Cast Iron Cookware

katman

Did an earlier post, but it seems lost in space. Anyway, after reading about all of you using cast iron cookware on the egg I had to try it. Did some fajitas last night using an old Lodge grill I had in the barn and they were great. So, I need some new cookin tools. Interested in knowing what size dutch oven to get to go with my large. Also, the hardware store down the street has one of the Lodge woks they say they will sell cheapo. any one tried one of these? Finally, if I discover a good deal on an enamel coated pot should I go for it? Never used one.

Nature Boy

katman,
A 5 quart dutch oven is perfect, and even fits beautifully on the small. Of course if you want to do mega-pots fulla chili/stew, then you could go bigger. I love the lodge stuff, and I have a few different frypans, and a 5 quart and small ducth oven. I never even considered cast iron before getting on this forum years ago, and now I can't imagine living without it....both for BGE and kitchen cooking.[p]Personally, I am doin' just fine without the enamel coated ones. Amazing how non-stick a well seasoned black pot is.[p]Finally, and again just my opinion, but I would skip the cast iron wok, and get a real chinese wok. The thinner steel transefers hot heat quick, which is what wok cookin is all about. And like cast iron, use over the years, and never scrubbing with hot water and soap, will provide a fantastic seasoned non-stick finish on your steel wok.[p]Not sure if it helps, but it's all I gots this mawnin!
Cheers!
Chris

katman

Nature Boy,
Well, that there was a lot of good info. I used the Lodge stuff all the time back in my camping days (as long as I wasn't packin in on foot) and still got a well-seasoned skillet or two out in the barn. Wife just won't have them in the house cause of the weight. Guess I need a bigger wife! So, 5 qt sounds good and big enough to me and a trip to da houey (sp) for the steel wok.[p]BTW, in one of your reports on your campin adventure you mentioned...sausage...was part of the menu. Was this from your first Kitchenaid grinder/stuffer experiment? I got inspired by your enthusiasm so I'm getting ready to try doing a little apple/maple combo as soon as I can find my grinder.
steve

Nature Boy

katman,
The sausages were from Woo's special butcher who makes his own. He brought a sweet pepper and cheese sausage that was really good....the other was a red wine sausage....and dang...I wonder if it is still up in the fridge? Don't remember eating it this weekend.[p]Unfortunately the Kitchenaid grinder and sausage stuffer did not come with any extra time! Just have not had time to play yet. [p]Lemme know when you wanna do some design/framing bartering!
Happy cookin mang
Chris

Clay Q

katman,
Buy Lodge- it's the best. A No.8 dutch oven is a must. A No.12 will fit the large egg real nice. I cut the handle off a 12 inch skillet to fit in the egg for sauteing fish. I have the wok but never used it in the egg because I cant get the wok on the coals in the egg. Also, I would burn the upper dome gasket with the lid open for traditional wok cooking. I'm in the market for the no leg ovens but in the meantime my camp dutch ovens work fine.[p]Le Creuset has enamel cast iron. Lodge has recently come out with their own enamel cast iron. My Le Creuset is not used in the egg.

mad max beyond eggdome

katman,
lodge is great and you can't beat the price....but i'm also a big advocate of le creuset. .. i have 5 or 6 pieces that i use all the time, and i use them in the egg. ...they are designed to handle high temps (except the lid handles), and they clean up very easy, even after many hours in the egg. . ..they are expensive though, and price is relative....a good deal on a le creuset pot will still be over 100 dollars more than a similar sized lodge pot. . .but the enameled surface does have its advantages over straight cast iron (particularly with acidic foods like tomatoes and tomato sauces)....and lodge does make enameled cast iron now, however, from their website, they go to france to get them enameled (i guess they recognize that the french are the experts in this area), and the lodge enameled prices are comparable to good sale prices on le creuset... for my money, i like having some of both. ..just my humble opinion though. ..

Crab leg

Nature Boy,
Did you ever try those red potatoes? Just curious. Glad nothin worse happened in the camping mishap.
Seth

Nature Boy

Crab leg,
No, I've not yet tried the taters, though I really want to! Now....I know that recipe is around here somewhere! [p]Thanks. I am really glad everyone is okay too. Had to be a wild ride for them guys.
Chris