Cast-iron skillets are a staple in kitchens everywhere, but what about enameled skillets?
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Love this guy's comments!
Thank you for being concise
No, not considering one.
Thank you. Now I see why my food sticks to my enameled pan.
I love the lodge pan. But the outside of my lodges pan often get rusty because it’s not always in contact with oil. I really hope there is a pan that’s enameled outside but not inside. So I can get the look and the benefits of good seasoning traditional pan.
Is there a pan that is enameled outside but not inside
If you have a glass cooktop can you use a regular cast iron skillet or should I use an enameled cast iron skillet
This video was bizarrely short on details.
Can you build up seasoning in a Staub?
I just purchased a ridged Koch Systeme skillet. It is enamel on the outside but a 'gritty' black on the cooking surface. Do I just use this as a normal nonstick pan? Please reply. Thank you.
Learned NOTHING from this 46 second video!!!!!
But why only enameled on outside
I like concisness of this video. Have both. Absolutely need to let food reach room temperature and low heat with the enameled. Food will still stick, just not as badly.
Ok but what about the ones that just have enamel on the bottom? I thought that was what he was going to talk about? Is the seasoning process the same? What makes them different if it’s just enameled in the bottom????
Just get both…use the enameled on when you cook something that is served from the pan like a Dutch baby or something so it looks pretty on the table! We are debating between two really nice pieces of equipment so you can't go wrong with either
That was short, not too informative.
I just decided this year to go to cast iron cookware after having to replace my non stick cookware every two years or less due to the teflon flaking off into my food. I have one my grandmother used for decades and it is still nice. I also purchased two more 10.5" skillets, and two dutch ovens as well. I don't have children, buy the other members of my family will have nice cookware when I pass away since I decided to make my life better. I don't trust the enamel cast iron since it flakes and have to be replaced also.
what do you mean by the seasoning?
So… is it worth it or not?
Ik what to get for my next wok
I’m not fond of the enamel cast iron…..exception being the large stew pot or Dutch oven…… the skillets are useless, IMO
That would be the same as tri ply stainless steel….?? with no chipping….
… that's it? no videos showing multiple rounds of a variety of food test done with traditional cast iron vs equivalent enameled skillets?
this is pretty low effort content. :[
Yawn. How many more videos are going to be milked from a topic that could have been effectively and comprehensively addressed in just one 5-10 minute video? What could be an entertaining and informative series is quickly degenerating into a rather vapid series that is losing as many viewers than it should be gaining.
Can you still put the enamelled pan in the oven?
Worth the price tag? NO!
Nice to have in a few situations, maybe. I have both. Prefer the castiron skillets purchased when I got married, over 50 years ago. Like that pink battery bunny — still going strong!
He forgot to mention that with a white interior it is easier to see the fond, whether it is burned or not. That would be the only upside to me.
fwiw, I've always considered baking to be the primary use case for enameled skillets. For example, corn bread, pies, and casseroles. They're every bit as effective as raw/seasoned CI, without the maintenance. Only downside (for some) is that you don't get the trace amounts of iron in your food.
Ruin the seasoning in cast cookware is no big deal. Ruining the finish in a enameled one I'm guessing isn't good.
So this is perfect for lazy bastard like me?
How about thermal shock? Is a high quality enameled skillet fine for high temperature searing? For example, if I take a cold steak and throw it onto a 500F skillet?
You also can’t get them screaming hot for searing proteins without damaging the coating.
Isn't it far more fragile than one not coated?
They can be fairly non-stick once you learn to use them right. The real downside this video should’ve pointed out is enameled cast iron does not get as hot as bare iron so you might not fare well with any recipes where anything beyond 400 – 500*F is required (you can still cook up a mean steak in an enameled cast iron skillet, though).
Enameled Cast-Iron as a gift.
Danny baby, I'll treat you well 😉
Heavy-duty tri-ply stainless will last longer. No chipping or cracking.
The answer is yes unless you are really strapped for money. i am always astonished when people say they like cast iron skillets, which require endless care and fussing over and still leave rusty stains on anything you use to clean them. My Le Creuset skillet is one of the best kitchen investments I have made – it takes a few seconds to clean and always performs perfectly.
Le Creuset, Staub, or GTFO.
Does that mean they're prone to chipping too? Is the coating thicker on average because skillets are used more often?
Is the coating harmful?
The lazy persons cast iron, pretty much.