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Enameled Cast Iron vs Bare Cast Iron
Two versions of the same material. One builds seasoning. One comes in colors. Here is which one you actually need.
THE SHORT ANSWER
Bare cast iron is better for searing, cheaper, and improves with use. Enameled cast iron is better for braising acidic foods, easier to clean, and does not require seasoning. Most kitchens benefit from owning one of each.
The Comparison
| Enameled Cast Iron | Bare Cast Iron | |
|---|---|---|
| Seasoning required | Yes, improves with use | No, enamel coating is the cooking surface |
| Acidic foods | Strips young seasoning, avoid until well-seasoned | Handles acids (tomato, wine, citrus) with no issues |
| Searing | Excellent, gets hotter and holds heat | Good, but enamel can chip at very high heat |
| Price | $25 to $50 for a quality skillet | $80 to $350 depending on brand |
| Maintenance | Hand wash, dry, oil after every use | Hand wash, dry. No oiling needed |
| Durability | Nearly indestructible. Lasts centuries | Enamel can chip or crack with impact or thermal shock |
| Weight | Heavy (5 to 8 lbs for a 12-inch) | Heavier (6 to 12 lbs with enamel coating) |
| Color options | Black. Always black | Every color imaginable |