• Meterial: Enamel Cast Iron
• Set includes: 2 1/2 Qt. Apple Pot, 2 1/4 Qt. Pepper Pot, 2 Qt. Pumpkin Pot.
• Set Exterior Color: Enamel Coated Orange,Red,Green.
• Interior: Enameled Beige

Buy Cheap PayLess 6-piece Enamel Cast Iron 3 Colors Bakeware Set

Product Description
Energy efficient enamel cast iron distributes heat evenly, preventing foods from burning or forming lumps. Retains heat longer to keep foods hot for serving. These remarkable cookware are safe for stovetop, oven, and are dishwasher safe. You can store food in the refrigerator with this too. Bakeware set enamel piece are individually hand crafted…. Read More >>

• Porcelain enameled exterior both durable finish land rich in colors complements any kitchen décor. Cast iron contraction retains heat well. The porcelain enameled interior is perfect for cooking: surfaces do not impact flavors or absorb odors.
• Wide cast iron handles provide a comfortable and secure grip. Easy transport for serving. Oven safe knob for a durable grip and endless cooking options. Stovetop, oven and broiler safe. Induction stovetop compatible.
• Cast Iron construction provides superior heat retention and even heat distribution.
• Strong, durable finish in rich colors complements any kitchen décor. Perfect for cooking, serving and entertaining.
• Convenient maintenance and easy cleanup and dishwasher safe

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Product Description
Cast iron gets a new look! The Cuisinart Chef’s Classic Enameled Cast Iron cookware lines offers a variety of sizes and styles so you can cook any way you like. On the stove in the oven or under the broiler, this durable and attractive cookware evenly retains and distributed heat for results every time. It’s easy to sear steaks in the grill pan, braise or simmer family-sized entrees in the casseroles, or bake a breakfast frittata in the fry pan. An with the appe… Read More >>

http://www.rachaelraystore.com/Product/detail/Rachael-Ray-i-Porcelain-Enamel-i-10-pc-Nonstick-Cookware-Set-Chocolate/248162

Earlier I posted a question which was not clearly written. Now, I like to take the opportunity to post the question again.

What do you prefer? An enameled dutch oven or an electrical slow cooker. Both cookware are excellent in slow cooking, non-reactive toward foods, and relatively easy to clean. An enameled dutch oven allows a wider range of temperature variation, but it requires more attention, its temperature is not as easily controlled, and it is more expensive than an electric slow cooker. I think the most expensive slow cooker is the All-Clad one ($180?) and it costs no more than an average dutch oven, as Le Creuset French Oven can be >$300. (Yes, the Le Creuset ones called their the “French Oven”, but they are the same thing)

Please state your own personal preference and give a few reasons. I am not looking for someone to agree with me. I am just looking for some interesting opinions. Thank you for your time.
Mrs. Risley, very interesting points you have. Can you tell me why you prefer y our French Oven? Is it because you get to fine-tune it and so the food turns out the way you want it? Or it is because it give you a more even cooking surface? Just curious.
Toffy…. Hmm, now that you mentioned it, I really need to start a post on spa…. What the huck is wrong with you women! Ha ha ha. Just kidding, but seriously, I don’t get that spa thing.

• Le Creuset enameled cast iron goes easily from oven or stovetop to the table.
• Each piece features a non-abrasive bottom and a long-lasting, shock-resistant finish
• Enameled cast iron distributes heat evenly and retains heat longer.
• Performs on all heat sources – gas, electric, induction and ceramic top. Phenolic knobs and handles are oven safe to 400 degree’s.
• Warranted for the lifetime of the original owner, whether self-purchased or received as a gift.

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Product Description
Le Creuset 5 Qt Buffet Casserole, Kiwi The hand-finished craftsmanship and superior quality of Le Creuset enameled cast iron have long made it the cookware considered by many to be the finest in the world. Bold colors, timeless design and its singular performance – from oven to stovetop to table – make it a welcome part of any kitchen. Extremely heat efficient and works on any cooking surface…. Read More >>

I just got my mom a graniteware roasting pan for roasting turkeys. The packaging has a few “directions” with a few no-brainers like “don’t drop on a hard surface” but there’s one that stands out – “do not use without 1″ of water.”

What does that mean? 1″ of water a pretty large amount, as it’s a pan that’s supposed to be able to hold a 25lb turkey. I know that cookware isn’t supposed to boil dry, but I wasn’t aware that it was needed for roasting. Is it in danger of warping or will the enamel peel? My mom’s used roasting pans for turkeys before but was never required to put water in them during use.

Or is this a common rule that we’ve somehow remained ignorant of for years and years?

I love my cast iron pans but alslo love the sleek design of smooth top ranges. We are told not to use these kinds of pans on them.. Does anyone have suggestions on quality cookware “without teflon nonstick” that is safe for smoothglass ranges. like a porcelain enameled or something, Does that work without hurting. I did use cast iron for a couple mos on my last range before learning not too, I never had a problem. Does anyone break the rules and use the black cast iron anyway. I am careful and wouldn’t slide it or set it down hard on the glass.

I’d like to buy new pots and pans. The last set I bought was from QVC, their Cooks Essentials line. They do NOT hold up like they say on TV..not pleased at all. I am about ready to throw them all out.
Anyway, I prefer non stick but have also thought about the enameled cast iron lines (Le Creuset, etc.) too.
Just wondering what you use in your own kitchen and what you like about it? It’s an expensive purchase, so I’m trying to round up as much good info. as I can before I decide. Thanks!

I have a Dutch oven that is nonstick metal with a glass lid and I am wondering if it is reactive or non-reactive. We got it free with some rewards points a year or so ago so it’s an off brand, nothing fancy. I’ve used it to cook in the oven in the past and it’s worked beautifully. However, I’m going to be making some home made applesauce and the recipe calls for a non-reactive pan.

I don’t have any fancy enameled cookware and am hoping this will work since the recipe calls for the apples to be baked in the oven.

The link below shows a Calphalon Dutch oven that looks very much like mine although I know that mine is not as nice.

http://www1.macys.com/catalog/product/index.ognc?ID=337042&CategoryID=21612

1) The manual says that the use of cast iron cookware is “not recommended”. It says not to use glass as it will scratch. It says porcelain-enamel cookeware “may” scratch the surface. All it says for cast-iron is not recommended. Do you use cast iron, does it scratch? My cast iron pans aren’t completely smooth.

2) Do you use the conditioner on the surface after you clean every time? Sometimes? Never?

3) Any other hints? Stories? Experiences?

This was a Christmas gift which is why I am completely clueless. I only found out I was getting it two days ago!

I am trying to purchase a new set of cookware nothing to expensive right now. I was considering T-Fal brand heard they are really good for the price. But with the T-Fal brand there is so many kinds and was wondering which would be best just on a normal day base, and dishwasher safe? Stainless steel, non stick, enamel, or any other kind I am missing to say? Thank you!!

• 4-3/4-quart enameled cast-iron rectangular roaster
• Lid doubles as a roomy grill pan
• Heavy-duty loop handles on both pieces
• Safe for all range types and oven
• 25-year limited warranty

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Product Description
This versatile rectangular roaster with grill pan lid is a 2-IN-1 as in TWO PRODUCTS for the price of one set! The roaster has a huge 4.75 quart capacity and the lid can be used as an open broiler pan, grill pan or service piece. The rectangular roaster with grill pan lid has a beautiful red porcelain enamel exterior and creamy porcelain enamel interior body and lid. The cast iron absorbs heat evenly and spreads it gently while cooking. Best of all the porcelain en… Read More >>

i want to get one of her pot and pan set. are they ne good or is the big thing about them is her name. should i get the hard anodized or porcelain enamel. ne suggestions bout this brand or others

le creuset enameled cookware was sold with a lifetime free replacement warranty. the agent was schiller and asmus, merchandise mart, chicago. who is the new agent? and is this warranty still being honored?

• Enamel on Steel construction for quick, even heat distribution
• Healthy non-porous surface won’t react with foods or flavors
• Glass Lids are oven-safe to 375 degrees
• Beautiful, enameled pot goes from stovetop or oven to table.

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Product Description
7 Piece Cookware Set w/ALL Enamel-on-Steel Cooking Surfaces – 2 Quart Saucepan w/Lid, 3 Quart Saucepan w/Lid, 6 Quart Oven w/Lid, 10 inch Omelette, Glossy Chili Red. Chantal’s Enamel-on-Steel cookware combines colorful, high-quality German enamel with a heavy-gauge carbon steel core, creating naturally stick-resistant, nonreactive pots and pans that heat quickly and evenly. Enamel-on-Steel cookware requires no seasoning or polishing, and is easy to clean inside and… Read More >>

does anyone know if:
• vintage cast iron like griswold or wagner ware, or
• enameled cast iron like le creuset, staub or descoware
can go straight from refrigerator or freezer:
• onto a gas range top, or
• into an oven, or
• under a broiler?

thanks for any help as i’m starting to build a small vintage cookware collection!
thanks for the great answers so far. so if it’s not cast iron that can go from cold to hot, anyone know if Wilton Armetale or Nambe can?

my mom wants a new cookware set and both Paula Deen and Rachael Ray have enamel over cast iron and she loves both of them. Any reviews on their cookware set?
mom loves cast iron and has been talking about getting a set for a long time now. So I know this is what she wants

After sending back my “Cooks Essentials” 3 times over the course of 12 years due to flaking off of the cooking surface we have decided to chuck the nasty non-stick.

I have a few Wolfgang Puck stainless pans and they’re fine but the handles get VERY hot. I don’t like them well enough to buy more. I am looking at cast iron enameled cookware–like Le Crueset only not that particular brand. Were money no object..I’d be a William Sonoma today!

I have one tiny Le Crueset pan that I got at a garage sale years back and it is FAB! I’m looking to pick up a stock pot, 1 and 2 quart saucepan, a few skillets and maybe a Dutch oven.

QVC does have a new line of enameled cast iron, but there are others as well.

http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K19999.desc.Technique-Enameled-Cast-Iron-5-piece-Cookware-Set

I realize now that I have been doing my family a dis-service with the non-stick and it’s not the safest way to go. Before I waste any more money, I was looking for your opinions.

Cast iron enameled? Plain ol’ fashioned stainless? Other? I don’t mind putting a chunk of money in, but not the $800 some sets go for. I do cook quite a bit and need this stuff to be highly functional. I love the idea that cast iron goes from stove top to oven–to table.

Thanks for any advice you can offer!

Does anyone know of a sure fire way (apart from elbow grease) to remove burnt on honey glaze from my enamel roasting tin?

I am doing a kitchen make-over and want to buy equipment that is safe / non-toxic. Recently I found out that is best to use Enameled Cast Iron cookware, Stainless Steel pots and silverware, glass storage containers, and porcelain.

Any additional suggestions/ideas/comments that will help me make my new kitchen the perfect place to make healthy meals would be greatly appreciated.

Thanks!

1. Do you have any cast iron cookware?
2. What kind? Enameled? “Raw”? Dutch oven? Fry pan? ____?
3. What brand?
4. Do you like it? Use it often?

(Tip: After cleaning, I put water and a couple denture tablets in my enameled cookware – it removes all the stains!)

I really love the way Le Cresuset vessels look. I heard they are enamel coated cast iron ones. Does anyone have an experience if they are non-stick. Are they easy to deal with. I am trying to collect some good cookware and wanted to know if these the best choice. What is a good choice for a flat non-stick pan (for omlettes etc;) and knives?

I see good reviews of all clad but like the looks and colours of Le Creuset. Are they super heavy?

by enamel cast iron, i mean cookware.
also if you able to fry food (using an enamel cast iron), like french fries or fish, will it stick to the interior surface?

I love to cook and am lucky enough to have a lot of old cast iron cookware (not a big fan of the newfangled non-stick types). I was recently given a set of enameled pots & pans, and I don’t like the way the skillet performs (sticking, blackening, scorching, etc.) Does a fry pan like this need to be seasoned like a cast iron pan? If so, how does one do such a thing?

After reading about the dangers of teflon and other non-stick coatings, we switched to stainless steel cookware (with copper cores and aluminum bottoms), but the problem with that is that omelets and pancakes stick to stainless interior. So, the question is: should we get Corningware (glass) pans, or enameled (cast iron or steel) pans?

Ideally, some of you will have tried both and can tell me which is better.

Thanks.
Actually, teflon is dangerous even if it doesn’t crack or peel. It outgasses toxic chemicals when you heat it. I’ve read the Silverstone (another non-stick chemical) is no better. DOW has been sued for knowingly covering up data that it has had on the dangers of teflon cookware for 20 years. Here’s a link:

http://www.coopamerica.org/programs/responsibleshopper/company.cfm?id=218

• Enamel on Steel construction for quick, even heat distribution
• Healthy non-porous surface won’t react with foods or flavors
• Glass Lids are oven-safe to 375 degrees
• Beautiful, enameled pot goes from stovetop or oven to table.

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Product Description
7 Piece Cookware Set w/ALL Enamel-on-Steel Cooking Surfaces – 2 Quart Saucepan w/Lid, 3 Quart Saucepan w/Lid, 6 Quart Oven w/Lid, 10 inch Omelette, Glossy Cobalt Blue. Chantal’s Enamel-on-Steel cookware combines colorful, high-quality German enamel with a heavy-gauge carbon steel core, creating naturally stick-resistant, nonreactive pots and pans that heat quickly and evenly. Enamel-on-Steel cookware requires no seasoning or polishing, and is easy to clean inside a… Read More >>

I have a Le Creuset French Oven (enamel-coated iron cookware pot with lid). It works extremely well; I use it for cooking in an oven. After I’ve removed the cookware from the oven, I place the burning hot lid on two round silicone trivets that are side-by-side (the lid is wider than the diameter of each trivet) so as to serve the food. Is there some kind of product that could hold the hot lid, vertically, without scratching the enamel coating of the lid? It would be nice to not have to take up so much counter space in this small kitchen. I don’t want to place the lid on the stove, for safety and practicality reasons. Thanks.
Hearts & Stars: I agree–Le Creuset is fantastic. I’m not very excited about cooking in general, but Le Creuset does such a good job that I now feel more enthusiastic about cooking than I would have expected. My French Oven cooks fast at low temperatures. I’m very impressed!

I have a very small kitchen with limited storage for large items like my cast iron cookware. However, I do have an uninsulated porch adjoining the room. I considered getting a shelving unit to put on the porch to store these large items, as I use them often enough that I don’t want to have to drag them up from the basement. No water gets into this room, but it does get very cold during winter here in Illinois. Is it safe to store cast iron in a cold environment like that? What about enameled cast iron? Would it crack the enamel?
It is not insulated but is completely enclosed and dry.
I’m most concerned about the enamel coated ones, I know the seasoned stuff is pretty hardy.

• Porcelain Hard Enamel exterior over heat conductive Aluminum and nonstick ensures easy care and clean up
• Long sturdy handles for a secure grip
• Hard enamel cookware is oven safe up to 450F
• Dishwasher safe
• 8-Inch nonstick fry pan

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Product Description
Celebrity chef Emeril Lagasse kicks it up another notch with this Hard Enamel cookware collection. The Porcelain Hard Enamel exterior over heat conductive aluminum and triple layer high performance nonstick makes for successful meals and easy clean up. Long sturdy solid cast stainless steel handles provide comfort and control. The “workhorse” of all cookware shapes, Emeril’s Fry Pans are versatile in shape and size, make them a frequent choice for scrambling eggs… Read More >>