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Cast iron cookware without any sort of coating is known as bare cast iron, while cast iron that has then been coated with a layer of porcelain is known as enamel cast iron. If you are looking to add a cast iron piece to your kitchen collection, it’s important to know the pros and cons of each.

Bare Cast Iron

Pros:

▪ Durable

▪ Able to withstand high heat

▪ Even heating surface

▪ Nonstick surface

▪ Affordable

▪ Infuses food with a bit of iron

Cons:

▪ Requires regular seasoning and care to prevent rust

▪ Can retain strong food _avors

▪ Should not be used to prepare acidic foods/sauces

Enamel Cast Iron

Pros:

▪ Even heating surface

▪ No seasoning required

▪ Protective coating eliminates the chance of rust

▪ Won’t retain food flavors

▪ Can be used to prepare acidic foods/sauces

▪ Available in lots of colors

Cons:

▪ Enamel is not a nonstick surface

▪ High heat can damage or discolor the coating

▪ More expensive than bare cast iron

What does this mean for you? Give both bare and enamel cast iron a shot and see which you prefer. It’s likely you’ll enjoy using the bare cast iron for certain types of recipes and the enamel cast iron for others.

Note: For the recipes in this book, we recommend bare cast iron cookware.

Griddle: A large flat grilling surface, usually oblong or round, with a short vertical lip around the edges. Used for cooking on a stovetop (or occasionally, in an oven). Large griddles may straddle two burners if there is space between the griddle and the enameled stovetop, but limit the cooking time to avoid damage to the stovetop. Also used for cooking on a grate or propane burner (depending upon size).

Buying tips: Choose a size and shape that will hold the quantity of food you wish to cook at one time and one that fits on your cooking equipment. Look for a handle at both ends for easy lifting. Consider a reversible griddle with ridges on one side if you grill meat often (ridges hold meat above the heat and grease).