Why does an “enameled” cast iron skillet not need seasoning?
Enamel is baked on at the factory to the cast iron protecting the cast iron. This provides a non-reactive finish which is excellent for soups, stews and braises. It’s susceptible to chips, scratches, dings and temperature shock (rare). It generates a better fond than seasoned cast iron. Seasoned cast iron is protected by a carbon coating (from the baked in oil). This coating is not impervious as the enamel is but still somewhat reactive to acidic foods (tomatoes and red wine for longer than 10 minutes for example) or to long stewing/soaking. However, the carbon patina is fairly non-stick and can take very high heat without damage and is generally a high performance cooking surface that improves with use. Both have their uses and proponents.
