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Spinoff - Enameled Cast Iron or Non-Enameled Cast Iron?
Posted on 4/6/15 at 1:52 pm
Posted on 4/6/15 at 1:52 pm
What are the differences?
Posted on 4/6/15 at 1:53 pm to beejon
Enameled is easier to take care of..
That's about it IMO
That's about it IMO
Posted on 4/6/15 at 1:57 pm to Kajungee
Enameled FTW.
No futzing around with seasoning, no rusting, easier to maintain/clean. Every benefit of non enameled with none of the drawbacks.
No futzing around with seasoning, no rusting, easier to maintain/clean. Every benefit of non enameled with none of the drawbacks.
Posted on 4/6/15 at 2:09 pm to hungryone
quote:
Every benefit of non enameled with none of the drawbacks.
Well except enameled is twice the price and I ain't worry about my Wagner cast iron getting chipped.
Posted on 4/6/15 at 2:14 pm to Kajungee
quote:
I ain't worry about my Wagner cast iron getting chipped.
Dozen plus pieces of LC (mostly factory seconds) in heavy use for 15+ years. No cracks, no chips. Everything from frying to no-knead bread and so on.
Posted on 4/6/15 at 2:23 pm to hungryone
quote:
No cracks, no chips.
I have a piece from that big ole butter eatin' Georgia racist,an' it chipped the first damn time I used it. I have a nice LSU pattern Dutch oven that a good friend gave me and it has held up well.LSU >>>>>> than the entire state of Georgia.
Posted on 4/6/15 at 2:39 pm to beejon
Quality cast iron pots/pans will last forever, but they require constant maintenance. Enamel coated pots/pans require much less maintenance, but only high quality brands seem to last for more than a few years.
Posted on 4/6/15 at 2:54 pm to beejon
I always felt like I got a better brown on my meat in plain cast iron but it's probably just my imagination
Posted on 4/9/15 at 11:00 am to Poodlebrain
quote:I wholeheartedly disagree with the last part of that. What "constant maintenance" are you referring to? If you are doing it right, they require nothing at all.
Quality cast iron pots/pans will last forever, but they require constant maintenance.
Posted on 4/9/15 at 11:17 am to htownjeep
quote:
What "constant maintenance" are you referring to? If you are doing it right, they require nothing at all.
??? An uncoated cast iron skillet needs to be seasoned. After a vigorous scrub or after cooking certain foods, it will need re-seasoning. If you don't dry it thoroughly, it will rust (even if well seasoned).
Enameled cast iron is easier by far. No seasoning, no reseasoning. You can put it in the dishwasher. Try that with uncoated cast iron.
Posted on 4/9/15 at 11:38 am to hungryone
quote:Very rarely if at all after the initial seasoning (if done right).
An uncoated cast iron skillet needs to be seasoned.
quote:That's why you don't vigorously scrub cast iron and don't cook certain foods in it.
fter a vigorous scrub or after cooking certain foods
quote:No thanks, that's pretty stupid.
Enameled cast iron is easier by far. No seasoning, no reseasoning. You can put it in the dishwasher. Try that with uncoated cast iron.
Posted on 4/9/15 at 12:06 pm to beejon
I have and use both. As in most things, quality does matter. I have never noticed a difference in taste between the two. It's definitely easier to clean up an enameled pan. I do find myself being more careful with my enameled pans though. Your mileage may vary.
Posted on 4/9/15 at 12:28 pm to hungryone
quote:
Every benefit of non enameled with none of the drawbacks.
Huge drawback is the heat tolerance. Cast iron can glow white. My enameled cast iron is only rated to 450 or 500.
Posted on 4/9/15 at 1:19 pm to htownjeep
quote:
That's why you don't vigorously scrub cast iron and don't cook certain foods in it.
Exactly. The fact that I shouldn't cook certain foods in cast iron makes me opt for enameled quite often. I can cook anything, including acidic dishes, in it.
But nothing beats a regular cast-iron ribeye.
Posted on 4/9/15 at 1:43 pm to beejon
Posted on 4/9/15 at 2:31 pm to Gris Gris
quote:
My enameled cast iron is only rated to 450 or 500.
Then buy better enameled cast iron. The plastic knobs on my Creuset are rated to 450, but the pots easily handle 600+ degrees on my Big Green Egg when searing steak. (I love my IR thermometer, so I take the temps of all sorts of things.) Using LC on the grill means scrubbing soot off the outside, but it comes off easily with Barkeeper's friend.
I routinely bake Tartine-style sourdough in LC 5 quart dutch ovens--the pot preheats at 500 degrees for an hour before you put the dough into the hot pot. Never had a crack, chip, or spall after more than a decade of use.
Most domestic stoves cannot generate anything near a failure temperature for enameled cast iron.
Posted on 4/9/15 at 2:34 pm to hungryone
HO, when you linked the Lahey bread recipe in the thread a few days ago, I asked if the texture was like that of the Domenica bread because it looks similar. I don't think you saw my question. Thanks
Posted on 4/9/15 at 2:44 pm to hungryone
I own LC cookware. It's great. However, I can't do this with my LC skillet.
Posted on 4/9/15 at 3:24 pm to Gris Gris
quote:
HO, when you linked the Lahey bread recipe in the thread a few days ago, I asked if the texture was like that of the Domenica bread because it looks similar. I don't think you saw my question. Thanks
Sorry, I did miss that. The texture is open & holey, it is very similar to the Domenica bread (though I think the Domenica bread is made with a wild yeast starter rather than commercial yeast). the Lahey no knead loaf is a good "gateway" loaf for beginning bread makers. It's hard to screw up and looks & tastes pretty damn good for the amount of effort involved.
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