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Lodge Color = Enameled C.I.

post #1 of 10
Thread Starter 
Stopped at Wally-World to pick up a 12" skillet (to complement my 8") and noticed that they had the Lodge Color "porcelain enameled cast iron" dutch ovens.

Other than aesthetics, what benefits would an enameled pot hold over a standard cast iron dutch oven? I almost grabbed one due to it being 6 quarts compared to the standard oven in a smaller size but wasn't sure about the longevity of the enamel...

post #2 of 10
Welcome to smf. I didnt see you in roll call so be sure you introduce yourself to everyone there. As for your Dutch oven question, the enameling does not make a difference in cooking in fact, in my opinion it is useless. Other than to look pretty for the ladies and those who like the colors and "clean look" Why pay almost double the price for enameled ware?

I love my black pots and not one have enameling on them. when i was a boy my mom had several enameled skillets and pots, they were the biggest messes to clean up because food always stuck heavily to the enamel. seasoned CI does not have that problem. If youre looking for a larger Dutch oven go to camp chef and check out their prices. just as good quality as lodge at half the price. Better yet, if you have a SW (Sportsman's Warehouse) near by go and check out their selection of cast iron , and a few smokers too, their prices cant be beat.
post #3 of 10
The benefit is that only the unglazed surface needs seasoning, so it will only rust on the inside if not taken care of. The problem is, the glaze chips pretty easily and begins to look rough if you are not very careful.

I say stick to the regular cast.

Or, were these fully glazed, inside and out?
post #4 of 10
The coating prevents the cast iron core from rusting and does not interact with food allowing for easier clean up.
post #5 of 10
Thread Starter 
Got ya covered... http://www.smokingmeatforums.com/for...ad.php?t=14120

I agree, it does have a clean look. But I'm not 'one of the ladies' PDT_Armataz_01_27.gif Oh, and the price difference was only $10. I pay that much just to get to the grocery store every week.

When I see black cast iron, I think of rustic living. Of fireplaces and wooden floors. Early mornings and the first snowfall. Blue dutch ovens bring none of that to mind with all the benefits of cast iron cooking.

Got me a WSM, works so good the little lady don't think I need another just yet ;)

Fully enameled, inside and out. See here for Lodge's information http://www.lodgemfg.com/lodge-enamel.asp

There isn't a whole lot of info, but if you've got a Wally-World nearby you can have a look. Inside is a creamy colored enamel and outside is a vivid color of your choice.

But that food interaction is what I like about my cast iron. Call me crazy, but I think food tastes different because of the iron. And I like it!!

I think I'm more into convincing myself that I should stick to the good ole C.I. that I know and love. After all, what happens when I let someone else cook with it and the enamel chips off on the inside? How do you half-season a pot???
post #6 of 10
Thread Starter 
For those that don't want to have a look at the site, you can see some of the insides of their Lodge Color in this pic...
post #7 of 10
i apologize for missing you in roll call. i know youre not a lady but that was the purpose but, as for the flavor of food cooked in plain ole black iron i cant agree more the food just tastes better..... MUCH BETTER!
post #8 of 10
Thread Starter 
No worries PDT_Armataz_01_34.gif
Kinda makes ya wonder why more people don't use the stuff...
post #9 of 10
That's the first I've seen of fully enameled, but I've never looked too hard either. All I've ever seen was the non-cooking surface enameled. Kinda defeats the purpose of using cast if you ask me.
post #10 of 10
I actually got one of those for father's day. My wife got it on sale for $35. It's a different beast than what we took camping when I was a kid, but it's a nice big heavy pot when you 're indoors and need that sort of thing.
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