Enameled cast iron pots

Mr1egg

Hey everyone I’ve been making a bad ass chili lately (Been following the mat church video on it). I’m looking to step up my game and buy a cast iron pot and maybe even a enameled one. I’m wondering have any of you guys used a enameled iron pot in an egg? Does it do any harm? They’re very expensive so before I possibly buy one I want to make sure everything good to go.

fishlessman

bought an inexpensive one from marshalls home goods years ago, for the egg it works just as good as the pricey ones which i use now indoors. if you go the lodge route, the cover fits the regular ci fry pans which comes in handy. my lecreuset stuff doesnt go in the egg anymore. for the convenience of the lodge cover, i would go that route

ColtsFan

The outside will get stained from using it on the egg. Like fish, I have a cheap-o that is strictly used on the eggs

Mr1egg

Ya I was planning to get the lecreuset enameled Dutch over but they’re like 300+. I’ll look at lodge enameled and use it in the egg, I think they’re a lot cheaper. Just wanted to make sure they don’t chip or anything.

I use a ss Dutch over in the egg and the outside of it has miss colored. 

pgprescott

ColtsFan said:

The outside will get stained from using it on the egg. Like fish, I have a cheap-o that is strictly used on the eggs

Bar Keeper Friend cleans up the outsides of the enamel pans like new in a flash. 

Ozzie_Isaac

pgprescott said:

ColtsFan said:

The outside will get stained from using it on the egg. Like fish, I have a cheap-o that is strictly used on the eggs

Bar Keeper Friend cleans up the outsides of the enamel pans like new in a flash. 

Does it scratch at all?  I too have an inexpensive pot I use on the egg, but I keep my Staubs far away.

Botch

They don't chip or anything, but as @ColtsFan said, they do stain, and you can get them clean, but it took me 20 minutes and a second fill of hot water in the sink to do so.
For smoked chili, I buy a chunk of chuck or a 7-bone roast, throw it on a clean-burning egg straight out of the frig (the cold meat supposedly gets more smoke vapor to condense on it), and bring it up to 100˚or so (I'm not sure the final temp is critical).  Remove, let cool, then cut into 3/4" chunks, make the chili on the stove.  You can throw tomato halves, onion halves, jalapeños, etc on the grate too if you want.  I used to make a specific recipe for chili but I just wing it now, no two are the same.  

caliking

The Lodge enameled DO's get good reviews. I've had a  cheapo Tramontina 6qt for almost 15yrs now, that gets the most use. Some discoloration from being on the egg a few times, but I'm not planning on entering it in any beauty contests. No chips or other defects in the enamel. 

Mr1egg

Botch said:

They don't chip or anything, but as @ColtsFan said, they do stain, and you can get them clean, but it took me 20 minutes and a second fill of hot water in the sink to do so.
For smoked chili, I buy a chunk of chuck or a 7-bone roast, throw it on a clean-burning egg straight out of the frig (the cold meat supposedly gets more smoke vapor to condense on it), and bring it up to 100˚or so (I'm not sure the final temp is critical).  Remove, let cool, then cut into 3/4" chunks, make the chili on the stove.  You can throw tomato halves, onion halves, jalapeños, etc on the grate too if you want.  I used to make a specific recipe for chili but I just wing it now, no two are the same.  

I do a 4lbs chuck roast for 3 hours and hit it with smoke in the egg. The next day I add all my ingredients and the roast to the chili and smoke the chili lid open in a Dutch oven for 8 hours. The meat literally falls apart and everything taste so damn good. Only thing that can make this chili better is a beautiful enameled Dutch oven.

Mr1egg

caliking said:

The Lodge enameled DO's get good reviews. I've had a  cheapo Tramontina 6qt for almost 15yrs now, that gets the most use. Some discoloration from being on the egg a few times, but I'm not planning on entering it in any beauty contests. No chips or other defects in the enamel. 

That’s great that you have had a enameled  Dutch oven for 15 years and used it in the egg without any problems. Pretty soon I think I’m going to pull the trigger on one. 

fishlessman

Mr1egg said:

Botch said:

They don't chip or anything, but as @ColtsFan said, they do stain, and you can get them clean, but it took me 20 minutes and a second fill of hot water in the sink to do so.
For smoked chili, I buy a chunk of chuck or a 7-bone roast, throw it on a clean-burning egg straight out of the frig (the cold meat supposedly gets more smoke vapor to condense on it), and bring it up to 100˚or so (I'm not sure the final temp is critical).  Remove, let cool, then cut into 3/4" chunks, make the chili on the stove.  You can throw tomato halves, onion halves, jalapeños, etc on the grate too if you want.  I used to make a specific recipe for chili but I just wing it now, no two are the same.  

I do a 4lbs chuck roast for 3 hours and hit it with smoke in the egg. The next day I add all my ingredients and the roast to the chili and smoke the chili lid open in a Dutch oven for 8 hours. The meat literally falls apart and everything taste so damn good. Only thing that can make this chili better is a beautiful enameled Dutch oven.

if you are going for the best, the staubs interior is dark and does not stain like the white interior of the lecreusett or lodge. the higher priced ones are more precise in thickness and their only benefit that ive seen is when using them on a simmer plate, not over the flame or in the oven. i use those alot in the oven as well as the cheaper ones. the lodge is a bargain for looks and function and priced right for outdoor use

Ozzie_Isaac

fishlessman said:

Mr1egg said:

Botch said:

They don't chip or anything, but as @ColtsFan said, they do stain, and you can get them clean, but it took me 20 minutes and a second fill of hot water in the sink to do so.
For smoked chili, I buy a chunk of chuck or a 7-bone roast, throw it on a clean-burning egg straight out of the frig (the cold meat supposedly gets more smoke vapor to condense on it), and bring it up to 100˚or so (I'm not sure the final temp is critical).  Remove, let cool, then cut into 3/4" chunks, make the chili on the stove.  You can throw tomato halves, onion halves, jalapeños, etc on the grate too if you want.  I used to make a specific recipe for chili but I just wing it now, no two are the same.  

I do a 4lbs chuck roast for 3 hours and hit it with smoke in the egg. The next day I add all my ingredients and the roast to the chili and smoke the chili lid open in a Dutch oven for 8 hours. The meat literally falls apart and everything taste so damn good. Only thing that can make this chili better is a beautiful enameled Dutch oven.

if you are going for the best, the staubs interior is dark and does not stain like the white interior of the lecreusett or lodge. the higher priced ones are more precise in thickness and their only benefit that ive seen is when using them on a simmer plate, not over the flame or in the oven. i use those alot in the oven as well as the cheaper ones. the lodge is a bargain for looks and function and priced right for outdoor use

The Staubs are also lighter.  I find, even on my gas stove top they heat more evenly than my cheaper enameled pots.  It may be a placebo, but I love cooking with them.  They are like driving a nice sports car.

pgprescott

Ozzie_Isaac said:

pgprescott said:

ColtsFan said:

The outside will get stained from using it on the egg. Like fish, I have a cheap-o that is strictly used on the eggs

Bar Keeper Friend cleans up the outsides of the enamel pans like new in a flash. 

Does it scratch at all?  I too have an inexpensive pot I use on the egg, but I keep my Staubs far away.

You really shouldn’t be able to scratch a good ceramic coating. I haven’t noticed any I’ll effects. I do understand wanting to keep things nice, but it is cookware. A tool by definition. Try it on your cheapo one first. I have mostly modest priced pieces anyway. No big deal either way for me personally. 

fishlessman

Ozzie_Isaac said:

fishlessman said:

Mr1egg said:

Botch said:

They don't chip or anything, but as @ColtsFan said, they do stain, and you can get them clean, but it took me 20 minutes and a second fill of hot water in the sink to do so.
For smoked chili, I buy a chunk of chuck or a 7-bone roast, throw it on a clean-burning egg straight out of the frig (the cold meat supposedly gets more smoke vapor to condense on it), and bring it up to 100˚or so (I'm not sure the final temp is critical).  Remove, let cool, then cut into 3/4" chunks, make the chili on the stove.  You can throw tomato halves, onion halves, jalapeños, etc on the grate too if you want.  I used to make a specific recipe for chili but I just wing it now, no two are the same.  

I do a 4lbs chuck roast for 3 hours and hit it with smoke in the egg. The next day I add all my ingredients and the roast to the chili and smoke the chili lid open in a Dutch oven for 8 hours. The meat literally falls apart and everything taste so damn good. Only thing that can make this chili better is a beautiful enameled Dutch oven.

if you are going for the best, the staubs interior is dark and does not stain like the white interior of the lecreusett or lodge. the higher priced ones are more precise in thickness and their only benefit that ive seen is when using them on a simmer plate, not over the flame or in the oven. i use those alot in the oven as well as the cheaper ones. the lodge is a bargain for looks and function and priced right for outdoor use

The Staubs are also lighter.  I find, even on my gas stove top they heat more evenly than my cheaper enameled pots.  It may be a placebo, but I love cooking with them.  They are like driving a nice sports car.

big braiser lecresett gets the most use here, more surface area to brown on top in the oven when braising. chowder goes to my copper tin lined pot, dont know how anyone makes a chowder with any other pot lodge and the marshalls pot are at camp and im not as concerned if anyone kills them. what ive seen kill enamel is lye for pretzel baths, dry rice or pasta dropped into boiling water sticking to the bottom popping the enamel.

Langner91

My Lodge has spent a ton of time in the egg (Chili, Pepper Stout Beef) and it still looks new.  I have used @pgprescott's method of Bar-Keeper's Friend. It doesn't scratch the enamel.  It literally brings it back to like-new.  I also use a "magic eraser" to get any stains off.

MasterC

This one has been used quite a bit. The lid has doubled as a saute pan as well.
Also enameled covered cast iron is user-friendlier vs seasoned cast Iron.

fishlessman

Langner91 said:

My Lodge has spent a ton of time in the egg (Chili, Pepper Stout Beef) and it still looks new.  I have used @pgprescott's method of Bar-Keeper's Friend. It doesn't scratch the enamel.  It literally brings it back to like-new.  I also use a "magic eraser" to get any stains off.

if the bottom inside starts to yellow/ brown, bleach overnight brings it back to white. just let it sit

caliking

Mr1egg said:

caliking said:

The Lodge enameled DO's get good reviews. I've had a  cheapo Tramontina 6qt for almost 15yrs now, that gets the most use. Some discoloration from being on the egg a few times, but I'm not planning on entering it in any beauty contests. No chips or other defects in the enamel. 

That’s great that you have had a enameled  Dutch oven for 15 years and used it in the egg without any problems. Pretty soon I think I’m going to pull the trigger on one. 

 Many folks wipe the outside with a thin layer of dish soap, to make cleanup easier. You could also wrap the bottom half of the DO in foil. 

Mr1egg

caliking said:

Mr1egg said:

caliking said:

The Lodge enameled DO's get good reviews. I've had a  cheapo Tramontina 6qt for almost 15yrs now, that gets the most use. Some discoloration from being on the egg a few times, but I'm not planning on entering it in any beauty contests. No chips or other defects in the enamel. 

That’s great that you have had a enameled  Dutch oven for 15 years and used it in the egg without any problems. Pretty soon I think I’m going to pull the trigger on one. 

 Many folks wipe the outside with a thin layer of dish soap, to make cleanup easier. You could also wrap the bottom half of the DO in foil. 

I’ll be using this pot for sticky chili, but want to get one that i can pass down to my son. The big green egg Dutch oven seems really good but I’m wondering where it is made.

fishlessman

at camp, type A personalities break down and clean the outside of the enameled pot. if thats what makes them happy...... i cant even watch, ill sit outside in the sun on the deck drinking a gin and tonic while this obscure behavior occurs

fishlessman

omg, theres wood smoke on my pot in the smoker

nolaegghead

I'm not OCD but every once and a while I'll be in a manic phase and clean the outside of whatever pot I'm cleaning with barkeeper's friend or a metal polish.

I'll use the dutch ovens to bake bread now and then and they'll discolor from the high heat, I crank the oven up to 11.

fishlessman

nolaegghead said:

I'm not OCD but every once and a while I'll be in a manic phase and clean the outside of whatever pot I'm cleaning with barkeeper's friend or a metal polish.

I'll use the dutch ovens to bake bread now and then and they'll discolor from the high heat, I crank the oven up to 11.

this may cause me to have a drink....do i have a problem with.....smoke on my dutch oven

SonVolt

I've found Stainless or even raw Aluminum is much better cookware for a grill than heavy cast iron. Lighter, more durable, easier to clean, no rust etc.  I've pretty much stopped using all my enameled Lodge stuff that I had dedicated for outdoor use and gave it away.  A big heavy raw cast iron pot of chili sure looks cooler, but it wont taste any different and comes with much more overhead & maintenance. 

Mr1egg

SonVolt said:

I've found Stainless or even raw Aluminum is much better cookware for a grill than heavy cast iron. Lighter, more durable, easier to clean, no rust etc.  I've pretty much stopped using all my enameled Lodge stuff that I had dedicated for outdoor use and gave it away.  A big heavy raw cast iron pot of chili sure looks cooler, but it wont taste any different and comes with much more overhead & maintenance. 

I hate to say it, but I completely agree with u. I just think it would be fun to do. 

danhoo

I use a lodge on my egg, stove top,  propane gas burner, gas grill, electric oven. 

Outside is nicer than the inside...

Moleman

Fish, I’ve tried boiling water, salt, scrubbing, etc to get the bottom inside of mine cleaned. It never worked. Pour an inch of bleach in there and let it sit and it looks brand new. Thank you. 

fishlessman

Moleman said:

Fish, I’ve tried boiling water, salt, scrubbing, etc to get the bottom inside of mine cleaned. It never worked. Pour an inch of bleach in there and let it sit and it looks brand new. Thank you. 

too easy, for some its more fun to work at it

Ozzie_Isaac

Moleman said:

Fish, I’ve tried boiling water, salt, scrubbing, etc to get the bottom inside of mine cleaned. It never worked. Pour an inch of bleach in there and let it sit and it looks brand new. Thank you. 

Diluted or just straight from the bottle?

nolaegghead

Ozzie_Isaac said:

Moleman said:

Fish, I’ve tried boiling water, salt, scrubbing, etc to get the bottom inside of mine cleaned. It never worked. Pour an inch of bleach in there and let it sit and it looks brand new. Thank you. 

Diluted or just straight from the bottle?

Don't use it straight (laundry bleach is 5.25% sodium hypochlorite so it's not exactly straight).  Dilute, here's all you need to know about getting stains out of enameled cast iron:

https://www.home-ec101.com/how-to-clean-stained-enameled-cast-iron/

fishlessman

nolaegghead said:

Ozzie_Isaac said:

Moleman said:

Fish, I’ve tried boiling water, salt, scrubbing, etc to get the bottom inside of mine cleaned. It never worked. Pour an inch of bleach in there and let it sit and it looks brand new. Thank you. 

Diluted or just straight from the bottle?

Don't use it straight (laundry bleach is 5.25% sodium hypochlorite so it's not exactly straight).  Dilute, here's all you need to know about getting stains out of enameled cast iron:

https://www.home-ec101.com/how-to-clean-stained-enameled-cast-iron/

ive only done it once with a lodge and didnt see any problems but if one were to do this every cook i could see problems. i could see some here bleaching every cook.   dont dip pretzels in lye in an enameled pot, it turns the bottom into 100 grit sandpaper and thats diluted stump cleaner, not straight up