I own a pair of regular (pre-seasoned) Lodge cast iron skillets that I use quite a bit. I've made great corn bread, steaks, chops, pancakes, salmon, and so forth in them, and I'm not put off by the seasoning (and re-seasoning) process. That said, I'm considering splurging on a few Le Creuset purchases -- including a Le Creuset skillet -- and I'm wondering if enamled cast iron cooks food a bit differently from regular un-enamled cast iron. Does enamled cast iron manage the same amazing sear as regular cast iron? Will corn bread come out as crispy and crusty?
I won't be getting rid of my Lodge cast iron skillets, of course.. but I could see myself shelving them or giving them away if the Le Creuset skillets perform the same.
Thanks in advance for any and all help!
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