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As a kitchen editor I test a lot of products — especially cookware. And over the years I’ve realized that despite how much I want to love the versatility, durability, and longevity of a cast iron skillet, sometimes I just want to cook dinner in a pan that doesn’t need to be re-seasoned regularly, that can cook acidic foods and fish without issue, and can sit in a soapy sink for a while until I find the energy to wash it.
That’s where Made In’s Enameled Cast Iron Skillet comes in. It has all the things you love about both traditional cast iron and nonstick cookware, and few (if any) of the things you don’t love. After more than two months of picking up the slack from my usual cast iron skillets and nonstick pans, it’s well on its way to becoming the only pan I ever want to use.
What’s Great About Made In’s Enameled Cast Iron Skillet?
One of the biggest benefits of enameled cast iron is the low maintenance. Unlike traditional cast iron, you can use Made In’s enameled cast iron skillet right out of the box like it was any other piece of cookware without seasoning it. The dark interior also gave off a great sear without the worry of staining. Even on my first night of using the skillet, it was pretty nonstick and the slick surface was easy to clean.
In an especially proud moment, I made clean-out-the-fridge bibimbap for dinner one night with leftover veggies, chicken, rice, and gochujang sauce. Normally, I’d just fill up our blates and call it day, but I used the skillet as if it were a hot stone pot that dolsot bibimbap usually comes in — and wow, it was game-changing. The skillet was still hot when I brought it from the stove to the table, so it kept cooking the dish and by the end of dinner, my husband and I ended up with a layer of crunchy, flavorful rice that rivaled our favorite Korean restaurant’s version.
Be careful when handling the skillet, though — it’s heavy at about 6 pounds without any food, and both the handle and helper handle get hot so make sure to have a kitchen towel or pair of mitts nearby.
