Cooking Versatility and Performance Their even heat distribution and retention make them great for deep frying, too. Enameled cast iron will be a little more versatile, since you can cook acidic ingredients like tomatoes, wine, and citrus without worrying about eroding the seasoning.
We think both traditional and enameled cast iron pans are exceptionally versatile. Our conclusion: With ample seasoning and an adequately hot temperature, uncoated pans are more versatile and nonstick than their enameled brethren.
Not for High-Heat Dry Cooking
The best way to preserve the enamel is to heat your cookware with oil or liquid. Dry heat—like when making bread in a Dutch oven, or searing ingredients without oil—can damage the enamel over time. Excessive high heat can also cause damage.
You might be wondering: is enameled cast iron safe? Yes, enameled cast iron is completely safe and non-toxic. Unlike traditional cast iron, enameled cast iron does not leach any iron into your food. It is also more durable, protects your pan from rust, and does not require seasoning.
Eggs fall into the category of sticky foods that are not ideal for cast iron skillets that haven't built up their seasoning yet. While cast iron can become non-stick with sufficient use over time, a newer skillet will almost certainly cause your eggs to stick to its porous surface.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
ceramic is among the safest material for pans
From dishes, to glasses, bakeware and cookware, ceramic bakeware is our pick for the best cookware material for health thanks to its non-reactive nature and resistance to high temperatures and acidic foods. Plus it's so pretty!
Enameled cast iron heats uniformly across its surface, unlike other materials with hot spots. This means your steak will cook consistently from edge to center, giving you that perfect pink interior and a beautifully caramelized crust.
A common question we get asked is “Can I use metal utensils on my porcelain-enameled cast iron grates?” The answer is yes! Your porcelain-enameled cast iron grates create a tough, non-stick surface that will withstand mild abrasion.
Enameled cast iron has a naturally slick surface that doesn't require seasoning. This makes it ideal for cooking delicate foods that might otherwise stick to traditional cast iron. The enamel coating allows for easy release of food, making cooking and cleaning simpler.
Distinctive French Quality and Craftsmanship. Since 1925, Le Creuset Enameled Cast Iron has been produced in our flagship foundry in Fresnoy-le-Grand, France. Each piece is hand-crafted to perfection by no less than fifteen artisans, and no two pieces are alike as they are individually cast in single-use sand molds.
NEVER use a product when the interior enamel has chipped. It is no longer safe to use and you should immediately CEASE USING the product. Chips from damaged enamel could cause personal injury if ingested.
Based on this list, it is best to avoid Teflon and other nonstick pans, especially those made with either PTFE or PFOA, as well as aluminum pots and pans.
“The most nontoxic cookware that you can buy is stainless steel, cast iron or carbon steel; things that don't have a coating on them,” says Alexis Pisciotta, culinary purchasing and events manager and cookware consultant for Food Network.
Then, we removed GreenPan entirely from our list of non-toxic cookware. There were two primary reasons: Competing brands began providing independent laboratory testing to prove their products are non-toxic. We became aware of lawsuits against GreenPan that cast doubt on the company's marketing claims.
The key piece of information to keep in mind is the enamel coating—do you prefer the ease of mind that comes with a non stick surface and protection from rust? If so, choose enameled. Does the thought of a little care and maintenance not bother you? If that's the case, you can go with unfinished cast iron.
From a food-safety standpoint, the surface of a cast iron pan during cooking easily reaches upwards of 300 degrees, which is high enough to kill any bacteria that don't get washed away. You will not get sick from maintaining your pan this way.
Heat and oil are key
Per Lodge Cast Iron, the secret to frying eggs in your cast iron pan so they don't stick all comes down to the oil you use and the temperature of your skillet.
Porcelain Enamel Coated Cast Iron cookware is okay to use as long as the cookware is covered completely with porcelain enamel. Caution is recommended when using cast iron cookware that is not completely covered with smooth porcelain enamel as it may scratch the glass ceramic cooktop.