of blogs written by organic health healing-crystal mamas.
@@Richard-sy1ej wrong. There is testing that has been done.
@@virginia6793 Cite a credible source please.
@@Richard-sy1ej what makes you think that something that cracks overtime while cooking in it is safe? Just because the FDA allows it, doesn't mean it's safe to cook with. There is lead and cadmium in a tone of ceramic that we use to eat from. Let's not get started on PFAS in non-stick pans too. These chemicals cause neurological diseases and cancers. It's like cigarettes. The FDA knows they're bad for everyone, but they're still legal smoke.
I am lazy to season those Raw cast iron skillets, I prefer the enameled ones, but the problem is they are very expensive...(you forgot to mention it)
You can find cheap enameled cookware but it's all made in China or India
❤
I'm trying different cookware and find emailed cast iron after 3 uses cleaning it is frustrating. Even vinegar and baking soda worked once but not twice. Help
The best cleaner for enameled cast iron is Bar Keepers Friend. Tips: Don't cook with Olive Oil, preheat for longer, and turn down the heat.
@@Cook-Culture I cook with avocado oil on high heat I have Bar Keepers Friend I just forgot about it I've tried the the white vinegar and baking soda it came clean the first time I was really tickled but this one is not coming clean it and it was just two fried eggs
@@gwentexas Bring your heat down
@@Cook-Culture ok ty
Raw cast iron pans are great for anemia because you take a healthy dose of iron in your diet
I have always heard ( and come to learn this is so..)...NEVER wash an iron skillet..(guessing it is now called "raw")..but, instead wipe it out , add some oil to a paper towel , rub all the inside; to make sure it's clean, as well as, "seasons' the skillet . Then, place in heated oven to dry....The oil bakes back into the skillet..keeping it like new. ALSO...(LOL)..I learned the hard way..NEVER put a hot pan ,of any kind, in water. Yes, you can boil water or put cold water in them /on them..BUT never put a hot pan/pot/baking sheet....into water.; .as this "warps" them.....has anyone ever noticed a pot/pan/...*.warped (*lop-sided...kind of like the LP records when they would get to hot..LOL) and wondered why???? If so, then you are not in the "boat alone " LOL...
How do I reach/contact you?
Hi Mark, you can email me at jed@ my url
I completely disagree--at least for me. I had a couple of Le Creuset pieces. They're impossible to clean. They lose all their shine, and then rust starts to come through the enamel. They got so disgusting that I had to throw them out. I have a raw Lodge skillet now. It's absolutely fine. Sometimes I mess it up, but then I just scrub it down and re-season it with shortening. It comes out nice and smooth. It won't win any beauty contests, but the cooking surface is excellent.
Strange. I've used Le Creuset Dutch ovens and fondue caquelons my whole life, never seen one rust or go through the enamel finish aven after decades of use and abuse.
Yeah, the bottom can rust slightly but you'd really have to try hard to achieve this.
enameled cast iron? "you can damage it"--for me that's a deal breaker. some people can chow down on glass at the carnival--i'll leave this cookware for them...
he said you can damage raw cast iron too the point was that it's extremely tough
What about spun iron?
Thanks for the comment. What do you mean by that?
@@Cook-Culture I was thinking of this: www.netherton-foundry.co.uk/Made-in-England/spun-iron
@@etiennedeklerk it looks like they're probably just what is usually referred to as carbon steel pans from other pictures on the website.
@@NoZenith thank you, I had been wondering about carbon steel.Two birds!
@@etiennedeklerk I think that's it anyway. I just watched the video and the only things I saw was that black steel and carbon steel looking skillet
My friends make fun of me because I baby my Staub cookware! I re season all my enameled cast iron every 4th use.
Love that! If it works for you keep at it!
If you google How to season enameled cast iron. One of your videos come up. Under it there is pages and pages of people saying you can or cannot season enameled cast iron
I have a le Creuset skillet with the black interior
Under there use and care it says. If a “Patina” (seasoning) from use develops leave it alone, it improves how the pans cooks.
I have seasoned mine like you would traditionally and like the results.
There are some concerns about crazing the enamel as well.
Would love to hear your take on this Jed !
Thanks. I realize that there's loads of confusion around this topic. Technically, I have confirmed with a Dr of Polymer Chemistry regarding the technical application of a seasoning to enamelling. He says that from a reactive perspective there is no reason that enamelled cast iron will not react and should 'technically' work fine. There is often a point made that raw is better because it's ferrous, which he agrees with, but marginally.
As for crazing - that can happen to any enamelled cast iron no matter what and will not be a result of seasoning. It's more likely a result of thermal shock. Crazing is not a big deal unless it becomes a crack in the glaze.
I hope that helps. Jed
How funny. I own one enamel pot for soup, pasta sauce, and everything that might leave a taste behind. For everything else, it's the raw cast iron pans
Nice!
For me, it's which one best imparts more iron into the food you cook therein. If that means more maintenance, that's a small price to pay for a biologically available form of iron in the diet. Especially as I do have meat free days more often than not.
Enameled cast iron skillet on the outside only just makes no sense
I've never seen a pan that is only enamelled on the outside. Do you know of a brand?
strange choice of location to do this video....
blah blah waste of my life, which cooks better?
There are too many variables to be able to state which 'cooks' better. Each user is unique and it comes down to the job to be done.
You forgot about Griswold..
I have a No.7 & a No.8 enamel pans and they work fantastically.
Is enamel less nonstick though vs a seasoned raw?
Yes, it does not work as well for nonstick but its good