Cooking with non-enameled cast iron and enameled cast iron both have their own set of benefits, and the choice between the two largely depends on individual preferences and cooking needs. Here are some of the benefits of each type:
Benefits of cooking with non-enameled cast iron:
Superior heat retention: Non-enameled cast iron is excellent at retaining heat, distributing it evenly across the cooking surface. This makes it ideal for tasks that require steady and even heat, such as searing, frying, and baking.
Excellent searing and browning: The even and high heat distribution of non-enameled cast iron allows for a better sear and browning of meats and other foods, giving them a delicious crust.
Natural non-stick surface: Over time, with proper seasoning and use, non-enameled cast iron develops a natural non-stick surface. This makes it easier to cook with and clean over the long term.
Adds iron to food: Cooking with non-enameled cast iron can increase the iron content in your food, which is beneficial for individuals with iron deficiency.
Versatility: Non-enameled cast iron can be used on the stovetop, in the oven, or even over a campfire, making it versatile for various cooking methods.
Benefits of cooking with enameled cast iron:
No seasoning required: Unlike non-enameled cast iron, enameled cast iron comes with a smooth and non-porous enamel coating. This means you don't need to season it before use, making it more convenient for some cooks.
Non-reactive surface: The enamel coating prevents any reaction with acidic or alkaline foods, making it suitable for cooking dishes that contain tomatoes, vinegar, or citrus.
Easy to clean: The smooth enamel surface is easy to clean and doesn't require the same level of maintenance as non-enameled cast iron.
Wide range of colors: Enameled cast iron often comes in a variety of colors, making it aesthetically appealing for serving dishes directly from the pot or pan to the table.
Versatility: Enameled cast iron is also versatile and can be used for braising, slow-cooking, baking, and stovetop cooking.
Less prone to rust: The enamel coating protects the cast iron from rusting, so you don't have to worry as much about drying it thoroughly after cleaning.
Ultimately, the choice between non-enameled cast iron and enameled cast iron depends on your personal cooking preferences, cleaning routine, and the types of dishes you enjoy making. Some cooks may prefer the traditional and seasoned surface of non-enameled cast iron, while others may appreciate the convenience and aesthetics of enameled cast iron. Both types have their place in the kitchen and can deliver excellent results when used correctly.