Before we get into comparing Le Creuset and Lodge cast iron cookware, there’s one important thing we really feel the need to get out of the way. Cast iron in all its forms is just amazing. Long before we had space aged non-stick materials or triple clad steel pans, we had cast iron.Even today, if you find a rusted cast iron skillet at Vinnies or a garage sale, you can restore it and it’ll work as good as new (or even better). Whether it’s enamelled cast iron or the classic stuff, these are pans you can pass down to your children - provided you look after them! We have put together a comprehensive guide from the French manufacturer of enamelled cast iron, Le Creuset, and from the other side of the world in the USA, proud raw cast iron manufacturer, Lodge. Here’s everything you need to know.
The Basics of Cast Iron for Le Creuset and Lodge
Whether it’s enamelled or raw cast iron, they are both made of the same stuff. So what is iron? For start, it’s a very dense but soft metal which has been used since ancient times for everything from weapons to, you guessed it, cooking. It heats up more slowly than, say, aluminium, but that property along with its density mean it distributes and retains heat for a lot longer.
Heat Distribution
Okay, so just how important is that for cooking? Well, think about the last time you cracked an egg into a pan. The white closer to the center of the pan may have cooked faster than the white closer to the edge. That’s because your pan is letting the heat from your burner straight through without spreading and evening it out. Cast iron cookware with its even heat distribution will ensure even and consistent cooking results.
Heat Retention
The other side to this is that because cast iron heats up slowly, it also cools down slowly. That may not sound like an advantage to you but it’s critical when searing meat. Generally when you throw a lot of cold food into a hot pan, the heat dips quickly and it can take a while to recover. Cast iron, however, helps hold onto heat for better searing, and faster cooking. It also ensures that food stays warm, making it ideal for oven to table serving.
Toughness
Lastly, cast iron cookware is famously tough. Raw cast iron can handle high heat and banging around without a problem (though enamelling changes that slightly, more on that later). Much like stainless steel, cast iron can handle the oven just as well as the hobs. Want an example? Check out this mouth watering how-to by Lodge for perfect cast iron chicken.
The Advantages of Le Creuset’s Enamelled Cast Iron
If there’s one major thing to absolutely love about enamelled cast iron it’s the easy clean up. Many people are too afraid to try out traditional cast iron because of the process of seasoning it and the fact that you can’t clean it the way you would a normal pan. Enamelling eliminates that risk by completely covering the cast iron in a layer of smooth glass-like enamel.The result? Nearly all of the cooking properties of cast iron without the hassles. Still, the main sticking point for enamelled cast iron is generally its fragility. Enamel coatings can chip and break off. They also can’t handle high temperatures as well as traditional cast iron, leading to small cracks.or the risk of burning the enamel. But there’s good news here! Le Creuset is a global leader in enamelled cast iron for a reason. Their french ovens and skillets are simply tougher and better made than most. The company prides itself on its high quality enamel finish with an additional layer of coating that is added during production. To see what we mean just take a look at the abuse America’s Test Kitchen put one through.
The Benefits of Lodge’s Traditional Cast Iron
With Lodge’s traditional cast iron skillets, you get all the benefits mentioned above at a truly unbeatable price relative to its enamelled cousins. But there is a bit more work involved (though trust us, it’s worth it). Using and caring for a cast iron pan takes a bit of getting used to. Once you have finished cleaning it, it will then require a routine yet easy process known as seasoning. This is the process, whereby you add oil and heat to gradually build up non-stick layer on top of the cast iron. The results of that process are where traditional cast iron really shines compared to enamel. Over time, these pans actually become more non-stick and in general will perform better in your kitchen. That’s a rare feat for any kitchen tool. The result is a pan that works great for searing meats, or even getting crispy crust on pizza.
Which is Right for You?
Ultimately it comes down to what you’re willing to pay and how much care you want to take in maintaining your cast iron. Enamelling may cost a bit more but it’s undoubtedly a time saver. But nothing beats the delicious results of a well taken care of traditional Lodge cast iron skillet. In the end, it comes down to personal preference.Want to see more? You can browse the full range of Lodge and Le Creuset options at Everten.
If there’s one major thing to absolutely love about enamelled cast iron it’s the easy clean up. Many people are too afraid to try out traditional cast iron because of the process of seasoning it and the fact that you can’t clean it the way you would a normal pan. Enamelling eliminates that risk by completely covering the cast iron in a layer of smooth glass-like enamel.
The result? Nearly all of the cooking properties of cast iron without the hassles. Still, the main sticking point for enamelled cast iron is generally its fragility. Enamel coatings can chip and break off. They also can’t handle high temperatures as well as traditional cast iron, leading to small cracks.or the risk of burning the enamel.
But there’s good news here! Le Creuset is a global leader in enamelled cast iron for a reason. Their french ovens and skillets are simply tougher and better made than most. The company prides itself on its high quality enamel finish with an additional layer of coating that is added during production. To see what we mean just take a look at the abuse America’s Test Kitchen put one through.
With Lodge’s traditional cast iron skillets, you get all the benefits mentioned above at a truly unbeatable price relative to its enamelled cousins. But there is a bit more work involved (though trust us, it’s worth it). Using and caring for a cast iron pan takes a bit of getting used to. Once you have finished cleaning it, it will then require a routine yet easy process known as seasoning.
This is the process, whereby you add oil and heat to gradually build up non-stick layer on top of the cast iron. The results of that process are where traditional cast iron really shines compared to enamel. Over time, these pans actually become more non-stick and in general will perform better in your kitchen. That’s a rare feat for any kitchen tool. The result is a pan that works great for searing meats, or even getting crispy crust on pizza.
