Enamelled cast iron
Best for: Baking casseroles, braising, or stewing
Heat conduction: Good, even conductor of heat. Slow to heat but holds heat well.
Versatility: Stovetop, oven, and broiler. Not for use in the microwave.
Temperature change: Let the pan heat properly before using. Don’t use for high heat.
Non-stick surface: No.
Care: Durable, but the enamel can chip as it expands and contracts at a different rate to the steel or cast iron. Do not use with metal utensils, which can scratch the enamel.
Ability to change size/shape: No.
Clean: Wash in hot soapy water, can scrub with plastic scourers.