frontpageDesertGardener | Staff posted Mar 25, 2026 03:16 AM
Item 1 of 2
Item 1 of 2
frontpageDesertGardener | Staff posted Mar 25, 2026 03:16 AM
12" Tabitha Brown Enameled Cast Iron Fry Pan (Green)
+ Free S&H$13
$30
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I use enameled iron for things that use a lot of tomato, citrus, and for things that have generally wrecked seasoning on my other pans, like apple crisp (caramelized sugar) and stovetop-to-oven recipes that use wine, red-wine or rice-wine vinegar base.
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I use enameled iron for things that use a lot of tomato, citrus, and for things that have generally wrecked seasoning on my other pans, like apple crisp (caramelized sugar) and stovetop-to-oven recipes that use wine, red-wine or rice-wine vinegar base.
Can it be used for normal cast iron use cases, like lamb chops?
And no, enamel isn't considered a nonstick surface imo. You still need to oil it up.
The main use case has been with acidic foods that would normally degrade the seasoning.
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Weight: 6 Pounds???
does this mean that unintentional PFAS are ok? or the manufacturer does not know , ergo, if that is important to you, buyer beware!
6 pounds! alternative use exercise equipment.
This pan is best for a gas range because flame spreads heat. Best for medium low and slow cooking. Not for searing but you can brown if not in a hurry. Not the same durable enamel as Staub or Le Creuset and there is concern about heavy metals in Chinese enamel. Great price, Just keep the flame low and recycle it when the enamel crazes cracks or pops. Don't shock it with cold water. Use wooden utensils.
Hot surface stove: Must match the burner size to the cast iron pan contact size. Why? Cast iron doesn't spread heat well. If the hot surface burner is undersized then food will burn in the middle and not cook where there is no hot surface underneath. Center will expand faster which accelerates enamel degradation. Compensate by keeping food in motion. Use low to medium low only.
Induction? No. or Depends. Economy induction burners superheat a 4" to 5" donut in the center.. For best results on induction I use Demeyer Atlantis Proline fry pan. $$$$ but a one time expense. 30+ year life. Not expensive when the high cost of food is factored in. The 13" Proline pan caramelizes onions perfectly on a cheap portable induction thanks to its thick core. And no, the 7 ply does not take longer to heat. Proline is excellent for searing a steak. If you want to use this economy c.i, on induction then plan to only use low temps and keep the food in motion.
I use a Staub 9" on the portables with great results such as low and slow eggs but nothing larger in c.i, Good luck!
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