While traditional cast iron cookware is still an essential part of any kitchen, many cooks and chefs prefer the enameled version. Enamel-coated cast iron is much easier to clean and there are no seasoning issues. The inner coating has some mild non-stick properties and prevents iron from leaching into your food. These cookware pieces come in a variety of vibrant colors to meet customer expectations and to match existing colors in kitchen design.
Is Enameled Cast Iron Cookware Safe for Cooking?
The use of non-coated cast iron cookware can result in iron raising to high levels. Excess iron levels in the body can lead to serious health problems. This, of course, isn’t a problem with enamel-coated cast iron. The main benefit of enamel-coated pieces over traditional cast iron vessels is their inertness. The enamel coating is non-reactive, so you can cook all types of foods in an enamel pot without worrying about the leaching issue. However, once the enamel coating has been damaged, the interior surface will not be inert, and iron in the pot’s core may leach into the food.
Enamel-coated iron cookware is considered safe, according to the FDA’s Center for Food Safety and Applied Nutrition. The lines of cookware imported from abroad must meet the FDA safety standards. The importation of cookware that contains the potentially toxic substance cadmium in their glazes is prohibited. The manufacturers have discontinued the use of cadmium-based and lead-based pigments.
Make sure to buy only high-quality enamel products from trusted brands. The coating must be thick and chip-resistant. To stay on the safe side, avoid bringing in enameled cast iron vessels from abroad.
Advantages of Enamel Cast Irom Cookware
The following are the main advantages that enamel-coated cookware offers:
- Safety: Enameled cast iron cookware is healthy and safe to use. Unlike bare cast iron, these utensils don’t react with your food. As we already mentioned, you can cook any type of food in them including tomatoes and other acidic foods.
- Easy to use: Enamel coating is semi-non-stick, which makes cooking easy with very little sticking to the bottom.
- Longevity: High-quality enameled cast iron pieces are extremely durable. The products last for many years and can be passed from parent to child.
- Heat resistance: The enameled pans and pots can be heated to high temperatures (although not so high as bare cast iron), which makes them a popular choice for searing and braising foods.
- Even heat distribution: Cast Iron construction conducts and holds heat well, providing an even and consistent temperature throughout the entire pot.
- Heat retention: Enameled cast iron pans only need low to medium heat, which makes this cookware energy efficient. Superior heat retention helps to keep the food warm when serving.
- Versatility: Enameled cast iron cookware is suitable for all heat sources and any type of stovetop. It is also acceptable for keeping leftover food in the refrigerator and can be also used as a serving dish.
- Low maintenance: The enamel glazed surface does not need any kind of seasoning, so it requires very little maintenance. Enamel glaze also prevents rusting and comes in various colors for visual appeal.
Disadvantages of Enamel Cookware
- Larger enameled cast iron vessels may be rather heavy for general use. However, many chefs prefer heavier and more solid items over thin pieces that have a tendency to warp or become dented after use.
- Enameled cast iron has a lower thermal conductivity compared to bare cast iron. It will take a bit longer to reach the desired temperature. However, the heat remains evenly distributed across the entire pot for good cooking.
- The porcelain enamel coating is relatively fragile and can be prone to chipping after some time. It also may crack if you bang the pot too hard. Abrasive cleaners can damage the enamel.
- Metal utensils may scratch or chip the coating. You should use wooden or silicone utensils instead of metal.
- Another downside is that high-quality enamel cast iron cookware can be very expensive. It generally costs more than an uncoated version particularly when it comes to well-known brand names such as Le Creuset and Staub.
Disclaimer: All content on this blog is created for informational purposes only. It would be best if you didn’t use it as a substitute for professional advice, diagnosis, or treatment.
Enamel Coated Cast Iron Cookware Set is very safe; it has many benefits like it’s enamel coated is non- reactive safe to use & non- stick flexible cookware set.
What a line of crap. This coating pops off! Where does it go? Simple you digest it or try to! I have used cast iron for many years no problem. Roll the dice and see . You pay a premium for this once it’s chipped in the trash it goes. The chipping does no stop with one chip it spreads. Don’t fall for the sales line of b.s.
Cast iron cookware has been used for centuries. My thoughts, plain cast iron is far better than teflon coated cookware. With time and a bit of effort, I can get almost the same nonstick surface, –still working on that though.
Does enameled coated cast iron bottom scratch a glass topped range?
Cookware with enameled coated outside surface is less likely to leave metal markings on glass/ceramic range than uncoated cast iron, copper or aluminum. To prevent scratches, check the backside cookware surface for rough spots to make sure the bottom is smooth. Also avoid sliding pans across the glass when you need to move them.
Finally an article that got straight to the point!:) I wanted to know if porcelain enamel coating skillet will accept some of tomatoe sauce/topping i’ll be cooking. Yay, the one i ordered is on its way:) Thanks!
Have been trying to find out if Frigidaire enamelled light weight cast iron has any PTFE. PFES,PFOA, lead or cadmium. Nothing on the packaging and cannot find anything on line so called customer service and haven’t heard back from them. They are attractive and lightweight but are made in China so was just double-checking. Do you have any information on this brand?
I have the same question and problem finding an answer.
Medium heat is best with enameled cast iron, NOT recommended for braising – high heat can damage interior finish
That doesn’t make any sense. Enameled cast iron is perfect for braising.
Enameled cast iron cookware is only good for the medium heat or lower heat. No higher than the medium heat. Otherwise, the coating will be damaged. I have read instructions about how to handle enameled cast iron cookware and they advised that the enameled cast iron cookware needs to be used from lower to medium heat only. Never on high heat.
Thank you so much! I thought so. I braised on high heat in my enameled lodge which these days is “thin” and wondered why it changed the inside. Never again.
I have a cast iron pot and it has a chip inside the pot which i would like to paint the inside so i can use my pot again . Would it be possible if you can tell me which paint should i use ??? So the pot would be safe to cook in again . Many Thanks