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.
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.
Two words: heat & oil.
The most common reason food sticks to cast iron is because the pan is simply too hot.
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.
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!
In an enamel-coated Dutch oven, prolonged cooking with acidic ingredients may discolor the interior coating but doesn't erode it. The bottom line is, if using a seasoned cast iron Dutch oven with highly acidic foods, ensure the pot is well seasoned and limit cooking to short periods.
Raw cast iron needs to be seasoned to make it nonstick and rust-resistant, while enameled Dutch ovens are somewhat nonstick and protected out of the box. High-quality enamel coatings are expensive, which is why enameled Dutch ovens cost more than their standard cast iron counterparts.
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.
Be mindful of that helpful enamel coating, though. It can get chipped and scratched if it comes into contact with abrasive cooking tools or dish scrubbers. And when enameled cast iron is exposed to extreme temperature changes, it can cause thermal shock and rupture the pan. That's the explosion we're concerned about.
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.
“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.
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.
Lower-quality porcelain enamel has a thinner coating that can crack and chip easily, which significantly affects the cooking experience. Dropping porcelain enamel cookware can also crack or chip the surface. Some porcelain enamel cookware has non-stick coatings, including Teflon, so be sure to check labels.
Both enameled and bare pans are great at searing.
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.
Because of the enamel coating on the inside of the pot, you can cook virtually anything. No need to worry about damaging your seasoning with long-simmering acidic foods or tomato-based products.
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.