The difference between white inner enamel and black inner enamel

White or Cream inner enamel: smooth surface, good gloss. No need to be seasoned, the new pot can be used directly after cleaning.

The smooth white enamel is not only easy to observe the changes of cooking food, but also effectively locks the moisture in the food. There is no need to add extra water when cooking, keeping the original taste of the food. It is more suitable for stewing dishes.

Pay attention to adding oil before heating to avoid empty burning and damage to the enamel.

Black inner enamel: Bright or matte black enamel surface is grainy and porous, new pot needs to be seasoned.

The principle of the seasoning pot is to bake the grease into the pores of the cast iron by baking, providing a natural, non-stick surface.

Black enamel can effectively absorb oil and form an oxygen layer on the surface during the cooking process, so as to achieve a physical non-stick effect, and the longer it is used, the better the non-stick effect.

Black enamel is wear-resistant and scratch-resistant, easy to care for. It is more suitable for frying baking, grilling and stewing oily dishes.

In short, white enamel is better for stewing and black enamel is better for frying. You can choose according to your actual needs.