Enameled Cast Iron vs Enameled Steel: Which Is Better For You?

Did you know there are two different types of enameled metal cookware? Enameled cast iron is very popular, but there is also enameled steel cookware. Chef and food writer Matt Degen explains the differences and properties of each.

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[johnle]

This video was wonderfully educational! Please do more explaining the cookware with material/build comparisons!

[MichaelScheele]

A kitchen torch. Most famously used for making crème brulée, to caramelize the sugar on top.

[WayWordWay]

I've got a minor in metallurgy (though I've lost most of the knowledge over the years). Cheap plain steel has a higher coefficient of expansion than cast iron, and I wonder if that would lead to more cracking of the enamel at high heat with the steel based products. It should be noted however that different steel alloys are very, very different in thermal transfer and expansion, so perhaps the real disparity is that the enameled steel is aimed at a cost conscious buyer? Great presentation btw.

[lastoeck]

I believe it's a kitchen torch and is commonly used to color the meringue on a baked Alaska.

[KissyKat]

😮 Wow! would never have known the difference! Thank you!

[terrymcbride-murphy]

Kitchen torch used for creme brulee, meringues, plus I have one I use in my craft room for popping bubbles in epoxy. To me you can use for a lot of things. I even light my candles with it. But it is for the kitchen.

[Mehrankhan]

Informative video, thanks for the insight. Also tell me about your wristwatch, what make and model, looks great.

[tatiana_]

I would love to buy some LC pieces, but i head that it leaches lead to the food. Do you know anything about? Are all pieces of LC leaching food (like interior or exterior) and is it in that big dangerous amounts? Thank you so much for your videos and all the work that you do! It is very educational and helpful

[dougpettey]

Kitchen torch for creme brulee and meringues, etc.

[aminadakhmouche]

I have an enameled steel pot in which I found a little dark spot, like a pitted bump inside the pot. I wonder if it's still useable because people told me it might leek dangerous metals while cooking.

[RedBeardedRabbit]

Didn't know enamel on steel was a thing!

I do need a completely non-reactive stock pot for acidic soups and such after breaking my glass one. Something to consider. Cast iron is just so danged heavy!

[ckciii]

can i ask why the eos cant use or not prefer hiigh heat? it will destroy the enamel coating?

[shadowpapito]

Enameled Steel? I will look it up ... Good Looking out!!

[darcyska]

New subscriber, but appreciating your videos! Got me to go out and thrift some great CorningWare Pieces. What are some brands to look for regarding Cast Iron, Stainless Steel, and Enameled?

[bohemiansusan]

While the enameled steel looks cool, I think that I'll give it a pass even in the 3, 500 sq ft kitchen and pantry of my wildest dreams. I have some really nice heavy bottomed stainless steel cookware. Since I polished it up, it no longer looks 30+ years old. However I would like to expand on the large capacity stainless steel. Most of my Irish family could easily utilize a 15-20 qt braiser to fix an ordinary family meal. Some of my cousins have 14+ kids.

It would be nice to expand my limited enameled cast iron. Mine ranges in color and brands. I tend to go for mid-range as my budget is quite limited. I do watch for sales and once in a while it happens when I have some money. My favorite pieces are from Imarku which is a quite limited line. For some reason my adult kids keep dropping it on the concrete slab floor or pavement surrounding the grill. It has never cracked or chipped. Neither has my smaller German brand Merten & Storck. It's enameled iron instead of enameled cast iron and about 30% lighter. It is heirloom quality at a third of the cost Le Cruset. Limited range. No complaints about Lodge either.

[gabsriel]

In Japan they use it to burn mayonnaise on sushi’s. So delicious ;-)

[castironkev]

I prefer the cast iron, but I'm biased 😅

[alaska]

torch, I've never seen it used on another dish other than creme brûlée