Breaking in dutch oven

[chopsaw]

Just remembered I bought my son a few enameled pieces for Christmas . One pan came with a lodge cleaning kit for enameled coated Pans . Has a brush and some kind of cleaner .

 

[Brokenhandle]

I have a feeling it's gonna be 1/2 a dozen of one and 6 of the other as far as what everyone prefers. We have both as well and use them both.

Ryan

 

[JCAP]

Which version of barkeepers do you use? the powder or paste/liquid?

I use the powder but I've never tried the paste option. Powder works great!

 

[Torch&Tone]

I prefer enameled for long-simmer soups & stews and avoid them for high-temp searing (the stickiness mentioned by others) or deep-frying, but they are otherwise mostly interchangeable with regular cast iron for me. Mine started out pretty nonstick and stainless, but, inevitably, microscopic cracks form that slightly undermine those properties. As long as the enamel doesn't start flaking, though, it's still perfectly fine for cooking. The advantages of the enameled cast iron that I have usually happen to have more to do with size, not the surface - my largest works well for big breads and boiling/sterilizing more canning jars at the same time than I could in any of my other pots; however, I will say that the enameling sidesteps any debate/concern about seasoning!