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What is the difference between a seasoned and an enameled cast iron Dutch oven?

Seasoned cast iron is so-called because it is raw cast iron that must be “seasoned” before being used to cook food. Seasoning is accomplished by baking a layer of fat or oil onto the cooking surface inside a very hot oven until it is coated in a thick layer.

Once properly seasoned, a cast iron pan will be non-stick as long as it is properly cared for, including:

  • Never using soap to clean it.
  • Drying it completely after each use.
  • Enameled cast iron is raw cast iron that has been coated with enamel and fired at extremely high temperatures to essentially bake the colored coating onto the pot. This enamel shell enables the cast iron pot inside to be thinner, and thus lighter weight — a benefit when you are lifting a full pot into and out of a hot oven!

    Enameled cast iron pots have other benefits, including:

  • Won’t rust.
  • Dishwasher-safe.
  • Can be cleaned with dish soap and a sponge.
  • Both types of cast iron Dutch ovens will work to prepare Glorious One-Pot Meals.

    Be aware: do not put your hot cast iron pot into cold water as it will crack!

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