Cast Iron goods

mactuan12

Hello
I am looking to expand my BGE usage and pick up some CI gear. 
I want to pick up a Dutch oven and skillet. I found this on Amazon and wonder if this is a good way to go?
is 5 quart large enough? Would like to do a chilli. 

CPFC1905

I got a set of three CI skillets from Amazon for about £25.  Best thing I did.  Opens many more cook options.  Do it! 

YukonRon

mactuan12 said:

Hello
I am looking to expand my BGE usage and pick up some CI gear. 
I want to pick up a Dutch oven and skillet. I found this on Amazon and wonder if this is a good way to go?
is 5 quart large enough? Would like to do a chilli. 

5 qt dutch oven is fine. The question is will your BGE support the dimensions?

Cast iron is great not only on the BGE, but also over a fire at a camp sight. It is just a very handy tool for your kitchen or any other place where you will use it.

Many great chili cooks are done with tons of information, just google BGE Chili.

Have fun.

Mattman3969

5qrt is plenty big and will work on the Small too.  I bought this set several yrs ago 

https://www.amazon.com/Lodge-Seasoned-Bundle-Griddle-Skillet/dp/B004QM8SLG/ref=sr_1_1?crid=2E2ZWOTIIZQ3X&keywords=lodge+5+piece+cast+iron+set&qid=1581600643&sprefix=Lodge+5+pi%2Caps%2C214&sr=8-1

Photo Egg

Mattman3969 said:

5qrt is plenty big and will work on the Small too.  I bought this set several yrs ago 

https://www.amazon.com/Lodge-Seasoned-Bundle-Griddle-Skillet/dp/B004QM8SLG/ref=sr_1_1?crid=2E2ZWOTIIZQ3X&keywords=lodge+5+piece+cast+iron+set&qid=1581600643&sprefix=Lodge+5+pi%2Caps%2C214&sr=8-1

That's a solid set!

xfire_ATX

I have this one I use on LBGE and stovetop
https://www.lodgemfg.com/dutch-oven-with-bail?sku=L8DO3

GeezerSteve

I was given a lodge cast iron dutch oven (I think this one: https://www.amazon.com/AmazonBasics-Pre-Seasoned-Cast-Iron-Dutch/dp/B073Q8RFGG/ref=sxin_1_pb?cv_ct_cx=lodge+cast+iron+dutch+oven&keywords=lodge+cast+iron+dutch+oven&pd_rd_i=B073Q8RFGG&pd_rd_r=c98b0ee5-f504-4d65-b202-7882212d5b88&pd_rd_w=F7EwO&pd_rd_wg=7ev6x&pf_rd_p=ad1b4006-8ecf-4104-9546-b4b2409b37c8&pf_rd_r=WWWYEBZ5CKW2HB9GZ413&qid=1581624117&sr=1-3-73b98eea-7ce0-48fb-bf72-62de8856437e ). I got the legs because I read online that you want the bottom above the surface of the deflector plate, not on it. I also did not get the enameled finish due to the risks associated with staining (the smoke) and cracking (heat too high in spots?). I haven't had a chance to use it yet, but will be making some OTT chili in it and will report on it.

JethroBodeen

I like the DO with legs too. I also use it at hunting camp, music festivals and camping cooking with charcoal. So, if your not going to do that. I would opt for the smooth bottom/rounded top DO and use a spacer between it and the platesetter.

loco_engr

go to https://www.lodgemfg.com/legacy-series-bacon-and-egg-griddle?sku=LLBEG & sign up for email notifications of their sales
HTH

DoubleEgger

I would buy an enameled cast iron dutch oven if I had to do it over again. 

SciAggie

Camp ovens work just fine. I just stand them on the plate setter. 

dmourati

I recommend the Lodge Double Dutch Oven:

https://www.amazon.com/Lodge-L8DD3-Cast-Iron-Dutch/dp/B000LEXR0K/ref=sr_1_3?keywords=double+dutch+oven&qid=1581651404&sr=8-3

I wind up using the top as a skillet 10x more than I use the rest of the pot. At $40, you can't go wrong.

SandyHookEgger

I have a Lodge 9 quart Dutch Oven. It fits nicely on the large BGE and cooks up a lot of chile.
 Agree with @DoubleEgger on the enamel.

SonVolt

I picked up a cheap 8qt Lodge Enameled Dutch Oven at TJ Maxx for my egg... I'm far more likely to use something as time goes on when I don't have to worry about the maintenance (clean-up/re-seasoning/storage). Long wet (and especially acidic) braises can be detrimental to the interior seasoning. With enamel you don't have the worry about any of that, plus you can keep the pot outdoors without worries of rust. 

JethroBodeen

SonVolt said:

I picked up a cheap 8qt Lodge Enameled Dutch Oven at TJ Maxx for my egg... I'm far more likely to use something as time goes on when I don't have to worry about the maintenance (clean-up/re-seasoning/storage). Long wet (and especially acidic) braises can be detrimental to the interior seasoning. With enamel you don't have the worry about any of that, plus you can keep the pot outdoors without worries of rust. 

Great advice!

sidpost

mactuan12 said:

Hello
I am looking to expand my BGE usage and pick up some CI gear. 
I want to pick up a Dutch oven and skillet. I found this on Amazon and wonder if this is a good way to go?
is 5 quart large enough? Would like to do a chilli. 

The 2-quart dutch oven is good for smaller things for a 2 to 4 people.  5 or 6 quarts will make a good stew, pot of beans, or chilli.

I'd get a 12" skillet too.

The dutch ovens with feet are good if you are going to use charcoal briquettes on the ground or a campfire.  For ovens and eggs, I'd get the smooth bottom ones.

Skip the enamel versions unless you are getting Le Creuset or Staub.  Cheap enameled cast iron has been known to leach toxins so, I'd stay away from the cheaper stuff personally.  Plus, raw cast iron works really well when seasoned properly.

Lodge factory seasoning is a weak start IMHO.  Take you new cast iron, wash it with soap and water, dry it, apply a think coat of any high smoke point oil or fat and throw it into a hot oven for 30~60 minutes and repeat two or three times.  Then cook in it and enjoy.  It helps if start off frying potatoes or bacon but anything with good heat and fat will help the seasoning bond to the cast iron.

GrateEggspectations

DoubleEgger said:

I would buy an enameled cast iron dutch oven if I had to do it over again. 

Love enameled on the stovetop, but I didn’t enjoy using the Le Creuset I bought for the Egg. The soot became very visible and was difficult to clean off post-cook (though I understand that the fix for the latter is to give it a thin layer of dish soap prior to cooking).

chucktee

GrateEggspectations said:

Love enameled on the stovetop, but I didn’t enjoy using the Le Creuset I bought for the Egg. The soot became very visible and was difficult to clean off post-cook (though I understand that the fix for the latter is to give it a thin layer of dish soap prior to cooking).

That's the trick we used in the Boy Scouts when cooking over campfires decades ago.  Pro tip: don't soap the inside.

SonVolt

GrateEggspectations said:

DoubleEgger said:

I would buy an enameled cast iron dutch oven if I had to do it over again. 

Love enameled on the stovetop, but I didn’t enjoy using the Le Creuset I bought for the Egg. The soot became very visible and was difficult to clean off post-cook (though I understand that the fix for the latter is to give it a thin layer of dish soap prior to cooking).

Le Creuset is too precious/pricey to use on an Egg, at least for me. That's where the cheap Chinese-made brands like Lodge come into play.  If you want to keep it clean during the cook , forget the soap and just wrap the outside in a layer of foil. I just let them tarnish over time. 

Acn

GrateEggspectations said:

DoubleEgger said:

I would buy an enameled cast iron dutch oven if I had to do it over again. 

Love enameled on the stovetop, but I didn’t enjoy using the Le Creuset I bought for the Egg. The soot became very visible and was difficult to clean off post-cook (though I understand that the fix for the latter is to give it a thin layer of dish soap prior to cooking).

Lodge enameled CI isn't that expensive - I have a 5 qt that is egg only, and then we've got a 6 or 7 that is for inside.

Eggcelsior

SonVolt said:

GrateEggspectations said:

DoubleEgger said:

I would buy an enameled cast iron dutch oven if I had to do it over again. 

Love enameled on the stovetop, but I didn’t enjoy using the Le Creuset I bought for the Egg. The soot became very visible and was difficult to clean off post-cook (though I understand that the fix for the latter is to give it a thin layer of dish soap prior to cooking).

Le Creuset is too precious/pricey to use on an Egg, at least for me. That's where the cheap Chinese-made brands like Lodge come into play.  If you want to keep it clean during the cook , forget the soap and just wrap the outside in a layer of foil. I just let them tarnish over time. 

I guess it’s not “yours” then. I bought all mine and use the LC on the egg with impunity. Bar keeper’s friend is mine too.

speed51133

If you are cooking with a dutch oven and have the lid on, what difference does it make if it is in your oven, on the stove, or in the egg?

bubbajack

Chili with beans cooked in a 4 gallon dutch oven on the large egg, cast iron plate setter. It barely fits but does a great job for soups and stews.

Acn

speed51133 said:

If you are cooking with a dutch oven and have the lid on, what difference does it make if it is in your oven, on the stove, or in the egg?

For me it makes braising a year-round option.  I don't have to run the oven for 3.5 hours on an August afternoon.

SonVolt

speed51133 said:

If you are cooking with a dutch oven and have the lid on, what difference does it make if it is in your oven, on the stove, or in the egg?

It doesn't. I would only use a dutch oven on the Egg if I already used it to brown the meat over the coals. Once the lid goes on the dutch oven you could move the pot indoors to a regular oven and it wouldn't matter.  With that said, if I've already got the egg fired up I just leave the pot on it out of convenience. 

SonVolt

Eggcelsior said:

SonVolt said:

GrateEggspectations said:

DoubleEgger said:

I would buy an enameled cast iron dutch oven if I had to do it over again. 

Love enameled on the stovetop, but I didn’t enjoy using the Le Creuset I bought for the Egg. The soot became very visible and was difficult to clean off post-cook (though I understand that the fix for the latter is to give it a thin layer of dish soap prior to cooking).

Le Creuset is too precious/pricey to use on an Egg, at least for me. That's where the cheap Chinese-made brands like Lodge come into play.  If you want to keep it clean during the cook , forget the soap and just wrap the outside in a layer of foil. I just let them tarnish over time. 

I guess it’s not “yours” then. I bought all mine and use the LC on the egg with impunity. Bar keeper’s friend is mine too.

Sure, use whatever you want; it's your cookware. My outdoor cookware is stored outside or in my garage and I tend to be a lot rougher with them, so I'd rather not use the premium brands in these circumstances.  My LC and Staub stays inside. 

smittydog27

smittydog27

onions and 'shrooms on CI

smittydog27

green beans on bottom

smittydog27

some apples simmerin

smittydog27

'shrroms, tater wedges with cheese and corn.....