[RuthE9778]

Hi All! I've been a C&Z reader for some time, but first time in the forum! I want to ask for a cocotte or dutch oven, but I'm not sure what the advantages of an enameled cast iron pot are versus an enameled clay pot, a la Emile Henry or the like. Does anyone have any advice? As much as I'd LOVE a Staub Cocotte like the one our fearless leader owns, such a pricey request would inevitably be laughed at. Is enameled cast iron such a necessity that I should just suck it up, save up my own dough, and ask for a coffee pot instead?

[David]

Hi Ruth and WELCOME! I might be wrong here but Iwould think a cast iron enamelled pot/dutch oven can be used on the stovetop as well as theoven while a clay based one might not hold up on the stove. If I'm not right here---I just KNOW the truth will will out!
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Vivant Linguae Mortuae!!

[KYHeirloomer]

There are advantages and disadvantges to enamaled cast iron vs. raw iron.

The number one advantage of enamaled is aesthetics. Most people think it looks nicer. Second is ease of clean-up. You can put it in the dishwasher, or submerge it in a sink of soapy water.

Downsides include the fact you have to be careful not to chip it. And, over time the enamal tends to crack and craze. Furthermore, if you do a lot of searing and browning, enamaled iron isn't as suitable as raw. But, on the other hand, it's great for times when acidic foods (like tomato sauce) will spend a long time in the pot.

Raw cast iron has to go through a curing and seasoning proceedure. And the cure must be maintained. If you do that, however, it is the next best thing to non-stick cookware, without the drawbacks and dangers of such coatings.

Negatives are aesthetics---many people think it's ugly. And it's not recommended that acidic foods be cooked in them for long periods.

FWIW, clay pots are not enamaled. The are glazed. It's actually a glass coating which liquifies at very high temperatures. It is not recommended that glazed pots be used directly over a flame. For stovetop use a diffuser is recommended. That or you have to work at a very low flame.

To show the difference, my unglazed tagines are used both on top of the range and in the oven. But my glazed ones are only used in the oven.

Another downside to clay, of course, is its fagility. They break easily.

[clotilde]

Welcome to the forums, Ruth!

I agree with the points David and KYHeirloomer have made, especially in regards to the stovetop vs. oven only difference.

Another big difference between clay and cast iron also has to do with heat conduction: cast iron takes longer to heat up, but once hot, it will conduct the heat in a much more powerful yet gentle way, making it ideal for stews and slow-cooked dishes.

I speak from my own experience, of course, but my cast iron cocotte is the single piece of equipment I use the most in my kitchen. It is, indeed, a pricey investment, but it is one that will last several lifetimes.

And one of the happy consequences of this sturdiness is that it's okay to buy a used one from a garage sale, or on eBay. (I got my second cocotte on the French eBay for 20 euros, about $25 -- as a bonus, it is nicely seasoned, and nothing ever sticks to the bottom.)

In short, I think a cast iron pot (enameled or not) is absolutely worth saving for. And when you're ready to take the plunge, just make sure the whole thing is ovenproof: some recent Le Creuset models have a handle on the lid that does not withstand high temperatures, and that can be a pain.

Let us know what you decide!

[RuthE9778]

Excellent! Thanks for the advice, everyone! I was pretty much coming round to the conclusion that I would just save up for a Staub, but as I was doing some searching for a teapot for my mom for Christmas, I saw Emile Henry had a type of dutch oven that I thought might possibly work well. I didn't know about the difference in heat conduction, though, and I like the idea of a gentle heat much better - there are few things more disappointing than discovering that after hours of slow cooking, you've actually over-done your food!

[Barbara]

I'm in favour of the cast iron. I bought mine a couple of years ago and now wonder how I ever lived with out it.
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Barbara

[melinda]

you can get really reasonable cast iron pots at hardware stores.....
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Make me half the person my dog thinks I am.

[birgit]

... or you could buy a cast iron wok, which is not as pricey and even more versatile (for smaller portions). The lid is not as tight fitting, but here it's possible to improvise

[KYHeirloomer]

As big a fan as I am of cast iron, I don't recommend it for woks.

Cast iron woks are initially appealing. But, they are heavy, they take two days longer than forever to heat up, and they don't heat the way woks are supposed to.

The best woks are carbon steel, which takes a cure similar to cast iron, but which heat quickly, and operates the way a wok should.

In the United States, at least, the best deals on cast iron cookware are found at flea markets, garage sales, and antiques malls.

[Erin]

Clay vs. Cast Iron, I say both. Why limit yourself.
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"It's watery....and yet there's a smack of ham."

"It's hot ham water."

[birgit]

Protest!
Cast iron wok might not work as woks preferably do, but for an affordable cast iron pot they're fine, nevertheless.

Clay pots are working better (e.g. meat gets much more succulent) in the non glazed version because of better water circulating possibilities.
But they're more delicate and tend to break more easily, that's why they're harder to find nowadays.

In case you're looking for a glazed clay pot, you might consider as well moroccan tagines or spanish cazuelas.

[KYHeirloomer]

Birgit, I'm not sure I understand what you're trying to say.

Are you suggesting that a cast iron wok be used as a pot, instead of as a wok? That might work on top of the stove, but I'd be leery about the stability of a round-bottomed vessel in the oven. Plus, for braising, their lids don't fit tightly enough.

Tagines are available in three general forms: unglazed, glazed cooking, and glazed serving.

Serving tagines should not be cooked in, they're not designed for that purpose. Most of the time you can tell because they're highly decorated.

Glazed cooking tagines are either plain, or only slightly decorated. They should never be used on top of the stove without a heat diffuser, or they're liable to crack.

Unglazed tagines can be used either directly over a low flame, or in the oven.

Of course, the best would be to have one of the special charcoal ovens they're designed for in the first place.

[birgit]