From glazed Dutch ovens and braisers to colorful stock pots and saucepans, there’s a whole world of enameled cast iron cookware out there. These smooth operators of stovetop cooking — covered with fused glass particles — have a few things going for them that traditional cast iron pans don’t.
Enameled cast iron pans don’t require seasoning, either initially or after each use (woohoo!), can be easily washed with soap and warm water, and are even dishwasher-saf…
From glazed Dutch ovens and braisers to colorful stock pots and saucepans, there’s a whole world of enameled cast iron cookware out there. These smooth operators of stovetop cooking — covered with fused glass particles — have a few things going for them that traditional cast iron pans don’t.
Enameled cast iron pans don’t require seasoning, either initially or after each use (woohoo!), can be easily washed with soap and warm water, and are even dishwasher-saf…
