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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-04-2014, 12:25 AM | #31 |
On the road to being a farker
Join Date: 04-19-12
Location: Broken Arrow OK
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Don't use cast iron or aluminum containers to cook acidic dishes (e.g. vinegar or other acids). It will discolor the dish and discolor the pans. The acids reacts with the metal. Use stainless or porcelain for acidic dishes.
If it is not acidic, then cast iron is the best way to cook things that you need a pan for on the grill or smoker (e.g. baked beans, etc.). Cast iron pans should be hand washed with mild detergent after use (don't leave them sitting around). Then dried in a warm oven. When dry, take a touch of oil and a paper towel and "re-season" the inside of the pan, and put beck into the warm oven for a few minutes. Drying the pan and oiling it will keep it from rusting. As far as the bacteria thing discussed, I cannot argue.... But for those of us old enough to remember, our mothers used to not scrub the cast iron really hard, because they wanted to leave the natural "seasoning" in the pan from the cooking process. The cast iron was clean, but certainly not spotless. Just saying, I never had food poisoning....
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Know Bull |
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01-04-2014, 07:55 AM | #32 |
Full Fledged Farker
Join Date: 09-05-12
Location: Midwest
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I use my enameled Dutch oven for baking breads, cooking roasts, and making soups/stews/chili.
For a great and crazy easy bread, give this a try: http://www.nytimes.com/2006/11/08/dining/081mrex.html |
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01-04-2014, 10:28 AM | #33 | |
is One Chatty Farker
Join Date: 02-24-10
Location: Durham, NC
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Quote:
Ours has held up very well, no fading of color or any changes to the coating. We actually have two of them, both came from Sams club. We use ours quite a bit on the kettle and/or WSM. Great clean up and makes some mean carnitas!
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--Lionel You only fail if you do not try. |
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01-04-2014, 11:05 AM | #34 |
is One Chatty Farker
Join Date: 08-15-12
Location: Irish Hills, MI
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I think a better point to this would be to say that CI requires some periodic maintenance and porcelain does not. I don't get any off tastes from my CI because I use it regularly and keep it seasoned. If you don't, you will get off/rusty tastes. Porcelain requires no maintenance, but its limited in durability when compared to CI. Both have their strong and weak points, but the housing bacteria point is moot because it gets cooked off anyway. Besides we prolly eat more bacteria just from kitchen surfaces alone than you'd find in a CI pan.
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Okie Joe offset, UDS, Akorn, Weber Kettles, I'm JD. |
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01-04-2014, 12:00 PM | #35 |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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I bought the Costco one a few years ago, and its great. Performs just like my mother in law's La Creuset and is a fraction of the price.
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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01-04-2014, 01:17 PM | #36 |
Full Fledged Farker
Join Date: 07-22-05
Location: kansas
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I do know that if you cook okra in a plain cast iron pan the okra turns a greyish color . Having a enamel coated pan eliminates that reaction and I think would be advantageous when cooking higher acid dishes.
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Be good or be good at it!! |
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01-04-2014, 01:22 PM | #37 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I believe the Kirkland enameled CI is American made. If that matters to you, you may want to dig deeper. CD |
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01-04-2014, 01:26 PM | #38 | |
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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On that particular cook, I sautéed the veggies in that DO over direct heat, and moved to indirect heat to cook at 350 for over an hour. No problems. CD |
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01-04-2014, 01:45 PM | #39 | ||
somebody shut me the fark up.
Join Date: 07-08-10
Location: Texas
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I have a Le Crueset outlet store close by. All my pieces are factory seconds. Don't ask me what the flaws are, because I couldn't find any flaws. Quote:
CD |
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01-06-2014, 09:02 AM | #40 |
Knows what a fatty is.
Join Date: 08-27-13
Location: Pleasant Prairie, Wi
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Awesome thread guys! Thanks for all the feedback!!!
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Jeff XL BGE WPS UDS Maverick ET-732 |
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01-06-2014, 09:45 AM | #41 | |
Full Fledged Farker
Join Date: 09-16-13
Location: Palm City, Florida
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Quote:
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A WATCHED POT WILL EVENTUALLY BOIL BUT AN UNMANNED GRILL WILL BURN YOUR FOOD! |
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01-06-2014, 10:18 AM | #42 |
Babbling Farker
Join Date: 02-29-12
Location: San Berdoo, CA
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I use mine outside also. It was red. It now starting to look black all around.
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Primo Grill Oval XL,Weber Summit Charcoal Grill, Pellet Grill and lots of different size Webers |
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01-06-2014, 12:35 PM | #43 |
Is lookin for wood to cook with.
Join Date: 12-29-12
Location: Central, Missouri
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My Kirkland signature coated CI is made in France, looks and works as well as the more expensive French brands.
I used bare CI for years but since trying quality enamel the bare just stays on the shelf.
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BGE,Vision,Horizon OS,24"UDS,32"SS Kettle,TEC 4000,Viking,Santa Maria,tiled Kamado,etc |
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01-07-2014, 09:07 AM | #44 |
Is lookin for wood to cook with.
Join Date: 09-18-12
Location: Slidell, LA
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I have a bare metal 8 qt CI Dutch Oven handed down from my great-great grandmother and several raw metal CI spiders (with feet) of various sizes I use for camping. I would love to have an enamel coated one someday but either way your CI DO is great for many dishes. I use the DO for any and all of the following:
Indoors: - Red Beans & Rice/White Beans/Pintos - Hoppin' John - Black Eyed Peas - Gumbo (or anything that requires a roux) - Soups, Stews, and Stocks - Scalloped Potatoes - Braising (tough cuts of beef/flank steak/country ribs) - Deep Frying Fish & Chicken - Roasting Tender Meats (Whole Chicken/Pork Loin/Beef Roast) Outdoors (camping or on my grills/smokers): - All of the Above - Baking Biscuits/Rolls - Baking Sweet Rolls - Dump Cake - Cobbler Really the sky is the limit. Your CI DO is very versatile and will last several lifetimes if you take care of it. Regards, John |
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01-07-2014, 10:50 AM | #45 |
somebody shut me the fark up.
Join Date: 02-08-10
Location: Howell, MI
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To me, the value is that you can move from the direct heat to indirect in one vessel. For example, here is yesterdays dinner. Onions, garlic and such were browned in it over direct heat, then the whole thing went into the over. It was the only pot used.
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Two Weber daisy wheel kettles A: 1979 P: 1993, and an unused ECB |
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