Cast Iron Cookware

D

DCLonghorn

1,000+ Posts
I want to buy a cast iron skillet and dutch oven and I'm wondering whether I should buy the normal cast iron, i.e. Lodge or the enameled, i.e. La Crouset type? Advantages and disadvantages of each?
 
I have some of each, but I have to say that the enameled products are great on the stove. I don't know if they can go in the oven, though. Check on that.

And of course, the cost difference is giant.
 
i haven't used the enamel stuff, but i have big cast iron lodge skillet and a 9 quart cast iron lodge dutch oven... i literally cook just about every meal i make in one or the other and have never regretted owning either.

in fact, i tell most people that the skillet is my most prized possession.
 
Cast iron (non-enamel) on the skillet, your choice on the dutch oven. My $17 dutch oven from Academy works great.
 
Ionized?

Do you mean anodized? We have a full set of Calphalon anodized aluminum cookware, and none of it rocks my world. Some pieces have worn down to bare aluminum in spots, too. I think you're better off with a little cast iron (Lodge Logic is great), a little stainless steel, a little copper-over-stainless, a little nonstick, and a little enameled iron. Pick and choose.

One great thing about simple cast iron, besides its insanely low price, is the fact that you can heat it virtually red-hot without damaging it. Try that with other more expensive cookware.
 
If you can afford the "enameled, i.e. La Crouset type", buy it. And yes, it can take the same heat as the non-enameled type. Plus it's washable, something that can be a bit problematic w/ CI.
 
FYI Tractor Supply has a cast iron set on sale for $60 bucks including the wooden box to store it in. Dutch oven, skillets, griddle etc.
 
I'm thinking the enameled 7 qt. dutch oven and Lodge Logic grill pan and fryer. Any brand suggestions on the enameled dutch oven that is not as expensive as the LaCruset? I have an All Clad stainless pan and its a great piece but its a little more difficult to keep clean. I do use barkeepers friend.
 
There are a couple of "vanity" LeCreuset knockoffs out there. I think Mario Batali has one that's available at Sur La Table and Amazon, and Rachel Ray has a line, too. I don't know if they're of similar quality to the real thing. I've heard that Batali's is prone to chipping, which might indicate an inferior grade of iron. But, if it's cheap, and you take care of it, that may be a risk you're willing to take.
 
Yes, I've seen the Mario Batali at Crate & Barrel and the Rachel Ray's at Bed Bath and Beyond. I would prefer to buy from Crate & Barrel because they will replace if I keep the receipt. Plus, I have a $50 gift card from there. Home Goods carries LeCreuset, so I may give them a chance. I don't mind paying a premium for quality that will last. I saw Martha Stewart enameled dutch ovens at Macy's but I don't like her.
 
I have a LeCreuset 22, which is a 3.5 quart Dutch Oven. One thing I've wondered about is the temperature capacity of the plastic handle on the lid. I'm not sure I'd ever put the lid in the oven, though, so it's probably not a big deal. Still, Batali's version has a stainless steel knob on the lid and costs about half of what the Le Creuset product costs.
 
From LC's website...
Phenolic Knobs and Handles

Phenolic knobs are fitted to the lids of French ovens and saucepans. The handles on many of our saucepans and frypans are also phenolic. These knobs and handles are ovenproof to 400°.

I've had them in 425-450 ovens I'm sure, but generally, I use my DO for slow cooking, so 400 is never an issue.
 
The dark red mario batali dutch oven is gorgeous. And it's a full hundred dollars cheaper than Le Creuset.

I'm not saying it's the same quality or anything, but one of these two is in my price range.
 
Rachel Ray handle info states will go up to 350 degrees. Just bought her 3.5 Qt pot for $50 at Kohl's and wife had a extra 20% off = paid $40 for it. The price was right.
 
people survived for at least a century cooking with cast iron.

having said that, i love me some le crouset.....
 
It is Le Creuset; my Mom got a few pieces when we lived in France in the '50's. We have a bunch of it now and it is great stuff but expensive and heavy. Mrs Idahorn2 finds it difficult to lift the largest Dutch oven, but it is great for making gumbo for ten or more. Le Creuset is our basic cookware on a day to day basis. Beyond excellent; the Frogs do know a thing or two.

I inherited a 14" Spider Dutch cast iron and a griddle and we reconditioned them with some difficulty. All I can say about that is use Crisco rather than oil when seasoning them. If I repeated this twenty times in all caps it would not be overemphasized. We also have had a large fry pan for 20 years or so and use it for blackening snappers and other items as well as frying chicken. The Spider has limited utility. A 14" cast iron Dutch in any form is extremely heavy and with a handle rather than a bail it is untenable if filled with hot stuff. There is a reason they are not made any more.

We have 3 anodized aluminum Dutch ovens: 10" 12" and 14" for river trips- they are much lighter and work nearly as well as the iron stuff.
 
there are higher end brands than LeCruset that don't have the cheap *** LeCruset plastic handle. and I believe that Lodge makes enameled pots and such that have a metal (brass?) handle that dosen't have the temp restriction.

That said, I have no trouble at all cleaning my plain old cast iron.


just be careful with new cast Iron and don't drop it cause until you use it a bunch, it's brittle. broke a lid on a dutch oven that way.
mad.gif
 
Yeah, I love me some cast iron.

I have Lodge frying pans, small medium and large.
I have two Lodge square pans, one for frying and one a grillpan.
I have a five quart Lodge Dutch Oven.
I have a Lodge campstove.
I have an heirloom fryer that's smooth as a baby's butt that was my grandmother's.
I have a one quart saucepan with wooden handle and a lid.
And a le Creuset Dutch Oven.

I love them all.

For those looking to buy le Creuset, it's well worth the expense in that you'll leave them to the kids. There used to be a le Creuset shop at the outlet mall down 35, but I haven't been there in several years.







smokin.gif
 
I won't speak for anyone else, but I enjoy cooking with fine cookware. It's a minor indulgence, all things considered. (For what it's worth, I consider Lodge products to be "fine cookware".)

This was my only birthday present from my wife a couple of years ago:

mousseline.jpg


It's a 16 cm (~ 7 in) copper-clad saucepan made in Belgium by Falk, and was almost $200. I'm not sure it makes Ramen any better than a $5 saucepan from Target, but it sure looks better doing it. It's shockingly heavy, too.
 
It looks as though they already come seasoned. Is it a good idea to season a little more or is ok to go ahead and use?

Also, what's the best way to clean cast iron? I do know that you are not to clean with soap and water.
 
Cast iron is best cleaned with a stiff brush and hot water. (Says so on Lodge's website anyway).

I miss cooking with my cast iron skillets and bean pot. When we moved into our new home, it came with one of those new cook tops you aren't supposed to use cast iron with. I despise this type of cook top and cannot wait to replace it with the gas one we are eyeballing as part of our reno plan for the kitchen.
 
I have a large set of the Le Creuset and love them except for the frying pan. They cook exceptionally well and are easy to clean - the only one that doesn't clean well is the frying pan. Try a pot and see if you like the Le Creuset. That's the best advice I can give. I also have some regular cast iron cookware and like those a lot as well.
 
I bought the Lodge Enamel on Cast Iron 6 Quart Dutch Oven in Caribbean Blue on Amazon.com for $50 with free shipping. I think this will do fine to cook chili and stew. Here's a picture:
4bcbe893e7a06155034e5110._AA280_.L.jpg

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