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Dutch Oven/Cast Iron Pans?

I have read various previous posts about using dutch ovens for cooking on the egg.  I'm not a real cook so I am trying to figure out why a dutch oven would be useful for cooking on my XL.  Is it more efficient than other utensils?  Any advice would be appreciated!

A northern Colorado Egghead since 2012!

XL and a Small BGE.

Comments

  • Fouker187Fouker187 Posts: 48
    I have made chili and stews that way.  Keeps the kitchen temp down in the summer time.  It also gives a little smokey flavor to whatever you are cooking.
  • Little StevenLittle Steven Posts: 28,780
    Dutch oven handles don't burn.

    Steve 

    Caledon, ON

     

  • Fouker187 said:
    I have made chili and stews that way.  Keeps the kitchen temp down in the summer time.  It also gives a little smokey flavor to whatever you are cooking.
    +1 As long as you leave the lid off.  Love to make deep dish in a pan. Hmm, good idea for the weekend.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • EggcelsiorEggcelsior Posts: 13,860
    Cast iron is a poor heat conductor. It is great for high heat(sear) and low heat(simmer) applications because it holds onto the heat so well. Also, if you get a Lodge CI DO, it is black; the outside never gets dirty.
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