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Cookware 18

Enamel Coated Cast Iron v. Non-Coated Cast Iron

NLYTNDone21 | Dec 9, 200810:28 AM

I am an avid cast iron user and love the finish and flavor that it gives the food. I am wondering if anyone has had experience with both coated and non-coated cast iron that can provide insight into whether or not the food is comparable or not at all. I guess just logically thinking I feel that the direct contact with the iron is an added bonus of the non-coated as far as flavor, but I have never used a coated one so it is only an assumption.

So the real question here, is there any noticable difference in flavor and finish with the coated v. non-coated?

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