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Carbon Steel Cast Iron Enamel

Matte-enameled cast-iron vs. bare cast iron vs. carbon steel


Cookware 10

Matte-enameled cast-iron vs. bare cast iron vs. carbon steel

vonshu | Dec 25, 2012 10:53 PM

Hello, so I received a Le Creuset matte-enameled cast iron skillet as gift.
Firstly, I am curious as to what this piece of cookware would best be used for? I am wondering if I would be better off returning this and getting a bare cast-iron or carbon steel skillet. Specifically, I want a pan that can sear at high temperatures, has even heat distribution, can go in oven or stove top, and can be used to make a pan sauce, using potentially acidic ingredients like red wine.

From what I have read, enameled cast iron is not the best for searing at high temperatures as it can damage the enamel. I know the black matte-enamel is supposedly a bit different from the glossy enameled, but how much difference does it actually make? Also, I believe bare cast iron wouldn't be ideal for an acidic pan sauce as a metallic taste can leach into the sauce. I don't know much about carbon steel, but would that be my best bet to get? Does anyone have any recommendations for brands for a decent carbon steel fry pan/skillet. I know lodge is a good cheap brand if I end up going with bare cast iron.

Also I realize there is a similar thread below, but I feel my question is different enough that it should be in a new thread, if anyone disagrees, I apologize.

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