Is there a good argument for enamel coating (essentially powdered glass) cast iron besides ease of cleaning? Does it have some properties that are beneficial for certain types of cooking? I've heard the "certain types of delicate sauces" argument in favor of enameled pans, but I don't know what those sauces are. I do see there is a legitimate but rarely applicable issue of iron leaching.
Per Frank S's method (which we've adopted successfully for our own cast iron pans), isn't the cleaning argument eliminated? I've found that cleaning enameled cast iron pans is difficult (both the fancy Le Creuset and the generic knock-offs), and even a thorough cleaning per manufacturer instructions never really returns the pan to a new appearance. Can I sand enamel coated pans to clean them? Can I wire wheel them and then just re-coat them?
Jon there is an unfortunate truth to simmering certain sauces in cast iron like stewing tomatoes however I often make my pasta sauce in my cast iron skillets they have been used for so long that clean up has never been a problem I can usually just wipe out the remains with a paper towel then return to the stove and pour in a small amount of water once it turns to a steaming boil a quick wipe with a towel will remove any remaining residue then I will pour in a tbs of oil heat it then wipe it around then the skillet is ready for the next meal.
this is what 1 of my skillets looks like after 5 years of use
Leaching is one of the subjects about cookware that was more or less thought up by a stainless steel water-less cookware salesman.
when 1 comes to your house the first thing he wants to do is try and scare the person who does most of the cooking in the family about all of the dangers of ingesting particles form their pots and pans.Usually they are referring to aluminum but even their analogies in that regards are flawed
What Everyone Needs to Know About Aluminum Cookware -
Saw a good post on this on a blog Annals of commerce: product downgrades ...one reason those old skillet work so much better than the new ones is that companies like Lodge are cheaping out on production. Yustabe they did that 'grind the pan 'till it's smooth' step before they put on the factory 'seasoning' now you just get the rough cast surface.
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