I use cast iron or stainless steel exclusively in my cooking. When making tomato based or other acidic meals, I prefer to use enameled cast iron so that the metals don't react with the acids in the food and change the flavor. These pans, while gorgeous, are not of the quality I expected. The black enamal that coats the interior is rough like fine sandpaper instead of the mostly smooth surface I've come to expect on my enameled cookware. There are also some minor defects in the exterior enamel. They look good and are of a nice size, but I may end up returning or donating them if I can't get a good enough seasoning on them to overcome the rough texture.

Used once according to directions. Poor quality. Don't waste your money

My pans arrived today and it seems these pans perform better if they are seasoned. Can anyone tell me the best way to season them? Thanks so much in advance.

These pans are so heavy. Much heavier than all my other cast iron. They stick a little, but hoping that changes the more seasoned they get.