Modern alternative for old enamelled skillet?

[Ruso]

Does anybody know any modern take on the old enamelled skillets? All I can find are the enamelled cast iron which are very heavy. The old ones are light and usually have high straight walls.
Example link:
https://www.ebay.ca/itm/134848646785?hash=item1f659b0e81:g:DoMAAOSwyxtld3I-

 

[HumbleHomeCook]

Aren't those just enameled aluminum?

 

[Bagotnj]

Yeah its enameled aluminum, which is why its so light. There's still plenty of new production being made if you search "enameled aluminum cookware"

 

[blokey]

I think the old enameled ones are enameled steel like old mugs, seems quite popular in east Europe

 

[Transmaster]

Cast Iron rules. I have cast iron Dutch Ovens, and fry pans that were my great-grandmother's who was the Head cook, and Chuckwagon cook for William Cody's TE ranch up in Cody, Wyoming. She cooked for people like Teddy Roosevelt. They are 125 years old. The fry pan is of a type that is just coming back into production these are not the heavy Lodge-type pans. They are much lighter in weight. But Still heavy enough not to warp on a hot campfire. Here is one of the better ones.

https://fieldcompany.com/

 

[Transmaster]

I think the old enameled ones are enameled steel like old mugs, seems quite popular in east Europe

The pot and pans used to be called Belgium ware. I detest them. Plain well-seasoned cast iron is the very best, as the layers of carbon build up they just get better and better. The enameled coffee cups are different they were the go-to coffee cup for cowboys riding the grub line in the late 19th Century. They were of a style called "Graniteware"

 

[HumbleHomeCook]

The pot and pans used to be called Belgium ware. I detest them. Plain well-seasoned cast iron is the very best, as the layers of carbon build up they just get better and better. The enameled coffee cups are different they were the go-to coffee cup for cowboys riding the grub line in the late 19th Century. They were of a style called "Graniteware"

Carbon build up is bad for cast iron. Polymerized oil (seasoning) is good.

 

[McMan]

Kobenstyle is enameled steel and thin:
https://www.dansk.com/collections/kobenstyle

 

[blokey]

I got some similar pots from Fujihoro, but they chip way too easily, good for serving

 

[Ruso]

Aren't those just enameled aluminum?

I am pretty sure it’s not aluminum, since I have one and it’s definitely ferrous.

I think the old enameled ones are enameled steel like old mugs, seems quite popular in east Europe

This or thin cast iron is what I am leaning towards, but I can’t find anything modern like this.

Cast Iron rules. I have cast iron Dutch Ovens, and fry pans that were my great-grandmother's who was the Head cook, and Chuckwagon cook for William Cody's TE ranch up in Cody, Wyoming. She cooked for people like Teddy Roosevelt. They are 125 years old. The fry pan is of a type that is just coming back into production these are not the heavy Lodge-type pans. They are much lighter in weight. But Still heavy enough not to warp on a hot campfire. Here is one of the better ones.

https://fieldcompany.com/

I do not disagree, but it’s not what I am after right now.

Kobenstyle is enameled steel and thin:
https://www.dansk.com/collections/kobenstyle

Interesting, thanks for sharing

 

[Jovidah]

These used to be quite common here, usually in the form of enamelled carbon steel. Honestly I'm not the biggest fan of them; thin carbon steel has mediocre thermal performance.
I'm assuming're looking for it to use with reactive ingredients that you can't throw into bare carbon steel / cast iron? In that case I'd for stainless clad aluminium. It's not entirely the same, but enamelled cast iron will be a lot heavier.
There's still some producers making these kind of enamelled steel pans, but I'm struggling to see why you'd pick it over stainless.

 

[Michi]

There's still some producers making these kind of enamelled steel pans, but I'm struggling to see why you'd pick it over stainless.

Enamel sticks less and doesn’t burn things quite as easily. That’s one reason why I like using my Le Creuset Dutch oven.

But yes, stainless with a decent thickness aluminium disk is the pragmatic and sensible choice. And, unlike enamel, it won’t chip.

 

[Transmaster]

Go here.....

https://www.lodgecastiron.com/usaenamel

 

[Jovidah]

Enamel sticks less and doesn’t burn things quite as easily. That’s one reason why I like using my Le Creuset Dutch oven.

But yes, stainless with a decent thickness aluminium disk is the pragmatic and sensible choice. And, unlike enamel, it won’t chip.

Honestly never had major issues with chipping on enamelled carbon steel as long as it was a quality brand that has good enamel - unless you dropped it on a stone floor. It's just that the thermal performance was always really underwhelming. There's just not much you can expect from 1mm of carbon steel. You could get around that with thicker enamelled cast iron, but OP already mentioned that's not the solution due to weight.

FWIW they are still being made; Dutch producer BK still makes them in all forms and shapes under the Fortalit series, and their enamel quality is actually really good. I'm sure you can find other brands still doing the same thing; usually they're sold as a cheaper alternative to the heavier enamelled cast iron pots.

 

[Ruso]

These used to be quite common here, usually in the form of enamelled carbon steel. Honestly I'm not the biggest fan of them; thin carbon steel has mediocre thermal performance.
I'm assuming're looking for it to use with reactive ingredients that you can't throw into bare carbon steel / cast iron? In that case I'd for stainless clad aluminium. It's not entirely the same, but enamelled cast iron will be a lot heavier.
There's still some producers making these kind of enamelled steel pans, but I'm struggling to see why you'd pick it over stainless.

I see, stainless is a modern replacement for that type of skillets. TBH my experiences with stainless skillets are not very positive. It’s much easier to cook in enamelled pan/skillet when high heat is not required. Kind of echoing what Michi said.

 

[simona]

Like this?
https://www.labourandwait.co.uk/collections/kitchen/products/small-enamel-skillet

 

[Ruso]

Thanks all for the suggestions, I decided to try tri-ply stainless steel pan. I bought two skillets to check, Tramontina and Meyer. I decided to keep 11'' Meyer pan as the inner diameter is larger compared to 12'' Tramontina. So far the skillet works well, and does all the things I needed my enameled pan for.