Kitchen Tips

What’s Better: Enameled Or Cast Iron Cookware?

When it comes to value, usability and style, there are a few important distinctions.
What’s Better: Enameled Or Cast Iron Cookware?

Always among the gold standards for kitchen equipment, cast-iron cookware is enjoying a surge in popularity. Cast-iron skillets, pans and Dutch ovens are must-have kitchen items for any serious home cook, rare vintage skillets are going for as much as $2,000 on eBay, and the internet is on fire with questions about how to properly use and care for them.

One popular question: Is it cast-iron better than non-stick?

In some cases, yes.

Another: Should I throw my cast-iron pan away if there’s rust on it?

Absolutely not. A vinegar soak, vigorous scrub and 1-hr bake at 500F—first coating the pan in a high-heat cooking oil, such as canola—will re-season it.

But not all cast iron cookware is the same. And the surge of availability means it’s time to address another popular question.

What’s the difference between enameled cast iron and regular cast iron?

Enameled cast iron, as the name suggests, has a vitreous enamel coating made from glass particles that have been fused to an underlying layer with intense heat. This process creates a non-porous finish that protects the core material of your pot or pan. It's a great heat conductor, washes easily, won’t rust, can cook anything a standard cast iron pan can and more (ahem, tomato sauce). And its uniform heat conduction is the key to perfectly cooked dishes.

Bonus: It comes in a variety of stylish colours (cult favourite Le Creuset has many, many options).

Regular black cast iron, meanwhile, is porous. This doesn't mean it's entirely coat-free. Instead of enamel, its cooking surface is pre-seasoned with a non-stick film made of polymerized fats—a coating that gets better and slicker with prolonged use and proper care.

Le Creuset 3.5-qt Dutch Oven, $520

An overhead shot of Le Creuset's blue-coloured Dutch oven and mini dutch oven surrounded by artichokes and slices of lemon and a stalk of parsley on a marble countertop, to illustrate a post on cast-iron cookware.


Enameled cast-iron cookware


As noted above, it won’t rust, can be washed with as much soap as desired, and won’t retain strong aromas (like garlic or onion) in the seasoning like regular cast iron is known to do.

One caveat to note: it’s not non-stick, like a well-seasoned cast-iron skillet can be.

Another: Enameled cast iron has temperature limitations. It’s not recommended for use over open fire (while standard cast-iron is a campfire classic). Heating one while empty can crack or damage the enamel, and temperature recommendations for oven use are mixed from brand to brand.

Le Creuset Dutch ovens have a recommended 480F maximum in the oven, though removing the knob can eliminate this restriction. But unless you’re regularly making sourdough at 500F like me, this may not affect your day-to-day cooking.

Non-enameled cast-iron cookware


Seasoned cast iron is extraordinarily durable (seasoning is actually fat polymerization, where oils and fats transform at high heat, bonding to the pan as a non-stick film). It doesn’t have the same issues with fire or oven temperature (although prolonged high heat can damage seasoning).

It’s not invincible, however. Rust is common with poor care, and all cast iron is susceptible to breakage when exposed to dramatic temperature changes—so no running cold water over a hot pan or pot.

Price and Value

Enameled cast-iron cookware


Enameled cast iron is more expensive than non-enameled, but affordable options are widely available. High-quality enamel Dutch ovens are a great investment piece, but prices often start at a few hundred dollars. Here's a reliable pick that clocks in at a reasonable price.

Lodge 6-qt Dutch Oven, $119

A red Lodge enameled cast iron Dutch over, to illustrate a post on cast-iron cookware.

Non-enameled cast-iron cookware


Seasoned cast iron is significantly cheaper. A good quality, 5-qt cast-iron Dutch oven can be found for under $100. Skillets can be purchased for as little $20. Keep in mind that non-enameled cookware needs seasoning, and you may still find your eggs stuck.

Style and design

Enameled cast iron cast-iron cookware


Enameled cast iron pans come in a variety of gorgeous colours and styles to suit any kitchen. If you love colour, they’re beautiful and practical pieces to own.

Non-enameled cast-iron cookware


Non-enameled cast iron is pretty much, well, cast iron. It’s a classic, affordable style that’s similar in design from brand to brand. But there are artisanal cast-iron skillets and lighter-weight, hand-cast versions on the market to invest in (expect quality and gorgeous design, but not bargain prices).

Lodge 10-in. Cast Iron Skillet, $37

A Lodge 10-inch cast iron skillet on a white background, to illustrate a post on cast-iron cookware.

What type of cast-iron cookware should I buy?

One of each. (Kidding!) A plain, 10-inch cast-iron skillet is classic tool for use in every kitchen. It can do all kinds of jobs, and once seasoned, is pretty easy to work with. Enameled Dutch ovens and fry pans are ideal for many things, including braises, stews and sauces, but not necessary to outfit a beginner kitchen.

Consider whether you'll be cooking lots of sauces and thus require a skillet with a pour spout, or whether you're planning on making corn bread (if so, opt for non-enameled cast iron.). If you love to cook, saving up for a high quality Dutch oven—like I am—that will last forever is a highly endorsable plan.

This article was originally published in 2018; updated in 2024. 

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