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Message
Posted on 4/9/15 at 2:31 pm to Gris Gris
quote:
My enameled cast iron is only rated to 450 or 500.
Then buy better enameled cast iron. The plastic knobs on my Creuset are rated to 450, but the pots easily handle 600+ degrees on my Big Green Egg when searing steak. (I love my IR thermometer, so I take the temps of all sorts of things.) Using LC on the grill means scrubbing soot off the outside, but it comes off easily with Barkeeper's friend.
I routinely bake Tartine-style sourdough in LC 5 quart dutch ovens--the pot preheats at 500 degrees for an hour before you put the dough into the hot pot. Never had a crack, chip, or spall after more than a decade of use.
Most domestic stoves cannot generate anything near a failure temperature for enameled cast iron.
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