Cooking With Cast Iron

mr toad

I am cooking Lodge Cast Iron - baking and using the oval skillets for one dish dinners

Can you recommend a egg set up - do I use direct or indirect 

Mr. Toad

fishlessman

mr toad said:

I am cooking Lodge Cast Iron - baking and using the oval skillets for one dish dinners

Can you recommend a egg set up - do I use direct or indirect 

Mr. Toad

if you are following an oven recipe use the same temps and go indirect or drop the dome temps by about 25 degrees and go direct raised. thats what i do with the dutch ovens

Langner91

Is it enameled, or bare cast iron?  I get nervous putting enamel directly over the fire, I use indirect so I don't ruin the enamel.



If it is bare cast iron, the rule of thumb I use:
If I were cooking this inside, would I use the Oven or the Stove?  If Oven-go indirect.  If Stove-go direct.

RRP

Rodney…too late to answer, but for sake of future readers…I always place my plate sitter with legs up (thus egging indirect) and then use ceramic feet or spacers of some sort to keep my DO off the PS. 

OTOH if you ever want to buy another Lodge DO I really recommend buying the “camp style” model which has the cast feet and the ROUNDED  bottom! Talk about a game saver…that rounded bottom and feet nearly prevent burnt food unless of course you forget to watch your cooking effort!,

fiber_induced_deuce

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