The defining trait of enameled cast iron is—as you may guess—the enamel coating. Enamel coating is made from glass melted under intense heat, creating a non stick cooking surface and also protecting the cast iron from reactive (aka acidic) ingredients that may cause rust or corrosion. This means you don’t need to season the pan before use, and you can also cook acidic ingredients without worry of deteriorating the seasoning. Most importantly, though, enameled cast iron gives you the best qualities of cooking with unfinished cast iron: even heat distribution and retention. Enameled cast iron typically has a light-colored cooking surface, which makes it easier for you to track how much your food is browning.