10 Pros and Cons of Enameled Cast Iron Cookware

Is there anything more iconic in the kitchen than a colorful enameled cast iron pot? You’ll find this versatile cookware in a variety of sizes and styles—from saucepans to Dutch ovens, skillets to braisers. Its enduring popularity comes from being both durable and high-performing. Cast iron is celebrated for its exceptional heat retention, making it perfect for cooking stews, soups, breads, braises, beans, and more. You can even deep-fry in enameled cast iron pots or use skillets and braisers for shallow frying.

Below, we’ll explore the key advantages and potential drawbacks of enameled cast iron, so you know exactly what to expect before adding it to your kitchen arsenal.

Understanding Enameled Cast Iron

The hallmark of enameled cast iron is its enamel coating. This coating is made from glass fused to the cast iron at high temperatures, creating a smooth, non-stick surface that also protects the metal from acidic ingredients that can cause rust or corrosion. Unlike traditional cast iron, enameled cookware doesn’t require seasoning, and you can safely cook tomatoes, wine-based sauces, and other acidic dishes without worrying about damaging the pan.

Beyond convenience, enameled cast iron retains all the benefits of traditional cast iron: even heat distribution and excellent heat retention. Many pieces feature a light-colored interior, making it easy to monitor browning and cooking progress.

Popular enameled cast iron cookware includes Dutch ovens, braisers, saucepans, and skillets. Our collection is crafted by multi-generational artisans in Northeast France, where they’ve been perfecting cast iron production since the 1920s.

Pros of Enameled Cast Iron

We're big fans of enameled cast iron—and for good reason. These versatile pieces combine durability, ease of use, and timeless style, making them a standout in any kitchen.

Durability and Longevity

Enameled cast iron is built to last. It can handle high heat and frequent use without wearing down, often becoming a kitchen heirloom passed through generations. (There’s a reason antique shops are full of old cast iron!) Following proper care guidelines ensures your cookware maintains its performance and appearance for decades.

Non-Reactive Cooking Surface

The hand-applied enamel coating protects the iron core, preventing reactions with acidic ingredients like tomatoes, citrus, vinegar, or wine. This means you can cook sauces, soups, and braises without worrying about metallic flavors, discoloration, or damage to the surface.

Low Maintenance

Unlike traditional cast iron, enameled versions don’t require seasoning. The smooth enamel surface is naturally non-stick, making cleanup simple. And if sticking or discoloration occurs, there are straightforward ways to restore your cookware.

Versatility

Enameled cast iron works on nearly any heat source—gas, electric, and induction—and transitions effortlessly from stovetop to oven (safe up to 580°F). You can braise, bake, slow-cook, fry, or even roast—all in one pot.

Aesthetic Appeal

Beyond performance, enameled cast iron is a joy to look at. Available in a variety of colors and finishes, it brings style to your kitchen and can even go straight from stove to table, adding a touch of elegance to your presentation.

Considerations of Enameled Cast Iron

Before adding enameled cast iron to your kitchen, keep these factors in mind:

Heavy Weight

Cast iron is made by pouring molten iron into molds, resulting in a dense, solid material. Even with weight-reducing compounds, enameled cast iron is still heavier than alternatives like carbon steel or stainless steel. Larger pieces, such as Dutch ovens, may be difficult to handle for those who struggle with heavier cookware.

Higher Price Point

Enameled cast iron tends to be more expensive than non-enameled or lighter cookware. However, its longevity often offsets the initial investment—lasting decades means fewer replacements, ultimately saving money over time.

Care Considerations

While durable, the enamel coating requires mindful care. Rough handling or abrasive tools can chip the enamel, potentially affecting performance. Repairs are possible but can be costly, so gentle use and proper cleaning are key.

Slower to Heat

Cast iron heats more slowly than materials like stainless steel. For example, an enameled cast iron skillet may take around five minutes to heat fully, compared to about two and a half minutes for stainless steel. While this means it’s not ideal for ultra-quick cooking, the even heat retention of cast iron makes it excellent for slow, consistent cooking.

Not Ideal for High-Heat Dry Cooking

To protect the enamel, it's best to cook with oil or liquid. Dry high-heat methods—like searing without oil or baking bread—can stress the enamel and cause damage over time. Avoid excessive heat to maintain your cookware's finish and performance.

Before deciding if enameled cast iron is right for you, it’s helpful to weigh the pros and cons—just as you would with any cookware. There’s plenty to love about it, but a few considerations might give you pause depending on your cooking habits. Explore our Enameled Cast Iron Collection to find the piece that perfectly fits your kitchen and cooking style.