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PICS of any or all Cast iron or Dutch Ovens Go here. Post them UP

Discussion in 'Food Talk' started by taco084gb, Jun 10, 2010.

  1. Oct 26, 2020 at 11:43 AM
    #841
    odomandr

    odomandr Well-Known Member

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    I'm glad I read this. It is super cold here and beans and cornbread sounds so good
     
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  2. Oct 26, 2020 at 11:46 AM
    #842
    odomandr

    odomandr Well-Known Member

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    I've seen these in new orleans
     
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  3. Oct 26, 2020 at 11:52 AM
    #843
    Pablo8

    Pablo8 Juan Fresh Taco

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    Poifect!
     
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  4. Oct 26, 2020 at 11:57 AM
    #844
    Noelie84

    Noelie84 What Could Possibly Go Wrong?

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    I did a 1/2 yardbird in the dutch oven the other night (gravy from the drippings), and made a batch of Cornbread to go with it. Went well with the cold weather we've been getting lately. :thumbsup:
     
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  5. Oct 26, 2020 at 5:41 PM
    #845
    4x4runner2002

    4x4runner2002 Well-Known Member

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    Burgers and fries tonight.

    04373561-C8E6-4C6A-89F6-3CF8ADDB32C2.jpg
     
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  6. Oct 26, 2020 at 5:45 PM
    #846
    Pablo8

    Pablo8 Juan Fresh Taco

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    Excellent!
     
  7. Oct 26, 2020 at 6:11 PM
    #847
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    Not sure if the pic does it full justice.

    20201026_180908.jpg
     
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  8. Oct 26, 2020 at 6:16 PM
    #848
    Pablo8

    Pablo8 Juan Fresh Taco

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    Purdy! We have a round Staub in red.

    [​IMG]
     
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  9. Oct 26, 2020 at 6:40 PM
    #849
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    How do y’all feel about enamel pans? I’ve never had much luck unless I basically hardly use them. I’m a fan of plain cast iron because no matter how bad I F it up unless it’s cracked, I can fix it in 5 minutes with some sand paper and crisco. My pans have seen some shit.
     
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  10. Oct 26, 2020 at 6:48 PM
    #850
    Pablo8

    Pablo8 Juan Fresh Taco

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    I treat them very different! The Staub and Le Creuset are slow cooking specialists, English/Irish stews with beer, French coq au vin and such I am not sure I would cook with wine in cast iron, dunno. But they are cast iron under the coating. Staub is some special tough flat black enamel inside.
     
    Last edited: Oct 26, 2020
  11. Oct 26, 2020 at 8:38 PM
    #851
    la0d0g

    la0d0g Its 4 o’clock somewhere

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    This. They both have their applications. But agree, dishes with more finesse or long slow braises go in the enamel. Searing hot stove, wood fire, pizzas even, cast iron. I do use my cast iron daily and my enamels probably only twice a week. Sometimes I use a non-stick cancer skillet for eggs :anonymous:
     
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  12. Oct 26, 2020 at 8:50 PM
    #852
    wilcam47

    wilcam47 Well-Known Member

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    I got a smaller cast iron for eggs mostly.
     
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  13. Oct 27, 2020 at 4:32 AM
    #853
    Noelie84

    Noelie84 What Could Possibly Go Wrong?

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    Same. My bare cast iron is GP, use it on the stovetop, in the oven, on the grill, in the campfire/bonfire, whatever. The enameled stuff only really gets used in the ovens, for slow-cooking or baking applications.
     
  14. Oct 27, 2020 at 4:48 AM
    #854
    Noelie84

    Noelie84 What Could Possibly Go Wrong?

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    38, windy, & rainy last night, and I already had some leftover chicken and gravy from the yardbird I cooked this weekend. Those factors combined to leave just one choice for supper:

    20201026_184905_resized.jpg

    20201026_184910_resized.jpg

    20201026_185531_resized.jpg

    20201026_190620_resized.jpg

    20201026_200021_resized.jpg
     
  15. Oct 27, 2020 at 5:30 AM
    #855
    CurtB

    CurtB Old Timer knowitall

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    :drool::drool::drool:
     
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  16. Oct 27, 2020 at 5:35 AM
    #856
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    fair enough. I guess I don’t do enough in the oven for it to be justified. And even then I still just use my regular cast iron.

    all my stuff is cheapo lodge. I like to have that sense of if I F it up it’s a modern nothing not something I paid a lot for. All my workhorses have been sanded down with my palm sander too, what a world of difference that makes!!!
     
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  17. Oct 27, 2020 at 5:44 AM
    #857
    Noelie84

    Noelie84 What Could Possibly Go Wrong?

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    Mine is Lodge as well, mostly, with a couple of random yardsale finds of unknown manufacture or vintage as well. My enameled dutch oven is Lodge, too. It's made in China (gasp!) so the snobs will look down on me for it, but it works fine and the price of $0 was just right. :laugh:
     
  18. Oct 27, 2020 at 5:52 AM
    #858
    Pablo8

    Pablo8 Juan Fresh Taco

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    One negative is that enameled stuff is expensive with a capital P. I scored the Staub for under $100 some years back. Same pot, I think regular price is $250 - I kid you not, some place was selling it for $600. Now I know it could be had for much much less, but still that is completely nuts!
     
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  19. Oct 27, 2020 at 5:56 AM
    #859
    GarlicFarts

    GarlicFarts Bang Ding Ow

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    Actually I lied. My camping cast iron is Walmart. I haven’t surfaced that one, I just use a shitload of crisco and put it in a fire. Works wonderfully.

    yeah that too. We actually have a small enameled one I think Rachel ray brand. Got it in a yankee swap. It’s nice enough I like that it holds heat but we basically just use it as a normal sauce pan and the bottom is already scratched a bit. Never used metal utensils. Could just be the quality being a branded POS :notsure:

    actually now that I think of it. I think we gave that one away somewhere.
     
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  20. Oct 27, 2020 at 5:59 AM
    #860
    Pablo8

    Pablo8 Juan Fresh Taco

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    Not much I like about Rachel Ray, especially her cooking. But that's a different thread :D
     
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