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Enameled Cast Iron Dutch Oven?

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cprew11
cprew11 Posts: 45
in EggHead Forum
A family member bought me the big green egg enameled cast iron Dutch oven as a xmas gift. The green oval shaped one. I finally opened it today and it states its heat resistant up to 450 degrees. 

I was under the impression Dutch ovens could basically get as hot as needed. When I was researching chili recipes to cook on the egg I could have sworn I read people putting their Dutch Ovens directly on their charcoal. 

Am I missing something?  
St. Louis, MO 

Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • Woodchunk
    Woodchunk Posts: 911
    edited January 2018
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    Yes, standard for enamel

    I don't put my enameled CI on the egg at all, use regular CI 
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  • Jupiter Jim
    Jupiter Jim Posts: 3,351
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    People get the Dutch ovens with 3 little feet and those can be put directly on the coals.

    I'm only hungry when I'm awake!

    Okeechobee FL. Winter

    West Jefferson NC Summer

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  • danv23
    danv23 Posts: 953
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    Enamel can't handle high heat. You ate talking about straight cast iron dutch oven capability, non-enameled.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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  • cprew11
    cprew11 Posts: 45
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    Woodchunk said:
    Yes, standard for enamel

    I don't put my enameled CI on the egg at all, use regular CI 

    Why not?  Assuming it's fine to put on the egg as it's a BGE product. 

    So it's because it's enameled that caps it at 450. Will it break if it were to get hotter?
    St. Louis, MO 

    Family, Cardinals, Blues, Mizzou, Music, Grateful Dead, Phish


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  • Woodchunk
    Woodchunk Posts: 911
    edited January 2018
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    cprew11 said:
    Woodchunk said:
    Yes, standard for enamel

    I don't put my enameled CI on the egg at all, use regular CI 

    Why not?  Assuming it's fine to put on the egg as it's a BGE product. 

    So it's because it's enameled that caps it at 450. Will it break if it were to get hotter?
    Very possible/or not, mine is very old and not taking any chances. I smoke the meat on the egg then let it sit one day, cut it up for stew, soup, or chilie and in the enameled CI on the stove top inside.

    you can put yours on the grill, it's up to you, it may never crack but will probably discolor over time
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  • mEGG_My_Day
    mEGG_My_Day Posts: 1,653
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    I put my enameled cast iron in the egg.  But I don't recall ever going higher than 350* or so with it.
    Memphis, TN 

    LBGE, 2 SBGE, Hasty-Bake Gourmet
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  • HeavyG
    HeavyG Posts: 10,345
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    The BGE dutch ovens are the ones with metal loop handles yes?

    I wouldn't worry about using it in higher temps than 450°F.

    My old Le Creuset pieces came with the phenolic knobs and they were only for use in the <400°F range. At some point many years ago I replaced the phenolic knobs with their replacement metal knobs and they were good for any temp I could get in my oven.

    I was curious what the Le Creuset website says these days about oven temps:

    "Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature."


    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Woodchunk
    Woodchunk Posts: 911
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    This is what lodge says. Mine is not enamel on the bottom. Googling, it seems many use them on gassers and smokers

    http://www.lodgemfg.com/use-and-care/caring-for-your-lodge-enameled-cookware


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  • BuckeyeBob
    BuckeyeBob Posts: 673
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    I use mine all the time with no issues.  
    Clarendon Hills, IL
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  • EggNorth
    EggNorth Posts: 1,535
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    Used mine also without issues, never gone over 450 as I usually use it for chilli or sauces.  
    Dave
    Cambridge, Ontario - Canada
    Large (2010), Mini Max (2015), Large garden pot (2018)
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  • Focker
    Focker Posts: 8,364
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    I would cook at the manufacturer's recommended temperature, unless you like burnt flaked coatings in your food.

    And cook indirect, as the dome temp is much lower than temps around the fire, when you drop a large DO into the egg.

    If you choose to go high heat, for something like a Lahey DO bread, use standard CI DOs.

    I have a Lodge 6qt enamel delegated for egg duty, and my simmer sweet spot is 350-375.




    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Hibby
    Hibby Posts: 606
    edited January 2018
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    Enamled cast iron will craze (get tiny micro-cracks) if the temperature gets too high. To clarify, the enamel will do this. Not the CI itself.
    I cook. I eat. I repeat. Thornville, Ohio
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  • HeavyG
    HeavyG Posts: 10,345
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    Focker said:
    I would cook at the manufacturer's recommended temperature, unless you like burnt flaked coatings in your food.

    And cook indirect, as the dome temp is much lower than temps around the fire, when you drop a large DO into the egg.

    If you choose to go high heat, for something like a Lahey DO bread, use standard CI DOs.

    I have a Lodge 6qt enamel delegated for egg duty, and my simmer sweet spot is 350-375.




    I've got a Tramontina 3.5 quart enameled DO I use for bread at 500°F without any problems. The manufacturer says to limit them to 450°F but I assume there is some fudge factor designed in. :)

    Staub says their enameled cast iron is good for 900°F oven use without the lids. They say their lids are good for about 500°F. I'm guessing the knobs are the limiting factor in that decision.

    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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  • Focker
    Focker Posts: 8,364
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    HeavyG said:
    Focker said:
    I would cook at the manufacturer's recommended temperature, unless you like burnt flaked coatings in your food.

    And cook indirect, as the dome temp is much lower than temps around the fire, when you drop a large DO into the egg.

    If you choose to go high heat, for something like a Lahey DO bread, use standard CI DOs.

    I have a Lodge 6qt enamel delegated for egg duty, and my simmer sweet spot is 350-375.




    I've got a Tramontina 3.5 quart enameled DO I use for bread at 500°F without any problems. The manufacturer says to limit them to 450°F but I assume there is some fudge factor designed in. :)

    Staub says their enameled cast iron is good for 900°F oven use without the lids. They say their lids are good for about 500°F. I'm guessing the knobs are the limiting factor in that decision.

    French have always been the benchmark for enamel iron.

    I don't think I would take my $300 DO to 900 deg becuase they say I can.  I would buy a $50 standard CI Lodge for that task.

    I wouldn't trust a Tramontina piece with my food at any temp.  =)


    Brandon
    Quad Cities
    "If yer gonna denigrate, familiarity with the subject is helpful."

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  • Mattman3969
    Mattman3969 Posts: 10,457
    edited January 2018
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    @focker - I understand where you are coming from with temps but you’ve got to understand the previous source.   Just sayin..,   There might not even be iron involved.  

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • HeavyG
    HeavyG Posts: 10,345
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    Focker said:
    HeavyG said:
    Focker said:
    I would cook at the manufacturer's recommended temperature, unless you like burnt flaked coatings in your food.

    And cook indirect, as the dome temp is much lower than temps around the fire, when you drop a large DO into the egg.

    If you choose to go high heat, for something like a Lahey DO bread, use standard CI DOs.

    I have a Lodge 6qt enamel delegated for egg duty, and my simmer sweet spot is 350-375.




    I've got a Tramontina 3.5 quart enameled DO I use for bread at 500°F without any problems. The manufacturer says to limit them to 450°F but I assume there is some fudge factor designed in. :)

    Staub says their enameled cast iron is good for 900°F oven use without the lids. They say their lids are good for about 500°F. I'm guessing the knobs are the limiting factor in that decision.

    French have always been the benchmark for enamel iron.

    I don't think I would take my $300 DO to 900 deg becuase they say I can.  I would buy a $50 standard CI Lodge for that task.

    I wouldn't trust a Tramontina piece with my food at any temp.  =)


    I don't even know of a recipe that would call for using a dutch oven at 900°F. Maybe under the broiler for a few minutes??

    What's wrong with Tramontina? I bought it because I wanted an enameled 3 to 4 qt size just for bread and didn't want to spend ten times the price for Le Creuset. I have the plain Lodge 5 and 7 quart CI DO's but they were too big for what I needed and Lodge didn't seem to make a 3-4 qt DO at the time.

    I've read some reviews of some Tramontina pieces that had flaws in the enamel but my sample was perfect so no complaints from me regarding that.
    “Reality is that which, when you stop believing in it, doesn't go away.” ― Philip K. Diçk




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