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Iron Enamel
Why Choose Cast Iron
The question was presented as to why someone would choose cast iron for cooking. The most obvious response would be because of its versatility, being able to go directly from stovetop to the oven at almost any temperature range and the excellent food that is prepared in it. Other advantages are:
- Heat retention
- Even source of heat with no hot spots
- Ability to diffuse heat
- Able to withstand high heat cooking methods without warping or breaking
One caution though, do not take cast iron from very hot to very cold or vice versa. It can withstand very high heat, but sudden extremes may crack it, although it is rare.
For people suffering from anemia preparing food in cast iron will allow some iron to leach into their food and help fight the disease. For people who have the rare disease Hemochromatosis cast iron can still be used, but ideally the enameled type which will stop any leaching of iron.
Enameled cast iron can be used on electric, induction, and gas stovetops as well as being safe for use in the oven. It comes in a variety of styles, including fondue pots! It cleans easily and offers the versatility of cast iron in a beautiful functional form. Enamel prevents the off taste that can develop when acidic foods are prepared in non finished pans.
The enameling does not interfere with benefits of cooking with cast iron though. The pans last "forever" if cared for well and they do not require seasoning. Using just a very small amount of oil will make them virtually stick free without any of the concerns that might be associated with non-stick finishes.
If soaked for a few minutes most enameled cast iron can be easily cleaned with a pad and scrubber. They are generally dishwasher safe as well. Unfinished cast iron should not be placed in the dishwasher, and while it may need to be lightly coated before use, it can be soaked for a few minutes to help dissolve any food that might have stuck on during use. It is not recommended to soak it for extended periods though.
Pan frying, braising, sautéing, high heat applications are all excellent methods for cooking in bare cast iron. Grill pans are available which will give similar results to cooking outside right in the kitchen. Items such as fish are excellent when prepared in these pans. The lids are generally very versatile, going from a skillet to a wok to right into the oven.
The history associated with cast iron must be mentioned. It has been used for centuries without much change. Even the enameled versions have been in use since the late 19th century. It is difficult to improve on such a fine product. From miners to cowboys to the deep South, cast iron has remained a staple in most kitchens, often being handed down from generation to generation. Adding a new piece such as a casserole or the fondue pots serve to fill out a collection of the finest cookware.
To answer the question of why cast iron I would have to emphatically state that if you only were able to have one pan in the kitchen it should be made of cast iron.
About the Author
How to clean the stains on Enamel Coated Cast-Iron?
I've got a Wolfgang Puck enamel coated dutch-oven. I cured it according to directions before using. The inside of the pot is off-white and any oil residue above the food-line leaves stains when it gets hot.
Does anyone have any suggestions for removing these stains?
there are special cleaners made for cleaning enameled cast iron pots. I have Le Cruset cookware and they sell a cleaner in the store and online. I've also seen the cleaner at target and other cookware stores. Good Luck!
Enameled Cast Iron Dutch Oven