Le Creuset on the Egg?

Tired Jim

Has anyone ever used Le Creuset on the egg in place of cast iron? I know the knobs are only safe to 400 degrees but I wasn't sure about the pans themselves. Thanks for any help.

Unknown

Tired Jim,
madd max does it all the time. he's at Eggfest and probably won't get back to you before Monday -- but if you post again then, he will for sure share all of his experiences........jackie

Unknown

Tired Jim,[p]I've had mine higher than that on the stove - but be careful that it's not dry - encourages chipping off from natural faults in the enameling process.[p]Haven't put it into the egg. I believe mine had something in its instructions to the effect of keeping the overall temp no higher than 400.[p]- Ed

Unknown

Tired Jim,[p]Yup, I do it all the time. Indirect, at least; never had a need to try it direct.[p]It will discolor it if you get smoky (like you should!), but they clean up rather easy with "Barkeepers Friend".[p]I love my cast iron, but the French stuff does a great job when you have acidic foods, or anything that would react with the CI.[p]bc

Buttman

I have used mine several times in the Egg with no issues. Prefer it over straight cast iron for things like chili and other recipes that use tomatoes and other acidic ingredients. I do keep the temps below 400*F.