Enambled cast iron for grilling?


 
Rolf Jacobsen

Rolf Jacobsen

TVWBB Emerald Member
There is a question mark in the title because that is my question. I also posted this in the Grilling forum. Is it suitable for use on the grill? We went to Bed Bath & Beyond today, (Another first for me), and I spotted some cookware by Fontignac. Specifically a 5 Qt French Oven and a grill/skillet. I'm a puppy at this stuff and I know it can be fragile and requires a little more attention in the care department. But is it suitable for grilling?

As Always.... Thanks,
Rolf
 
Lodge enamel cast iron is not recommended for use on outdoor grills or over open outdoor flames. Not sure about Fontignac.
 
Took me a couple of times reading this to get the "enameled" part through my noggin! I imagine that the enamel can peel if the cast iron is heated to high temps unevenly. You'd need the standard cast iron pan or grill for use on an open fire or charcoal grill.
 
Steve_A (Tatoosh) said:
Took me a couple of times reading this to get the "enameled" part through my noggin! I imagine that the enamel can peel if the cast iron is heated to high temps unevenly. You'd need the standard cast iron pan or grill for use on an open fire or charcoal grill.
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Thanks Steve. I did a little research and decided it was probably not a good idea. On the other hand, SWMBO wanted it for the kitchen so we're a little poorer today. A standard cast iron one is now on the list.
 
I like enameled cast iron for acidic cooks (heavy tomato or wine). Although with good sesaoning plain will work fine - just remove the ingredients immediately after the cook as it will start turning color if you let it sit.

I like using vintage Copco personally as you can get it at a reasonable price. It is excellent quality and not heavy, bulky as all the Chinese import stuff.

The French enamel cookware is really nice but $$ for my purpose.

The problem with enameled cast iron is it will chip, discolor and not clean up as well as plain cast iron. With plain cast iron you can always strip, clean, re-season and make it look as good as new. It hold up much better overall than enameled. But - enameled does have it's purpose.

I have a good bit of vintage black iron I cook with on a regular basis. I typically reach for that before the enameled pieces I have unless I have the special need as I mention above.
 
r benash said:
I like enameled cast iron for acidic cooks (heavy tomato or wine). Although with good sesaoning plain will work fine - just remove the ingredients immediately after the cook as it will start turning color if you let it sit.

I like using vintage Copco personally as you can get it at a reasonable price. It is excellent quality and not heavy, bulky as all the Chinese import stuff.

The French enamel cookware is really nice but $$ for my purpose.

The problem with enameled cast iron is it will chip, discolor and not clean up as well as plain cast iron. With plain cast iron you can always strip, clean, re-season and make it look as good as new. It hold up much better overall than enameled. But - enameled does have it's purpose.

I have a good bit of vintage black iron I cook with on a regular basis. I typically reach for that before the enameled pieces I have unless I have the special need as I mention above.
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Thanks for the advice Ray, I appreciate it. e have some C.I pans but the Dutch oven would be nice for the grill. Hey..... Nancy is happy so life is good.
 
last year I a guy I knew brought home a really nice old cast iron pan by Griswold I think. Found in a second hand shop in town in the mountains of Luzon. You really never know where this stuff will pop up at!
 
I've seen several cast irons ones' at Goodwill store here. We have been in the throw things out mode in my house, but on each trip to Goodwill, I go into the store looking for stuff to replace what I'm giving to them......:confused::confused::confused::confused:)))))::::::::::::::::::::> d
 
I'm with the majority on this one! I only use my enameled stuff inside and for tomatoe based stuff. I have aquired most of my cast iron arsenal via garage/moving sales! It's incredible what people will give away when they are moving. Most of my CI is lodge but I do have a nice older Wagner and Griswold which both cook incredible compared to the lodge stuff! Just keep ur eyes open and you will be stocked up in no time!
 
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