how does this compare with the much more expensive enamel coated version? and why?
338564
the enamel coated skillets do not need to be seasoned, for obvious reasons, and as a result do not rust. additionally, food does not stick to the enamel as it sometimes does to the uncoated skillets. however, the cast iron skillet is more durable and will last much longer.
338565
I never liked enamel coated cookware. Because they chip at the edges, and starts rusting. --- TDD
338566
I have enamel coated pans and plain cast iron. It seems to me there is a secret to liking the cast iron. You must preserve the "seasoning". I have a very stiff brush to use with cold water normally. If there is food stuck to the pan, I soak it briefly and may use hot water depending how hard it is to clean, which usually reduces the seasoning. If you have it well seasoned, it will just rinse out and will be ready for use. I put the enameled pans in the dishwasher, so that can be a quick clean up too. If you are going to make something in the pan that involves adding liquid to make a sauce, the enameled pan is better. I have enamel coated pans and plain cast iron. It seems to me there is a secret to liking the cast iron. You must preserve the "seasoning". I have a very stiff brush to use with cold water normally. If there is food stuck to the pan, I soak it briefly and may use hot water depending how hard it is to clean, which usually reduces the seasoning. If you have it well seasoned, it will just rinse out and will be ready for use. I put the enameled pans in the dishwasher, so that can be a quick clean up too. If you are going to make something in the pan that involves adding liquid to make... » Read More I have enamel coated pans and plain cast iron. It seems to me there is a secret to liking the cast iron. You must preserve the "seasoning". I have a very stiff brush to use with cold water normally. If there is food stuck to the pan, I soak it briefly and may use hot water depending how hard it is to clean, which usually reduces the seasoning. If you have it well seasoned, it will just rinse out and will be ready for use. I put the enameled pans in the dishwasher, so that can be a quick clean up too. If you are going to make something in the pan that involves adding liquid to make a sauce, the enameled pan is better. « Show Less
338567
Enamel-coated cast iron has it uses, as does regular cast iron. Enameled cast iron is great, particularly with Dutch or French ovens when slow cooking is desired. The enamel coating is not as reactive as plain cast iron allowing for slow basting of reactive ingredients such as tomato sauce (acidic). Tomato sauce cooked for an extended time in a plain cast iron pot will react with the cast iron and also has the potential of stripping off the very carefully cultivated seasoning on your pan. 'Naked' cast iron is great for searing and cooking meat because you can safely turn up the heat under your plain cast iron (something you should never do with enameled cast iron). Enameled cast iron should not be used with burners over the medium setting, limiting their usefulness in searing meat. I have both types and use them for different types of cooking. For a grill pan such as this one...my preference is this pre-seasoned Lodge pan and NOT an enameled version of the same.
338568
Sorry, I can'tanswer your question. As I said, it's a nice pn for the money. I bought it because I couldn't afford to by the Calaphon coated pan or any of the other high priced pans.
667782
I've had this for ten years and use it at least five days a week and I'm impressed that the non-stick coating still has only fine scratches. No planned obsolescence here. There are quite a few very fine scratches almost entirely at the curved "corners" at the bottom, still hardly anything either in the center of the bottom or the sides and no peeling of any sheets or areas whatsoever. Far better than my Analon non-stick cookware, for instance. It's a very high quality non-stick surface. No idea what the nonstick coating is made of. I'm careful to only use plastic utensils, usually a silicone spoon or else the included spoon. I've had this for ten years and use it at least five days a week and I'm impressed that the non-stick coating still has only fine scratches. No planned obsolescence here. There are quite a few very fine scratches almost entirely at the curved "corners" at the bottom, still hardly anything either in the center of the bottom or the sides and no peeling of any sheets or areas whatsoever. Far better than my Analon non-stick cookware, for instance. It's a very high quality non-stick surface. No idea what the nonstick coating is made of. I'm careful to only use plastic utensils, usually... » Read More I've had this for ten years and use it at least five days a week and I'm impressed that the non-stick coating still has only fine scratches. No planned obsolescence here. There are quite a few very fine scratches almost entirely at the curved "corners" at the bottom, still hardly anything either in the center of the bottom or the sides and no peeling of any sheets or areas whatsoever. Far better than my Analon non-stick cookware, for instance. It's a very high quality non-stick surface. No idea what the nonstick coating is made of. I'm careful to only use plastic utensils, usually a silicone spoon or else the included spoon. « Show Less
285035
Hi, I found no difference whatsoever! I alternate between the 2 of them depending on which one is cheaper! Hope that helps! :)
73754
I had a less expensive enameled dutch oven before this one. The enemel had a tendency to chip very easily. So far no chips in this one and it tends to cook more evenly on the cook top. Is it worth the price....yes, if you use a dutch oven often as I do.
1293705
Handy Andy . . I wish I could answer your question, unfortunately I have enameled coated steel tubs, it does work great on them.
2123710
No problem, your welcome. I found that if the size is adequate for the meal this particular Dutch oven is a good choice, being just heavy enough to maintain heat, and the enamel coating allows use on stoves where raw cast iron scratches the glass top. Personally I wish it did not have the non-stick coating on the interior, but finding quality cast iron with enamel on the outside and raw cast iron on the inside is either cheap (thin) castings or more expensive that I would care to spend.
297785
It's an enamel, non-stick coating. Haven't had any problems with it-used it for about 2 months.
2199805
They all provide plenty of shine. The difference is that one is more coarse, one is fine, and one leaves a protective coating on the silver to delay tarnish. Go to their website and check it out. I agree with Phoebe about Tarn-X, she describes it aptly. I prefer the Hagerty's with the silver label. It's the same as in the blue jar but protects longer.
563102
Yes it is enamel and mine does stick and burn if you are not careful. Use lower heat and keep stirring.
2211104
I believe the only differences are a different stand that holds an 'additional' brush head on it,as well as a different setting that is 'supposed' to make your teeth whiter(which I highly doubt.The vesrion that's $100 less also has that setting on it as well.I'd simply stick with the one that's the least expensive.Go look at the difference in your local drugstore if you want to 'see' the difference,otherwise play it smart.You'd be spending an extra $100 on basically nothing.
2093472
I think it is easier to clean. You can use soap with the enameled but not with cast iron.
505630
I have used both the Miele and the Panasonic. I actually own a Panasonic. I could not see much difference between the Miele and the Panasonic as far as how well they cleaned. They look very similar. Perhaps the Miele is heavier than the Panasonic. For the difference in price, I would buy the Panasonic. I really like the one I have.
474063
I am happy with my 2510. Moen's website does not describe any differences. It is another $ 20+ and I don't think it's worth it.
96865
I think they've remedied that problem. I had one of the earlier models (finish flaked off) - the replacement pan they sent had a thicker enamel . Worked fine !
1513709
According to their own website, this is "chrome" finish. The other more expensive version is "stainless steel" finish and is for "professional use".
1468274
Somewhere I read that the DGX version has better anti-reflective coatings than the DG version...supposedly better for digital cams. Whether that is true or not I do not know...
589706
Mr. William Beene is 100% correct. The pan itself is identical except for the finish and a small stamp of a bee in the middle of the pan. Honestly, I would save the money and not go for the mineral B. This pan is going to last a lifetime anyway, and after you've cooked in it more than twice the coating will have made no difference at all. But the bee stamp is pretty sweet.... either one you choose, you're going to LOVE these pans!