Enamel Searing
 

My new Lodge enameled cast Iron Dutch oven says never heat it empty.
I need to do just that if I want to sear a roast before braising.
Anyone think it's really a problem?

Thanks

Enamel Searing
 

Greg Esres wrote:
> My new Lodge enameled cast Iron Dutch oven says never heat it empty.
> I need to do just that if I want to sear a roast before braising.
> Anyone think it's really a problem?
>
> Thanks

If you put the roast in it it won't be empty ;)

Enamel Searing
 

Jill replied:

> Greg Esres wrote:
>> My new Lodge enameled cast Iron Dutch oven says never heat it empty.
>> I need to do just that if I want to sear a roast before braising.
>> Anyone think it's really a problem?
>>
>
> If you put the roast in it it won't be empty ;)


The pan is supposed to be heated BEFORE the roast goes in. That's how
searing is done. To answer Greg's question, I'd coat the bottom of the pan
with a tablespoon of some high-smoking-point oil (like grapeseed or
safflower oil) before applying the heat.

Bob

Enamel Searing
 

Bob Terwilliger wrote:

<<I'd coat the bottom of the pan with a tablespoon of some high-
smoking-point oil (like grapeseed or safflower oil) before applying
the heat. >>

Putting in some oil is a given, but I didn't think that was
sufficiently different from "empty" to void Lodge's warning. :-)
However, I will accept your advice to mean that you don't see a
problem.

Thank you

Enamel Searing
 

Janet wrote:

<<Enameled cast iron isn't good for browning or searing. In my
experience, it
burns the finish.>>

I've never owned enameled cookware before, so you may be right. I am a
bit disappointed, though, because I hoped I had purchased an all-in-
one cooking device. :-)

Thank you.

Enamel Searing
 

Bob Terwilliger wrote:

> The pan is supposed to be heated BEFORE the roast goes in. That's how
> searing is done. To answer Greg's question, I'd coat the bottom of the
> pan with a tablespoon of some high-smoking-point oil (like grapeseed or
> safflower oil) before applying the heat.
>
> Bob

My Le Crueset also came with instructions to not use high heat, but
rather heat it up slower on a maximum of medium high heat.

Enamel Searing
 

Goomba wrote:

<<maximum of medium high heat.>>

That seems plenty for about any purpose. I've seen instructions for
searing to put the burner on high, but medium high puts mine to over
800 degrees; that's hot enough.