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Seasoned or Enameled: Which Type of Cast Iron Is Right for You?
Cast iron is the acknowledged workhorse of the kitchen. For versatility, value and longevity, nothing beats cast iron. No question about it. But one question that must be asked is: seasoned or enameled?
With a good cast iron skillet, you can deliver everything from fluffy scrambled eggs and perfectly seared steak to a loaf of crusty bread. With proper care, your cast iron pan will last for decades—in fact, cast iron is often an heirloom passed down for generations.
This magnificent material comes in many forms—skillets, Dutch ovens, braisers, grill pans and woks—and all come in two types of cast iron: seasoned and enameled.
Traditional, raw cast iron requires seasoning before use. The seasoning process involves coating the interior with oil and cooking the oil into the metal, over low heat, to create a nonstick surface. Some cast iron pans come pre-seasoned; these require re-seasoning throughout their life.
With an enameled cast iron piece, the iron is sandwiched between two layers of enamel. An enameled cast iron pan is immediately ready for use, and it won’t require seasoning to maintain its nonstick quality.
But which type is right for you? That depends on your personal preferences, your budget and the needs of your kitchen.
Read on for our comparison of seasoned versus enameled. We evaluate the two types across a range of six characteristics, to guide you to the perfect cast iron piece for your next culinary endeavor. Let’s get cookin’ with cast iron!
Hungry for more? From Dutch ovens to skillets and everything in between, shop our Cast Iron Collection for the newest addition to your kitchen!
Heat Properties
Heat conduction (how quickly the pan heats up) and heat retention (how consistently the pan holds its temperature while cooking) are two different concepts, and both deserve consideration.
Seasoned: Is slow to heat, compared to other materials. But it excels at heat retention, maintaining a consistent, balanced temperature throughout the cooking process.
Enameled: May be even slower to heat than seasoned cast iron. However, it offers even better heat distribution, giving the chef increased control over how the food cooks.
Nonstick Performance
All cast iron pans are great for searing, producing that delicious browned crust on grilled meats and roasted veggies. But if the food sticks to the pan—oh dear. It’s important to understand your pan, to ensure it retains its nonstick nature.
Seasoned: Delivers wonderful nonstick performance, as long as it’s properly seasoned. Check out our guide to learn how to season and maintain your cast iron skillet.
Enameled: Is nonstick without seasoning. For best nonstick performance, preheat enameled cast iron before adding food, and be sure to use butter or oil for cooking.
Versatility of Use
All cast iron is versatile, in that it can be used to create a wide variety of tasty dishes. There are a few key areas, though, where one type or the other is more suitable.
Seasoned: Works great at any temperature and you can even use it to cook over an open fire while camping. However, seasoned cast iron is reactive with acidic foods, such as tomatoes, and may impart unappealing flavors or colors to such foods.
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.
Color and Aesthetics
The visual appearance of the cookware and equipment in any kitchen does matter, whether at home or in a professional setting. To what extent is a decision for the individual chef to make.
Seasoned: Offers the classic, unmistakable black, inside and out. For many, this is the color that says cast iron and there is no substitute. With this color of pan, you’ll need to be extra attentive when cooking dark-colored foods to avoid letting them burn.
Enameled: Offers a range of exterior color options that make some chefs swoon with delight. Some cooks choose enameled for the colors alone, and we think there’s no shame in that. Many enameled pieces come with a pale, cream-colored interior, which makes it easy to monitor the color of the juices cooking in the bottom of the pan.
Cleaning and Maintenance
Traditional cast iron pans with no enamel coating generally need more care than the enameled variety. Still, many chefs agree that the extra effort is entirely worthwhile. Whichever pan you reach for, you may want to keep certain factors in mind.
Seasoned: Requires meticulous care after each use. Sudsy water is okay, but the preferred method is to scour off stuck-on foods with coarse kosher salt. To avoid rust, do not leave raw cast iron to soak or to drip-dry. Towel the pan dry by hand, then add a drop of oil and heat it up just a bit, to seal and protect the seasoning.
Enameled: Requires no seasoning but can be scratched by scouring pads or coarse cleaning tools. Clean with hot soapy water and a nylon scrubber or non-scratching sponge. Hand-dry to avoid chipping and scratching, which may occur while the pan is sitting out to air-dry.
Price and Longevity
With proper maintenance, both types of cast iron can last for a lifetime. Whether you spend a little or a lot, you can trust that your cast iron cookware is a long-term investment.
Seasoned: Is remarkably affordable, especially considering the longevity. Premium quality Lodge cast iron skillets with no enamel coating start at prices under $20.
Enameled: Is more expensive than seasoned cast iron. With minimal care, these beautiful heirloom pans last for decades. Consider the wonderful options available from Sur La Table, Le Creuset and Staub.
Hungry for more? From Dutch ovens to skillets and everything in between, shop our Cast Iron Collection for the newest addition to your kitchen!
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