Cast iron

Que_Hefner · January 2019

Do you guys find that you’re still picking up good flavor from the egg when cooking on a CI skillet? Wanted to see if any of you felt that the cast iron insulated the food from any BGE flavor or if it was still worth using my Loge skillet on the egg instead of just using a stovetop for CI cooking. Thanks!

blasting · January 2019

Hi and welcome. Cast iron and your egg are a perfect match.

Woodchunk · January 2019

No on short cooks, yes on longer cooks like a meatloaf, potatoes

Teefus · January 2019

Yes with Chili.

dmourati · January 2019

It's worth it. I cook with the lid from the lodge double dutch oven all the time.

mEGG_My_Day · January 2019

Use my cast iron Dutch oven all the time on the egg. If you have enameled CI, I would wrap it in HD foil, to help keep it clean when in the egg.

BGEChicago · January 2019

Here is a great cook, I substitute 5 5 Qt, cast iron dutch oven instead of an aluminum pan, turns out great.

Mattman3969 · January 2019

If your searing in the CI your running hot enough that the egg will not impart much if any flavor. I use my gasser side burner for this. If your low simmering something like chili with no lid than yes your food will pick up the taste from ever wood you added.

BGEChicago · January 2019

BGEChicago said:

Here is a great cook, I substitute 5 5 Qt, cast iron dutch oven instead of an aluminum pan, turns out great.

Ugh... Here is the link:
http://howtobbqright.com/blog/?p=1866

Jstroke · January 2019

Things that retain moisture and or fat like the Chile, or I’ll slow simmer some chicken for Nachos with plenty of liquid/spice. kind of like a braise. Cornbread does well. Now I will use it for eggs and sausage in the morning but usually I’m firing up for other longer cooks of the day. Not sure I can tell the difference in flavor, but it’s fun.

Gulfcoastguy · January 2019

Yes I made a pepper jack, chorizo, shrimp queso that was also smoked as per instructions for Christmas.

blasting · January 2019

mEGG_My_Day said:

Use my cast iron Dutch oven all the time on the egg. If you have enameled CI, I would wrap it in HD foil, to help keep it clean when in the egg.

@mEGG_My_Day When I use enameled on the egg, barkeeper's friend makes short work of the smoke staining. It works good enough that I don't bother foiling.

mEGG_My_Day · January 2019

blasting said:

mEGG_My_Day said:

Use my cast iron Dutch oven all the time on the egg. If you have enameled CI, I would wrap it in HD foil, to help keep it clean when in the egg.

@mEGG_My_Day When I use enameled on the egg, barkeeper's friend makes short work of the smoke staining. It works good enough that I don't bother foiling.

Good tip - will be trying this - thanks

six_egg · January 2019

@Que_Hefner I will say if you use CI on stove and egg make sure the grill is clean if not use foil under CI on egg. The mess from the grease is real.

Cast iron

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