A comparison of an Enameled Cast Iron Dutch Oven (such as the Le Creuset) and a Bare Cast Iron Dutch Oven

In doing research on the Le Creuset Dutch Oven, I found that there is a difference in opinion, sometimes heated (no pun intended), of whether enameled cast iron or bare cast iron dutch ovens are better to cook with. The difference between the two is that enameled dutch oven is made of cast iron that has been coated with enamel whereas the bare cast iron has no coating. Each has their strengths and weaknesses. Listed below are the pros and cons for each.

Enameled Cast Iron Pros

• Enameled does not react to cooking acidic foods such as tomato based sauces, chili or stews. Other acidic foods include wine and vinegar which are used in many recipes.
• The enameled cast iron dutch oven does not have to be “seasoned”, it is already non-stick. See Cast Iron Cons.
• Enameled is easier to clean.
• Enameled is more attractive. – This one is purely  subjective, but I think many would agree. The look of black cast iron does have its place in a rustic themed kitchen though.

Some of the best enameled cast iron dutch ovens are made by Le Creuset. Click here to view Le Cresuet Dutch Ovens at Amazon.

See an enameled cast iron dutch oven in use.

Enameled Cast Iron Cons

• Metal utensils can scratch or chip enamel. Wooden or silicone tipped works best.
• An enameled cast iron dutch oven does not have that cooking-in-the-wilderness look to it, though some may consider this a pro.

Bare Cast Iron Pros

• Bare cast iron can produce a better sear on meats.
• Bare cast iron is preferred when cooking over an open flame or when placed directly on hot coals.

There are a wide array of bare cast iron dutch ovens for home and camping use. Click here to view bare cast iron dutch ovens at Amazon.

Bare Cast Iron Cons

• Bare cast iron needs to be seasoned before use. This involves coating the cooking surface with oil and backing it in. This should be done multiple times before using it to cook so that food does not stick.
• Acidic foods will react with the cast iron causing it to break down over time (not to mention adding iron, and some say a metallic taste, to your food).
• New, bare cast iron cookware comes from the manufacturer with a wax or shellac coating that needs to be scrubbed off before the first use.
• Bare cast iron is not as pretty as enameled. Again, purely subjective.

Watch a bare cast iron dutch oven in use.

Looking for a Dutch oven for your kitchen? See my full review of the Le Creuset Dutch Oven.

My opinion

For me personally, it comes down to the ease of use of the enameled cast iron dutch oven (no seasoning necessary and easy to clean) as well as being able to cook with acidic foods such as my great grandmother’s tomato sauce that simmers for hours. It also doesn’t hurt that the enamel comes in an array of attractive colors.