what is the enamel on cast iron pans
Cast-iron cookware Enameled cast iron is cast iron that has a vitreous enamel glaze. The enamel coating over the cast iron prevents rusting, eliminates the need to season the metal, and allows more thorough cleaning. Furthermore, pigments used in the enameling process can produce vibrant colors. While enamel-coated cast iron doesn't have the seasoning and cleaning issues of bare cast iron, it can be several times more costly, and does not have some of the benefits of bare cast iron, such as the ability to withstand searing heat and resist sticking. It limits the leaching of dietary iron, and chipping of the enamel coating can be a concern.
Dentin Dentin (/ˈdɛntɪn/) (American English) or dentine (/ˈdɛnˌtiːn/ or /ˌdɛnˈtiːn/) (British English) (Latin: substantia eburnea) is a calcified tissue of the body and, along with enamel, cementum, and pulp, is one of the four major components of teeth. It is usually covered by enamel on the crown and cementum on the root and surrounds the entire pulp. By volume, 45% of dentin consists of the mineral hydroxylapatite, 33% is organic material, and 22% is water.[1] Yellow in appearance, it greatly affects the color of a tooth due to the translucency of enamel. Dentin, which is less mineralized and less brittle than enamel, is necessary for the support of enamel.[2] Dentin rates approximately 3 on the Mohs scale of mineral hardness.[3] There are two main characteristics which distinguish dentine from enamel; firstly dentine forms throughout life, and secondly, dentine is sensitive. [4]