? about vintage enamelled cast iron!
I'm considering purchasing a vintage Dansk enamelled cast iron cocotte (uh...Dutch Oven, I think, in English) -- but the one I was looking at has enamel on the bottom, not just cast iron.
Is it safe/OK to use an enamelled pot, which has enamel on the bottom, on my gas stovetop? Or is that kind of pot meant to be used in the oven only?
Thanks for any advice.
I just bought an old Le Creuset Dutch oven at a second hand store ($15!!!) and the bottom is bare metal, but the rest is fully enamelled. I don't think it would make a difference one way or another when it comes to cooking. An enamelled bottom would, naturally, have a tendency to scratch but these are not museum pieces - it's cookware and it should be used.
le Creuset=enamelled cast iron=sturdy and durable workhorse,
Dansk=enamel on steel=does not heat as evenly, enamel can chip easier than le crueset, IMHO, should be used with more ( loving ) care , and a diffuser can help even the heat on the stove top.
"Jens Quistgaard, a celebrated Danish industrial designer whose clean-lined and immensely popular pieces for the Dansk brand of tableware helped define the Scandinavian Modern style for postwar Americans
His work, which won many international awards, is in the permanent collections of major museums, among them the Metropolitan Museum, the Museum of Modern Art and the Louvre."
Actually, the Dansk pans you are referring to are the "Kobenstyle" line made in France and they are enamel on stainless steel.
There is, however, an older line of Dansk enameled cast iron pots and pans, marked "Dansk Designs Finland" with the JHQ and ducks logo, that predates the Kobenstyle line.
As far as I know they are from the 60's and are of equivalent weight and quality to Le Crueset of that era. They have a metal looped hand holder opposite the teak handle that facilitates hanging on a hook. They come with a lid that had is designed to be a skillet ( the large teak handles are split with the top half forming the skillet handle and the bottom the pan handle). There are also dutch over versions that have the looped hand holds on both sides (no teak handle).
These are fantastic pots and pans! (I own a few of them)
For vintage, though, as an added measure of caution (and because I managed to crack one!) do remember to heat EVENLY...in other words ensure you use the correct sized burner for the size of the pot. I cracked my big beauty because I was unwise enough to think I could do a pre-braise browning on a smaller burner (sort of one side of the big Le Creuset...having pushed aside some things I'd already browned) Bad decision...
I am not sure which type of Dansk you are looking at, but I have some vintage Dansk, as well as vintage Le Crueset and Descoware. The Dansk is lighter and a bit more fragile than the others, and I don't cook in mine, though of course they were made for that> I just love the design of the Dansk, and want to keep it in good condition, since I can't replace it, as I could the le crueset.If you want to use the Dansk on gas stovetop, I would use a diffuser. The Dansk designs are classic and beautiful, lovely collectors items.
I think one reason they're enameling the bottom of a lot of this cookware is so that it's more glass-cooktop friendly; as noted by others, it doesn't effect its stovetop performance.