Don't use metal utensils. And you definitely don't want to cut food within the cookware—save that for the cutting board. (It's also a good idea to not stack other pans on the enameled surface or it could damage the coating.)
Enameled: Is more temperature-sensitive. Some enameled cast iron skillets have a max temperature range of only 500°F, which limits their versatility. On the other hand, enamel is minimally reactive and completely acceptable for cooking acidic foods.
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.
With enameled cast iron, you'll want to avoid high heat on an empty pan or raising the temperature too quickly because this can cause permanent damage.
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!
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.
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.
Enamelled Cast Iron Cookware combines durability, heat retention, and versatility, providing home cooks with the ability to experiment with many recipes and cooking techniques.
Any eggs that require a flip — over easy through over hard — are also far more likely to end up on your plate with a broken yolk. Finally, since cast iron retains heat so well, any style of eggs are more likely to brown and overcook. Avoid cast iron altogether with eggs and opt for a thinner, nonstick skillet.
Just like with traditional cast iron cookware, you should replace enameled cast iron cookware if any cracks appear. Enameled cookware is more likely to crack than traditional enamel from sudden temperature changes.
“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.
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.
One concern with enameled cast iron is the potential presence of lead or cadmium in the enamel coating. These toxic metals can pose health risks if they leach into food.
Cleaning enameled cast iron
Choose a gentle dish soap, and use a sponge, everyday scrub cloth, or nylon brush. Avoid citrus-based cleaners—this can dull the enamel's exterior gloss.
Our Favorite. The Le Creuset Signature Enameled Cast Iron Skillet is gorgeous, with convenient pour spouts, the right amount of weight, and superior enamel coating. For a more budget choice that still gives all the benefits of enameled cast iron, we like the Crock-Pot Artisan Cast Iron Skillet.
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.
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.