Seasoning enamel cookware?
Seasoning essentially creates a non-stick surface in the pan. I realize this discussion is rather stale, but I had to hop in since I'm new here and just checked out IKEA's line of enamel cast iron the other night. Nick -- the inside may very well be enameled, too. I have a Staub enamel cast iron that *appears* as if it isn't enameled on the inside because it has a black matte finish. It really is, though, and nothing sticks to it. It's a snap to clean up and I absolutely relish using the thing. Hope this helps -- and has anyone actually bought and used the IKEA stuff yet?
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Location: Orange County, California
About: I'm a journalist and food writer based in Orange County, California.
Favorite foods: Anything that tastes good when I cook it.
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