Like enameled cast iron, unfinished cast iron proves ideal for searing steaks and other proteins, and also transitions well from stovetop to oven. The main difference between the two lies in the lack of enamel coating. Since the surface of unfinished cast iron is uncoated, these pans do have to be seasoned before use.
High-quality enamel coatings are expensive, which is why enameled Dutch ovens cost more than their standard cast iron counterparts. And while traditional cast iron can get more nonstick with time and use, enameled cast iron can't.
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.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
Even though the interior looks similar to a classic cast iron pan, the enamel cooking surface doesn't require any seasoning. To prevent sticking, just add a little bit of oil to the surface before cooking.
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.
Sautéing is designed to enhance the flavours of a dish by browning the surface of ingredients. The Dutch Oven's enamelled cast iron construction makes it ideal for this cooking technique, offering superior heat retention to ensure ingredients get properly cooked.
Why is Le Creuset cookware so expensive? The short answer is: because you get what you pay for. Le Creuset makes some of the best cast iron cookware on the market, including the best Dutch oven money can buy.
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.
A: Yes. This Tramontina Enameled Cast Iron Oval Dutch Oven is compatible with induction, gas, electric and ceramic glass cooktops. However, when using cookware on ceramic glass stovetops, always lift (do not slide) to move to avoid scratching the cooktop.
Preheating your enameled cast iron skillet is the first step after you have a clean pan. Place it on medium-high heat for up to five minutes until it's hot. This ensures an even sear on your steak.
Common cooking oils like olive oil will gradually produce seasoning, but won't be as effective as grapeseed oil. Canola, other vegetable oils, and shortening are a little better.
Le Creuset Dutch Oven Features
Aside from its eye-catching colors, it's a standard Dutch oven, albeit a very high-quality one.
I never skip the fat because I love the flavor of eggs cooked in olive oil, but even the most seasoned of cast iron pans will benefit from oil added to a preheated pan. You can go butter here, a neutral oil like canola, or even coconut oil. Delicious.
Doesn't. You can do almost nothing to hurt a cast-iron pan itself. It can destroy your seasoning, though, and require you to "fix" it by thoroughly cleaning and re-seasoning it.
To preserve it, avoid cooking acidic foods in your cast-iron pan for longer than a few minutes, or letting acidic foods sit in the pan for a while after cooking. Just finishing pan-fried chicken cutlets with a spritz of lemon juice? Should be fine.
As evidenced by the many establishments that rely on Staub's cast iron goods, they are extremely durable while also beautiful enough to serve food from. The brand's collection is very curated with fewer pieces than Le Creuset, and pieces products tend to be slightly more affordable.