Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Lodge Enameled Cast Iron Dutch Oven
Options
colts124
Posts: 6
Does anyone own one of these? Would you recommend using it on the egg? Does it discolor on the outside? A local store has them on sale and they could only say it's safe to use in the oven or stove top.
www.lodgemfg.com/dutch-ovens-and-casseroles/3-qt-dutch-ovens.asp
www.lodgemfg.com/dutch-ovens-and-casseroles/3-qt-dutch-ovens.asp
Comments
-
I wouldn't chance it. Just a regular ci from lodge will work just fine.Just my opinion though. If this is the first CI pot you'll purchased, why not try it out before you get an enabled one.Once you stain it, it's stained. Good luck.
-
they work well in the egg, clean up fine if you let it soak overnight. if your worried about cleanup get the black enameled one. set up indirect and its similar to the oven
fukahwee maineyou can lead a fish to water but you can not make him drink it -
Buy this one. 2 in 1
No need to keep it looking 100% perfect. $33 and free shipping if you add another small item to reach $35.00
As long as you don't store tomato based foods in it after cooking you are golden.
http://www.amazon.com/gp/product/B000LEXR0K?psc=1&redirect=true&ref_=ox_sc_sfl_title_17&smid=ATVPDKIKX0DER
Thank you,DarianGalveston Texas -
i have that one and love it. the fact that the lid doubles as a skillet is a huge bonus. especially for camping
-
Another fan of the double dutch oven shown above. Very versatile as a pan, skillet or dutch oven.A poor widows son.
See der Rabbits, Iowa -
Photo Egg said:Buy this one. 2 in 1
No need to keep it looking 100% perfect. $33 and free shipping if you add another small item to reach $35.00
As long as you don't store tomato based foods in it after cooking you are golden.
http://www.amazon.com/gp/product/B000LEXR0K?psc=1&redirect=true&ref_=ox_sc_sfl_title_17&smid=ATVPDKIKX0DERSandy Springs & Dawsonville Ga -
The very best way to send a little more for CI care (that and salt).
http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
I think the enameled would be fine on the egg it just might get a little discolored. I know there are people on here that use them. I recently got an enameled dutch oven and I really like it but I haven't used it on the egg. I'm not sure if I will since I have a black DO as well.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
-
I use my Le Creuset all the time. No problem at all. Creosote sticks to it but elbow grease and soap take it off.
-
You want that Lodge combo cooker. I'm heating mine up right now to bake break.Minimax and a wood-fired oven.
-
Count me as another that loves the Lodge combo shown above. I have cooked chili in it a few times on the egg and it rocks.Indianapolis, IN
-
I bought a lodge enameled Dutch oven recently. It's been on the egg up to 450 a few times and no problems yet. Also clean up has been super easy with no staining
-
Consider it patina,character ,if you will.Earning it's stripes.All cooking vessels are tools,made to be used,not pampered and relished.
-
@colts124 First, welcome to the forum.
I'm a bit of a cast iron nut, not suggesting I know more than anyone else, but I do like collecting and using the stuff (just added another 9 pieces today). My enamel pieces, and it has done fine, both indirect and direct. That said, unless you have a specific use in mind, I would get standard cast iron for the grill. You've been given some really solid advice so far on the DO / Skillet combo, as well as the Ringer that Mickey recommended.
If you or anyone else who has cast iron doesn't have a Ringer - get one, trust me. I've been a bit of a broken record on the Ringer, but it really is that good.Phoenix -
That Ringer and salt is the way to clean CI.
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
Mickey said:The very best way to send a little more for CI care (that and salt).
http://www.amazon.com/The-Ringer-Cleaner-Stainless-Chainmail/dp/B00FKBR1ZG
Just got it and LOVE it.Been using CI 40 years never was able to clean up so easy and do such a good job .Even grill pan cleans in a breeze .
-
I have both of the styles mentioned above.
The only reason I prefer the enameled for some things is that it is dishwasher safe and you don't have to worry about the seasoning.
That being said I generally reach for whatever is closest. If you cook in the standard cast iron enough you won't have to worry about the seasoning
I'll add that the only thing I hold against the enameled is that the only color they had on sale was garnet.........
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum