Planning on making a dutch oven purchase. There are the tradional cast iron ovens with no enamel and obviously the higher priced enamel coated versions. Why purchase an enamel over a old fashioned un-coated cast iron? Is there a value in the cooking or just ease of cleaning? Would love all opinions, will help my purchase process….
I would like to add one thing to ccbweb’s list of advantages of enameled cast iron–it’s prettier! Bare cast iron is pretty grim looking.
I cook tomato sauces and chili and lentil soup with a tomato base in my cast iron pot….not big down side that I can see.
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