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Dutch Oven Question
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Nanook
Posts: 846
I'm wanting to purchase a Dutch oven for making artisan bread, chili, etc. My question is, should I get regular cast iron, or enamel coated? Anyone have any thoughts on this?
GWN
Comments
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I have the Lodge, have used it for breads and cobbler. Works great. We have a Le Creuset, but I haven't used it in the egg.__________________________
XL
New York Chicago -
If you want pretty go ename if you just want a dutch oven it really does not matter they will both cook the same.1 XXL BGE, 1 LG BGE, 2 MED. BGE, 1 MINI BGE, 1 Peoria custom cooker Meat Monster.Clinton, Iowa
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badinfluence said:If you want pretty something that is easier to clean and can go into the dishwasher plus can handle acidic foods go enamel if you just want a dutch oven it really does not matter they will both cook the same.
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I have an enamel one and it works just fine in the egg.Large - Mini - Blackstone 17", 28", 36"
Cumming, GA -
The key is hooking the bottom of the sheets with your toes.
What? Sorry wrong DO. -
I too have the basic lodge DU...love it. Properly seasoned it cleans up easier than our stainless cookware.
Fish, Hunt, Cook....anything else?
1LBGE, 1MMBGE, somewhere near Athens GA -
have several of both, if i were to have one it would be enameled so i could leave food in it in the fridge instead of boxing everything in tupperware. but for some reason potroast is more better cooked in a regular ci dutch, it seams to crisp better on top
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Get the lodge double Dutch it's great because the lid can be used as a skillet, last a lifetime and it's relatively cheap.
http://www.amazon.com/Lodge-L8DD3-Casserole-Skillet-5-Quart/dp/B000LEXR0K
XL BGE, KJ classic, Joe Jr, UDS x2 -
If you do decide to go with an enameled one, Costco sells them at a fair price. I think that they are also made it France if that matters to you.
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Thanks a lot for your input. Sounds like I won go wrong either way.GWN
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I have several cast iron items… all Lodge, except for the Dutch Oven, which is a BGE 5 qt. It was a gift so I kept it but if buying myself I would buy the Lodge 7 qt. Made in USA., bigger, cheaper and better quality imo. The BGE lid has several burrs on it.Greenwood, IN | XL BGE | Weber Genesis | Blackstone 28 | bunch of accessories
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Eggcelsior said:badinfluence said:If you want pretty something that is easier to clean and can go into the dishwasher plus can handle acidic foods go enamel if you just want a dutch oven it really does not matter they will both cook the same.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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@Skiddymarker even at $90 I think it's the way to go essentially it's 2 pieces that will last a lifetime.XL BGE, KJ classic, Joe Jr, UDS x2
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@Brisket_Fanatic properly seasoned CI can cook acidic foods.______________________________________________I love lamp..
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@nolaegghead Thanks!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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My experience is the enamel ones food sticks more than it does with a well seasoned black cast iron.
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
ryantt said:Get the lodge double Dutch it's great because the lid can be used as a skillet, last a lifetime and it's relatively cheap.
http://www.amazon.com/Lodge-L8DD3-Casserole-Skillet-5-Quart/dp/B000LEXR0K -
I have both but prefer the Lodge non-enamel cast iron. If you use the enamel be sure to cover the outside with foil because it turns black. You can scrub it off but why have the hassle. They both cook great though.Judy
Covington, Louisiana USA -
Miss Judy, just soak it in water with dish soap and Oxy Clean. I remember people were rubbing dish soap on the outside to prevent the discoloration. I would get that everywhere.
Steve
Caledon, ON
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nolaegghead said:@Brisket_Fanatic properly seasoned CI can cook acidic foods.Long simmering acidics will eat the polymer.
Steve
Caledon, ON
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@Little Steven Thanks for the info
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Well... if you're into reading and wanna do some research (and get some interesting recipes), here are a few books on the topic.
San Diego, CA - Where I've mastered Curmudgeon..working on Recluse.
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