Our family has used plain cast iron for generations, and I've never had any issues with it. I don't use them for everything, we have stainless pans for heavy duty boiling and tomato sauce. All we do is rinse it out and use a scubby pad, dry over low heat, and wipe with oil. No issues with rusting ever.
i've got a few of each type of cast iron items. I feel a little more comfortable cooking with the enameled ones so far. I bought a HUGE 17" Lodge skillet a year or so ago that is great for big meals - everyone hates it except for me (it's pretty heavy). I like both types, and i really liked your video. All of the videos are useful - i have watched the cleaning and seasoning ones several times. thanks for the info!
I love my Lodge 12" cast iron "Frying Pan", but I've just bought and tried out an enamelled casserole dish set. For me the issue was that a lot of my cooking involves tomato based liquids that I feared might damage the seasoning. I'm still getting to grips with the enamelled set, but the Lodge raw cast iron, the enamelled cast iron, and even earthenware casserole dishes my mother had that I remember from the 1960's all have a place in my kitchen.
My daughter (not a foodie or chef wannabe) bought a set of Caraway nonstick cookware and was very disappointed with low quality and performance. The cookware was very pretty, but that's all. For that reason, I would never trust the brand.
In general, that is correct. But there are lots of exceptions. For example, the Finex, Smithey, and Field 12-inch bare cast iron skillets are over $200 and brands like Lodge and Cuisinart make enameled skillets under $100.
Good comparison, thanks. Regarding Caraway enameled cast iron, my understanding is that they're made in China (their website FAQ says all their products are made in China). How do they justify Le Crueset and Staub prices? I can get Lodge standard enameled cast iron Dutch ovens for way less than $100.
My pleasure. I'm planning to do a "best Dutch oven" and "best enameled skillet" by the end of the year, so I'll have more details about how it compared to those brands (and others).
Because I like to improvise I don’t know if tomatoes will end up in the pan at some point. A nice tight fitting lid sometimes does the trick in the end. So a high-end enabled cast-iron pan with high sides and lid has been the star of my kitchen for the last few years. Searing mostly still happens in the raw cast-iron Lodge. Carbon steel is used for the more delicate items.
I think a more interesting comparison would be enameled vs. stainless steel. The two have far more in common than cast iron. Sure, SS is a different material in terms of carbon and chromium content, but the functional aspects are more similar. More specifically, I'd like to know how enameled competes with SS in terms of sticking to food, developing fond etc. My gut tells me that the ceramic coating should be less porous than SS, so it should stick less... but I'm not sure.
The older I get, the less fussy maintenance I feel like doing. And the weight of these pans is a consideration. So neither one of these kinds of pans work for me. Good old high quality stainless steel is what I have invested in. And they will last me through the end of my cooking lifetime.
@@Tigerfire75 There is, but again, it is fussy. It needs seasoning. It needs drying. Sorry, stainless just needs some Barkeeper's Friend and some occasional scrubbing.
Unless you are cooking in fire I don’t see why you need cast iron or carbon steel. It’s better to use stainless steel. You can get heavy stainless steel that behaves like cast iron (Demeyre Atlantis) or ones that are lighter and are more like carbon steel (All clad graphite)
A sponsor for a company with a new line of enameled cast iron cookware in a comparison video really makes it difficult to trust said comparison. That being said, I appreciate the upfront honesty about the sponsor at the beginning of the video.
I totally understand your concern and that’s why I back up my points with testing and evidence. If there’s something specific you think is not correct, please let me know and I can provide context/proof. On this topic, I take sponsorships sparingly and only for informational videos like this - I have never and will never do a sponsored review or “best cookware” type of video. Videos like this cast iron one are to show you the pros and cons of different types of cookware in general, not pros and cons of a specific brand.
@@PrudentReviews I think it will be easier to trust if you put affiliate links for both type of pans, either from the same brand or otherwise. For this one the video seemed very skewed towards enameled, and the affiliate links are enameled.
We have both. The enameled chips, & stains. If you know how to care for your cast iron, then no problem. I mostly use the cast iron and recently told my wife not to buy enamel because of the chipping.
Thanks for the good reviews. I am looking for a lightweight enameled cast iron pan since it's challenging to lift it when it's full of food. Would you be able to give me any recommendations for lightweight enameled cast iron pans? Thanks.
Why would you ever use soap on a cast iron pan!? Chemicals in my seasoned pan-no bueno!…never hasn’t heated pan, hot water, and good brush or chain mail not gotten the job done. Also, Le Creuset have never chipped on me…they are masters and you get what you pay for. IMHO the only reason I have needed a cast iron over my enameled pans is for an open fire. The non reactive surface is a no brainer. The enameled skillets actually have a different treatment on the cooking surface…the black interior is more of a thinner glass coating which I kinda season after each use just as I would with my cast iron…it does seem to help nonstick performance the next time I use it. Great video and channel-thanks!
Enameled is way out of my budget. I do own two pieces from off brands and been happy with the Imarku. Amazon is awful. I also have Corningware inherited from my parents and use them as I would enameled cast iron. Bought in the 50s with clear lids and removable handles, they definitely stood the test of time. I use them weekly. My daughter is VERY happy with the Cuisinart enameled cast iron after two years of usage. Most of my cast iron is inherited from my parents and grandparents. Pushing 60 and my parents were in teir lates forties when I was born and my father was born to his mother at almost 50. Definte antiques as it was brand new when my grandparents were 19 and 22 when they bought this stuff and it was the cheapest out there.
I need a new set of cookware. Money is no object. I am undecided between enameled cast iron, stainless steel, and carbon steel. I have searched to see if you have a video regarding the best cookware hands down. My only "must" is I do not want exposed rivets inside the pans. Can you suggest, or point me to a video, to help me make my decision, even if it's for a type of cookware not on my list? Thank you very much.
For stainless steel, Hestan (NanoBond or ProBond), and Demeyere (Atlantis or Industry) are two great options. hestan has flush rivets and Demeyere handles are welded. For enameled cast iron there are several great options, Caraway, Made In, Staub, and Le Creuset. For carbon steel, I'm a big fan of de Buyer Mineral B Pro.
What about heat transfer. I have assumed that enameled cast iron has a slower heat transfer rate, where one would need to hdeat it more to get the desired sear.
Great question - I didn't test heat transfer rates specifically since they can vary significantly between brands, mainly due to differences in thickness. In theory, if I compared two identical pans with the same thickness and mass, but one enameled and one not, the enamel might make a small difference. But in my experience testing various brands, the impact of enamel on heat transfer is generally minimal.
Do you know if there is any difference between the two as far as how much iron is added to the food? My doctor recommends me cooking with a cast iron pan at least 2-3 times per week to get more iron as I'm on the low side.
Enameled Cast Iron makes cost iron kinda interesting. Still, the heavy weight is here but now, I at least don't have to season it and worry about drying it completely and immediately. Stainless Steel vs Enameled Cast Iron would be an interesting video to watch!
This man must be protected. These videos are just so pleasant to learn from. I make liquid heavy meals and now I know exactly what kinda pan I should buy. 😎🍳🍳🍳
hello bro nice work you doing , can you please tell which one gives me best of the best miard reaction chared on burger patty for my english , cast iron , enameld or stainless stelle
All three work well but if I'm searing a burger, I'd go with cast iron or enameled cast iron. It's more about the heat than the material of the surface and both types of cast iron hold heat better than stainless steel (there are some exceptions).
@androidgamerxc From my experience, my cast iron will get me a better crust than my enamled dutch oven. If i had a gun to my head and had to pick one it would be the bare cast iron. Both are great.
There are two factors, first is heat retention due to mass but also the emissivity. Bare cast iron emits more heat from the surface so it will be quicker forming a crust.
great video thank you ! can you compare and explain pros/cons for stainless steel vs enameled cast iron please? i actually bought Hestan Nanobond pans and they are great they are sticking abit with eggs but maybe im still not used to use them properly tho they are insanely easy to clean.. . but i saw that Demeyere Atlantis is better for me and wont stick even with eggs because its thicker (im using induction) but then i saw not only this video but also news email from staub (cause i bought staub dutch oven) and im actually wondering if i should just get the Staub enameled cast iron skillet instead of Demeyere pan when i already have nanobond pans ! would really appreciate it or a replay with advice ! thank you!
You're the second person that's asked for a stainless steel vs. enameled cast iron comparison :) It's now on the list. Demeyere Atlantis is a bit of an outlier because it's unusually thick but if we're talking about typical stainless steel some differences are weight (SS is generally lighter), durability (enamel can chip, stainless steel can't), handles (SS handles are longer and stay cooler), heat retention (enameled cast iron holds heat better), heat conduction (SS heats faster and more evenly).
@@PrudentReviews looking forward that video! Would love to see / hear about actual use . But in my situation considering i have nanobond pans should i go with atlantis or staub enameled cast iron ? Ty so very much
Not a fan of cooking on old engine blocks, railroad tracks, … so I tend to avoid lodge as well as the Chinese made cast iron. I love factory smoothed surfaces and non use of recycled cast iron found in vintage. And many vintage pans can be bought for little more than lodge. I can buy a 9” pan from the 20’s for $45. Sure Griswolds and Erie can cost $85-$100, but they are so nice and you’re helping the environment by recycling. My favorites are the chromed and Nickle plated versions.
If you needed more than a film of oil to keep eggs from sticking, your seasoning isn't ready for prime time. I have a cast iron comal that will cook slidey eggs with virtually no oil. It's just a cheap Lodge. All I've ever done to "season" it is to cook breakfast with it every morning. I can tell by the light, splotchy color of your skillets that they're not well seasoned, yet.
@@emilymulcahy that's just the lighting. Smithey skillets have a bronze hue in the first several months due to the way they are preseasoned. But they darken over time. It's definitely not rust.
Our family has used plain cast iron for generations, and I've never had any issues with it. I don't use them for everything, we have stainless pans for heavy duty boiling and tomato sauce. All we do is rinse it out and use a scubby pad, dry over low heat, and wipe with oil. No issues with rusting ever.
i've got a few of each type of cast iron items. I feel a little more comfortable cooking with the enameled ones so far. I bought a HUGE 17" Lodge skillet a year or so ago that is great for big meals - everyone hates it except for me (it's pretty heavy). I like both types, and i really liked your video. All of the videos are useful - i have watched the cleaning and seasoning ones several times. thanks for the info!
I love my Lodge 12" cast iron "Frying Pan", but I've just bought and tried out an enamelled casserole dish set. For me the issue was that a lot of my cooking involves tomato based liquids that I feared might damage the seasoning. I'm still getting to grips with the enamelled set, but the Lodge raw cast iron, the enamelled cast iron, and even earthenware casserole dishes my mother had that I remember from the 1960's all have a place in my kitchen.
My daughter (not a foodie or chef wannabe) bought a set of Caraway nonstick cookware and was very disappointed with low quality and performance. The cookware was very pretty, but that's all. For that reason, I would never trust the brand.
You forgot to mention that bare cast iron is way cheaper
In general, that is correct. But there are lots of exceptions. For example, the Finex, Smithey, and Field 12-inch bare cast iron skillets are over $200 and brands like Lodge and Cuisinart make enameled skillets under $100.
You thought you had a point, but Prudent demonstrated that the only point you have sits under your hat.
This was a fantastic video packed with a lot of factual information. Well done. I look forward to the next video.
Thank you so much for watching and supporting!
Good comparison, thanks.
Regarding Caraway enameled cast iron, my understanding is that they're made in China (their website FAQ says all their products are made in China). How do they justify Le Crueset and Staub prices? I can get Lodge standard enameled cast iron Dutch ovens for way less than $100.
My pleasure. I'm planning to do a "best Dutch oven" and "best enameled skillet" by the end of the year, so I'll have more details about how it compared to those brands (and others).
Because I like to improvise I don’t know if tomatoes will end up in the pan at some point. A nice tight fitting lid sometimes does the trick in the end. So a high-end enabled cast-iron pan with high sides and lid has been the star of my kitchen for the last few years. Searing mostly still happens in the raw cast-iron Lodge. Carbon steel is used for the more delicate items.
I think a more interesting comparison would be enameled vs. stainless steel. The two have far more in common than cast iron. Sure, SS is a different material in terms of carbon and chromium content, but the functional aspects are more similar.
More specifically, I'd like to know how enameled competes with SS in terms of sticking to food, developing fond etc.
My gut tells me that the ceramic coating should be less porous than SS, so it should stick less... but I'm not sure.
That's a great idea for another video! Thank you.
Porosity is a myth. Polished vs scratched or brushed is a real difference.
I have and love both!
The older I get, the less fussy maintenance I feel like doing. And the weight of these pans is a consideration. So neither one of these kinds of pans work for me. Good old high quality stainless steel is what I have invested in. And they will last me through the end of my cooking lifetime.
I concur
There is always carbon steel
@@Tigerfire75 There is, but again, it is fussy. It needs seasoning. It needs drying. Sorry, stainless just needs some Barkeeper's Friend and some occasional scrubbing.
Unless you are cooking in fire I don’t see why you need cast iron or carbon steel. It’s better to use stainless steel. You can get heavy stainless steel that behaves like cast iron (Demeyre Atlantis) or ones that are lighter and are more like carbon steel (All clad graphite)
I only use cast iron. The old ways are better.
A sponsor for a company with a new line of enameled cast iron cookware in a comparison video really makes it difficult to trust said comparison. That being said, I appreciate the upfront honesty about the sponsor at the beginning of the video.
I totally understand your concern and that’s why I back up my points with testing and evidence. If there’s something specific you think is not correct, please let me know and I can provide context/proof. On this topic, I take sponsorships sparingly and only for informational videos like this - I have never and will never do a sponsored review or “best cookware” type of video. Videos like this cast iron one are to show you the pros and cons of different types of cookware in general, not pros and cons of a specific brand.
@@PrudentReviews I think it will be easier to trust if you put affiliate links for both type of pans, either from the same brand or otherwise. For this one the video seemed very skewed towards enameled, and the affiliate links are enameled.
@@sheng505 good point, done :)
@@PrudentReviews love it
Yup, totally bias review due to sponsorship. It led to confirmation bias; select test that you know enamel pan will do better.
I would advise against using metal utensils in enameled cast iron. Every manufacturer I've seen (including Caraway) recommends against metal utensils.
We have both. The enameled chips, & stains. If you know how to care for your cast iron, then no problem. I mostly use the cast iron and recently told my wife not to buy enamel because of the chipping.
Thanks for the good reviews. I am looking for a lightweight enameled cast iron pan since it's challenging to lift it when it's full of food. Would you be able to give me any recommendations for lightweight enameled cast iron pans? Thanks.
Why would you ever use soap on a cast iron pan!? Chemicals in my seasoned pan-no bueno!…never hasn’t heated pan, hot water, and good brush or chain mail not gotten the job done. Also, Le Creuset have never chipped on me…they are masters and you get what you pay for. IMHO the only reason I have needed a cast iron over my enameled pans is for an open fire. The non reactive surface is a no brainer. The enameled skillets actually have a different treatment on the cooking surface…the black interior is more of a thinner glass coating which I kinda season after each use just as I would with my cast iron…it does seem to help nonstick performance the next time I use it. Great video and channel-thanks!
If I were to clean cast iron pans as you do in front of a health inspector, it would cause an automatic shutdown. Nor would I blame the inspector.
Great information is always always excited to see a new video for you guys
Thanks for watching! More to come!
Great analysis, as usual!
I got my cast iron passed down from my dad when I left for college. That stuff is probably 50 years old and still fabulous.
Enameled is way out of my budget. I do own two pieces from off brands and been happy with the Imarku. Amazon is awful. I also have Corningware inherited from my parents and use them as I would enameled cast iron. Bought in the 50s with clear lids and removable handles, they definitely stood the test of time. I use them weekly.
My daughter is VERY happy with the Cuisinart enameled cast iron after two years of usage.
Most of my cast iron is inherited from my parents and grandparents. Pushing 60 and my parents were in teir lates forties when I was born and my father was born to his mother at almost 50. Definte antiques as it was brand new when my grandparents were 19 and 22 when they bought this stuff and it was the cheapest out there.
I need a new set of cookware. Money is no object. I am undecided between enameled cast iron, stainless steel, and carbon steel. I have searched to see if you have a video regarding the best cookware hands down. My only "must" is I do not want exposed rivets inside the pans. Can you suggest, or point me to a video, to help me make my decision, even if it's for a type of cookware not on my list? Thank you very much.
For stainless steel, Hestan (NanoBond or ProBond), and Demeyere (Atlantis or Industry) are two great options. hestan has flush rivets and Demeyere handles are welded. For enameled cast iron there are several great options, Caraway, Made In, Staub, and Le Creuset. For carbon steel, I'm a big fan of de Buyer Mineral B Pro.
@PrudentReviews Thank you very much!
Thank you! Very informative!
What about heat transfer. I have assumed that enameled cast iron has a slower heat transfer rate, where one would need to hdeat it more to get the desired sear.
Great question - I didn't test heat transfer rates specifically since they can vary significantly between brands, mainly due to differences in thickness. In theory, if I compared two identical pans with the same thickness and mass, but one enameled and one not, the enamel might make a small difference. But in my experience testing various brands, the impact of enamel on heat transfer is generally minimal.
Quite helpful Andrew but if I'm looking forward to a review of the Caraway in a year.
I will definitely provide an update
Do you know if there is any difference between the two as far as how much iron is added to the food? My doctor recommends me cooking with a cast iron pan at least 2-3 times per week to get more iron as I'm on the low side.
I don’t believe much (if any) iron leaches from enameled cast iron
Enameled Cast Iron makes cost iron kinda interesting. Still, the heavy weight is here but now, I at least don't have to season it and worry about drying it completely and immediately.
Stainless Steel vs Enameled Cast Iron would be an interesting video to watch!
Yup! You get the heat retention of a bare cast iron pan but less maintenance. It's similar to stainless steel but heavier and holds heat better.
@@PrudentReviews You're awesome, thank you for everything!
I've never had to dry cast iron, and I've washed it with detergent. Lye based soap and abrasives are what to watch out for.
@@madthumbs1564 Thank you so much for the information!
This man must be protected.
These videos are just so pleasant to learn from.
I make liquid heavy meals and now I know exactly what kinda pan I should buy. 😎🍳🍳🍳
Appreciate the kind words! More to come…
With cast iron, that's not the seasoning being released. That's the oil from the pores of the seasoning.
hello bro nice work you doing , can you please tell which one gives me best of the best miard reaction chared on burger patty for my english , cast iron , enameld or stainless stelle
All three work well but if I'm searing a burger, I'd go with cast iron or enameled cast iron. It's more about the heat than the material of the surface and both types of cast iron hold heat better than stainless steel (there are some exceptions).
@@PrudentReviews so i have a gun to me head and someone ask me to pick the best for the miard reaction which one you picking
@androidgamerxc From my experience, my cast iron will get me a better crust than my enamled dutch oven. If i had a gun to my head and had to pick one it would be the bare cast iron. Both are great.
@@androidgamerxc cast iron or enameled cast iron. Both work equally well in terms of searing.
There are two factors, first is heat retention due to mass but also the emissivity. Bare cast iron emits more heat from the surface so it will be quicker forming a crust.
Great information
great video thank you ! can you compare and explain pros/cons for stainless steel vs enameled cast iron please? i actually bought Hestan Nanobond pans and they are great they are sticking abit with eggs but maybe im still not used to use them properly tho they are insanely easy to clean.. . but i saw that Demeyere Atlantis is better for me and wont stick even with eggs because its thicker (im using induction) but then i saw not only this video but also news email from staub (cause i bought staub dutch oven) and im actually wondering if i should just get the Staub enameled cast iron skillet instead of Demeyere pan when i already have nanobond pans ! would really appreciate it or a replay with advice ! thank you!
You're the second person that's asked for a stainless steel vs. enameled cast iron comparison :) It's now on the list. Demeyere Atlantis is a bit of an outlier because it's unusually thick but if we're talking about typical stainless steel some differences are weight (SS is generally lighter), durability (enamel can chip, stainless steel can't), handles (SS handles are longer and stay cooler), heat retention (enameled cast iron holds heat better), heat conduction (SS heats faster and more evenly).
@@PrudentReviews looking forward that video! Would love to see / hear about actual use .
But in my situation considering i have nanobond pans should i go with atlantis or staub enameled cast iron ? Ty so very much
@@noyavargel3622 I wouldn't buy Demeyere if I already had Hestan NanoBond
thanks ! Ya ill pass then i was scared about the handle so bought nanobond all the sizes . Do you have review on staub cast iron?@@PrudentReviews
A third of a tablespoon *is* a teaspoon. XD So you added a teaspoon of oil and a teaspoon of butter
Good catch :)
CastIron gets better seasoning as you cook. So a year old well seasoned cast iron will be much more non-stick than a newly seasoned one
Not a fan of cooking on old engine blocks, railroad tracks, … so I tend to avoid lodge as well as the Chinese made cast iron. I love factory smoothed surfaces and non use of recycled cast iron found in vintage. And many vintage pans can be bought for little more than lodge. I can buy a 9” pan from the 20’s for $45. Sure Griswolds and Erie can cost $85-$100, but they are so nice and you’re helping the environment by recycling. My favorites are the chromed and Nickle plated versions.
interesting video
If you needed more than a film of oil to keep eggs from sticking, your seasoning isn't ready for prime time. I have a cast iron comal that will cook slidey eggs with virtually no oil. It's just a cheap Lodge. All I've ever done to "season" it is to cook breakfast with it every morning. I can tell by the light, splotchy color of your skillets that they're not well seasoned, yet.
Dude, your cast iron is rust AF that's not a fair comparison
Are you talking about when I left the water on it overnight? If so, that was intentional.
Sometimes thin seasoning layer looks reddish, that's a normal thing. I prefer to keep more layers for the pure black color.
@@PrudentReviews No I'm talking about the thumbnail when it looks red like rust, like a lot of rust 🤮🤢
@@emilymulcahy that's just the lighting. Smithey skillets have a bronze hue in the first several months due to the way they are preseasoned. But they darken over time. It's definitely not rust.
@@PrudentReviews I have one of their skillets, it never had a red hue, that's rust!