Is porcelain enamel the same as enameled cast iron cookware?

Most people use enameled Dutch ovens in their kitchens and un-enameled Dutch ovens for camping, etc. It's perfectly fine to use un-enameled cast iron in the kitchen though and many people do use black cast iron skillets in the kitchen. But here are a few reasons to use enameled for Dutch ovens there: ....they just look nicer (and can be purchased in various colors to go with kitchen colors); many people just leave their Dutch ovens out on the stove because they're large and hard to store ....easier to clean for many people (soap and water for enalemed, versus heating water in bare cast iron, scrubbing to remove any particulates, drying well, and then re-seasoning by rubbing in a fat/oil every time ....can cook acidic foods or even store them (acids react with *bare* cast iron) Enameled ones are more expensive than bare ones though, and they don't sear *quite* as well as enameled (tho little practical difference if done right). And if you do buy an enameled Dutch oven, get a better-quality one so it will be less likely to chip around the top edge/etc--so something like the Lodge, or perhaps Tramontina or Batali (though Batalis are extra heavy), OR the Le Creuset if you can afford to spend big bucks.

More opinions in this previous answer: http://ca.answers.yahoo.com/question/ind... If you do end up with bare cast iron, check out these sites for lots of info about caring for them and more: http://www.cookingissues.com/2010/02/16/... http://www.richsoil.com/cast-iron.jsp.

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