Enameled Cast Iron Skillets

2,350 Views | 10 Replies | Last: 5 yr ago by GIF Reactor
Scotts Tot
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
1:33p, 9/27/20
AG
While I would enjoy cooking with one, I've never kept a cast iron skillet around because I've been a little put off and intimidated by the extra commitment of seasoning, special cleaning, and maintenance. Maybe this is overblown, but it's just been my impression.

Do the enameled pans from Le Creuset and Staub have the same performance as a regular cast iron skillet, but without the added hassle, or is any of the benefit lost by having the coating? Kinda seems like the best of both worlds, so I'm curious to hear from anyone that owns them.
Reply Quote
1 edit
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
3:14p, 9/27/20
Enameled is great but don't let plain cast iron intimidate you. Get you a good stiff brush with a flat scraper on the back side of it and just clean it with hot water. Cook on it 15-20 times and you're "seasoned" up. No need for elaborate oil bake seasoning if you don't want to fiddle with it.

Enameled pots/pans are great and have their purpose but a $20 Lodge skillet is fantastic. Save the $150 for something else until you decide you really need the enameled iron. We have one and honestly, I never use it. I use my Lodge skillet.

Now an enameled Dutch oven... that's a different matter.
Reply Quote
12
2 edits
fav13andac1)c
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Scotts Tot • 4:37p, 9/27/20
AG
FlyFisher09 said:
While I would enjoy cooking with one, I've never kept a cast iron skillet around because I've been a little put off and intimidated by the extra commitment of seasoning, special cleaning, and maintenance. Maybe this is overblown, but it's just been my impression.

Do the enameled pans from Le Creuset and Staub have the same performance as a regular cast iron skillet, but without the added hassle, or is any of the benefit lost by having the coating? Kinda seems like the best of both worlds, so I'm curious to hear from anyone that owns them.
The advice that I've taken on and have really benefitted from: The extra maintenance that some people put themselves through is entirely unnecessary. Things like seasoning after every use and not cleaning (gross) are pretty extreme and just aren't necessary. I clean mine with soap(still good as new), and my regular use is enough to keep it seasoned a long time.

The key to maintaining cast iron after the initial seasoning is to just use it.

More info here: https://www.seriouseats.com/2014/11/the-truth-about-cast-iron.html

The big difference at least for me is $150 vs $15.
Reply Quote
3
2 edits
Bruce Almighty
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
7:50p, 9/27/20
AG
There's a lot of myths with cast iron, many of which came when soaps were much harsher. You can pretty much clean it like any other pan.
Reply Quote
4
htxag09
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to Bruce Almighty • 10:16p, 9/27/20
AG
Bruce Almighty said:
There's a lot of myths with cast iron, many of which came when soaps were much harsher. You can pretty much clean it like any other pan.

This, my cast iron is honestly the easiest pan to clean because of how nonstick it is. Little bit of soap and hot water and a quick scrub. After drying, I usually put it on the stove to heat it up and completely dry. Sometimes will rub a little oil on it for this step.

To me the only "negative" of cast iron is storage. It's too damn heavy to just store under the counter with all our other pots and pans. The wife is very much in the camp of nothing out on the counters, but I convinced her to just let the cast iron rest on the stove top when not in use. She's fine with it since we basically use it everyday.
Reply Quote
4
Agasaurus Tex
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to htxag09 • 2:29a, 9/28/20
AG
Just keep it in the oven until you need to use the skillet or the oven.
Reply Quote
2
GIF Reactor
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
9:24a, 9/28/20
AG
I loved using our cast iron before we got a radiant cooktop. GE Appliances recommends against using cast iron (see below). Does anyone have positive or negative experiences using cast iron with a radiant cooktop?

Cast Iron cookware is not recommended. If the cookware has a burr or rough spot, it will scratch the glass surface. Additionally, it is slow to absorb heat. Once this type of cookware heats up, especially on high heat, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle.
Reply Quote
aggiespartan
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:16a, 9/28/20
AG
I like our cast iron enamel pots, but they you still have to take some care with them. They can scratch and chip if you use the wrong utensils or are rough with them.
Reply Quote
TikiBarrel
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GIF Reactor • 9:32p, 9/28/20
AG
Electrical_Ag said:
I loved using our cast iron before we got a radiant cooktop. GE Appliances recommends against using cast iron (see below). Does anyone have positive or negative experiences using cast iron with a radiant cooktop?

Cast Iron cookware is not recommended. If the cookware has a burr or rough spot, it will scratch the glass surface. Additionally, it is slow to absorb heat. Once this type of cookware heats up, especially on high heat, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle.

Sounds like you need a new stove.
Reply Quote
7
DiskoTroop
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
10:16p, 9/28/20
That was my thought
Reply Quote
Teslag
User Profile
Private Message
Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to GIF Reactor • 6:12a, 9/29/20
AG
Electrical_Ag said:
I loved using our cast iron before we got a radiant cooktop. GE Appliances recommends against using cast iron (see below). Does anyone have positive or negative experiences using cast iron with a radiant cooktop?

Cast Iron cookware is not recommended. If the cookware has a burr or rough spot, it will scratch the glass surface. Additionally, it is slow to absorb heat. Once this type of cookware heats up, especially on high heat, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle.


We had this problem with our electric range. Since gas wasn't an option we replaced it with an induction unit. Problem solved.
Reply Quote
1
GIF Reactor
User Profile Ignore User Stop Ignoring
How long do you want to ignore this user?
24 hours One week Permanently Cancel
In reply to TikiBarrel • 10:07a, 9/29/20
AG
SpiderDude said:
Electrical_Ag said:
I loved using our cast iron before we got a radiant cooktop. GE Appliances recommends against using cast iron (see below). Does anyone have positive or negative experiences using cast iron with a radiant cooktop?

Cast Iron cookware is not recommended. If the cookware has a burr or rough spot, it will scratch the glass surface. Additionally, it is slow to absorb heat. Once this type of cookware heats up, especially on high heat, it holds an intense amount of heat which is transferred to the cooktop. This can cause the element to shut down as a response to the temperature limiters which indicate surface temperature is too high for cooktop components to handle.

Sounds like you need a new stove.
Not a chance in hell, this one is brand new.

But I do think they are in cahoots with the stainless steel pan manufacturers. That is the only one they recommend without any cautionary notes. That's how they get you.
Reply Quote
Refresh
Page 1 of 1
 
×
subscribe Verify your student status
See Subscription Benefits
Trial only available to users who have never subscribed or participated in a previous trial.