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Lodge enamel ware dilemma

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conniemcd Sep 12, 2007 11:12 AM

I am a new owner of a Lodge cast iron enamel 6 qt pot and an 11 inch enamel fry pan with a black matte finish inside. Instructions said it is recommended to use low to med low stove top heat and no more than 400 degrees in oven. The pan will eventually be similar to the inside of a regular cast iron.

Yesterday I needed to put chicken in a 500 degree oven for 20 minutes and then 425 degrees for 40 minutes so no using it there.

One of the reasons I got the skillet was to sear steak. The Lodge lady said she never puts it higher than 7 out of 10 and most times below that. Then she said I could use a med high temp. She also said the oven temp should be no higher than 400 if I use the lid. If not using the lid, I can go to 425.

I'm planning to keep the 6 qt pot, but am undecided about the fry pan because I have a real good nonstick pan in about the same size. The lid on the pot can be used for the pan also. The blue color is beautiful. The pan came in brown so it will have to be returned or exchanged. The pot was $50, the pan $34, made in China. They look and feel like good quality.

Does anyone have Lodge enamel cookware? How do you like it? I'm wondering what pan to use for what. What types of pans do you folks use for searing steaks and for a 500 degree oven? Any opinions would be welcome.

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    Hungry Celeste RE: conniemcd Sep 13, 2007 07:45 AM

    Strange that the Lodge enamel has such a low temp rating. For searing steaks, I wouldn't use nonstick, that's for sure. Why not just a regular ol' non-enameled Lodge skillet? $14.99 for a 10-inch at WalMart.

    2 Replies
    1. re: Hungry Celeste
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      mhiggins RE: Hungry Celeste Sep 13, 2007 07:57 AM

      The non-enameled Lodges are practically indestructible. Case in point: my friend put his directly on top of burning charcoal to make fajitas one night, and the pan heated to the point that it was glowing red. It eventually cooled down, apparently with no adverse effect to the pan. Not that I'd recommend doing that. Either way, a 500 degree oven is nothing for a basic Lodge skillet.

      1. re: mhiggins
        Chuckles the Clone RE: mhiggins Sep 15, 2007 04:01 PM

        One downside to applying extreme heat is that whatever seasoning you may have had can easily burn off. So when the pan cools down it's back to being pure uncoated raw iron. Which means that it's going to rust quickly and thoroughly.

        Not a tragedy (I do this pretty regularly to one of mine) but you've got to be sure to grease it while it's cooling down or you'll be spending a bunch of quality time with your pan and some steel wool.

    2. k
      Kelli2006 RE: conniemcd Sep 13, 2007 09:42 AM

      I have a standard Lodge grill pan, but I will use a cast iron skillet, or my usual All Clad if I want to make a pan sauce. Uncoated cast Iron will tolerate any temperature that you can generate at home, including a roaring charcoal grill.

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        cyberroo RE: conniemcd Sep 13, 2007 03:06 PM

        wow, I must not have paid attention to my instructions. I have a beautiful apple green casserole pan in the enameled lodge line, and I use it to roast chickens (in the winter - it's been awhile). Granted my oven doesn't go to 500 effectively, but I haven't had any problems at 450 for long enough to roast a chicken.

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          conniemcd RE: conniemcd Sep 14, 2007 09:13 AM

          Thanks for your replies. I've been planning to get a regular non-enameled 12" lodge pan, but haven't gotten around to it yet. I'm also thinking of getting a two burner cast iron grill pan also. Not sure if I'd need all three. The pan was offered at a good price with my purchase of a pot so I thought why not.

          Cyberroo, Does your apple green cover have a black knob? Mine does. That's why it shouldn't go in oven for over 400 degrees.

          1 Reply
          1. re: conniemcd
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            MakingSense RE: conniemcd Sep 14, 2007 06:43 PM

            The 12" cast iron Lodge has become the most used pan in my kitchen. It lives on the cooktop and never gets put away. Does an incredible job of searing a steak and can do just fine for some simple fish filets. Goes from frying eggs or making French toast to stir-frying veggies. It's become the day-in, day-out roasting pan because it can take the high heat of the oven and go under the broiler. And I even made a pineapple upside down cake in it last month.
            You have to have a dutch oven but this one does everything else...

          2. cshean RE: conniemcd Apr 19, 2011 09:27 AM

            I would go on Ebay and buy a vintage Griswold cast iron pan. The prices are pretty good now and you''d have a seasoned pan from the 1890's to the 1940's. They are milled much better than the Lodge pans and they last a lifetime. You can find just about any size.

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