Cast iron Dutch oven or ceramic coated?

westernbbq

Go old school.  Ci all the way

caliking

If you plan on using it indoors as well, get a CI DO without feet. It was enough of a pain to use mine in the oven, that I bought another footless one. 

20stone

The feet are really designed to be used over live fires, allowing you to set it on coals without falling over.  I would go slick bottomed

Captainjimpark

Great advice as always!   Many thanks

northGAcock

nolaegghead said:

northGAcock said:

I see the  cast (non enameled) as a more versatile vessel. I use mine camping as well as on the egg. The one thing to be aware of (Fishless points out) that acidity from tomatoes can erode your seasoning. I use mine for cooking and remove when served. It is not advised as a storage vessel once you complete your meal. You can't go wrong with either, but for my money, the cast is more versatile and easier to keep clean. I am in the straight up cast camp myself.

I wouldn't worry about acidic foods.  I wouldn't boil vinegar in it, but other than that it isn't a real problem. 

One of the myths about cast iron is acidic foods like tomatoes can break down the seasoning.  This is false.  The seasoning is polymerized oil, it's pretty tough stuff, technically a plastic. The seasoning protects the iron from the food, and where it's missing (chipped, scraped, etc), it is true acidic foods leach iron out of the pot faster. 

Also, tomatoes aren't particularly acidic compared to other fruits.

https://foodsafety.wisc.edu/business_food/files/Approximate_pH.pdf

I don’t disagree with cooking in cast iron re: acidic foods. My point was around storage...I.e leave the leftovers in the cast and refridgerate. In my case, the dish took on a strong iron taste and it broke down the seasoning. I still cook with it though. 

nolaegghead

northGAcock said:

nolaegghead said:

northGAcock said:

I see the  cast (non enameled) as a more versatile vessel. I use mine camping as well as on the egg. The one thing to be aware of (Fishless points out) that acidity from tomatoes can erode your seasoning. I use mine for cooking and remove when served. It is not advised as a storage vessel once you complete your meal. You can't go wrong with either, but for my money, the cast is more versatile and easier to keep clean. I am in the straight up cast camp myself.

I wouldn't worry about acidic foods.  I wouldn't boil vinegar in it, but other than that it isn't a real problem. 

One of the myths about cast iron is acidic foods like tomatoes can break down the seasoning.  This is false.  The seasoning is polymerized oil, it's pretty tough stuff, technically a plastic. The seasoning protects the iron from the food, and where it's missing (chipped, scraped, etc), it is true acidic foods leach iron out of the pot faster. 

Also, tomatoes aren't particularly acidic compared to other fruits.

https://foodsafety.wisc.edu/business_food/files/Approximate_pH.pdf

I don’t disagree with cooking in cast iron re: acidic foods. My point was around storage...I.e leave the leftovers in the cast and refridgerate. In my case, the dish took on a strong iron taste and it broke down the seasoning. I still cook with it though. 

I agree with ya there.

JohnH12

20stone said:

The feet are really designed to be used over live fires, allowing you to set it on coals without falling over.  I would go slick bottomed

True but a side benefit is the lids for the ones with feet normally have a lip so you can put coals on top. Sort of why it's called an "oven".

Matt1969

 I have and use both in the Egg . I would suggest after cooking in the regular cast iron anything tomato based to remove it. You will not notice a taste difference . I use enamled cast iron also . Zero difference in my experience and Ive cooked many tomato  based chili in both. 

jaydub58

tenpenny_05 said:

I picked up a cast aluminum pot with non stick coating for $1 at goodwill for chili. Use it all the time!

Wow!  I sure recognize that aluminum pot paint job.  When my bride and I first got married (44 years ago), we had a full set of cookware just like it.  Long gone now, but good stuff.

bucky925

jaydub58 said:

tenpenny_05 said:

I picked up a cast aluminum pot with non stick coating for $1 at goodwill for chili. Use it all the time!

Wow!  I sure recognize that aluminum pot paint job.  When my bride and I first got married (44 years ago), we had a full set of cookware just like it.  Long gone now, but good stuff.

Us also when we first started keeping house 34 years ago...Good stuff!

nolaegghead

We have a donkey-load of Magnalite from way back in the bronze age.

BikerBob

My decades old Lodge still looks like I always remember-black. There have been enameled cast iron, the ex must have taken them, they always had smoke stains on the outside.

Gulfcoastguy

My great grandmother's Lodge corn stick pan is still doing fine. 

pgprescott

BikerBob said:

My decades old Lodge still looks like I always remember-black. There have been enameled cast iron, the ex must have taken them, they always had smoke stains on the outside.

Not that it matters to you, but you could tell the EX that this will clean up the enameled CI stuff like new.