Cast iron frustration

[Southpole]

Is it bad form to cook in cast iron that is coated in enamel?  Asking for Southpole.

Whaaat   

[Southpole]

Enamel coated cast iron is make believe cast iron. Uncoated cast iron is for grown ups 

[pianoman9701]

 

[pianoman9701]

I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.

[Fl0und3rz]

I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.

That's the stuff that Southpole was talking about, I think.  Seems kind of girlish.

*slides coated Dutch Oven out of sight*

[pianoman9701]

I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.

That's the stuff that Southpole was talking about, I think.  Seems kind of girlish.

*slides coated Dutch Oven out of sight*

  I do feel prettier when I use it.

[Southpole]

I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.

Love the Le Creuset, it is expensive but I look classier when I use it. When I use my old Griswolds I just look like another ol' red neck gal cookin' grub.

[Southpole]

I own a couple pieces of the La Cruzet iron cookware and it's fabulous stuff. Also very expensive compared to cast iron.

That's the stuff that Southpole was talking about, I think.  Seems kind of girlish.

*slides coated Dutch Oven out of sight*

Thanks!!! I resemble that remark    Nice try Fl0und3rz 

[gaddy]

My wife has a couple of coated pans. The only one that gets used is the one that most of the enamel is worn off of. It is usually only brought out for grilled sandwiches. They are small in comparison to the square one that popped. I miss that old pan 

[pianoman9701]

The warranty is hard to beat - lifetime. It's sand-molded iron. I don't know what that means but it's worth paying another $30 for a pan for sure! 

[Southpole]

Hey Fl0und3rz, you get bored pickin' on jay.sharkbait, slow day in the off topics or what? Bacon eaters have feelings too you know   ... 

[Special T]

It's not a good trade off. 

I'm open to convincing. 

I have not seen convincing evidence of the dangers of cooking with aluminum, and I have seen countless examples of things that were known to kill me to the point it was common knowledge, only to have that retracted or walked back, and still other examples where pseudoscience or later revealed to be falsified or poorly conducted "science" (glycogen/Roundup*) was pushed for political or commercial reasons. 

Start another thread on the dangers of aluminum and I'll follow along.


* http://www.sciencedirect.com/science/article/pii/S0278691512005637

I'm talking specifically about foil, not aluminum pans. I may start a thread on it or may PM you a link.

Start a thread

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[Special T]

Is it bad form to cook in cast iron that is coated in enamel?  Asking for Southpole.

I bought my wife a Dutch oven coated in enamel From costco... All I can tell you is WOW! Clean up is easy and the meat just falls off the bone... I have a normal Dutch oven and I find it is better used outdoors in a camping scenario w/ a fire

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[Okanagan]

Bacon has sugar in it and that creates the sticking problem.  But you can waaaay improve the nonstick qualities of cast iron.  Grind the inside surface as smooth as you can.  Get it as close to a glass mirror finish as you want to work at it.  I worked over a new Dutch oven last summer and have pics but can't post them because Photobucket has kidnapped pics in their “free” accounts and is holding them hostage for $399 to post a photo here.

I use a flap wheel angle grinder, a soft surface grinding pad on an electric drill and a dremel for the inside corners.  I planned to go to 400 grit but it was extremely smooth at 200 (220?) grit so I quit though did a bit of hand touch up with 400 in spots.  Then wash in soapy water and season.  End the wash with cold water and ASAP dry and oil the smooth iron surface.  If warm the bare iron will flash rust in seconds.  I like a 3 step season, each stage hotter and finish with oil wiped off and 300 degree heat allowed to cool slowly without opening the oven door.  It gives it a golden hue that is hard and non sticky or gummy at all to the touch.  The non-stick smooth finish is not as good as commercial non-stick ceramic coated pans but it is close, so good that I am intending to smooth up my best ancient old cast iron skillet. 

[Special T]

Wow I love the sanding idea! Kind of a no brainer but not sure why I didn't think of it!

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