Enameled vs Bare Cast Iron: What's the Difference?
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Both types are made of cast iron, but they behave differently in the kitchen.
Bare (traditional) cast iron
- The metal is exposed and protected by seasoning, a baked-on layer of oil.
- It needs oiling and drying after washing.
- It gets better with use and can be restored if it rusts.
- Long simmering of acidic foods can dull young seasoning.
Enameled cast iron
- The surface is coated in glass enamel, which means no seasoning is needed.
- It doesn’t rust in the same way, and acidic foods such as tomato sauce are fine.
- It’s easier to clean and doesn’t need oiling.
- The enamel can chip if hit or dropped, and metal tools or high heat can damage it.
- It usually costs more, and it is normally not as non-stick as a well-seasoned bare pan.
Which should you pick?
| You want | Pick |
|---|---|
| A pan for searing and high heat | Bare |
| A pot for stews, sauces and braises | Enameled |
| Low maintenance | Enameled |
| The lowest price | Bare |
| A pan that improves and lasts for generations | Bare |
Many cooks own both: a bare skillet for searing and an enameled Dutch oven for slow cooking.
Related: how to choose a cast iron skillet.
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Further reading
- Made In: enameled vs cast iron: Enameled needs no seasoning and handles acidic foods, ideal for braises. Bare iron needs upkeep but is great for hot searing and outdoor use.
- Tom’s Guide: exposed vs enameled: Bare iron seasons into a natural nonstick surface. Enameled needs no seasoning but can chip or crack.
- Prudent Reviews: cast iron vs enameled: Enameled costs more and handles acid better. Bare iron excels at high heat and can add a little iron to food.