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Dutch oven
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jscarfo
Posts: 405
Looking at 7 qt ones. Should I get cast iron lodge or enamel coated. I read you shouldn't do tomatoe sauce in cast iron, or should I buy both lookin for pros an cons. Thanks
Comments
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I cooked chili in my Lodge ci last night. I never worry about it. Buy big. You can always cook small in a large but not large in a small.Green egg, dead animal and alcohol. The "Boro".. TN
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Get one. Cast iron is good. They are very versatile and we use our all the time - work great with the egg. Use it for chili (no beans).-----------I feel a whole lot more like I do now than I did when I got here.
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No, beans are good.Green egg, dead animal and alcohol. The "Boro".. TN
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henapple said:No, beans are good.-----------I feel a whole lot more like I do now than I did when I got here.
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I did buy the lodge 7 qt. but lookin online for recipes I got mixed reviews about sauce. Definetly gonna keep it but wondering if I should also get enamel for red sauce?
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Who has the best chili recipe? This should get interesting.I like spicy no beans
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VERY spicy, beans required..................John in the Willamette Valley of Oregon
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'Dr BBQ - Raceday Chili' ... hit up youtube or the BGE website. Made it many times. Damn Good!I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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Well check it out thanks
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My opinion? Chili is made with meat. The meatier the better. If you add beans, I figure that you're making a burrito.
Honest disclosure requires that I mention that my wife does NOT share my opinion.
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse. -
IMHO, the difference (other than price) between enamelled and Cast Iron is the surface durability. You can chip an enamelled surface, not so much with a regular CI. I don't think cooking ascorbic acid items like tomatoes damages a non-enamelled pan, it may/does take some of the seasoning off. Re-seasoning is easy if required. For years CI has been used to cook tomatoes, to think all those CI pans at garage sales and estate sales never saw a tomato would be kinda ridiculous. If you are cooking at low temps and you are careful, the enamelled pan might be the one pan to buy. Otherwise Mother Lodge has a last a lifetime DO for you.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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UncleFred said:My opinion? Chili is made with meat. The meatier the better. If you add beans, I figure that you're making a burrito.
Honest disclosure requires that I mention that my wife does NOT share my opinion.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
How do you think this race day chili would be with ground turkey meat?
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Skiddymarker said:UncleFred said:My opinion? Chili is made with meat. The meatier the better. If you add beans, I figure that you're making a burrito.
Honest disclosure requires that I mention that my wife does NOT share my opinion.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca. -
GreenWave36 said:How do you think this race day chili would be with ground turkey meat?LBGE, MiniMax, Weber Genesis and a hunger for all grilling knowledge! Aledo, TX
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i have both and prefer the enamelled for tomatoes, ive had tomatoes strip the lodge prefinished seasoning off before. i do like a regular seasoned cast iron for things like potroast
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I have four Enameled DO. I keep meaning to get a regular one but I just never get around to it. The reason I like the Enameled over the regular is the food storage option. I like to let my chili "rest" overnight since the flavors develop more so I cook it in the E-DO and stick it in the fridge. The next day, I reheat it in the oven. That way the house smells great but I still have the egged taste.You can cook acidic foods in a CI pan if it's well seasoned and you do it quickly. Otherwise, the acid eats away at the coating. My wife will make tomato sauce in the Lodge pan I have and leave it for me to have when I get home(about a hour later). The seasoning peels right off in places when I clean the pan, so I have to re-season it. I use the pan infrequently so I can never build up a good-enough base to handle the acid.
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Eggcelsior said:I have four Enameled DO. I keep meaning to get a regular one but I just never get around to it. The reason I like the Enameled over the regular is the food storage option. I like to let my chili "rest" overnight since the flavors develop more so I cook it in the E-DO and stick it in the fridge. The next day, I reheat it in the oven. That way the house smells great but I still have the egged taste.You can cook acidic foods in a CI pan if it's well seasoned and you do it quickly. Otherwise, the acid eats away at the coating. My wife will make tomato sauce in the Lodge pan I have and leave it for me to have when I get home(about a hour later). The seasoning peels right off in places when I clean the pan, so I have to re-season it. I use the pan infrequently so I can never build up a good-enough base to handle the acid.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
So why even have a cast iron. What are the benefits over enamel
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jscarfo said:So why even have a cast iron. What are the benefits over enamel
Cant chip and costs less. Past that enamel is superior in every way. Costs WAY less mind youXL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum -
I once used a CI pot to reheat some leftover pulled pork which I had sauced with a vinegar based sauce. Very metallic taste - ruined the pork. I use or and aluminum for acidic foods, but CI for everything else. I like that I can guiltlessly throw it on the grill, or go from stove to oven. I am sure I would like the enameled CI, but am totally stocked with the standard Lodge. FYI I have done Cowlick chili in CI on the grill with no ill effect.XLBGE, Small BGE, Homebrew and GuitarsRochester, NY
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I've got the lodge 7q and It's a beast. Sometimes I wish I had a smaller one too so I could use it with my AR.Dave - Austin, TX
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Fellow Canuks may want to take advantage of this weeks sale of Cuisinart Dutch Ovens @ 75% off regular price at Cdn Tire They are Enameled Cast Iron inside & out (as opposed to the Kitchen Aid also on sale) I picked up the 3 Qt & 5 Qt sizes for $100 & saved $300. Happy Day.Barrie,Ont.,Canada.
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Been wanting to thank you for the Can Tire tip as I picked up the 3&5
qt in green. Took me this long to respond cuz this is how long it took to get approved here after 20-30 attempts.Lbge and MiniMax in Southern Manitoba
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