Enamel is less conductive than cast iron (which itself is less conductive than some other metals). That will change the rate at which the exterior of the pan – in which the cast iron is sandwiched between two coats of enamel – heats, according to David Green, an associate professor of materials science, chemical and mechanical engineering at UVA’s School of Engineering & Applied Science. Compared to traditional cast iron, an enameled pan will heat up at a slightly slower pace, he says. That being said, enamel can help with a more even distribution of heat, says Liheng Cai, Green’s collabor...