Enamel vs. Cast Iron: Which is better? The honest comparison

Enamel vs. Cast Iron: The Honest Comparison

Both materials are considered high-quality and durable – but they are fundamentally different. Here's a direct comparison.

At a glance

What exactly is enamel?

Enamel is glass on iron – an ideal kitchen material that combines the positive properties of both: The iron core conducts and stores heat, while the non-porous glass surface is easy to clean, antibacterial, and preserves flavors.

First use

• Remove stickers
• Fill with boiling water and a splash of vinegar, let it sit briefly, rinse, and dry thoroughly
• Observe instructions for use of cookware and stove

Proper Cooking with Enamel

Enamel is suitable for all types of stovetops – but not for microwaves. The iron core heats up quickly and stores heat perfectly.

• Never heat empty – the base can deform
• Choose appropriate cooking zone – never a too small zone
• Heat gradually – start with a low setting, increase step by step
• Optimal operating temperature: 220°C – preserves ingredients and flavors
• Place lid on when cooking – rattling lid = reduce heat
• Turn off hob 5–10 minutes before the end and finish cooking with residual heat
• Always monitor the cooking process – oil can ignite, food can burn

Induction: Enamel is surprisingly efficient

RIESS Premium Enamel utilizes the power of the induction hob, according to independent tests, at over 97% – this reduces energy consumption by up to 30%.

• Always heat gradually – never immediately on the highest setting
• Place pot centered on the cooking zone
• Avoid boost function – not necessary with enamel
• Reduce power once desired temperature is reached

Proper Frying in Enamel

Enamel pans are all-rounders – from quick searing to slow simmering. The 5 golden pan rules:

1. Choose a pan suitable for the dish and number of people
2. Never heat empty and never immediately on the highest setting
3. Wait for the right temperature: fat moves in streaks (~220°C), then slightly reduce heat
4. Never leave the frying process unattended
5. Dry thoroughly, hang up or stack with kitchen paper

Baking with Enamel: Crispy without Baking Paper

Enamel baking pans ensure crispy results – without the need for baking paper. The heat is perfectly transferred through the iron core.

1. Knead or stir ingredients in the enamel bowl
2. Grease baking pan with butter and sprinkle with breadcrumbs
3. After baking, invert the pan and cover with a damp tea towel – the baked goods will release themselves
4. Baking temperatures can be lower than with other baking pans

Care: Enamel clearly wins

• Dishwasher safe – manual cleaning recommended for long-lasting shine
• For burnt-on food: soak in warm water with dish soap, briefly boil, remove with a soft sponge
• Do not use wire brushes or steel wool
• Allow heated dishes to cool first – thermal shock can cause cracks
• Store well-dried, rub open edges with cooking oil
• Remove limescale stains with vinegar water

Price: Enamel significantly cheaper

A high-quality cast iron pot often costs CHF 150–400+. Comparable YIV enamel cookware is available from as little as CHF 26 – with the same everyday durability.

Conclusion: What should I choose?

• Choose enamel if you want everyday usability, light weight, easy care, energy efficiency, and sustainability
• Choose cast iron if you primarily want to simmer for a long time and weight is not an issue

For most households – especially families, outdoor enthusiasts, and environmentally conscious people – enamel is the better choice.

YIV Enamel – discover now

You've seen the comparison – here are the most popular YIV products that make enamel an experience in everyday life:

• 🥇 YIV Trio Set (9 pieces) – CHF 139 – Mug, bowl & plate with lid, seal & band. From freezer directly to the oven – the perfect everyday companion.
• ☕ YIV Enamel Mug – from CHF 26 – stackable, grill-safe, multi-functional. Entry into the enamel life.
• 🥣 Bowl Quartet – CHF 115 – 4 sizes for cooking, baking, storage.
• 🍽️ YIV Children's Plate – CHF 39 – BPA-free, pollutant-free, ideal for the whole family.

→ To the entire YIV range

Frequently Asked Questions (FAQ)

Is enamel better than cast iron?
For everyday use, yes: enamel is lighter, easier to care for, cheaper, and just as durable. Cast iron has advantages for long simmering due to its extreme heat retention.

Can enamel be used on induction?
Yes – enamel cookware is perfectly suited for induction thanks to its magnetizable iron core and uses over 97% of the hob's power.

How long does enamel cookware last?
With proper care, enamel cookware lasts for decades. It's an investment, not a disposable product.

Is enamel cookware safe for children?
Yes – enamel is free of BPA, heavy metals, and chemical coatings. It does not release harmful substances and is therefore ideal for families with children.

Why is enamel cheaper than cast iron?
Cast iron is more complex to manufacture and heavier. Enamel combines steel with a glass layer – more efficient to produce, without sacrificing quality and durability.

Can enamel rust?
The enamelled surface does not rust. On open edges (e.g., pot rim), flash rust can occur – this can be easily removed with dish soap. Regularly rubbing open edges with cooking oil prevents this.

Is enamel dishwasher safe?
Yes – RIESS Premium Enamel is dishwasher safe. However, for long-lasting shine, we recommend manual cleaning with mild detergents.