Enameled cast iron vs cast iron: which to buy

How the two differ in general; the pans we list are counted below.
Difference	Cast iron	Enameled cast iron
Cooking surface	Seasoning: oil baked onto the iron	Smooth porcelain enamel bonded to the iron
Seasoning	Needed; Lodge pans come seasoned	None
Acidic food	Under 45 minutes once seasoned (Lodge)	Fine for any length of time; you can marinate and refrigerate in it (Lodge)
Washing	Soap and water, dry at once, thin coat of oil; no dishwasher	Soap and water; some lines allow the dishwasher, such as Le Creuset Signature, which still recommends hand washing
Rust	Rusts if left wet; scour and reseason	The enamel resists rust
Where it cooks	Stove, oven, grill or campfire (Lodge)	Stove and oven; Lodge's enamel warranty excludes campfires and grills you can't control
Best for	Searing, cornbread, shallow frying, the grill	Soups, chili, slow-cooked roasts, bread (Lodge)

Cast iron

Cast iron
Baked-on oil seasoning

Enameled cast iron

Enamel outside
Cast iron
Enamel cooking surface

What the makers say, by material
Maker statement	Cast iron	Enameled cast iron
Products we list	31	29
Works on induction (maker says)	31 of 31	28 of 29
Dishwasher allowed by the maker	0 of 31	19 of 29
Metal utensils allowed	31 of 31	6 of 29
Needs seasoning	31 of 31	0 of 29
Pan oven limit	Not stated	500–580°F (29 of 29 state one)
Lid oven limit	Not stated	500°F (13 of 29 state one)

What each one is

Both are thick, heavy cast iron. Bare cast iron is protected by seasoning, oil baked onto the metal; Lodge seasons its pans at the foundry, so they are ready to use, and the finish gets slicker the more you cook. Enameled cast iron has a smooth porcelain coating bonded to the iron, so there is nothing to season.

Living with them

Bare cast iron is washed with soap and water, dried at once and wiped with a thin coat of oil; left wet, it rusts. Lodge says acidic dishes are fine once the seasoning has built up, if they cook for under 45 minutes. Enameled iron takes tomato sauce, wine and marinades for as long as you like, and Lodge says you can keep food in it in the fridge.

The enamel is the part to look after. Lodge's warranty doesn't cover enameled pots heated empty, used with metal utensils or stacked without protectors, and Le Creuset says to stop cooking in a pot once the enamel inside chips.

Which one to choose

Choose bare cast iron for a skillet: searing steak, cornbread, shallow frying, and cooking on the grill or over a fire. Choose enameled cast iron for a Dutch oven or a braiser: soups, chili, slow-cooked roasts and bread, which is how Lodge itself suggests using the two. Plenty of kitchens have one of each.

How these comparisons are made

Questions about this choice

Is enameled cast iron nonstick?

Not like a coated pan. Le Creuset says its smooth light enamel helps food release and its black satin enamel builds a patina that reduces sticking over time, and Lodge suggests a little oil or cooking spray before the food goes in.

Do both work on induction?

Yes. Both are iron, which is magnetic, and Lodge calls cast iron a great choice for induction.

Which can go hotter in the oven?

Bare cast iron: Lodge says its seasoning starts to break down only at sustained temperatures around 650°F, though attached knobs or handles have their own limits. Le Creuset rates its Signature braiser, knob included, to 500°F.