Cast Iron Skillet

[irul&ublo]

What's the deal with enamel lined cast iron dutch ovens? Better non stick than unfinished seasoned cast iron or just fancier looking? Certainly a lot more expensive. I

Work great. Look for Lodge...very heavy and way cheaper that Le Creuset and similar

[Cruiser]

Love my lodge enameled cast iron! I have a couple of the big Dutch ovens and they're great. Not on par in terms of quality with le crueset and staub but most of the way there and way less expensive. That said enameled cast iron is not non stick like really cast iron. Great for cooking a chicken and some root veggies tho...

[Skidog]

Recently got this from a friend's anybody know what the H stamp is?

Edit got it. Wagner umarked.

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[MarcusBrody]

We got a Williams Sonoma enameled cast iron dutch oven (made by Staub) this Fall. We're vegetarians so we don't do a lot of the stuff that others do in theirs, but one thing that has been great is baking bread. We have a no knead recipe that's about as easy as possible and works great in the Dutch oven. We make it once every week or two.

[Skidog]

We got a Williams Sonoma enameled cast iron dutch oven (made by Staub) this Fall. We're vegetarians so we don't do a lot of the stuff that others do in theirs, but one thing that has been great is baking bread. We have a no knead recipe that's about as easy as possible and works great in the Dutch oven. We make it once every week or two.

This is well covered and standard in the bread baking thread. You sure don't need the enamel plain cast works fine. The key, as mentioned, of the enamel is for acidic foods and sauces which don't blend well with plain cast iron


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[MarcusBrody]

This is well covered and standard in the bread baking thread. You sure don't need the enamel plain cast works fine. The key, as mentioned, of the enamel is for acidic foods and sauces which don't blend well with plain cast iron


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Huh, I never went into the bread thread as it says sourdough and I only bake non-sourdough.

I never meant to imply that the Dutch oven needed to be enameled for the bread. It's just the type we ended up with for other reasons but we've ended up using it for bread more than anything.

[skuff]

Huh, I never went into the bread thread as it says sourdough and I only bake non-sourdough.

I never meant to imply that the Dutch oven needed to be enameled for the bread. It's just the type we ended up with for other reasons but we've ended up using it for bread more than anything.

I'll check out the bread thread for info on dutch oven style, but curious to learn about your recipe?

[Skidog]

I'll check out the bread thread for info on dutch oven style, but curious to learn about your recipe?

No knead bread recipe posted in that bread thread by me I believe. It's easy to find. Nytimes has a great one. I got tired of the long wait with no knead and started kneading really isn't hard.

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[skuff]

^^^ Groovy, thanks ^^^

[MarcusBrody]

I'll check out the bread thread for info on dutch oven style, but curious to learn about your recipe?

I mostly do variants of this recipe: https://www.jocooks.com/recipes/no-knead-bread/

My most commonly made version:
3 cups flour (I usually do half and half bread vs. all purpose vs. the recipe's straight all purpose)
2 tsp salt (up from 1.75 of the recipe above)
1/2 tsp active dry yeast
1.5 cups room temperature water

Mix the dry ingredients
Mix in the water
Cover and let sit 12-24 hours (recipe says 12-18, but we usually do 18-22 to make sure it rises well and out of convenience of making it the evening before and baking it for dinner, when the house is warmer in the summer it might rise faster)
Preheat the oven to 450 with the dutch oven inside so the dutch oven is very hot when you put the dough in
Sprinkle some cornmeal/flour on the bottom of the oven
Flour your hands and form the dough into a ball. Put it in the dutch oven.
Bake for 30 minutes with the lid on, then another 15-20 with it off.
Enjoy.

[XXX-er]

I have a cast aluminium dutch oven i bought for kayak camping and i'm gona try this ^^

[Skidog]

I mostly do variants of this recipe: https://www.jocooks.com/recipes/no-knead-bread/

My most commonly made version:
3 cups flour (I usually do half and half bread vs. all purpose vs. the recipe's straight all purpose)
2 tsp salt (up from 1.75 of the recipe above)
1/2 tsp active dry yeast
1.5 cups room temperature water

Mix the dry ingredients
Mix in the water
Cover and let sit 12-24 hours (recipe says 12-18, but we usually do 18-22 to make sure it rises well and out of convenience of making it the evening before and baking it for dinner, when the house is warmer in the summer it might rise faster)
Preheat the oven to 450 with the dutch oven inside so the dutch oven is very hot when you put the dough in
Sprinkle some cornmeal/flour on the bottom of the oven
Flour your hands and form the dough into a ball. Put it in the dutch oven.
Bake for 30 minutes with the lid on, then another 15-20 with it off.
Enjoy.

Pretty much the nyt recipe

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[skuff]

I mostly do variants of this recipe: https://www.jocooks.com/recipes/no-knead-bread/

My most commonly made version:
3 cups flour (I usually do half and half bread vs. all purpose vs. the recipe's straight all purpose)
2 tsp salt (up from 1.75 of the recipe above)
1/2 tsp active dry yeast
1.5 cups room temperature water

Mix the dry ingredients
Mix in the water
Cover and let sit 12-24 hours (recipe says 12-18, but we usually do 18-22 to make sure it rises well and out of convenience of making it the evening before and baking it for dinner, when the house is warmer in the summer it might rise faster)
Preheat the oven to 450 with the dutch oven inside so the dutch oven is very hot when you put the dough in
Sprinkle some cornmeal/flour on the bottom of the oven
Flour your hands and form the dough into a ball. Put it in the dutch oven.
Bake for 30 minutes with the lid on, then another 15-20 with it off.
Enjoy.

Dope! I'll give that a try, gotta get some active dry yeast... and some instant yeast for the Times recipe. Bake off!

[Peruvian]

We’ve had this skillet for years. I season it regularly (mostly stovetop w/veggie oil).

Is this discoloration normal? it’s smooth, not rough, but has these brown spots that just seem unusual.

[jackattack]

it's hungry for bacon

[Danno]

We’ve had this skillet for years. I season it regularly (mostly stovetop w/veggie oil).

Is this discoloration normal? it’s smooth, not rough, but has these brown spots that just seem unusual.

I have one skillet that has done the same. I've just ignored it and continued to cook. No issues. I have no idea if the experts say that I should do something different, though.

[teleee]

I mostly do variants of this recipe: https://www.jocooks.com/recipes/no-knead-bread/

My most commonly made version:
3 cups flour (I usually do half and half bread vs. all purpose vs. the recipe's straight all purpose)
2 tsp salt (up from 1.75 of the recipe above)
1/2 tsp active dry yeast
1.5 cups room temperature water

Mix the dry ingredients
Mix in the water
Cover and let sit 12-24 hours (recipe says 12-18, but we usually do 18-22 to make sure it rises well and out of convenience of making it the evening before and baking it for dinner, when the house is warmer in the summer it might rise faster)
Preheat the oven to 450 with the dutch oven inside so the dutch oven is very hot when you put the dough in
Sprinkle some cornmeal/flour on the bottom of the oven
Flour your hands and form the dough into a ball. Put it in the dutch oven.
Bake for 30 minutes with the lid on, then another 15-20 with it off.
Enjoy.

Thanks for sharing, cant wait to giver er a go

[riser4]

We got a Williams Sonoma enameled cast iron dutch oven (made by Staub) this Fall. We're vegetarians so we don't do a lot of the stuff that others do in theirs, but one thing that has been great is baking bread. We have a no knead recipe that's about as easy as possible and works great in the Dutch oven. We make it once every week or two.

Eat meat and report back. JK

[f=ma]

We’ve had this skillet for years. I season it regularly (mostly stovetop w/veggie oil).

Is this discoloration normal? it’s smooth, not rough, but has these brown spots that just seem unusual.

Normal.

Everyone's too obsessed with the color of their seasoning. The reality is, if you use your cast iron or carbon steel pan a lot, it's not always going to be a nice uniform black. As long as it performs well.

[~mikey b]

digging my new Lodge carbon steel

I bought a 12” and I already want a 10” or an 8”




or both





what I really want is an enameled skillet

[DJSapp]

Curious if anyone has else is cooking on induction with their cast iron. We're in the middle of a remodel and the rental we have has an induction range. It kicks massive ass with the cast iron. The seasoning and non-stick on them has never been better compared to our standard electric glass top.

[Flyoverland Captive]

My last house had induction, and we cook 99% with cast iron. A rocking combo.

[~mikey b]

hmm

[SB]

Yep, CI is perfect for induction heating.

[~mikey b]

yeah but I don’t like electric

I’ve always had gas stoves

but the place I’m staying in now has it so I’ve got to figure it out