Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
With winter in full gear, we’re enjoying all the awesome photos of EGGs in the cold weather. Stay warm with some of our favorite Dutch oven recipes: Chicken & Dumplings, Chili Con Carne and BLT Soup.

The Big Green Egg headquarters has moved - come visit our new location and check out the museum! 3786 DeKalb Technology Parkway, Atlanta, GA 30340

cast iron vs. ceramic coated cast iron

mr toadmr toad Posts: 666
edited October 2012 in EggHead Forum
i am thinking of purchasing a lodge "3 qt -11-3/4" dia - 2-1/8" dep. enamel covered casserole - much cheaper than the same size le creuset

my question is - - how would the ceramic coated perform stacked up against the cast iron skillet

thanks, mr toad


In dog Beers - I have had only one !
·

Comments

  • fishlessmanfishlessman Posts: 16,503
    for casseroles and long braising i prefer the enamelled one, especially when tomatoes are involved. for use at higher temps like searing scallops or blackening fish, seasoned castiron
    ·
  • mr toadmr toad Posts: 666
    thanks so much

    rdeal
    In dog Beers - I have had only one !
    ·
  • GLWGLW Posts: 178
    I have both and prefer the enamelled but the seasoned CI works fine and is much less expensive.
    When in doubt add more pepper.
    ·
  • RzeancakRzeancak Posts: 146
    i have both! They are both the same and will perform the same tasks there is more work to the straight cast iron.
    A child can ask questions a wise man can't answer!!!
    Canada
    Large @ Small BGE 

    ·
Sign In or Register to comment.