Tips & Techniques
Enamel vs Cast Iron Cookware
Apr
enamel vs cast iron cookware are two common types of cookware each with special qualities and benefits.
Cast iron cookware is made by pouring molten iron into a mold, which creates a durable and heat-retaining cooking surface. It is versatile and can be used on a stove, in the oven or over an open fire. Cast iron is also known for its ability to distribute heat evenly, which can lead to more consistent cooking results. It’s an excellent cookware equipment for searing meats and can be used to make dishes like potbrood or succulent curries and potjiekos. However, cast iron can be heavy and requires seasoning to maintain its non-stick surface. It is also prone to rusting if not properly cared for.
Enamel cookware, on the other hand, is made by coating cast iron or steel with a layer of enamel, which is a type of glass. This coating gives the cookware a non-reactive surface that won’t absorb flavors or colors from the food. Enamel cookware is also easy to clean and doesn’t require seasoning, which helps prevent rust on the cookware. It can be used on a stove or in the oven, and many enamel-coated pieces can also be used on induction cooktops. However, enamel cookware is not as heat-retaining as cast iron, so it may not be as suitable for some cooking methods. Chef enamel cookware comes in a range of popular colours that will bring new life to a kitchen!
In summary, both enamel and cast iron cookware have their pros and cons, and the choice ultimately comes down to personal preference and cooking needs. Cast iron is great for high-heat cooking, searing, and oven-to-table dishes, while enamel is better for cooking acidic foods, easy cleaning, and a wider range of stove types.
Explore our range of Enamel Cookware here and prepare your favourite dishes effortlessly: