Cast iron Dutch oven or ceramic coated?

Look at the 5.5 quart oval on BGE sells.  It's awesome.  Fits the curve of a Large BGE so you don't lose grilling space like with a round one, short enough that you can close the lid with it 1/2" from the wall, and the lid doubles as an au gratin dish!!  And they're only about $140 compared to the same size at $200+ from Le Creuset.  Nothing against those guys--I have several--but this thing is made for the Egg.  Very impressed!

http://biggreenegg.com/product/enameled-cast-iron-oval-dutch-oven/

I picked up a cast aluminum pot with non stick coating for $1 at goodwill for chili. Use it all the time!

I was given the ceramic BGE dutch oven for Christmas but not sure what to use it for.  If you leave the top on, what's the difference in putting this in the BGE compared to the oven?  Does it pick-up the smoke flavor through the ceramic?? 

fishlessman said:

northGAcock said:

I see the  cast (non enameled) as a more versatile vessel. I use mine camping as well as on the egg. The one thing to be aware of (Fishless points out) that acidity from tomatoes can erode your seasoning. I use mine for cooking and remove when served. It is not advised as a storage vessel once you complete your meal. You can't go wrong with either, but for my money, the cast is more versatile and easier to keep clean. I am in the straight up cast camp myself.

and what i like more with the enameled is i can store food in it in the fridge  

LOL....Fish I delegate the storage maneuver to my wife. Not and issue with me. Happy New Year brother.

Dutch ovens are great cooking vessels, and I'd suggest both.  Some things are better suited to raw cast, some better for enameled, and much doesn't matter.  When it doesn't matter, I'll grab non enameled, since i don't need to worry about being as careful.  

You asked about legs.  Legs are not well suited for the egg - different application.

kweitz said:

@stlcharcoal - Do you happen to know who makes the ceramic DO for BGE?

No idea, but it's not ceramic.  It's enamel coated cast iron.

I’ve used both enameled Le Creusets and regular CI on the Egg. While they will perform in the same manner, my strong preference is for plain CI on account of the ease of cleaning the vessel. Charcoal soot creates quite a mess of enameled CI. While it will clean right up, it requires a surprising and significant amount of elbow grease. I now use a plain CI Dutch oven for the Egg on a regular basis on the Egg - this way, I don’t worry about cleaning the exterior at all.

Don't forget that enamel also chips. I cringe at the though of catching a pricey Le Creuset or Staub on the lip of the base!

I'm a huge cast iron fan and use my cast iron dutch oven often.  However, for anything tomato based or anything involving any kind of sweet sauce, I would suggest the enamel. 

Focker said:

I will echo @blasting and recommend both.

I have a #12 Lodge CI DO with legs.  I prefer the legs, as it's more versatile.  You can run it indirect on the grid, legs going between the grids, or, my preferred setup for the bigger DOs, directly on the platesetter.  

That 5.5 qt oval double dutch is a sweet set for $140, getting the oval baker as the lid. 

If I had to have one size, it would be the 7 qt.

Hey, bud....M&M PotatoHead has been looking for you over on .greeneggers.com - in fact both I and now Staci are trying to reach you.

northGAcock said:

I see the  cast (non enameled) as a more versatile vessel. I use mine camping as well as on the egg. The one thing to be aware of (Fishless points out) that acidity from tomatoes can erode your seasoning. I use mine for cooking and remove when served. It is not advised as a storage vessel once you complete your meal. You can't go wrong with either, but for my money, the cast is more versatile and easier to keep clean. I am in the straight up cast camp myself.

I wouldn't worry about acidic foods.  I wouldn't boil vinegar in it, but other than that it isn't a real problem. 

One of the myths about cast iron is acidic foods like tomatoes can break down the seasoning.  This is false.  The seasoning is polymerized oil, it's pretty tough stuff, technically a plastic. The seasoning protects the iron from the food, and where it's missing (chipped, scraped, etc), it is true acidic foods leach iron out of the pot faster. 

Also, tomatoes aren't particularly acidic compared to other fruits.

https://foodsafety.wisc.edu/business_food/files/Approximate_pH.pdf

BJ's has had one in store for awhile now for 40$. Oval shape and no legs


This 7-quart cast iron Dutch oven has a long-lasting 3-layer enamel coating and a flat base for even heat distribution. Compatible with gas, electric, ceramic glass and induction cooktops, the Dutch oven is oven-safe to 500°F. Choose from vibrant blue or red colors. 

fishlessman said:

nolaegghead said:

northGAcock said:

I see the  cast (non enameled) as a more versatile vessel. I use mine camping as well as on the egg. The one thing to be aware of (Fishless points out) that acidity from tomatoes can erode your seasoning. I use mine for cooking and remove when served. It is not advised as a storage vessel once you complete your meal. You can't go wrong with either, but for my money, the cast is more versatile and easier to keep clean. I am in the straight up cast camp myself.

I wouldn't worry about acidic foods.  I wouldn't boil vinegar in it, but other than that it isn't a real problem. 

One of the myths about cast iron is acidic foods like tomatoes can break down the seasoning.  This is false.  The seasoning is polymerized oil, it's pretty tough stuff, technically a plastic. The seasoning protects the iron from the food, and where it's missing (chipped, scraped, etc), it is true acidic foods leach iron out of the pot faster. 

Also, tomatoes aren't particularly acidic compared to other fruits.

https://foodsafety.wisc.edu/business_food/files/Approximate_pH.pdf

ive managed to remove the seasoning on a well seasoned, preseasoned lodge cast iron making tomato sauce from scratch. ive also managed to remove the enamel in a coated cast iron making pretzels and thats no lye

@fishlessman

Lye - sodium/calcium/potassium hydroxide is very caustic.  That's a job for SS.

From https://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831

Myth #2: You should never cook tomatoes and other acidic foods in cast iron.

A well-seasoned pan can handle acidic foods with impunity. Mark does caution, though, against jumping into menu plans with tomatoes while using a newly purchased Lodge product. "If the seasoning is very good, you can prepare dishes with tomatoes and other acidic foods, but it’s best to wait until your piece is well-seasoned." Recipes including very acidic foods, like tomatoes and citrus juices, should not be cooked in seasoned cast iron until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic-tasting food.

stlcharcoal said:

Look at the 5.5 quart oval on BGE sells.  It's awesome.  Fits the curve of a Large BGE so you don't lose grilling space like with a round one, short enough that you can close the lid with it 1/2" from the wall, and the lid doubles as an au gratin dish!!  And they're only about $140 compared to the same size at $200+ from Le Creuset.  Nothing against those guys--I have several--but this thing is made for the Egg.  Very impressed!

http://biggreenegg.com/product/enameled-cast-iron-oval-dutch-oven/

Do they happen to make one that fits a medium?