Today's cast iron Dutch ovens have colorful enamel coatings.
Cookware is a major "big-ticket" item. You can easily spend several hundred dollars when purchasing a high-quality cookware set. That's why it is very important to learn about the pros and cons of different types of cookware materials. Hard-anodized cookware is smart choice for price and durability. A cast iron Dutch oven is a sturdy workhorse piece for easily preparing "one-pot" meals. Rounding out your cookware arsenal with a cast iron Dutch oven has advantages worth considering.
Hard Anodized Cookware
Hard-anodized cookware is made from aluminum. It is called "hard anodized" because of the manufacturing technique that is used to make the cookware. During the manufacturing process, the aluminum is submerged into an acid bath that oxidizes the aluminum. Then the aluminum is exposed to electrical charges to strengthen and harden the aluminum, making it up to 30 percent harder than stainless steel. Hard-anodized cookware is sold in individual pieces, as well as in sets, which can include a hard-anodized Dutch oven piece.
Cast Iron Dutch Oven
Cast iron Dutch ovens have been around for centuries. Movies and artwork depict the early settlers using cast iron Dutch ovens, and there are classic scenes of cowboys and rustlers cooking up the stew-of-the day in a Dutch cast iron oven over an open pit outdoor fire. All of those great qualities for heat tolerance and durability remain intact today. In fact, it is not uncommon for the life span of a cast iron Dutch oven to outlast the lifespan of a gas or electric oven. During the late 1960s, the French cookware manufacturer, Le Creuset, began exporting its colorful cast iron Dutch ovens to the U.S., with their signature flame orange-red colored baked on enamel exteriors and white enamel interiors. The new look and style captured the hearts of modern cooks. Cast iron Dutch ovens have remained a popular cookware choice ever since.
Hard-Anodized Aluminum: Advantages and Disadvantages
Hard-anodized cookware is strong and durable and does not cause a chemical reaction with foods. It resists corrosion and abrasion and lasts a long time. These qualities provide make it a good choice for saut ing and glazing, and for searing and browning meats. Hard anodized cookware also holds up exceptionally well to acidic foods such as tomatoes. Another advantage is that hard-anodized cookware sets and individual pieces are affordably priced. One disadvantage to hard-anodized aluminum is the fact that it contains high concentrations of aluminum. Some people feel that aluminum is toxic and unsafe to use, and therefore poses health risks and may have an association with Alzheimer's disease.
Cast Iron Dutch Oven: Advantages and Disadvantages
The huge advantage of cast iron is their "one pot cooking" capability. That fits right in with the needs of busy and active cooks -- especially those who have to cook meals for an entire family. The biggest distinctions between cast iron Dutch ovens and hard-anodized cookware center on durability, maintenance and appliances. A cast iron Dutch oven without an enamel coating is not dishwasher safe. Nor is anodized aluminum. Uncoated cast iron also requires "seasoning" with oil to keep it from rusting. Enamel-coated cast iron can scratch if you use metal utensils or scouring pads to clean it. Another distinction is that there are no associated health risks with cast iron Dutch ovens.
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