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Enamel Coated Pots
Posted on 12/31/08 at 6:02 pm
Posted on 12/31/08 at 6:02 pm
Anyone noticed a cooking difference between the enamel coated "iron" pots, and black iron pots? I recieved 2 enamel coated pots for Chritmas and used one to cook in and had a horrible time getting it to cook like a true black iron pot. Was just wondering is it me, or the pot? 
2
Posted on 12/31/08 at 7:52 pm to TreyE663
It's the pot. You just can't duplicate the effect of black iron on your cooking. They're tough to take care of, but for some obvious reasons, they've stood the test of time and are worth the extra effort.
Posted on 12/31/08 at 8:29 pm to TreyE663
the texture is different and, thus, the effect will be different. given the choice between the two, the only time i use enameled over regular cast iron is when i am cooking something with high acidity (e.g. something with a tomato based sauce). otherwise, i always choose cast iron.
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