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Is porcelain enamel the same as enameled cast iron cookware?
I'm wanting to replace an enameled dutch oven pan that has become badly chipped over the years. Looking in the stores, some enameled pans seem heavier than others. Is cast iron enamel different from porcelain enamel? Advice and info appreciated.If they're different, what are the pros and cons of each?Any brand recommendations?Thank you to everybody who took the time to answer. I don't mean to seem unappreciative, but none of the answers so far are quite as informative as I'd hoped to help me decide what kind of pan to buy.One day left to answer...anybody?Thanks
Chipped enamel cast iron cookware?
I bought a brand new cast iron skillet with a red porcelain coating on the outside at a thrift store. Well I did not pay enough attention to detail. When I got it home and unwrapped it I found out it has several chips on the exterior that show the cast iron. These chips are up near the top edge of the skillet but the interior is plain cast iron and is fine. I want to know if there is a way to smooth the edges of the chipped area so that it will not chip off too much more. Or I can take it back if I do it in the next few days. Advice please
