I'm looking at small enameled cast iron pots - Staub has a 1.5 and 2.75 qt size (didn't see any that small from Le Creuset) and the interior is black enamel. Some of the reviews I've read say the ENAMEL on the interior gets seasoned the more the pot is used. Huh? Is it porous? The reason I'm looking at enamel cast iron is because I don't want something that is going to react with water or acidic food.
I've been using a 2qt Lodge plain cast iron pot to cook rice - it does an amazing job but I'm noticing that there is a brown ring forming at the bottom of the interior, where the top of the rice is. Perhaps that is rust from the steam? And I think the rice is absorbing some of the seasoning. Anyway, this is why I now want an enameled cast iron pot for my rice.
Does anyone here have Staub? Can you tell me about the interior? Would it get rusty if it holds water or steam? Does it get seasoned? Thank you.