Yes, you can fry chicken in enameled cast iron. Enameled cast-iron Dutch ovens and deep skillets provide excellent heat retention and deep sides to contain splatters. Just be sure to use medium heat—rather than high heat—to protect the enamel coating from thermal shock or discoloration.
Avoid frying or cooking delicate white fish (like tilapia, sole, and cod), sticky foods (like eggs or pancakes) in a new skillet, and highly acidic foods (like tomatoes, wine, or citrus sauces). These ingredients easily stick, strip the pan's protective seasoning, or create a metallic taste.
Yes, you can absolutely deep fry in enameled cast iron. In fact, enameled Dutch ovens and deep skillets are some of the best vessels for the job. The thick cast iron distributes and retains heat beautifully so your oil temperature stays stable, and the enameled surface prevents rusting and is easy to clean.
Enameled cast iron pans are heavy, expensive, and slow to heat up. Because the enamel is glass, it can easily chip or crack from thermal shock or metal utensils. Unlike bare cast iron, a damaged enameled pan cannot be repaired and must be discarded.
A lot of recipes say to use canola oil or peanut oil. Peanut oil works well but I usually use vegetable oil. Whatever oil you choose, make sure it's a very high smoke point oil. Vegetable oil or peanut oil will make great fried chicken!
Highly refined seed oils—like soybean, corn, and cottonseed oil—are generally considered the unhealthiest for frying. These oils are high in polyunsaturated fats (PUFAs), which are highly unstable. When heated to high frying temperatures, they break down, oxidize, and release toxic byproducts called aldehydes.
KFC primarily fries its chicken in low-linolenic soybean oil and fully refined soybean oil. However, the exact oil used varies depending on your region and local supplier:
Enameled cast iron is a healthy and safe choice for cooking. The enamel coating creates a barrier between your food and the raw cast iron, so you don't have to worry about excess iron leaching into acidic or wet dishes.
The healthiest cookware coatings are ceramic-coated non-stick, seasoned cast iron, and bare stainless steel. These alternatives are entirely free of toxic "forever chemicals" (PFAS) like Teflon. The best choice ultimately depends on whether you prefer chemical-free non-stick convenience or maximum durability.
To protect your enameled cast iron from scratching, cracking, or dulling, avoid using metal utensils, abrasive scouring pads, aerosol cooking sprays, bleach, and harsh citrus or oven cleaners. Additionally, never plunge hot cookware into cold water, and avoid using it in the microwave.
The best vessel for deep frying chicken is a cast-iron Dutch oven or a deep cast-iron chicken fryer. These heavy pans retain heat exceptionally well, preventing major oil temperature drops when you add cold chicken, which ensures a crispy, non-greasy crust.
Enameled cookware and bakeware are completely free from microplastic concerns, making them far superior to non-stick coatings that can flake into food.
A cast iron skillet is ruined primarily by rust from soaking or improper drying, warping from extreme thermal shock (like cold water on a hot pan), or cracking if dropped. While most seasoning issues are reversible, letting rust cause deep pitting, or fracturing the iron, destroys the cookware permanently.
Yes, Dawn dish soap is perfectly safe for seasoned cast iron. The old rule about avoiding soap stems from decades ago when soaps contained harsh lye, which would strip a pan's seasoning. Modern dish soaps are mild enough to clean away food debris and surface oils without harming the protective layer.
Yes, bare (unenameled) cast iron leaches dietary iron into your food. While this is usually a harmless or beneficial boost, the amount varies based on the food’s acidity, cooking time, and the pan's seasoning.
Watch for nonstick pans that aren't labeled
PTFE- and PFOA-free: If a nonstick pan is made with the newer PTFE- and PFOA-free green materials, those are potentially better.
Instead of synthetic non-stick pans, chefs primarily rely on stainless steel, seasoned cast iron, and carbon steel. These materials last a lifetime, can handle high heat without releasing chemicals, and are capable of developing deep, flavorful crusts on proteins.
The best non-toxic non-stick frying pans use chemical-free ceramic coatings or naturally seasoned cast iron instead of traditional Teflon. Top expert-recommended options include the Caraway Nonstick Ceramic Fry Pan for its outstanding non-stick release, and the GreenPan Valencia Pro for superior searing.
Lower your heat! The most common reason food sticks to cast iron is because the pan is simply too hot. Because cast iron retains heat much better than other types of cookware, you generally don't need to use as high of a heat setting.
Avoid cooking highly acidic foods (like tomatoes, wine, and citrus), delicate fish, sticky sweets, and eggs in newer skillets. These ingredients can strip the pan's seasoning, impart a metallic taste to your meal, or stick easily to the surface.
The excellent heat retention and distribution of cast iron means your chicken will be cooked to perfection every time. Plus, with Caraway's Enameled Cast Iron, you get these benefits without the need for seasoning and with easier cleanup. Whether you're searing, baking, or roasting, cast iron can handle it all.
Enameled cast iron from reputable brands does not release toxins during normal cooking. The coating is made of glass and is completely free of harmful chemicals like PFAS, PTFE (Teflon), PFOA, lead, and cadmium. However, there are a few safety factors to keep in mind regarding your cookware:
Cast iron, carbon steel, and uncoated stainless steel are considered the least toxic cookware types. Because they contain no chemical coatings, they are completely free of PFAS, PTFE, lead, and cadmium. When cared for properly, cast iron and carbon steel even develop a naturally non-stick surface.
Enameled cast iron and ceramic serve very different purposes in the kitchen. Choose enameled cast iron for heavy-duty searing, braising, and maximum durability. Choose ceramic for lightweight, everyday nonstick cooking with minimal maintenance and quick heating.