DO tell! - Page 2

57borntorun · 01-02-2014, 05:11 PM

Quote:

Originally Posted by popeye

you are so full of it .

My response to the OP`s question.........

"Cast iron houses bacteria and potential off flavors when liquids are introduced and porcelain not."

The molecular makeup of the two are different and differ widely on casts and care.One is sealed and one porous.The cast allows for a greater chance for oxidation especially when vegetable oils,air and water are used in seasoning or cleaning.If you can provide the science to dispute what my original post was bring it on.Cast iron has it`s place but not smart when "LIQUIDS ARE INTRODUCED" which was what I said.There is a reason why things like aluminum and Teflon pots and pans are being phased out. Science has evolved and it does not hurt to listen.
If you want to make sauces in a raw cast iron pan seasoned or not have at it.I choose a porcelain and I`m not alone.
So POPEYE how am I full of it? I will wait here!!!

caseydog · 01-02-2014, 05:25 PM

I have cooked with both styles -- cast iron with feet and coal-holding lids, and Le Crueset enameled "French Ovens," as Le Crueset calls them. I like both.

As for enameled CI being for indoor use only, I use my enameled stuff on the Weber kettle, and they work fine, and clean up fine. I set up the kettle for indirect cooking, and it works like an oven for stews -- or the occasional coq au vin.

CD

caseydog · 01-02-2014, 05:35 PM

Quote:

Originally Posted by Bludawg

I cook all sorts of stuff in mine but it's black iron with feet and I use coals the one you have is more for the stove top or the oven. Cobblers beans fried chicken deep frin anything Biscuits, Bread, soups stews, pot raost......

You should check out this YouTube channel. Dean and Joanie are Teardrop camping friends of mine. They do some amazing cooks on Dutch ovens like yours.

http://www.youtube.com/user/outdoorcastironcook

CD

lcbateman3 · 01-02-2014, 05:35 PM

I'm with CD. We have two enameled ones. I have used them on the kettles, the WSM, and my pig cooker with no issues. Cleans up easy and produces great food!

bbqwilly · 01-02-2014, 10:16 PM

Ive got a cast iron oven with legs and we love it. My family does a lot of camping so its easy to get camp fire coals and cook with it.

BobBrisket · 01-02-2014, 10:24 PM

I like the regular for camping and for using outdoors. But then my trusty Lodge skillet gets the spotlight indoors too. I'm in the market for a nice enameled one to use in the house. In the end, it's CI..........gotta love both types.

Bob

ShencoSmoke · 01-02-2014, 10:39 PM

Quote:

Originally Posted by BobBrisket

I like the regular for camping and for using outdoors. But then my trusty Lodge skillet gets the spotlight indoors too. I'm in the market for a nice enameled one to use in the house. In the end, it's CI..........gotta love both types.

Bob

If your looking check costco (Kirkland). Got one for Xmas, havnt used it yet but it is heavy and was affordable.

BobBrisket · 01-02-2014, 10:44 PM

Quote:

Originally Posted by ShencoSmoke

If your looking check costco (Kirkland). Got one for Xmas, havnt used it yet but it is heavy and was affordable.

^^^I'm looking at CD's post and noticed he's using the enameled type in the Kettle with charcoal. How does the coating/color etc hold up on those with that type of use?

I've seen those at Sam's too. Just may need to bite the bullet and do it. Especially in the winter months, nothing like just tossing something into the DO and let the CI and the oven do its thing. Plus........you heat the house up at the same time!

tish · 01-03-2014, 01:30 AM

I use raw CI almost exclusively. I cook with them while camping, on the smoker, and in my kitchen. I keep them right on the stove 24/7. I use them for everything. I fry in them, and make soups and stews in them. I bake bread in the dutch oven, and cornbread in the skillets. I'm trying to think of anything I can't do in them, and I'm sure there are probably some things, but I can't think what they might be right off the top of my head. I know folks like the fancy enameled ones, but I'll keep my raw CI. Just personal preference.

shirknwrk · 01-03-2014, 03:10 AM

I use my porcelain coated Dutch Oven on my Egg with no problems... but, then again, it is on the cooking grid... not sitting on the coals.

BigBellyBBQ · 01-03-2014, 03:34 AM

cast iron only..It does not know the difference if cooking inside..Enamel can not and will not heat evenly, nor can you get a sear like cast iron..Iron will not burn on the bottom...If not used for awhile rinse with water only and re-oil treat..my cast irons came from my grand ma to my ma to me, you wont do that with enamel..
chile--soup--fried chicken..stews...deserts...love the iron.

bvbull200 · 01-03-2014, 01:14 PM

I got a 12" cast iron skillet for Christmas. I made french fries two nights in a row on the grill as part of a seasoning exercise and just absolutely fell in love with the thing. Did salmon filets inside on the stove the next night and decided I needed more cast iron in my life. Went to buy a dutch oven and couldn't decide between the 12" and 14", so I bought two, a 10" and a 14". Already made chili in the big one by using it on the firebox and inside my smoker.

I'm REALLY looking forward to learning more cooks to do on the iron. The plan is to, one day, get the smoker, both Weber kettles, and the Master Forge grills going, plus all of the cast iron and cook an incredible spread of food.

Smokeat · 01-03-2014, 07:47 PM

Quote:

Originally Posted by bvbull200

I got a 12" cast iron skillet for Christmas. I made french fries two nights in a row on the grill as part of a seasoning exercise and just absolutely fell in love with the thing. Did salmon filets inside on the stove the next night and decided I needed more cast iron in my life. Went to buy a dutch oven and couldn't decide between the 12" and 14", so I bought two, a 10" and a 14". Already made chili in the big one by using it on the firebox and inside my smoker.

I'm REALLY looking forward to learning more cooks to do on the iron. The plan is to, one day, get the smoker, both Weber kettles, and the Master Forge grills going, plus all of the cast iron and cook an incredible spread of food.

Great aspiration for 2014!

popeye · 01-03-2014, 08:29 PM

Quote:

Originally Posted by 57borntorun

So which is it, am I full of it or not?

no you are not you just need to get to know cast iron. ci is the best for cooking . and there is no fear to it . enamil is good indoors but plain is also good . It is hard to explain you just have to get tro know it . I have over 100 pieces of it . and also cook with it . some of it goes back to the 1800's . start with the enamil and then get plain after you cook with it you will trash the rest .

martyleach · 01-03-2014, 11:59 PM

Cast iron has been with us a long time. We have learned how best to use it. It has an incredible ability to distribute heat evenly and retain it. It is more difficult to maintain as some foods/liquids will take off the seasoning. But if you are cooking a fatty dish, go to your cast iron. CI loves fat.... I have never tried enameled. So here is my Jambalaya from 2 days ago in a CI Dutch Oven.

01-02-2014, 05:35 PM	#19
lcbateman3 is One Chatty Farker Join Date: 02-24-10 Location: Durham, NC	I'm with CD. We have two enameled ones. I have used them on the kettles, the WSM, and my pig cooker with no issues. Cleans up easy and produces great food! __________________ --Lionel You only fail if you do not try.

01-02-2014, 10:24 PM	#21
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	I like the regular for camping and for using outdoors. But then my trusty Lodge skillet gets the spotlight indoors too. I'm in the market for a nice enameled one to use in the house. In the end, it's CI..........gotta love both types. Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

01-03-2014, 01:30 AM	#24
tish Quintessential Chatty Farker Join Date: 11-13-11 Location: york, pa	I use raw CI almost exclusively. I cook with them while camping, on the smoker, and in my kitchen. I keep them right on the stove 24/7. I use them for everything. I fry in them, and make soups and stews in them. I bake bread in the dutch oven, and cornbread in the skillets. I'm trying to think of anything I can't do in them, and I'm sure there are probably some things, but I can't think what they might be right off the top of my head. I know folks like the fancy enameled ones, but I'll keep my raw CI. Just personal preference. __________________ When all else fails, just ask yourself ?Quid faceret Gore et Landarc??* ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Just a little pyro at heart! Who's got the hot dogs? Bubba Keg, Weber Genesis E-310 NG Mini WSM, Shhh!!! Michael's surprise Cornflower Blue Thermapen Might not be the fastest, but it sure is the prettiest! ~~~~~~~~~~~~~~~~~~ Proud recipient of a certifiably uncertified limited edition MOINK ball certificate!!

01-03-2014, 03:34 AM	#26
BigBellyBBQ is One Chatty Farker Join Date: 11-15-08 Location: Lake View, New York	cast iron only..It does not know the difference if cooking inside..Enamel can not and will not heat evenly, nor can you get a sear like cast iron..Iron will not burn on the bottom...If not used for awhile rinse with water only and re-oil treat..my cast irons came from my grand ma to my ma to me, you wont do that with enamel.. chile--soup--fried chicken..stews...deserts...love the iron. __________________ [I][FONT=Comic Sans MS]TwinTech Pro Double, Backwoods Fat Boy, TwinTech Hawg Kooker, FE 400, SP SPK 700, Empty check book and understanding wife...sometimes..[/FONT][/I]

01-03-2014, 01:14 PM	#27
bvbull200 Take a breath! Join Date: 08-07-13 Location: Hurst	I got a 12" cast iron skillet for Christmas. I made french fries two nights in a row on the grill as part of a seasoning exercise and just absolutely fell in love with the thing. Did salmon filets inside on the stove the next night and decided I needed more cast iron in my life. Went to buy a dutch oven and couldn't decide between the 12" and 14", so I bought two, a 10" and a 14". Already made chili in the big one by using it on the firebox and inside my smoker. I'm REALLY looking forward to learning more cooks to do on the iron. The plan is to, one day, get the smoker, both Weber kettles, and the Master Forge grills going, plus all of the cast iron and cook an incredible spread of food. __________________ Pitfaced BBQ Drum (2) / Pitfaced BBQ Keg / 22.5" OTG / pitfacedbbq.com / fb.com/pitfaced

01-02-2014, 05:25 PM	#17
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	I have cooked with both styles -- cast iron with feet and coal-holding lids, and Le Crueset enameled "French Ovens," as Le Crueset calls them. I like both. As for enameled CI being for indoor use only, I use my enameled stuff on the Weber kettle, and they work fine, and clean up fine. I set up the kettle for indirect cooking, and it works like an oven for stews -- or the occasional coq au vin. CD

01-02-2014, 10:16 PM	#20
bbqwilly Babbling Farker Join Date: 02-03-12 Location: Chickamauga, Ga	Ive got a cast iron oven with legs and we love it. My family does a lot of camping so its easy to get camp fire coals and cook with it.

01-03-2014, 03:10 AM	#25
shirknwrk is one Smokin' Farker Join Date: 03-05-10 Location: Kansas City, MO	I use my porcelain coated Dutch Oven on my Egg with no problems... but, then again, it is on the cooking grid... not sitting on the coals.

01-03-2014, 11:59 PM	#30
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	Cast iron has been with us a long time. We have learned how best to use it. It has an incredible ability to distribute heat evenly and retain it. It is more difficult to maintain as some foods/liquids will take off the seasoning. But if you are cooking a fatty dish, go to your cast iron. CI loves fat.... I have never tried enameled. So here is my Jambalaya from 2 days ago in a CI Dutch Oven. __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]