Cookware

EGGARY

What kind of cookware can be used to make things like mac and cheese, enchiladas. Dishes that would be put in an oven that could be cooked in the EGG ? I know pyrex isn't a good idea. Cast iron pans instead of the usual cookware ?

Thanks.

Gary

loco_engr

Corningware worked OK for this 45 minute bake.

Gator Bait

 
Pyrex isn't a good idea!!!


Now you tell me! LOL. (that's not burnt)

I have no idea where you got that idea but I for one disagree with it. I do not use Pyrex made after 1998. In 1998, when Corning sold the rights to the name "Pyrex" the formula for the glass was changed. I just found this great loaf pan in a church thrift shop for $3, it was made prior to 1998 and had no problems being used in the egg up to 425º.
One way to make sure Pyrex is the original formula is that Corning for many years marked their glass as having been made in Corning, NY. The company that owns the name now is not in New York. After a while you get so you can look at a piece and have a good idea if it is made before or after 1998. I like good piece of Pyrex as much as a good piece of cast iron.
If it is safe for my oven I figure it is safe for my egg. My oven will not reach the high temperatures that my egg will and at those high temps I only use grids and stones designed for them. Just my 2¢.

Gator

 

lowercasebill

i am on the same page as Gator Bait..except i have all my mothers pyrex.. i will occasionally use a disposable aluminum pan,, and have put all clad in the egg , it cleans up fine.{you can only get away with this if you are single or divorced}. barkeepers friend on a wine cork will remove stubborn crud.. last time this came up someone recommended the old boy scout trick of putting a thin layer of dish soap on the outside of the cook wear to aid clean up. many here use le cruessette, speaking of which i just recieved a gift from my arkansas buddy of an enameled earthen wear one,, it is good to 500 degrees.. e-bay has lots of le creusette and many here purchase from there to use on the egg.
also, if any doubt the 'good as new' clean up of egged all clad, let me know and i will post pix.
bill

NibbleMeThis

Most of the time, we just use a 1/2 steam pan (aluminum throw away kind). I've used pyrex without any problems, other than the clean up

I keep meaning to swing by the restaurant supply store to pick up a stainless steam pan because that would be ideal.

Fidel

Anything oven safe is egg safe - within reasonable temperatures. Don't take the glass products up to nuclear temps for example. They may be fine, but they may not. While you face minimal personal injury exposure, cleaning a huge pot of chili (or worse, something full of previously melted cheese) from the bottom of an egg can't be much fun

I use stoneware, glassware, corningware, and enameled cast iron for baking/casseroles/stews/soups/etc.

Eggscriber

There was a post on the forum a few weeks ago about Pyrex. The consensus is that the Pyrex that is made nowadays is simply tempered glass and can explode if exposed to temperature extremes or if heated unevenly. I have been using ceramic cookware on my egg, and it works great. Here is a link to an expensive example of such a pan that is ideal for dips, mac and cheese, or anything else.

http://www.amazon.com/Emile-Henry-Colours-Azur-Quiche/dp/B000KWDUK0/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1250958960&sr=1-2

You might be able to get something like it cheaper on EBAY. Happy Egging!