One can never have too many.
Cast Iron
- Thread starter fmueller
- Start date
I use my enamel Dutch oven for soups, chilis, stews. The uncoated is used for everything else. Bread comes out amazing:
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After some testing, I can't understand why anyone would make cornbread in anything other than a cast-iron pan.
I rather like that smell. I don't care for all the smoke, but I love the aroma of seasoning black iron.
If you can only get one, then get the enameled one. It's more versatile, but it takes more care when handling (to avoid chipping or cracking). Of course, it doesn't need any care at all with regard to seasoning.
I think I may eventually get one of each, but the first will be enamel.
Like with all pots and pans, thermal shock is enemy #1.
While it's true that thermal shock most certainly is a concern, chipping and cracking really is the greatest enemy of enameled cast iron. You can drop just about any pot or pan without concern, but not enameled cast iron.
My newest. Got it from my dads wife after he passed. It was sitting in the garage for years and had a ton of old burnt carbon on it. Had it in the lye for a couple of weeks with little coming off.
Went and set up my etank to get it done, along with a few more pieces.
I do believe this to be the same skillet my mom used back when I was a kid, in the 60’s. It cooked a lot of food for the family. It’s not perfect but it was good enough for me. This one will never be sold.
Dates back to 1925 to 1935 so I’m sure they bought it second hand or someone gave it to them.
Went and set up my etank to get it done, along with a few more pieces.
I do believe this to be the same skillet my mom used back when I was a kid, in the 60’s. It cooked a lot of food for the family. It’s not perfect but it was good enough for me. This one will never be sold.
Dates back to 1925 to 1935 so I’m sure they bought it second hand or someone gave it to them.
We have the same China Matt lol. I did have some fresh farm eggs in a old unmarked #5
