Enameled Cast Iron Cookware
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Enameled cast iron holds steady heat for searing, braising, roasting and baking, and it needs no seasoning, so it is the lowest-maintenance way to cook with cast iron. Nori pieces are enamelled inside and out, so tomato, wine and citrus do not react with the surface, and the enamel is lab-tested for lead and cadmium. They are oven-safe to 500°F, work on induction, and carry a 25-year warranty. The trade-off is weight: the 5-quart Dutch oven is nearly 15 pounds before you add food, so lift it on and off a glass cooktop rather than sliding it. Hand wash, and use wood or silicone tools to protect the enamel. Start with the 5-quart round Dutch oven for most households, or the oval 6-quart for larger cuts and roasts. For eggs or quick weeknight frying, add a ceramic or carbon steel pan.
| Material | Best for | Upkeep | Oven-safe |
|---|---|---|---|
| Enameled cast iron (this page) | Braising, soups, baking | No seasoning; hand wash | 500°F |
| 5-ply stainless | Searing, sauces, all-round use | Low; dishwasher-safe | 500°F |
| Carbon steel | High-heat searing, stir-fry | Dry and oil after washing | Up to 500°F (not the Forest pan) |
| Ceramic nonstick | Eggs, fish, easy cleanup | Low heat, hand wash | Up to 400°F |
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Questions before you cook?
Choosing, cooking and caring for your cookware.
Why choose enameled cast iron?
It holds steady heat for braises, soups, roasts and long simmers, while the enamel surface means you do not need to maintain traditional cast-iron seasoning.
Can I cook acidic foods in it?
Yes. The enamel surface suits tomato, wine, citrus and other acidic ingredients.
Does it need seasoning?
No. The glass-based enamel covers the cast iron.
Can enamel chip?
Hard impacts, abrasive cleaning and thermal shock can damage enamel. Follow the cast iron care guide and let cookware cool before washing.
Thoughtful cookware, designed in Belgium since 1949.