The Best Enameled Cast-Iron Skillets

We tested 11- and 12-inch enameled cast-iron skillets. Our ATK Recommended favorite is Le Creuset 11-3/4” Signature Skillet. With low, flaring sides; an oversize helper handle; wide pour spouts; a broad, satiny interior; and balanced, moderate weight, this expensive but beautifully made skillet (available in a variety of colors), is a pleasure to cook in. At half its price, the Viking Enameled Cast Iron 12-Inch Fry Pan is our Best Buy. Shaped like a traditional cast-iron skillet, with straighter, less flared sides, it has small but adequate pour spouts, a broad cooking surface, and a heavier weight—well balanced by large main and helper handles. Unlike most enameled cast iron, it has a glossy enamel finish inside, making it a bit easier to clean, and a matte finish outside, which added welcome grippiness to its handles. A sturdy, handsome pan, it comes in only charcoal gray. 

What You Need to Know

Enameled cast-iron skillets often get lumped in with regular cast iron. We’ve been guilty of that ourselves. Sure, both are cast iron, but enameled versions offer a different range of features and cooking options. Like regular cast iron, these pans have excellent heat retention, so they sear, fry, and braise well, maintaining the heat you want without undesirable temperature dips as food is added or flipped. But unlike regular cast iron, their enamel coating makes enameled cast-iron pans virtually maintenance-free. You never have to season them, and you can soak, use soap, and scrub as much as you like. Best of all, you can cook almost anything—even acidic foods that need to simmer for a long time—because the enamel seals the cast iron, making the pan rust-proof and nonreactive. While both regular and enameled cast-iron pans are induction-compatible, the smoother enameled bottoms can be a little gentler on glass cooktops (though you should still lift and place heavy pans carefully, rather than dropping or dragging). Finally, their colorful appearance is pretty enough to bring to the table for serving. (Our recipes for warm dips and fondue take advantage of these features.)

The downside? Don’t expect enameled cast-iron skillets to be—or become—nonstick. Enamel is a glasslike coating heated to very high temperatures and bonded to the pan’s surface. It will not become seasoned as you use it, the way plain cast iron does. While some manufacturers claim their pans will become nonstick with use, in our hands-on testing experience, we have found it not to be the case. Seasoning is oil that has been heated until it polymerizes, meaning that its molecules link, bonding together and to the metal cooking surface of a pan to create a nat... read more