Difference Between Coated and Uncoated Dutch Ovens? Good Questions

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?

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(Image: Emma Christensen)

Comments (8)

Actually, I have one of each.

A Mario Batali (sp?), coated with smooth, shiny porcelain inside and out, made, where else, in China. I also have a Lodge (USA) coated with smooth shiny porcelain on the outside, but with a mat black "non-stick" surface on the bottom of the inside. This is the only description given in the packaging.

I suspect it is porcelain of a different texture, and it is non-stick, but still needs to be scrubbed once-in-a-while to free up protein buildup on long braises.

Not being sure what it really is, I treat it like cast iron. It's a great piece and very hefty. I love my cast iron, coated or not.

Also, as far as I know, staub dutch ovens are are also coated in a black matte enamel on the inside. (I do not yet speak from experience, but perhaps Santa will be charitable to me this year! ;) )

Yes, true about the Staub. It's a bit confusing, but the inside of the staub pans are coated with black enamel--so it's coated, but it LOOKS like uncoated cast iron.

@dewriter - Lodge enamel pieces are made in China as well.

i just bought the chantal enameled cast iron @ marshall's. well, actually i bought two: a 5-quart @ marshall's for $39.95 & a larger (8 qt?) @ tj maxx for $69.95. i can't wait to try them out. i'm going to be making soup (got some ox tails!), spaghetti sauce, and braised pork chops w/sauerkraut over my long weekend. yum!

One small difference between the white and black interior is that you can see how certain sauces/liquids change color (like sugar becoming caramel) with a white interior.

Maybe your black bottom or black interior is enameled cast iron and some black enameled cast iron Dutch Oven interiors have a texture. There is a big difference with the enamel between some brands.
The enameled cast iron products made in France are very different from the ones made in China for both black and white enamels. I know some Lodge products are made in China and have a sprayed on finish just as some Le Creusets are made in Thailand and China.

As far as coated vs uncoated there are some differences and preferences-
Basically, enameled cast iron is preferable to regular cast iron when you'll be cooking tomatoes or other acidic foods which can react and discolor in regular cast iron as mentioned. There are quit a few enameled cast iron Dutch Ovens that come with a black or white enamel or grey interior some of the black interiors are textured and smooth.

But if its uncoated pure cast iron Dutch ovens typically have thicker walls, are less brittle, and have better thermal characteristics than enameled cast iron. Some people prefer raw unfinished cast iron for braising because you get a better sear before braising. Many people debate on whether enamel coated cast iron are easier to clean than raw uncoated cast iron, don't know. I do have a very seasoned raw cast iron pan and it keeps getting easier to clean over time. The uncoated will survive a fall where the enameled coated will most likely not. Also, never use soap on raw cast iron.

I have both white and black enameled cast iron Dutch Ovens. They are different in size and shape so they function for a task differently.
As far as the difference between using a black vs white interior I find my Staub is more non stick than my Le Creuset. Because the Staub has a slightly rough interior allows the pores of the enamel to fill and season from hot oils that become polymerized, and form a nonstick patina over time but this can happen with a raw cast iron as well. The smooth, glossy interior of the Le Creuset doesn't permit that.
But I like the white interior of my LC because I can see what I am cleaning..I am not too concerned about the white interior staining I use Bar Keepers Friend when I need a bit more help in cleaning especially after I make curries.
I also have the "Senior" Series Dutch Oven from Ikea that has a black enamel interior..by the way this is a great Dutch Oven for the price, not made in China! I use this baby for making perfect bread.

Hope this helps some.