They are a bastard cookware hiding behind a fragile veneer of porcelain.
But for real, it just seems like its another thing to chip/crack/break. I personally like cast iron because its one giant piece of metal that’s practically impossible to damage under regular use. I don’t see why I would give that up just to have a candy shell around it.
They are a bastard cookware hiding behind a fragile veneer of porcelain.
But for real, it just seems like its another thing to chip/crack/break. I personally like cast iron because its one giant piece of metal that’s practically impossible to damage under regular use. I don’t see why I would give that up just to have a candy shell around it.
For highly acidic dishes
Wouldn’t make a difference unless the enamel is on the inside, though?
Yes that is what OP is talking about. The LeCreuset pans have black enamel inside, colourful enamel outside.
The enamel acts as a protective shell for the cast iron, protecting it from the acid.