cast iron vs. ceramic coated cast iron

mr toad · October 2012

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

fishlessman · October 2012

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 toad · October 2012

thanks so much

rdeal

GLW · October 2012

I have both and prefer the enamelled but the seasoned CI works fine and is much less expensive.

Rzeancak · October 2012

i have both! They are both the same and will perform the same tasks there is more work to the straight cast iron.

cast iron vs. ceramic coated cast iron

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