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Enameled cast iron care
Posted on 1/19/15 at 9:29 am
Posted on 1/19/15 at 9:29 am
I recently acquired a Lodge enameled cast iron dutch oven. I have read and heard that you're really not supposed to use high heat on them. What do you guys do on here? I did red beans last night and the bottom of the pan was hard to clean.
Posted on 1/19/15 at 9:54 am to yomamak
I have several Le Creuset pots.
Their site says:
Cooking heats
Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
*******************
I've had one in a 500 degree oven (with metal knob on lid)a few times to bake bread in it, so high temps in general don't seem to hurt them. They just aren't ordinarily needed.
Bar Keeper's Friend is good for cleaning stubborn spots and will not hurt the coating. Just use that and a sponge or nylon brush. Don't use metallic pads.
Their site says:
Cooking heats
Medium or low heat will provide the best results for cooking, including frying and searing. Allow the pan to heat gradually and thoroughly for even and efficient cooking results. Once the pan is hot, almost all cooking can be continued on lower settings.
High heat temperatures should only be used for boiling water for vegetables or pasta, or for reducing the consistency of stocks or sauces. High heats should never be used to preheat a pan before lowering the heat for cooking. Cast iron retains heat so efficiently that overheating will cause food to burn or stick.
*******************
I've had one in a 500 degree oven (with metal knob on lid)a few times to bake bread in it, so high temps in general don't seem to hurt them. They just aren't ordinarily needed.
Bar Keeper's Friend is good for cleaning stubborn spots and will not hurt the coating. Just use that and a sponge or nylon brush. Don't use metallic pads.
Posted on 1/19/15 at 10:54 am to yomamak
Use wooden or plastic spoons.
Clean like you would a regular pot. Dont use brillo pads.
Clean like you would a regular pot. Dont use brillo pads.
Posted on 1/19/15 at 1:00 pm to yomamak
Clean immediately or let it soak if you have left it out. I have le creuset and clean as soon as possible. I will use them on high heat, but usually when sauteeing you just need medium. You can also, deglaze to clean which works.
Posted on 1/19/15 at 1:07 pm to yomamak
I have several creuset dutch ovens and skillets, and I use and abuse them. I've used high heat on my skillet a good number of times. About the only thing I don't use on them are metal utensils. The dutch oven will eventually stain, but you can get most of that out with some bar keepers friend.
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