And by "cast iron Dutch oven" I don't mean holding the woman's head
under the covers after a spinach fart...

As my love for cast iron grows, I feel 2011 may be the Year of the
Dutch Oven. I see the pretty enameled types, and I see the 'pre
seasoned' black ones. Interestingly, it looks like the enameled ones
are not enameled around the rim, and would need to be seasoned there
or they'll rust.

Where I live, the price difference between an enameled and a black one
are about the same, $50-$75 depending upon store. For a single guy
that occasionally feeds his girlfriend (once or twice a week, if she's
been good), I'm looking at the 6.5qt size.

I know that both types will make a pot roast, pulled pork roast, or
carnitas pretty much the same, but when it comes to cleaning and
upkeep, what is the RFC recommendation?

Thanks.

-J

p.s., don't mind my antics. I've been eating salt again.

"phaeton" > wrote in message
...
> And by "cast iron Dutch oven" I don't mean holding the woman's head
> under the covers after a spinach fart...
>
> As my love for cast iron grows, I feel 2011 may be the Year of the
> Dutch Oven. I see the pretty enameled types, and I see the 'pre
> seasoned' black ones. Interestingly, it looks like the enameled ones
> are not enameled around the rim, and would need to be seasoned there
> or they'll rust.
>
> Where I live, the price difference between an enameled and a black one
> are about the same, $50-$75 depending upon store. For a single guy
> that occasionally feeds his girlfriend (once or twice a week, if she's
> been good), I'm looking at the 6.5qt size.
>
> I know that both types will make a pot roast, pulled pork roast, or
> carnitas pretty much the same, but when it comes to cleaning and
> upkeep, what is the RFC recommendation?
>
> Thanks.
>
> -J
>
> p.s., don't mind my antics. I've been eating salt again.
>


Don't know about the RFC recommendation I have 1 lodge enameled for acid
based cooking and 3 more (small medium & humungous [keep your feet out of
the way])

IIRC the lodge was 'bout 50 bucks.

Dimitri

On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton
> wrote:



>
>As my love for cast iron grows, I feel 2011 may be the Year of the
>Dutch Oven. I see the pretty enameled types, and I see the 'pre
>seasoned' black ones. Interestingly, it looks like the enameled ones
>are not enameled around the rim, and would need to be seasoned there
>or they'll rust.
>
snip

>I know that both types will make a pot roast, pulled pork roast, or
>carnitas pretty much the same, but when it comes to cleaning and
>upkeep, what is the RFC recommendation?


The enameled one is better if you plan to cook acidic foods. As for
the uncoated rim, a wipe of cooking oil will take care of it. As you
state, either will work for cooking so get the one that looks best to
you.

We have a cast aluminum about 80+ years old and an enameled one. They
both clean up well after a soaking in water.

I'm a fan of enameled cast iron due to the neutral, non-reactive
surface and easy clean-up. I like plain cast iron for frying
and griddling, but prefer enameled for braises, stews, soup,
or any slow-cooked dish. The enamel piece can also just go in the
refrigerator for several days storage without worry about rust
or other reaction. Plain cast iron, unless really perfectly
seasoned, it subject to flake-off that can discolor a cream or
light-colored food item. You're also not likely to get really
good seasoning on straight cast iron if you're using it serially for
a variety of water-based dishes. (There may be techniques to
improve upon this aspect, but in my experience, it does not
reliably remain fully passivated.)

My two cents.

Steve

On 11/16/2011 12:57 AM, phaeton wrote:

> seasoned' black ones. Interestingly, it looks like the enameled ones
> are not enameled around the rim, and would need to be seasoned there
> or they'll rust.

I haven't had any problem with that. If you were worried, just
make sure it's dried right after you washed it.

> For a single guy
> that occasionally feeds his girlfriend (once or twice a week, if she's
> been good), I'm looking at the 6.5qt size.

If you're tenting her like you mentioned earlier, you'd better
treat her to dinner all the time! (laugh)

> p.s., don't mind my antics. I've been eating salt again.

It's good, stick with the salt. Heh.

nancy

On Nov 16, 4:48*am, (Steve Pope) wrote:
> I'm a fan of enameled cast iron due to the neutral, non-reactive
> surface and easy clean-up. *I like plain cast iron for frying
> and griddling, but prefer enameled for braises, stews, soup,
> or any slow-cooked dish. *The enamel piece can also just go in the
> refrigerator for several days storage without worry about rust
> or other reaction. *Plain cast iron, unless really perfectly
> seasoned, it subject to flake-off that can discolor a cream or
> light-colored food item. *You're also not likely to get really
> good seasoning on straight cast iron if you're using it serially for
> a variety of water-based dishes. *(There may be techniques to
> improve upon this aspect, but in my experience, it does not
> reliably remain fully passivated.)
>
> My two cents.
>
> Steve

I totally agree with Steve. I have the enameled dutch oven. No
problem with the rim. I bought the Tramontina and it's been
perfect. Lodge makes a couple of different sizes so you can pick the
size most suited to your needs. I make lots of soups and stews and
braises and this enameled pot has performed perfectly.

If you are flush with money, look at Le Cruset, but for the money, you
will do just as well with Lodge or Tramontina.

On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton
> wrote:

> And by "cast iron Dutch oven" I don't mean holding the woman's head
> under the covers after a spinach fart...
>
> As my love for cast iron grows, I feel 2011 may be the Year of the
> Dutch Oven. I see the pretty enameled types, and I see the 'pre
> seasoned' black ones. Interestingly, it looks like the enameled ones
> are not enameled around the rim, and would need to be seasoned there
> or they'll rust.
>
> Where I live, the price difference between an enameled and a black one
> are about the same, $50-$75 depending upon store. For a single guy
> that occasionally feeds his girlfriend (once or twice a week, if she's
> been good), I'm looking at the 6.5qt size.
>
> I know that both types will make a pot roast, pulled pork roast, or
> carnitas pretty much the same, but when it comes to cleaning and
> upkeep, what is the RFC recommendation?
>
To begin with, when I think cast iron I don't think about things with
coatings as being "cast iron" because they don't have the qualities of
cast iron. If it's enameled, that's what it is - coated with enamel.

I have one *uncoated* cast iron dutch oven and have never been
dissatisfied with it. I have two enameled Le Creuset pots - 1 qt and
2 qts, which have never been favorites. It's too easy to burn things
onto the bottoms... even if the "burn" isn't black, it's still dark
brown and I have to scrub it off. I don't ever have a problem like
that with my regular cast iron. The two Le Creusets are buried
somewhere in the basement, but my cast iron dutch oven is in the
kitchen and used often enough to merit staying there.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Nov 15, 9:57*pm, phaeton > wrote:
> And by "cast iron Dutch oven" I don't mean holding the woman's head
> under the covers after a spinach fart...
>
> As my love for cast iron grows, I feel 2011 may be the Year of the
> Dutch Oven. *I see the pretty enameled types, and I see the 'pre
> seasoned' black ones. *Interestingly, it looks like the enameled ones
> are not enameled around the rim, and would need to be seasoned there
> or they'll rust.
>
> Where I live, the price difference between an enameled and a black one
> are about the same, $50-$75 depending upon store. *For a single guy
> that occasionally feeds his girlfriend (once or twice a week, if she's
> been good), I'm looking at the 6.5qt size.
>
> I know that both types will make a pot roast, pulled pork roast, or
> carnitas pretty much the same, but when it comes to cleaning and
> upkeep, what is the RFC recommendation?

Count me with the votes for enameled. Many of my braises/stew have
wine or tomatoes and the non-reactive surface makes me feel better
about them. -aem

"ImStillMags" > wrote in message
...
On Nov 16, 4:48 am, (Steve Pope) wrote:
> I'm a fan of enameled cast iron due to the neutral, non-reactive
> surface and easy clean-up. I like plain cast iron for frying
> and griddling, but prefer enameled for braises, stews, soup,
> or any slow-cooked dish. The enamel piece can also just go in the
> refrigerator for several days storage without worry about rust
> or other reaction. Plain cast iron, unless really perfectly
> seasoned, it subject to flake-off that can discolor a cream or
> light-colored food item. You're also not likely to get really
> good seasoning on straight cast iron if you're using it serially for
> a variety of water-based dishes. (There may be techniques to
> improve upon this aspect, but in my experience, it does not
> reliably remain fully passivated.)
>
> My two cents.
>
> Steve

I totally agree with Steve. I have the enameled dutch oven. No
problem with the rim. I bought the Tramontina and it's been
perfect. Lodge makes a couple of different sizes so you can pick the
size most suited to your needs. I make lots of soups and stews and
braises and this enameled pot has performed perfectly.

If you are flush with money, look at Le Cruset, but for the money, you
will do just as well with Lodge or Tramontina.
>
>
We have the Tramontina 6.5 qt dutch oven and like it a lot. It's $44.97 at
Walmart.
http://www.walmart.com/search/search...h_constraint=0

In article
>,
phaeton > wrote:

> I know that both types will make a pot roast, pulled pork roast, or
> carnitas pretty much the same, but when it comes to cleaning and
> upkeep, what is the RFC recommendation?

I'm thinking the enameled has to be easier to clean and keep up -- nice
shiny smooth.
--
Barb,
http://web.me.com/barbschaller September 5, 2011

"sf" > wrote in message
...
> On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton
> > wrote:
>
>> And by "cast iron Dutch oven" I don't mean holding the woman's head
>> under the covers after a spinach fart...
>>
>> As my love for cast iron grows, I feel 2011 may be the Year of the
>> Dutch Oven. I see the pretty enameled types, and I see the 'pre
>> seasoned' black ones. Interestingly, it looks like the enameled ones
>> are not enameled around the rim, and would need to be seasoned there
>> or they'll rust.
>>
>> Where I live, the price difference between an enameled and a black one
>> are about the same, $50-$75 depending upon store. For a single guy
>> that occasionally feeds his girlfriend (once or twice a week, if she's
>> been good), I'm looking at the 6.5qt size.
>>
>> I know that both types will make a pot roast, pulled pork roast, or
>> carnitas pretty much the same, but when it comes to cleaning and
>> upkeep, what is the RFC recommendation?
>>
> To begin with, when I think cast iron I don't think about things with
> coatings as being "cast iron" because they don't have the qualities of
> cast iron. If it's enameled, that's what it is - coated with enamel.
>
> I have one *uncoated* cast iron dutch oven and have never been
> dissatisfied with it. I have two enameled Le Creuset pots - 1 qt and
> 2 qts, which have never been favorites. It's too easy to burn things
> onto the bottoms... even if the "burn" isn't black, it's still dark
> brown and I have to scrub it off. I don't ever have a problem like
> that with my regular cast iron. The two Le Creusets are buried
> somewhere in the basement, but my cast iron dutch oven is in the
> kitchen and used often enough to merit staying there.
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.


Finally! Someone who isn't automatically thrilled simply because the name
is Le Creuset! I prefer regular cast iron but by that I mean skillets; I
got rid of the dutch oven when I moved. It didn't matter how well seasoned
it was, things like a pot roast would still stick to the bottom. For that I
use an enamelled pot

Jill

On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
wrote:

>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>
>> I know that both types will make a pot roast, pulled pork roast, or
>> carnitas pretty much the same, but when it comes to cleaning and
>> upkeep, what is the RFC recommendation?
>
>
>Get something that is lighter. Enameled or not, those things are heavy.
>Add their large size to the weight and you've got a pan that is a pain
>to wash (doesn't fit easily in the sink or under the faucet, takes two
>hands to support,etc.) In other words, a nightmare for cleanup, no
>matter how nonstick the surfaace is.
>
>Get it full of meat, vegtables and liquid - you don't need to go to a
>gym for weight lifting - all the exercise you could possibly want is
>right there at your stove.
>
>Yes, they are absolutely the right tool for some things, but are not a
>panacea.

Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
archaic, practically Neanderthal... serves no good purpose
whatsoever... did ya ever think why professional kitchens use no cast
iron? Professional cooks use carbon steel cookware for non stick, has
the same nonstick properties of seasoned cast iron at a tenth the
weight. Personally I have no sticking problems with stainless steel.
I have a few pieces of non stick coated bakeware but I have no non
stick coated cookware. I threw all my cast iron cookware into the
trash some forty years ago... someone gave me a set but I hated it.
The only cast iron kitchenware I own is a mold for making a
gingerbread house, so far in more than forty years I've used it once.
I do like cast aluminum non stick bakeware (Nordicware), I have quite
a few pieces.

On Nov 17, 6:55*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
> wrote:
>
>
>
>
>
>
>
>
>
> >On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>
> >> I know that both types will make a pot roast, pulled pork roast, or
> >> carnitas pretty much the same, but when it comes to cleaning and
> >> upkeep, what is the RFC recommendation?
>
> >Get something that is lighter. *Enameled or not, those things are heavy.
> >Add their large size to the weight and you've got a pan that is a pain
> >to wash (doesn't fit easily in the sink or under the faucet, takes two
> >hands to support,etc.) *In other words, a nightmare for cleanup, no
> >matter how nonstick the surfaace is.
>
> >Get it full of meat, vegtables and liquid - you don't need to go to a
> >gym for weight lifting - all the exercise you could possibly want is
> >right there at your stove.
>
> >Yes, they are absolutely the right tool for some things, but are not a
> >panacea.
>
> Agreed, you want cast iron visit Gold's Gym. *Cast iron cookware is
> archaic, practically Neanderthal... serves no good purpose
> whatsoever... did ya ever think why professional kitchens use no cast
> iron? *Professional cooks use carbon steel cookware for non stick, has
> the same nonstick properties of seasoned cast iron at a tenth the
> weight. *Personally I have no sticking problems with stainless steel.
> I have a few pieces of non stick coated bakeware but I have no non
> stick coated cookware. *I threw all my cast iron cookware into the
> trash some forty years ago... someone gave me a set but I hated it.
> The only cast iron kitchenware I own is a mold for making a
> gingerbread house, so far in more than forty years I've used it once.
> I do like cast aluminum non stick bakeware (Nordicware), I have quite
> a few pieces.

The problem with stainless steel is that according to the
manufacturers instructions (All Clad) you are not supposed to get it
super hot. The makes it useless for cooking items (such as scallops)
that require the oil to be almost smoking.

On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:

>On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
>wrote:
>
>>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>>
>>> I know that both types will make a pot roast, pulled pork roast, or
>>> carnitas pretty much the same, but when it comes to cleaning and
>>> upkeep, what is the RFC recommendation?
>>
>>
>>Get something that is lighter. Enameled or not, those things are heavy.
>>Add their large size to the weight and you've got a pan that is a pain
>>to wash (doesn't fit easily in the sink or under the faucet, takes two
>>hands to support,etc.) In other words, a nightmare for cleanup, no
>>matter how nonstick the surfaace is.
>>
>>Get it full of meat, vegtables and liquid - you don't need to go to a
>>gym for weight lifting - all the exercise you could possibly want is
>>right there at your stove.
>>
>>Yes, they are absolutely the right tool for some things, but are not a
>>panacea.
>
>Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
>archaic, practically Neanderthal... serves no good purpose
>whatsoever... did ya ever think why professional kitchens use no cast
>iron? Professional cooks use carbon steel cookware for non stick, has
>the same nonstick properties of seasoned cast iron at a tenth the
>weight. Personally I have no sticking problems with stainless steel.
>I have a few pieces of non stick coated bakeware but I have no non
>stick coated cookware. I threw all my cast iron cookware into the
>trash some forty years ago... someone gave me a set but I hated it.
>The only cast iron kitchenware I own is a mold for making a
>gingerbread house, so far in more than forty years I've used it once.
>I do like cast aluminum non stick bakeware (Nordicware), I have quite
>a few pieces.

I have a couple of cast iron pieces. I use the fry pan for doing
tortillas (the small amount of oil can make a mess of a traditional
pan) and hash browns and anything else where it would be helpful to
have a flat top in my home. The cast iron can take it. And I do
really like and prefer pot roast and similar done in a heavy cast iron
dutch oven. I've tried other pots throughout the years and they just
do not give the same flavor and browning. I've come to use cast iron
very late in life. It is one of my kitchen tools.
Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:
>
>>On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
>>wrote:
>>
>>>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>>>
>>>> I know that both types will make a pot roast, pulled pork roast, or
>>>> carnitas pretty much the same, but when it comes to cleaning and
>>>> upkeep, what is the RFC recommendation?
>>>
>>>
>>>Get something that is lighter. Enameled or not, those things are heavy.
>>>Add their large size to the weight and you've got a pan that is a pain
>>>to wash (doesn't fit easily in the sink or under the faucet, takes two
>>>hands to support,etc.) In other words, a nightmare for cleanup, no
>>>matter how nonstick the surfaace is.
>>>
>>>Get it full of meat, vegtables and liquid - you don't need to go to a
>>>gym for weight lifting - all the exercise you could possibly want is
>>>right there at your stove.
>>>
>>>Yes, they are absolutely the right tool for some things, but are not a
>>>panacea.
>>
>>Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
>>archaic, practically Neanderthal... serves no good purpose
>>whatsoever... did ya ever think why professional kitchens use no cast
>>iron? Professional cooks use carbon steel cookware for non stick, has
>>the same nonstick properties of seasoned cast iron at a tenth the
>>weight. Personally I have no sticking problems with stainless steel.
>>I have a few pieces of non stick coated bakeware but I have no non
>>stick coated cookware. I threw all my cast iron cookware into the
>>trash some forty years ago... someone gave me a set but I hated it.
>>The only cast iron kitchenware I own is a mold for making a
>>gingerbread house, so far in more than forty years I've used it once.
>>I do like cast aluminum non stick bakeware (Nordicware), I have quite
>>a few pieces.
>
> I have a couple of cast iron pieces. I use the fry pan for doing
> tortillas (the small amount of oil can make a mess of a traditional
> pan) and hash browns and anything else where it would be helpful to
> have a flat top in my home. The cast iron can take it. And I do
> really like and prefer pot roast and similar done in a heavy cast iron
> dutch oven. I've tried other pots throughout the years and they just
> do not give the same flavor and browning. I've come to use cast iron
> very late in life. It is one of my kitchen tools.

I am with you on that one. I love mine and use it most days for a lot of
things. I have some enamelled cast iron but as someone else here
commented, it stains and takes a lot of cleaning.


--
http://www.shop.helpforheroes.org.uk/

we use stainless and cast iron exclusively... and if the poster who has that
gingerbread mold wants to get rid of it, please email me and i will send you
and adress to ship it to,

Lee
"Janet Bostwick" > wrote in message
...
> On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:
>
>>On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
>>wrote:
>>
>>>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>>>
>>>> I know that both types will make a pot roast, pulled pork roast, or
>>>> carnitas pretty much the same, but when it comes to cleaning and
>>>> upkeep, what is the RFC recommendation?
>>>
>>>
>>>Get something that is lighter. Enameled or not, those things are heavy.
>>>Add their large size to the weight and you've got a pan that is a pain
>>>to wash (doesn't fit easily in the sink or under the faucet, takes two
>>>hands to support,etc.) In other words, a nightmare for cleanup, no
>>>matter how nonstick the surfaace is.
>>>
>>>Get it full of meat, vegtables and liquid - you don't need to go to a
>>>gym for weight lifting - all the exercise you could possibly want is
>>>right there at your stove.
>>>
>>>Yes, they are absolutely the right tool for some things, but are not a
>>>panacea.
>>
>>Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
>>archaic, practically Neanderthal... serves no good purpose
>>whatsoever... did ya ever think why professional kitchens use no cast
>>iron? Professional cooks use carbon steel cookware for non stick, has
>>the same nonstick properties of seasoned cast iron at a tenth the
>>weight. Personally I have no sticking problems with stainless steel.
>>I have a few pieces of non stick coated bakeware but I have no non
>>stick coated cookware. I threw all my cast iron cookware into the
>>trash some forty years ago... someone gave me a set but I hated it.
>>The only cast iron kitchenware I own is a mold for making a
>>gingerbread house, so far in more than forty years I've used it once.
>>I do like cast aluminum non stick bakeware (Nordicware), I have quite
>>a few pieces.
>
> I have a couple of cast iron pieces. I use the fry pan for doing
> tortillas (the small amount of oil can make a mess of a traditional
> pan) and hash browns and anything else where it would be helpful to
> have a flat top in my home. The cast iron can take it. And I do
> really like and prefer pot roast and similar done in a heavy cast iron
> dutch oven. I've tried other pots throughout the years and they just
> do not give the same flavor and browning. I've come to use cast iron
> very late in life. It is one of my kitchen tools.
> Janet US

one of the things we did when getting the plans for the ouse together is we
got an extra large one bowl sink just for this reason, most of what we use
goes into the dw, but the few items that don't would block a regular sized
two bowl sink, with this larger sink we can soak the inside of a cast iron
item and still beable to use the water other side of the sink. Lee
"Ophelia" > wrote in message
...
>
> "Janet Bostwick" > wrote in message
> ...
>> On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:
>>
>>>On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
>>>wrote:
>>>
>>>>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>>>>
>>>>> I know that both types will make a pot roast, pulled pork roast, or
>>>>> carnitas pretty much the same, but when it comes to cleaning and
>>>>> upkeep, what is the RFC recommendation?
>>>>
>>>>
>>>>Get something that is lighter. Enameled or not, those things are heavy.
>>>>Add their large size to the weight and you've got a pan that is a pain
>>>>to wash (doesn't fit easily in the sink or under the faucet, takes two
>>>>hands to support,etc.) In other words, a nightmare for cleanup, no
>>>>matter how nonstick the surfaace is.
>>>>
>>>>Get it full of meat, vegtables and liquid - you don't need to go to a
>>>>gym for weight lifting - all the exercise you could possibly want is
>>>>right there at your stove.
>>>>
>>>>Yes, they are absolutely the right tool for some things, but are not a
>>>>panacea.
>>>
>>>Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
>>>archaic, practically Neanderthal... serves no good purpose
>>>whatsoever... did ya ever think why professional kitchens use no cast
>>>iron? Professional cooks use carbon steel cookware for non stick, has
>>>the same nonstick properties of seasoned cast iron at a tenth the
>>>weight. Personally I have no sticking problems with stainless steel.
>>>I have a few pieces of non stick coated bakeware but I have no non
>>>stick coated cookware. I threw all my cast iron cookware into the
>>>trash some forty years ago... someone gave me a set but I hated it.
>>>The only cast iron kitchenware I own is a mold for making a
>>>gingerbread house, so far in more than forty years I've used it once.
>>>I do like cast aluminum non stick bakeware (Nordicware), I have quite
>>>a few pieces.
>>
>> I have a couple of cast iron pieces. I use the fry pan for doing
>> tortillas (the small amount of oil can make a mess of a traditional
>> pan) and hash browns and anything else where it would be helpful to
>> have a flat top in my home. The cast iron can take it. And I do
>> really like and prefer pot roast and similar done in a heavy cast iron
>> dutch oven. I've tried other pots throughout the years and they just
>> do not give the same flavor and browning. I've come to use cast iron
>> very late in life. It is one of my kitchen tools.
>
> I am with you on that one. I love mine and use it most days for a lot of
> things. I have some enamelled cast iron but as someone else here
> commented, it stains and takes a lot of cleaning.
>
>
> --
> http://www.shop.helpforheroes.org.uk/

On Thu, 17 Nov 2011 16:07:33 -0000, "Ophelia" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:
>>
>>>On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
>>>wrote:
>>>
>>>>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>>>>
>>>>> I know that both types will make a pot roast, pulled pork roast, or
>>>>> carnitas pretty much the same, but when it comes to cleaning and
>>>>> upkeep, what is the RFC recommendation?
>>>>
>>>>
>>>>Get something that is lighter. Enameled or not, those things are heavy.
>>>>Add their large size to the weight and you've got a pan that is a pain
>>>>to wash (doesn't fit easily in the sink or under the faucet, takes two
>>>>hands to support,etc.) In other words, a nightmare for cleanup, no
>>>>matter how nonstick the surfaace is.
>>>>
>>>>Get it full of meat, vegtables and liquid - you don't need to go to a
>>>>gym for weight lifting - all the exercise you could possibly want is
>>>>right there at your stove.
>>>>
>>>>Yes, they are absolutely the right tool for some things, but are not a
>>>>panacea.
>>>
>>>Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
>>>archaic, practically Neanderthal... serves no good purpose
>>>whatsoever... did ya ever think why professional kitchens use no cast
>>>iron? Professional cooks use carbon steel cookware for non stick, has
>>>the same nonstick properties of seasoned cast iron at a tenth the
>>>weight. Personally I have no sticking problems with stainless steel.
>>>I have a few pieces of non stick coated bakeware but I have no non
>>>stick coated cookware. I threw all my cast iron cookware into the
>>>trash some forty years ago... someone gave me a set but I hated it.
>>>The only cast iron kitchenware I own is a mold for making a
>>>gingerbread house, so far in more than forty years I've used it once.
>>>I do like cast aluminum non stick bakeware (Nordicware), I have quite
>>>a few pieces.
>>
>> I have a couple of cast iron pieces. I use the fry pan for doing
>> tortillas (the small amount of oil can make a mess of a traditional
>> pan) and hash browns and anything else where it would be helpful to
>> have a flat top in my home. The cast iron can take it. And I do
>> really like and prefer pot roast and similar done in a heavy cast iron
>> dutch oven. I've tried other pots throughout the years and they just
>> do not give the same flavor and browning. I've come to use cast iron
>> very late in life. It is one of my kitchen tools.
>
>I am with you on that one. I love mine and use it most days for a lot of
>things. I have some enamelled cast iron but as someone else here
>commented, it stains and takes a lot of cleaning.

IMO, the cleaning problem is a result of cooking at too high a heat.
The first time I used my enameled pot I made a mess that took a lot of
cleaning. Now I use a lower heat and still get good browning and
cooking but not that cooked on mess on the sides nor sticking on the
bottom. Stovetop I use less than medium heat. Oven I use 325F. I
use a Dobie pad for stubborn spots.
Janet US

"Janet Bostwick" > wrote in message
...
> On Thu, 17 Nov 2011 16:07:33 -0000, "Ophelia" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Thu, 17 Nov 2011 09:55:22 -0500, Brooklyn1 <Gravesend1> wrote:
>>>
>>>>On Thu, 17 Nov 2011 04:23:54 -0600, heyjoe >
>>>>wrote:
>>>>
>>>>>On Tue, 15 Nov 2011 21:57:22 -0800 (PST), phaeton wrote:
>>>>>
>>>>>> I know that both types will make a pot roast, pulled pork roast, or
>>>>>> carnitas pretty much the same, but when it comes to cleaning and
>>>>>> upkeep, what is the RFC recommendation?
>>>>>
>>>>>
>>>>>Get something that is lighter. Enameled or not, those things are
>>>>>heavy.
>>>>>Add their large size to the weight and you've got a pan that is a pain
>>>>>to wash (doesn't fit easily in the sink or under the faucet, takes two
>>>>>hands to support,etc.) In other words, a nightmare for cleanup, no
>>>>>matter how nonstick the surfaace is.
>>>>>
>>>>>Get it full of meat, vegtables and liquid - you don't need to go to a
>>>>>gym for weight lifting - all the exercise you could possibly want is
>>>>>right there at your stove.
>>>>>
>>>>>Yes, they are absolutely the right tool for some things, but are not a
>>>>>panacea.
>>>>
>>>>Agreed, you want cast iron visit Gold's Gym. Cast iron cookware is
>>>>archaic, practically Neanderthal... serves no good purpose
>>>>whatsoever... did ya ever think why professional kitchens use no cast
>>>>iron? Professional cooks use carbon steel cookware for non stick, has
>>>>the same nonstick properties of seasoned cast iron at a tenth the
>>>>weight. Personally I have no sticking problems with stainless steel.
>>>>I have a few pieces of non stick coated bakeware but I have no non
>>>>stick coated cookware. I threw all my cast iron cookware into the
>>>>trash some forty years ago... someone gave me a set but I hated it.
>>>>The only cast iron kitchenware I own is a mold for making a
>>>>gingerbread house, so far in more than forty years I've used it once.
>>>>I do like cast aluminum non stick bakeware (Nordicware), I have quite
>>>>a few pieces.
>>>
>>> I have a couple of cast iron pieces. I use the fry pan for doing
>>> tortillas (the small amount of oil can make a mess of a traditional
>>> pan) and hash browns and anything else where it would be helpful to
>>> have a flat top in my home. The cast iron can take it. And I do
>>> really like and prefer pot roast and similar done in a heavy cast iron
>>> dutch oven. I've tried other pots throughout the years and they just
>>> do not give the same flavor and browning. I've come to use cast iron
>>> very late in life. It is one of my kitchen tools.
>>
>>I am with you on that one. I love mine and use it most days for a lot of
>>things. I have some enamelled cast iron but as someone else here
>>commented, it stains and takes a lot of cleaning.
>
> IMO, the cleaning problem is a result of cooking at too high a heat.
> The first time I used my enameled pot I made a mess that took a lot of
> cleaning. Now I use a lower heat and still get good browning and
> cooking but not that cooked on mess on the sides nor sticking on the
> bottom. Stovetop I use less than medium heat. Oven I use 325F. I
> use a Dobie pad for stubborn spots.

Thanks, Janet. I might dig it out again

--
http://www.shop.helpforheroes.org.uk/

On Thu, 17 Nov 2011 08:08:31 -1000, dsi1 > wrote:

>Cooking while you're sleeping is great for foods that take hours to cook
>because it's like traveling through time. You put the thing in the oven
>and a few moments later, it's done.

Except that the big slab of pork belly that I just put into the oven won't be
done until Sunday. 8;(

That gives us all day tomorrow to suffer in anticipation.

-- Larry

On Nov 16, 12:57*am, phaeton > wrote:
> And by "cast iron Dutch oven" I don't mean holding the woman's head
> under the covers after a spinach fart...
>
> As my love for cast iron grows, I feel 2011 may be the Year of the
> Dutch Oven. *I see the pretty enameled types, and I see the 'pre
> seasoned' black ones. *Interestingly, it looks like the enameled ones
> are not enameled around the rim, and would need to be seasoned there
> or they'll rust.
>
> Where I live, the price difference between an enameled and a black one
> are about the same, $50-$75 depending upon store. *For a single guy
> that occasionally feeds his girlfriend (once or twice a week, if she's
> been good), I'm looking at the 6.5qt size.
>
> I know that both types will make a pot roast, pulled pork roast, or
> carnitas pretty much the same, but when it comes to cleaning and
> upkeep, what is the RFC recommendation?
>
> Thanks.
>
> -J
>
> p.s., don't mind my antics. *I've been eating salt again.

If price no object, I'd go for the enameled baby. I had a cast iron
and it was heavy, ugly, and dummy me put it empty on a hot burner for
too long and split it. I hadn't used it more than 4-5 times. From a
cleaning and upkeep standpoint, I'd go for the enamel.