What are the advantages of enameled cast iron and raw cast iron cookware?

The Advantages of Enameled Cast Iron and Raw Cast Iron Cookware

Raw cast iron is incredibly versatile and can be used to cook up a classic bacon and egg breakfast or to concoct a delicious braised beef stew. Baking cornbread, cakes, and cookies is a breeze in your shallow skillet, and you’ll never turn back after baking fresh sourdough bread in your Dutch.

Owning raw cast iron means having to pay some extra attention to taking care of your Dutch oven or skillet. It requires seasoning with animal fat or vegetable oils that over time create a non-stick film that makes cooking and cleaning up much easier. Don’t be afraid of raw cast iron, when wielded correctly, you can create one mouthwatering masterpiece after the next. All it takes is a little patience.

Chef’s Tip: Seasoning is simple. Once you’ve cleaned your raw cast iron pan or dutch oven, coat the cooking surface in

Known for its capacity to retain heat, raw cast iron cookware remains hugely popular, particularly in recipes that call for that perfect sear on meats and vegetables. For the cast iron uninitiated, it’s difficult to put down on paper what a difference in flavor it creates. But trust us, there’s no comparison to the depth in flavor profile - it will make your meat taste meatier, and your vegetables taste more rounded.Raw cast iron is incredibly versatile and can be used to cook up a classic bacon and egg breakfast or to concoct a delicious braised beef stew. Baking cornbread, cakes, and cookies is a breeze in your shallow skillet, and you’ll never turn back after baking fresh sourdough bread in your Dutch.Owning raw cast iron means having to pay some extra attention to taking care of your Dutch oven or skillet. It requires seasoning with animal fat or vegetable oils that over time create a non-stick film that makes cooking and cleaning up much easier. Don’t be afraid of raw cast iron, when wielded correctly, you can create one mouthwatering masterpiece after the next. All it takes is a little patience.Chef’s Tip: Seasoning is simple. Once you’ve cleaned your raw cast iron pan or dutch oven, coat the cooking surface in Milo Seasoning Oil or another fat, such as melted shortening, and bake it for one hour at 375℉. Let it cool in the oven and it’s ready to go for your next recipe.

Best Enameled Cast Iron Skillet (2024) for Browning and Braising

If I could have only one pan, it would be an enameled cast-iron skillet. The best enameled cast-iron skillet is incredibly durable and versatile enough to work as a sauté pan, a frying pan, a braising pan, and even a baking pan. It’s long-lasting, ovensafe, compatible with all cooktops, and because porcelain enamel is alkaline-resistant, you can cook acidic foods in it without issue (not so for uncoated cast iron, which can lose its seasoning with too much acid).

The best enameled cast iron skillet

The enamel also eliminates nearly all of the maintenance required for raw cast iron, so it’s a great option for busy home cooks who want the excellent heat retention and distribution you get from cast-iron pots and pans but may not have time to care for uncoated cookware.

It won’t get as nonstick as very well-seasoned, uncoated cast iron; you’ll always need some butter and oil to get easy release. But even a budget-friendly enameled cast-iron pan will last a lot longer than pricey nonstick pans.

After testing 10 popular and highly rated enameled cast-iron pans, I’m pleased to report that most were pretty good. But in terms of performance and versatility, the Staub Traditional Deep Skillet stood out as the best overall.

Below, find more details on the Staub, along with recommendations for a lightweight option and a budget pick. You can also learn more about how I tested, what I looked for, and what I thought of the enameled cast-iron pans that didn’t make my top picks.

The best enameled cast-iron skillet: Staub Traditional Deep Skillet

If you want the look of a classic cast iron skillet with the durability and versatility of an enameled pan, Staub’s Traditional Deep Skillet is the best you can buy.

Everything I cooked in this pan turned out beautifully. With a generous pat of butter, not even fried eggs stuck to the lightly-textured black enamel cooking surface—though I did get a perfect crispy edge on the whites. This pan continued to impress when I cooked quesadillas, grilled cheese, and large cuts of meat. The straight but slightly-flared sides maximize the cooking surface area, and they’re tall enough that you can easily use this skillet for shallow “deep” frying and braising. This is also the only one of my top picks that didn’t hold onto any of the cornbread I baked in it (and yes, I buttered each one very well).

I loved this pan out of the box, though I admit that might have had something to do with the fact that the matte black version (which costs $20 less than the other colors) could be easily mistaken for meticulously-maintained raw cast iron. To add to its traditional look, it has two pour spouts, a not-too-long handle that still looks classic, and a solid helper handle that’s small but functional enough when you need it.

What I didn’t love about the Staub Traditional Deep Skillet

Other than the price, there’s not much I didn’t love about this enameled cast iron skillet. That said, it’s always a little annoying when something is advertised as dishwasher safe (like this pan), and then you read the manual and realize “hand washing is recommended.” The manual also recommends using non-metal utensils in this pan. I’m sure it’s to avoid scratches, but part of the point of using cast iron instead of nonstick is that you can use whatever utensils you want. Also, because the handle and pan are all cast together, the handle will get piping hot even on the stove, so you’ll want to use a silicone handle cover or oven mitt—but that’s an issue you’ll experience with nearly every cast iron skillet.

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