These are pans coated in vitrified enamel. These are less expensive than enamelled cast iron but cannot be used in the oven.
Best for: Casseroles or Dutch ovens.
Heat conduction: Not very good. Use only on gas ranges.
Versatility: Not good, they should only be used on the stove top (hob).
Temperature change: They scorch easily and tend to warp. Enamelled steel pans can’t sit empty over heat or they warp and buckle and lose their enamel coating.
Non-stick surface: No.
Care: Don’t bang these pots, especially when hot, as the enamel may chip. The enamel prevents the steel from reacting with the food. If the pot chips and the steel is exposed, it can react with food and the metal will begin to corrode.
Clean: Can’t clean with abrasives or it will expose the metal. Remove stains by soaking with diluted bleach.
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