What's the difference between graniteware and enamelware?
332021
Graniteware is enamelware with a speckled pattern. So all graniteware is enamelware but not all enamelware is graniteware.
332022
Enamel is a coating put on alum or iron cookware early 1800's..Graniteware is a form of enamelware~It is made by applying a paper with an oxidized pattern on it to a piece of enamelware that was not dry yet..This gives a pattern resembling Granite....It is all enamel...Hope is helps
338565
I never liked enamel coated cookware. Because they chip at the edges, and starts rusting. --- TDD
952578
When I bought my StoneLine set I thought they were just different brand names for the same thing, StoneDine in New Zealand and StoneLine everywhere else. Something to do with trademarks? But apparently they're made and sold by entirely different companies. I don't know about StoneDine but my StoneLine set is the best cookware I've ever used.
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.
837125
I have no idea, although I ordered the style with the granite insert I received one without it! Return process was so complicated....getting back in tiny boxes, carrying, etc. I decided to just keep it and got a little refund on order. Not what I ordered, but very nice.
690715
I have several stoneware products all from Pampered Chef. However there is no real difference or advantage of glazed or un-glazed they all cook wonderfully if treated right. I do prefer the glazed as I can display these as a serving dish
737863
Thank you for your prompt response. What a bargain the Granite Ware is compared to Le Creuset and other pans!
1690482
This is only a wild guess, but I imagine it's the labor that goes into the finish. I bought the less expensive for my husband last Christmas (he loves to cook) and have been very satisfied. We use Barkeeper's Friend to polish it up now and then and it looks great. He has a few pieces of the more expensive type, but other than a small difference in weight, I can't tell any difference in the cooking ability. If you are a real gourmet chef, you probably won't be happy with any but the most expensive cookware. However, if you are like most of us, the less expensive will serve you well for many years. :)
1987020
Glazed stoneware. Some foods will stick but wash out easily. Maybe takes two minutes to thoroughly clean the interior after using. I have two that I use fairly constantly and love the easy clean up. The product is well built and I have had no issues with either one.
9602
It has a porcelain enamel outside, DuPont non-stick inside. Very well made, and its a plus to be able to put in oven as well! &#128077;&#128077;&#128077;
2050061
I am not quite sure if there is a difference but it really bakes evenly and releases from the pan plus it is decorative, and easy to clean. I am really glad I have this set. Hope this helps. I also think cast would be heavier.
1074070
The edge is not enameled. I have 4 Le Creuset enamel cast iron Dutch ovens that I use weekly. I purchased my first one about 10 years ago. I have never had any trouble with rust. I don't put them in the dishwasher; I handwash and let them air dry. I have occasionally left them filled with soapy water for 24 hrs or so...not because they needed to soak that long but because I was lazy...and they never formed rust. They were not fully submersed in water, just filled with water. I don't recommend doing this, but I would think if rust was going to form, it would have in such instances.
1425885
sorry, I haven't compared the two. The granite one is pretty durable material, though, if that helps...
631631
I don't really know the difference, but there must be something because I tried first with a pumice stone and the stains didn't come out.
82764
Just in case this confuses anybody - scotchbrite will UTTERLY DESTROY the enamel on a le Creuset pan. Enameled pans have no problem cooking liquid, and soak clean. Lodge bare cast iron is a very different surface (and Lodge enameled cast iron is made in China...)
1690483
This is only a wild guess, but I imagine it's the labor that goes into the finish. I bought the less expensive for my husband last Christmas (he loves to cook) and have been very satisfied. We use Barkeeper's Friend to polish it up now and then and it looks great. He has a few pieces of the more expensive type, but other than a small difference in weight, I can't tell any difference in the cooking ability. If you are a real gourmet chef, you probably won't be happy with any but the most expensive cookware. However, if you are like most of us, the less expensive will serve you well for many years. :) This is only a wild guess, but I imagine it's the labor that goes into the finish. I bought the less expensive for my husband last Christmas (he loves to cook) and have been very satisfied. We use Barkeeper's Friend to polish it up now and then and it looks great. He has a few pieces of the more expensive type, but other than a small difference in weight, I can't tell any difference in the cooking ability. If you are a real gourmet chef, you probably won't be happy with any but the most expensive cookware. However, if you are like most of us, the less expensive will serve you well for many... » Read More This is only a wild guess, but I imagine it's the labor that goes into the finish. I bought the less expensive for my husband last Christmas (he loves to cook) and have been very satisfied. We use Barkeeper's Friend to polish it up now and then and it looks great. He has a few pieces of the more expensive type, but other than a small difference in weight, I can't tell any difference in the cooking ability. If you are a real gourmet chef, you probably won't be happy with any but the most expensive cookware. However, if you are like most of us, the less expensive will serve you well for many years. :) « Show Less
36907
Yes, it definitely is. I wondered too, then I was given a cuisinart cast iron version. The cuisinart brand is heavier (definitely not a good thing since all cast iron is heavy, but add food, and it's really heavy), food Tends to stick more, and the enamel is hopelessly stained. Also, the le creusetIs prettier. Definitely much much better.