Deep frying in an enamel cast iron dutch oven

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enamel cast iron

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not supposed to use high heat.

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Why?

I do it all the time. It will be fine as long as you don't have it on a single jet crawfish burner.

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Why?

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That's what the directions said. Shouldn't go over medium high heat. I'd be thrilled if I could use this to deep fry too.

I went with a Lodge. Very happy with it so far. 7.8 quart for about $90 on amazon.

I'm very pleased with it, but it's almost too big for me because it takes a lot more liquid for braising. I probably could have gotten away with the 6 quart.

I've fried in mine. No one got hurt, not even the pot.

From Lodge:

"Low to medium heat when cooking stovetop provides best results due to natural heat retention of cast iron. Do not use high heat."

Maybe they're just saying that medium high will suffice, not that high will actually ruin the oven.

Yeah, I use mine on medium high heat all the time for frying and searing and I've got a cheapie Chinese Food Network one and it hasn't bothered it a bit. Not sure I've ever used high, but the heat retention is so good that I don't think you'd need to use it on high once you get it up to temp, but I don't think high would hurt it.

The warning may be because the cast iron holds heat and if you go too high, it's difficult to cool it down quickly. Otherwise, I don't know because I've used all of mine on pretty high heat at one time or another.