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2. Cast-iron cookware - Wikipedia

   en.wikipedia.org/wiki/Cast-iron_cookware

   An enameled cast-iron pot. Enameled cast iron is cast iron that has a vitreous enamel glaze applied to the surface. The fusion of the glaze with the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning. [10] Enameled cast iron is excellent for slow cooking and drawing flavor from foods. [11]

3. Seasoning (cookware) - Wikipedia

   en.wikipedia.org/wiki/Seasoning_(cookware)

   Some cast-iron and carbon steel cookware is pre-seasoned by manufacturers to protect the pan from oxidation (rust), but will need to be further seasoned by the end-users for the cookware to become ready for best nonstick cooking results. [4] To form a strong seasoning, the raw iron item is thoroughly cleaned, coated in a very thin layer of ...

4. The best Dutch ovens of 2025, tested by AOL

   www.aol.com/lifestyle/best-dutch-ovens-190855583...

   Traditional cast iron: While less common than enameled cast iron, there are still some plain cast iron Dutch ovens out there. They offer the same superior heat distribution and retention as ...

5. I Wrote a Cast-Iron Cookbook—Here's the Right Way to Season a ...

   www.aol.com/wrote-cast-iron-cookbook-heres...

   Unless you purchased a cast-iron skillet that’s labeled pre-seasoned, you need to do it before you use it for the first time. That’s a must. The following directions are for new, raw pans that ...

6. How To Clean Enameled Cast Iron To Remove Stains And ... - AOL

   www.aol.com/clean-enameled-cast-iron-remove...

   Remember, too, that cleaning the enameled cast iron promptly after cooking and after it has cooled is essential. “Letting food sit on the skillet can lead to staining and make it harder to clean ...

7. Cookware and bakeware - Wikipedia

   en.wikipedia.org/wiki/Cookware_and_bakeware

   Enameled cast-iron cookware was developed in the 1920s. In 1934, the French company Cousances designed the enameled cast iron Doufeu to reduce excessive evaporation and scorching in cast iron Dutch ovens. Modeled on old braising pans in which glowing charcoal was heaped on the lids (to mimic two-fire ovens), the Doufeu has a deep recess in its ...