Both enamel and bare cast iron are good for a stew, but they don't require the same care. If in doubt, we recommend enamel in our store, as it requires the least work before and after your stew.

What do you do differently with a bare Dutch oven than with an enamel Dutch oven?

A bare pot has only the oil that you burn in it as protection. Such a seasoned layer seals the iron, so it rusts less quickly. In an enamel Dutch oven, a type of glass on the cast iron does that work, and you don't have to apply that layer yourself. Seasoning bare cast iron is on the agenda for your first stew, and again when the seasoned layer gets damaged.

For stews with wine or tomato, you prefer an enamel pot over a bare one. The product page of the BK Casserole Bourgogne Chili Red Cast Iron ø 24 cm / 4.2 liter states it clearly: it is "suitable for acidic ingredients such as tomatoes and wine".

BK Braadpan Bourgogne Chili Red Gietijzer ø 24 cm

After a long evening at the table, cleaning a bare Dutch oven takes some time: wash by hand and place on the heat until dry. With the bare Blackwell Casserole Cast Iron ø 20 cm, you can stew for one or two people, and it is among the most affordable Dutch ovens here.

Blackwell Braadpan with lid Cast Iron Gietijzer ø 20 cm - without non-stick layer

Blackwell Braadpan Cast Iron Gietijzer ø 20 cm

Is an enamel Dutch oven really maintenance-free?

Not entirely, as enamel is also a layer that can be damaged. On the product pages of the enamel Dutch ovens, you can read these habits:

First, add fat or moisture to the pot before heating it, so the inside is protected.
After stewing, place the pot on a trivet to cool: cold water in a hot pot is bad for the enamel.
Use wooden or nylon utensils and a soft sponge, as metal utensils and abrasive cleaners or steel wool can damage the enamel.
Preferably wash the pot by hand, even if there is a dishwasher symbol: this way, the enamel lasts longer.
Also, dry the rim well: part of the Cosy & Trendy pots is not enameled, and bare cast iron can rust.

With or without enamel, you can basically use a cast iron Dutch oven for your lifetime. Just don't drop it on a tiled floor, as it can break from such a fall.

Do you get more stew in a heavier Dutch oven?

Not always, and bare cast iron is not automatically lighter than enamel. Dutch ovens of ø 24 and 25 cm side by side, in order of capacity:

The Sola Casserole with lid Cast Iron Green ø 24 cm / 3.2 Liters with enamel has a capacity of 3.2 liters, weighs 4.94 kg when empty, and can go in the oven up to 240 °C.
The Keij Kamado Dutch Oven / Casserole Blue Enameled Cast Iron ø 24 cm / 3.5 liter with enamel has a capacity of 3.5 liters, weighs 4.7 kg when empty, and can go in the oven up to 260 °C.
The bare Blackwell Casserole Cast Iron / Dutch oven with lid ø 25 cm / 4 liters without non-stick coating has a capacity of 4 liters and weighs 3.5 kg when empty. It can go in the oven, but there is no maximum temperature listed.
The BK Casserole Bourgogne Jet Black Cast Iron ø 24 cm / 4.2 liter with enamel has a capacity of 4.2 liters, weighs 5.02 kg when empty, and can go in the oven up to 230 °C.
The bare Cookinglife Casserole Cast Iron ø 24 cm has a capacity of 4.5 liters, weighs 5.4 kg when empty, and can only go in the oven without a lid.

Both the lightest and the heaviest Dutch oven on this list is a bare pot from Blackwell. Per liter of stew, you lift the least with the lightest, the Dutch oven from Blackwell. For a stew with a lid in the oven, the Blackwell of ø 24 cm is not suitable: it can only go in the oven without a lid.

Of these enamel pots, the BK is the lightest per liter. It is large enough for four or five eaters.

BK Braadpan Bourgogne Jet Black Gietijzer ø 24 cm / 4.2 liter - enamel non-stick layer

BK Braadpan Bourgogne Jet Black ø 24 cm

For a large stew, the Cosy & Trendy Casserole Fontestic Cast Iron Black Ø 28 cm / 6.8 Liter has the most capacity of the round pots here: 6.8 liters. Unlike the BK pots, it can also go on the barbecue, and its limit in the oven is 200 °C. Its weight is not listed.