Comments on: Heavy Metal: the Science of Cast Iron Cooking

By: Richard

Richard — Tue, 10 Aug 2010 19:57:38 +0000

To the radio show caller looking for advice on a dutch oven, I can share some very good experience with – of all things – my “discount” Mario Batali 5 qt. enameled cast iron dutch oven. I bought it for about $80 (Amazon, on sale), when I couldn’t stomach the Le Crueset price. I’m thrilled with it. It is heavy, durable, heats evenly (I saute in it all the time), has small drip points inside the lid to encourage even condensation during cooking, and has generally been great. It also has a metal knob… I’ve baked bread and other dishes in this at up to 450 (IIRC), and the knob and finish have been fine.

Highly recommended. I know they’re sold in Crate & Barrel in addition to Amazon, but I’m guessing Amazon will win on shipping. The cost savings is amazing, but at least when I bought they didn’t have an oval 7 qt. option like the other brands.

By: Michael Johnson

Michael Johnson — Fri, 09 Jul 2010 18:56:44 +0000

Using a C-clamp and a bit of electrical tape (AKA the poor-man’s calipers) I measured my Lodge CI pan to be a bit thicker than 1/4 inch – right in line with your 5mm estimate, give or take a layer of seasoning.

By: davearnold

davearnold — Thu, 08 Jul 2010 15:44:15 +0000

Hi Chris,
I use metal utensils all the time. It may harm a lightly seasoned pan but may help a well seasoned pan by knocking off the high spots.

By: Chris

Chris — Thu, 08 Jul 2010 04:55:37 +0000

Wow, thanks for this information, it’s great!

I have always heard that you should NOT use metal utensils in a cast iron pan, to prevent damaging the seasoning. Are metal utensils really safe/beneficial to use? If so, that would make my life much easier, so I hope so!

By: davearnold

davearnold — Tue, 25 May 2010 22:28:59 +0000

That’s probably right.

By: paul

paul — Sat, 22 May 2010 01:22:04 +0000

Coming in way late, but I wouldn’t be surprised if the temp limits for enameled pans are about mismatched expansion between the metal and the enamel. I do know from experience that rapid temp changes will fracture enamel. (I had a le creuset pot that I used for cooking bulghur, which involves toasting the grain in oil and then adding water/stock. One day about a third of the bottom came up.)

By: davearnold

davearnold — Fri, 23 Apr 2010 10:53:52 +0000

Hey Fred, I’ll check those out.

By: davearnold

davearnold — Fri, 23 Apr 2010 10:52:32 +0000

Good tip.

By: Jim

Jim — Fri, 23 Apr 2010 03:00:01 +0000

Whenever I feel the coating on my Lodge six-quart is getting iffy I just pop a couple batches of popcorn in it. Use canola oil, wipe it out when I’m done and it’s good to go. Wife/kids love the popcorn, too!

By: Fred

Fred — Thu, 22 Apr 2010 20:26:17 +0000

For non-stick I recently picked up a titanium-coated frying pan. The metal is inert and has none of the cancer dangers of teflon. I was dubious at first, but it has quickly become my favourite piece of cookware. A thick cast-aluminium body is coated all over by titanium (except for the flat bottom) and cleanup is as easy as wiping the surface with a paper towel. The thickness makes for good heat distribution and a pleasing heft in the hand. The one I bought was expensive, made in Germany, sold only at tradeshows or online, and in Canada is called by the suspiciously-generic name Titanium Exclusive. http://titaniumexclusive.com/

Now that I’ve found out how well it works, I’m on the search for a more affordable line.

That doesn’t mean I’d give up my cast iron! I use both, each as appropriate. I bought my cast iron set the first month after graduating college, which means they’re -mumblemumble- decades old now and still going strong.