Enamel vs. Bare Cast Iron — Which Should You Choose?

Bare vs. enamel

Bare cast iron is seasoned with oil to build a natural patina. It excels at searing and can handle high heat, but it needs care to prevent rust. Enamel-coated cast iron removes the need for seasoning, resists staining, and looks great on the table — but is heavier and more expensive.

Everyday skillet

A Lodge bare skillet is the best entry point: affordable, versatile, and time-tested. Over time, it becomes nearly non-stick.

Dutch ovens for braises

Staub and Le Creuset enamel Dutch ovens shine in slow cooking and bread baking. They’re heirloom-quality but pricier.

Premium upgrade

The Smithey skillet offers polished bare iron, smoother than most, for daily use without the rough texture.

Choose enamel for low-maintenance stews and table service; bare cast iron for searing and high-heat performance.