>Enameled cast iron (or enameled anything) is a fine choice, it comes with its own limitations culinarily (and advantages) but it isn't going leach anything int

>Enameled cast iron (or enameled anything) is a fine choice, it comes with its own limitations culinarily (and advantages) but it isn't going leach anything into your food. Has this been verified in practice? Is enamel always pure, or can it contain contaminants that can leach?