Why I Choose Enameled Cast Iron Cookware
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Among the numerous inquiries I receive each week, one stands out: how do I select my cookware, and what do I recommend? For many people transitioning to a healthier lifestyle, moving away from nonstick, Teflon, and aluminum cookware is often a priority. This brings up the crucial question: "What should you use instead? And why?"
In our kitchen, we made the switch from nonstick and aluminum cookware long ago, opting for stainless steel, cast iron, and enameled cast iron. Stainless steel excels at creating beautiful sears, while cast iron is unparalleled for frying. However, enameled cast iron truly steals my heart; I rely on it for most of my cooking, including roasts, braised vegetables, meats, risottos, pilafs, stews, and soups. For baking, I alternate between stoneware and enameled cast iron.
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The Benefits of Enameled Cast Iron and Raw Cast Iron
The Advantages of Raw Cast Iron
Raw cast iron is remarkably versatile; it can be used to whip up anything from a classic bacon and egg breakfast to a delicious braised beef stew. Baking cornbread, cakes, and cookies in your shallow skillet is effortless, and once you bake fresh sourdough bread in your Dutch oven, there’s no turning back.
Caring for raw cast iron requires some effort, such as seasoning your Dutch oven or skillet with animal fat or vegetable oil. Over time, this creates a natural non-stick surface that simplifies cooking and cleaning. Don’t shy away from raw cast iron; with the right techniques, you can consistently create delectable dishes. A little patience goes a long way.
Chef’s Tip: Seasoning is straightforward. After cleaning your raw cast iron pan or Dutch oven, simply coat the cooking surface with Milo Seasoning Oil or another fat, like melted shortening, and bake it for an hour at 375°F. Allow it to cool in the oven, and it's ready for your next dish.
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