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Enamel coated dutch oven in egg question

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Unknown
Unknown
edited November -1 in EggHead Forum
Can you use an enamel coated dutch oven (lodge brand) in the egg without ruining or damaging the dutch oven?

TIA
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Comments

  • Rascal
    Rascal Posts: 3,923
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    FWIW,I believe that Le Creuset recommends no more than 450 degrees with that type of cookware.
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  • BuffaloChip
    BuffaloChip Posts: 106
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    I've used my Lodge several times in the egg. A couple of times at 500* for making bread.

    The only thing you have to be careful of is that the knob is not rated for temps above 350*. Easy to fix by buying a stainless steel drawer knob at Lowe's or Home Depot to replace the original. I also bought a SS bolt that fits the knob. You most likely won't find one the correct length and will have to trim it. Dremel tool w/ cutoff wheel works great.

    As always YMMV.

    --Dave
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  • fishlessman
    fishlessman Posts: 32,776
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    i use the lecruest occasionally without problems, both a casserole and a dutch. enameled cast iron is not good for searing but for things cooked 400 or less i dont see a problem. like has been said, if its got a plastic handle like the lecruest, dont put it in the egg any higher than 350, but i dont use the cover anyways
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Fire Walker
    Fire Walker Posts: 241
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    Le Creuset offers a ST replacment knob for about 6.00 that is the correct length just google it. as far as using a 200.00 dollar dutch oven for the egg. IMHO I would buy a cheap 50.00 D-O and keep it with the egg after the the first use you will know the reason why.

    FireWalker
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  • Fidel
    Fidel Posts: 10,172
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    That limit only applies to the knobs on the lid. I got this info straight from a US regional retail manager.
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  • Fidel
    Fidel Posts: 10,172
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    I use an assortment of Le Creuset cookware in my eggs and have never had a problem. What reason are you finding to make this unwise?
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  • BuffaloChip
    BuffaloChip Posts: 106
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    $2.49 for the knob and .24 for the bolt. No shipping. ;)

    It was silver in color until I put it in the egg at 550* and it changed color as all stainless will when it gets hot enough.

    DSC01322.jpg
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  • Eggtucky
    Eggtucky Posts: 2,746
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    Sure, use mine all the time for beans, pulled beef, soups, stews, gumbos, etc...dunno why you would need a DO over 450d anyway...for pan searing, frying, etc. I use CI skillets on the egg...only problem you may have is getting the smoke stain off the outsides of the DO. I find that soaking in a full sink of hot soapy water for a bit, the smoke easily removes from the sides. No worries on the top. NEVER use a top on the DO in my egg..otherwise may as well be on the stove top. ;)
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  • Rascal
    Rascal Posts: 3,923
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    Bravo!!
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  • fishlessman
    fishlessman Posts: 32,776
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    same here, no problems
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Fidel wrote:
    That limit only applies to the knobs on the lid. I got this info straight from a US regional retail manager.

    And on the new product tags...

    GG
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
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    Picked up some nice ceramic cast iron cookware at walmart, very inexpensive - even better when on sale. Heavy duty and food tastes just as good as if I used my Le Creuset. Speaking of La Creuset, there are some good sales on these right now.

    I piked up a 12 qt walmart special on sale for $17.99. Heavy cast iron, ceramic coated.

    Doesn't matter if you go expensive or cheap - get a Dutch Oven and use it in the egg - good stuff waiting for you.

    GG
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  • DryFly
    DryFly Posts: 351
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    Get yourself a Lodge 7qt., no enamel, and save $250. A no brainer.
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  • DryFly
    DryFly Posts: 351
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    Get yourself a Lodge 7qt., no enamel, and save $250. A no brainer.
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  • Cecil
    Cecil Posts: 771
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    As a precaution, I wrap knob in foil.

    Walt
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