The good news for those tight on money or kitchen space is that most things that can be done in an enameled pot or pan can be done in traditional, well-seasoned cast iron, with a few adjustments. A lot of the major differences come down to caring for the pieces, though there are some things to keep in mind while cooking, too. Here’s a rundown.
Price. If you’re thinking about beefing up your cookware collection and money is a consideration, traditional cast iron is almost without exception cheaper than enameled pieces, sometimes several times less expensive, depending on size and