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Cast Iron Enamel Enameled Cast Iron

Cast Iron vs. Enameled Cast Iron - Why?

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Cast Iron vs. Enameled Cast Iron - Why?

ExercisetoEat | Jan 17, 2008 12:41 PM

I'm looking to purchase my first cast iron skillet in the next few months and am trying to learn more about the difference between regular cast iron skillets and enameled cast iron skillets (like Le Cruset). I have a Le Cruset dutch oven that I would save in a fire I love it so much, but don't have anything else cast iron.

Is the enameled cast iron better with acidic items like wine or tomatoes? Does the regular cast iron build up a better fond? Can the enameled cast iron go under the broiler with a steak in it? I'll be cooking on a gas cooktop with one high heat burner and in an electric oven.

Thanks for your help!

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