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enamel coated cast iron dutch oven

Jerome PooleJerome Poole Posts: 44
edited 9:46PM in EggHead Forum
I am interested in purchasing a 12 qt enamel coated cast iron dutch oven to use for cooking chili and stew in the BGE. Would like to know if anybody has used the enamel coated cast iron units while cooking for long periods of time. How does it affect the finish and is its cooking ability as far as nonsticking as good as the regular cast iron dutch ovens? If anybody can give me some information on their experience in using this I would appreciate it. And is any one manufacturer of this item better than another?


  • jerome,
    i use le creuset in the egg all the time . .. works very, very well ...easy to clean up with good hot soapy water . .. (my sister keeps telling me to coat the outside with dish soap first to make cleaning even easier, but i've never tried it). ...regardless, it works great!!

  • dhuffjrdhuffjr Posts: 3,182
    I bought one at Target for 39.99 that is about 7 quarts. works great and cleans up very nice.

  • jerome,[p]12 qt!?![p]LeCreuset doesn’t have a 12, but they do have a 13.25qt.[p]Staub tops out at 8qts. In round, but they have a 12.5qt 16 inch oval.[p]Lodge has a 12qt camp Dutch oven, but the largest enameled Dutch oven offered by Lodge is 7qts.

  • J AppledogJ Appledog Posts: 1,046
    jerome, I wouldn't put my 15+ qt. Le Crueset on the egg after spending a grillion dollars for it. Get yourself a big Lodge dutch oven. That's what they are designed for. JCA

  • ChuckGGaChuckGGa Posts: 115
    i agree with mad max.... i used a 9 quart le creuset last weekend to cook kennyg's chili recipe.... i was nervous about putting it on the egg, but as mad max indicates, it cleaned up with no problem. I used a product called barkeepers friend and warm water, it was effortless. my friends are still talking about the chili and hpw well it turned out. i was nervous about the pot, as they are expensive, but these guys on the forum will not steer you wrong. i saw an older post from mad max about the le creuset and decided to try it myself - i was very pleased and will do it again. [p]it started off as a grey pot... when the cook completed it was shing black - looked nasty - but cleaned up in 5 minutes to original finish. [p]i cooked the chili without the top on the dutch oven, 300 degrees or less for several hours. [p]chuckgga

    8 Green Eggs...I have a problem, ha ha!   1-XL; 2-L, 2-Med; 2-Sm; 1-Mini.       


  • mad max beyond eggdome,[p]mm-[p]Please talk to me about temp control. Have had a new XL BGE for a couple of months and only scratched the surface. Have several Le Creuset pieces and toyed with using them on the egg. I've had them for years so a little reluctant(don't want to trash them.). Could open up a new world.
    Please advise.[p]THX

  • Carlo,[p]I do not have any enameled cast iron, but have been looking in to adding a piece to my cast iron collection. There is one condition I believe pertinent to using enameled cast iron in the Egg, and that is - no high temps allowed.[p]Select low to medium heat for best results
    The maximum temperature that should be used is 450°F[p]This warranty covers normal household use only. This warranty does not cover damage from abuse, commercial use or other non-consumer use, neglect, abnormal wear or tear, overheating, or any use not in accordance with the cookware instructions provided with the product.[p]
    The piece I am considering is a casserole, so a high temp sear with it would probably never come up; but if you are thinking of using a griddle in your Egg, it would be good to keep this in mind.

  • EdFEdF Posts: 121
    I use our le creuset dutch oven in the egg frequently. No issue whatsoever. Note that the things I cook in a dutch oven haven't ever been over 350-400, though.
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