I’ve had a set of nonstick pans for years, and although I don’t like to replace products unless they are beyond repair, they have started to get scratched. So, instead of replacing them like-for-like, I decided to switch to cast iron.

At first, I was concerned that some recipes would be harder to cook with cast iron, but now that I’ve been using it for a while, I’m convinced I made the right decision.

Although I don’t regularly use a traditional cast-iron skillet, which requires seasoning, my go-to cast-iron cookware is an enameled cast-iron Dutch oven. In fact, rather than using it occasionally, it’s used almost daily.

Enameled cast iron is more expensive than traditional cast iron, but it can add a pop of color to your ktichen, rather than the heavy black look of traditional cast iron

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