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A Comparison of Enameled Cast Iron and Bare Cast Iron Dutch Oven
In performing an investigation about the Le Creuset Dutch Oven, I found there is a difference in opinion, occasionally heated (no pun intended), of whether enameled cast iron or bare cast iron dutch ovens can be better to cook with. The main difference between the two is that an enameled dutch oven is constructed of cast iron that has been coated with enamel while the bare cast iron has no finish. Each one seems to have their advantages and disadvantages. I have put in some effort looking for why one might be superior to the other and have discovered the following pros and cons of each.
Enameled Cast Iron Pros
* Enameled will not react to cooking acidic foods like tomato based sauces, chili or stews. Additional acidic food items include wine and vinegar which are often used in a lot of dishes.
* An enameled cast iron dutch oven doesn't need to be seasoned, it's already non-stick. See Cast Iron Cons.
* Enameled is simpler to wash. The enamel can be cleaned utilizing gentle detergents or perhaps by means of soaking.
* Enameled is certainly more visually pleasing. - This one is purely subjective, yet I'm sure many would most likely concur. The style of black cast iron does have its place in a old-fashioned styled home though.
Enameled Cast Iron Cons
* Metal utensils may damage or nick the enameled surface. Wooden or silicone tipped spatulas and tongs are best suited. Same with spoons.
* An enameled cast iron dutch oven does not have that cooking-in-the-wilderness look to it, though some could consider this to be a pro. You probably don't prefer to lug your quality Le Creuset throught the dirt and mud to hold over an open fire. Bare cat iron was designed for this.
Bare Cast Iron Advantages
* Bare cast iron may create a better sear on meats. The enamel coating won't entirely hinder searing, but bare cast iron might be better.
* Bare cast iron is recommended whenever creating meals over an open flame or when placed directly on sizzling hot coals. Again, the thought of backyard cooking with an enameled dutch oven seems to be somewhat unlikely.
Bare Cast Iron Negatives
* Bare cast iron needs to be seasoned before use. This calls for coating the cooking area with oil and baking it in. This should be performed multiple times before using it to cook to ensure that food will not stick.
* Acidic foods will react with the cast iron causing it to break down as time passes (not to mention adding iron, and some point out a metallic flavor, to your food).
* Brand-new, uncoated cast iron cookware is delivered from the manufacturer with a wax or shellac finish that should be cleaned off before the first use.
* Bare cast iron isn't as pretty as enameled. Again, strictly subjective.
My opinion
For me personally, it boils down to the convenience of the enameled cast iron dutch oven (no seasoning needed as well as simple to clean) in addition to having the capability to cook using acidic foods such as my great grandmothers tomato sauce which simmers for hours. What's more, it doesnt hurt that the enamel is made in a large selection of beautiful hues that can be made to complement any kitchen decor.
enameled cast iron cookware,
Sunday, June 19, 2011
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