Cast Iron Vs. Enameled
Same cast iron. Different surface. Enameled is cast iron with a smooth enamel layer (not ceramic). Your choice is really: “seasoning over time” vs “easy-clean from day one.
Did you choose cast iron because “that’s what bakers use”… or enameled because the color got you?
Quick clarity: both are cast iron. You’re not choosing a different material.
Enameled cast iron is still cast iron, it just has a fused enamel (glass-like) layer on top, so it feels like the easy mode surface. Raw cast iron builds seasoning with every bake, it’s the “earned it” finish that gets better over time. Enameled stays smooth and easy to clean from day one, so it’s the move if you want consistent release with less fuss, especially with wetter dough.
Same cast iron. Different surface.
There are good arguments for both. If you want the quick version, here it is.
Cast Iron
Get Cast Iron if:
You don't mind a quick season and care routine.
You want a surface that gets better with every bake.
You love the classic cast iron feel and patina.
You want something you can run hot without overthinking it.
Enameled
Get Enameled if:
You want easy cleanup and low maintenance from day one.
You bake wetter dough and hate when it clings.
You want a surface that does not rely on seasoning.
You want it ready right out of the box.
