Enamel

What it is

Enamel is a layer of glass fused to cast iron or steel at high heat, the smooth surface inside an enameled Dutch oven. It handles acidic braises with no seasoning to maintain, and it can chip if you knock it or heat it carelessly.

Why it matters in your kitchen

Picture short ribs braising in red wine for three hours. Bare cast iron would lose seasoning to that much acid. Enamel takes it.

You still get cast iron's weight and steady heat, with a glassy surface on top. That surface is a coating, and what's in a colored enamel is a question for the maker.

Good at

• Braises, stews and tomato sauce. Lodge says its enamel resists acidic and alkaline food, so you can marinate, cook and refrigerate in the same pot.
• No seasoning. Lodge says the enamel cooking surface doesn't need seasoning. A little oil before cooking helps food release.
• The oven. Lodge's enameled cast iron goes on the stove and in the oven up to 500°F.
• Stove to table to fridge. One pot can brown, braise, serve and store the leftovers.

Watch for

• It chips. A knock, a dropped lid or pots stacked bare can chip the glass. Lodge suggests pot protectors between pieces.
• Sudden heat is hard on it. Lodge says not to heat it empty on the stove, and not to add cold ingredients to a hot, empty pot. Start on low with water or oil in it.
• Metal tools scratch it. Use wood, silicone or nylon.
• It stains. Lodge says some staining is expected and doesn't affect cooking. A baking soda paste lifts most of it.
• The rim can rust. The bare edge where the enamel stops rusts if it stays damp. Dry it well and rub on a little oil now and then.

Who it suits

Good for you if you braise, make soups and sauces with wine or tomato, and want a pot that goes from stove to oven to fridge. Skip it if you want to sear in an empty, ripping hot pan, or if heavy pots are hard on your wrists.

In short. Enamel is glass fused to metal: good for acidic braises with no seasoning, and it chips if you knock it or shock it with heat.

Under the enamel is usually cast iron. For what research has and hasn't shown about enamel and lead testing, see our guide, and to check a pot you own, try our cookware material lookup.

Where it is used

• Enameled cast iron Dutch ovens, braisers and skillets
• Porcelain enamel on steel pots and roasters

How to care for it

• Preheat gently with water or oil in the pot. No empty preheating on the stove.
• Wood, silicone or nylon tools only.
• Hand wash, even if the maker allows the dishwasher. Dry the rim and oil it now and then.
• Store with pot protectors or a towel between pieces.