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Dutch Oven/Cast Iron Pans?
QDude
Posts: 1,052
I have read various previous posts about using dutch ovens for cooking on the egg. I'm not a real cook so I am trying to figure out why a dutch oven would be useful for cooking on my XL. Is it more efficient than other utensils? Any advice would be appreciated!
Northern Colorado Egghead since 2012.
XL BGE and a KBQ.
Comments
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I have made chili and stews that way. Keeps the kitchen temp down in the summer time. It also gives a little smokey flavor to whatever you are cooking.
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Fouker187 said:I have made chili and stews that way. Keeps the kitchen temp down in the summer time. It also gives a little smokey flavor to whatever you are cooking.
Damascus, VA. Friendliest town on the Appalachian Trail.
LBGE Aug 2012, SBGE Feb 2014
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Cast iron is a poor heat conductor. It is great for high heat(sear) and low heat(simmer) applications because it holds onto the heat so well. Also, if you get a Lodge CI DO, it is black; the outside never gets dirty.
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