Enameled CI

prodraft1954

Has anyone tried using an Enameled Cast Iron Pan in an Egg? My mother-in-law gave me a one for Christmas and I've only used it once in the oven.I suspect I should only use it indirect.

prodraft1954

That was stupid, of course someone's tried it. Everything has been tried on an EGG, just got to find the person who did it.

travisstrick

lots of us have. I dont use my expensive Le Cressut but I dont think it would hurt them. I have a Dutch over that i've used for years and it still looks brand new.

minniemoh

I use an enameled cast iron pot to make chili on the egg. I set it directly on top of the plate setter and run about 350 degrees. The outside gets quite discolored from the smoke and it takes a little elbow grease to get it cleaned up but the inside of the pot cleans up great. I have not tried a pan or skillet.

SmokeyPitt

I don't have an enameled DO but as @minniemoh mentioned I would imagine it might get a little discolored.  I used some white corningware stuff on the egg and seen this happen. 

One trick is to wrap the outside of the dish in foil if you care about keeping it looking nice.  

Eggcelsior

I use my LC enameled CI on the Egg all the time. I washes easily with some elbow grease and a sponge. You can mitigate the elbow grease by wrapping it in AF or spreading a thin layer of dish soap on the outside prior to cooking. Similar to spreading oil on regular CI.

Thatgrimguy

I don't understand the enamel stuff. I have two Le Creuset pots but never know when or how to use them.

Eggcelsior

Thatgrimguy said:

I don't understand the enamel stuff. I have two Le Creuset pots but never know when or how to use them.

Any time you do a "1 pot" or slow cooked meal.

Maybe something like a pot roast - it's right in the name, see?

Photo Egg

Eggcelsior said, a little wrap of foil or thin layer for soap before you start is good.

I just soak and scrub. Also great for Camp Bread/Rustic Bread.