Enameled Cast Iron Dutch Oven?

cprew11 · January 2018

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?

Woodchunk · January 2018

Yes, standard for enamel

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

Jupiter Jim · January 2018

People get the Dutch ovens with 3 little feet and those can be put directly on the coals.

danv23 · January 2018

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

cprew11 · January 2018

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?

Woodchunk · January 2018

cprew11 said:

show previous quotes

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

mEGG_My_Day · January 2018

I put my enameled cast iron in the egg. But I don't recall ever going higher than 350* or so with it.

HeavyG · January 2018

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."

Woodchunk · January 2018

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

BuckeyeBob · January 2018

I use mine all the time with no issues.

EggNorth · January 2018

Used mine also without issues, never gone over 450 as I usually use it for chilli or sauces.

Focker · January 2018

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.

Hibby · January 2018

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.

HeavyG · January 2018

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.

Focker · January 2018

HeavyG said:

show previous quotes

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.

Mattman3969 · January 2018

@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.

HeavyG · January 2018

Focker said:

show previous quotes

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.

Enameled Cast Iron Dutch Oven?

Welcome!

Comments

Cumming, GA

Eggs - XL, L, Small

Gasser - Blaze 5 Burner

Welcome!

Welcome!

Quick Links

Categories