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cast iron vs. ceramic coated cast iron

mr toadmr toad Posts: 666
edited October 2012 in EggHead Forum
i am thinking of purchasing a lodge "3 qt -11-3/4" dia - 2-1/8" dep. enamel covered casserole - much cheaper than the same size le creuset

my question is - - how would the ceramic coated perform stacked up against the cast iron skillet

thanks, mr toad

In dog Beers - I have had only one !


  • fishlessmanfishlessman Posts: 17,980
    for casseroles and long braising i prefer the enamelled one, especially when tomatoes are involved. for use at higher temps like searing scallops or blackening fish, seasoned castiron
  • mr toadmr toad Posts: 666
    thanks so much

    In dog Beers - I have had only one !
  • GLWGLW Posts: 178
    I have both and prefer the enamelled but the seasoned CI works fine and is much less expensive.
    When in doubt add more pepper.
  • RzeancakRzeancak Posts: 170
    i have both! They are both the same and will perform the same tasks there is more work to the straight cast iron.
    A child can ask questions a wise man can't answer!!!
    Large @ Small BGE 

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