What's your opinion of enameled cookware, be honest now
Garbage.Unwieldy and heavy like cast iron, sticks more than stainless and the enamel WILL degrade with time. Literally no upsides.
>>22154313good for pot roasts/big batches of stew ect, wipes clean easily
it’s for muggles who think it looks nice
I always wanted an enameled cast iron lasagna pan, I don't even know why
>>22154313I got a Le Creuset dutch oven for cheaper and I enjoy it. Paying like $400 bucks or something like this would see dumb though, I just got mine cause it was on sale and Le Creuset quality lasts forever or something like that. If you get cheap enamelware - and they do exist and they chip and stuff - that's on you. It's real upside to cast iron is that it can handle acidic foods for longer. Other than that, I see no need to have it over normal cast iron. For pans, stainless steel already does the job, no need for your skillet pic.
I like it for a Dutch oven but that's it. For a pan it's just a worse cast iron.
I got an enameled cast iron Dutch oven from BJ's for like $30 a few years ago. I use it more than my non-enameled Lodge Dutch oven. The inside and outside are enameled, and the enamel hasn't chipped yet. I'm a big believer in the "buy once, cry once" philosophy, but I can't understand how a Staub or Le Cruset Dutch oven would be so much better to justify paying ten times as much.
>>22154627Being made in a Western country raises the price. To me, something not being made in some third world shit hole is worth a price increase. Beyond that it's brand recognition and markup. I'd never pay le crueset prices. That really is just marketing and it being "premium". I'm not saying their stuff is bad but it ain't that good. Staub has a good sale right now although I'm not in the market.
>>22154313I never really saw the point over raw cast iron. I'll just cook whatever I want in the cast iron then pay the price later when I clean it.
>>22154645I get it, I want White people's families to eat too. I paid a premium for my USA-made Vitamix blender and that's been very much worth it.
i have a staub enameled braiser, short dutch oven basicallyits great, i use it for a lot of my cooking, had it for 7 years or so and had no problems in any way, my only complaint is the black coating makes it kind of difficult to tell if the fond is burning or notstill looks basically brand new, cleans easily, amazing for searing and slow cooking, i use it on a camp stove for hot pot/nabe style meals quite often too, perfect size for that
>>22154313>What's your opinion of enameled cookware, I love it. I've got a couple frying pans and 2 cocottes. I like them because you don't have to worry about acidic foods.>be honest nowThey are quite nostalgic for me because i grew up with my mom using them. I also cook a little lower and slower on them because of fear of high heat chipping them.
>>22154713>you don't have to worry about acidic foods.I've never understood this. I cook tomatoes in my cast iron and nothing has ever happened. Is this one of those things where it's theoretically possible but never actually happens?
>>22154552>>22154627I got a Dutch oven from Aldi for like £20 or so ten years ago. I use it once a week to make beef stew and it's still in seemingly perfect condition other than minor staining
>>22154737Do you simmer spaghetti sauces for hours and hours? That's what I'm worried to do in cast iron.
>>22154327Imo dutch oven is an exception where the thick walls and lid contribute to maintaining a consistent heat inside the vessel
>>22154313The current Le Creuset handles are not great. The older flat Le Creuset handles just sucked. My oarents had dome enamelled cast iton fry pans decades ago on which all the enamel had cracked, I think because they used to just tun the pans under cold water after cooking with the pans, something one is definitively not supposed to do. The wood handles on the pans had also burned and fallen off, over the years. I don’t know who the manufacturer of the pans was, but possibly Le Creuset or dome other Euro maker. Eventually they hot rid of those pans. The current Le Creuset They and I have has lasted well, and the only potential areas for problems are the bare iron rims.I like the fact that the pans don’t leech iron into acidic foods. Staub seems to be nicer as far as pan shape, but Le Creuset seems to have better enamel. I have not used the pans much after switching to induction, so I still need to test that.
>>22155408>I have not used the pans much after switching to induction, so I still need to test that.Don't bother, enameled glass is not magnetic, so induction won't work.
Cast iron is shit, don't blame it on the enamel.Sheet steel enamelled casseroles are great.
>>22154645BK and Riess are made in Europe and they aren't priced to the moon like Cruset.Cruset is simply marketed to the high end, the price has to match the marketing.
>>22154961Why? What happens?
>>22154334I have a lodge casserole pan. I believe it's 12", enameled cast iron. I have only ever used it for mac and cheese, but it works great for that purpose alone.
>>22155716>Why? What happens?
>>22154313Worse than plain cast iron in every case except for as a dutch oven
You only need raw cast iron and stainless in your kitchen. >It has an acid or baseStainless>It requires even heat for a long timeCast iron>I want to boil liquidsStainless>I want to make bread Cast iron>I want to get a crazy good searHigh heat - stainless>I want to cook eggs, sausage, and bacon at the same time in the same panCast ironEnameled has very niche uses for very picky cooks who hate using electricity, if you really want to slow cook chili or meat or something invest in a crockpot and/or pressure cooker they're way more efficient vs oven or stovetop.
