Cast Iron Cooking

Offpiste · March 2015

When cooking with CI do you get significant charcoal and or smoked flavor? My big question is if you were to make chili in CI DO can you make some smoky chili? If you fry up some brussel sprouts in a CI pan is there significant taste difference vs on the stove top?

oldgeezeystax · March 2015

Don't know about the sprouts but chili DEFINITELY soaks up smoke.

I loosely followed the Cow Lickin' Chili recipe and it had a great smokey flavor!

avibug · March 2015

Best way to get smoke flavor in your chili is to smoke the meat, then make chili. I've gotten rave reviews for chili made from brisket that I smoked on the egg.

Ozzie_Isaac · March 2015

Also don't use the DO lid. Run topless.

KiterTodd · March 2015

I cooked chili topless in my DO and it was a lot of fun.
I didn't notice a taste difference, but I believe it can take on the smoke as others have reported.
I'd say go heavy on the wood and the taste will get into the chili. In my case with just RO lump and a bit of wood...nothing got in. Next time I'll put some hickory in with the lump.

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