Q: I have a black bottomed dutch oven. But I've seen ones that are white on the inside. Is there a difference?
Sent by Christina
Editor: Without seeing your dutch oven ourselves, we're guessing that yours is made of uncoated cast iron. The ones you see with white on the inside have been coated with an enamel finish.
Uncoated cast iron needs to be kept seasoned and will react with acidic ingredients like tomatoes, while the ones coated with enamel don't have to have to be seasoned and are non-reactive to all ingredients.
Here's some more information on the two:
• Technique: Seasoning Cast Iron
• Chipped Enamel: Need to Replace This Cookware?
• Fall Cookware: A Round-Up of Dutch Ovens
Does anyone else have an idea?
Related: Good Question: What's the Difference Between Cooking with Nonstick and Cast Iron?
(Image: Emma Christensen)