Do you have a dumb question that you're kind of embarrassed to ask in the main thread? Is there something you're just not sure about?
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Notes -
What about enameled cast iron?
Yeah, I have a whole lot of that stuff including (pertinently) multiple frying pans and a breakfast pan. It's lovely and pleasant but in practice I only end up using it for serving guests. My daily drivers are all stainless steel, mostly All-Clad. Stainless is just lighter and easier. Cleans very well without discoloration as tends to accumulate on e.g. Le Creuset's creamy interiors. Staub mostly fixes this issue with their black inner enamel, but let's all admit the creamy stuff looks prettier. Also I think that for eggs in particular it's nice to have a bit less in the way of heat retention; I like to be able to cut the fire and finish cooking with carryover heat instead of being rushed to get the eggs out of the pan before they burn.
The enamelware breakfast pan is possibly a bit better for steaks, though, and I do almost all braising in Staub enamelware.
I also have an unenameled 17" cast iron skillet and have been wondering if I'll ever find a purpose for it.
Oh and FWIW I fry eggs every morning for the kids so I've had a lot of time to try different things and consider outcomes.
I have a Staub. It's great. But my question was intended to be: is the enamel safe for long term health or will it give off any dangerous particles into the food?
Oh! I'm pretty sure it's completely safe. Slight caveat that anything made in China is liable to have cadmium in it or something but that's a general problem.
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