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Mar 26, 2012 09:36 AM

LC cast iron baking dish

I recently discovered the LC enameled cast iron baking dish and was wondering if it was worth the extra expense over the LC stoneware baking dishes. I saw someone on food network baking in one but have never seen them mentioned on this board. LOL so I am thinking the resident LC 'chefs' are happy with the stoneware ones and forgoing the pricey enameled cast iron baking dishes.

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  1. I assume you're in the US, dixie? Like us in the UK you must have online suppliers which stock items like this:

    I have something similar and it's every bit as good as an LC, but about 1/4 the price. I have several LC dutch ovens which I find superior to any cheaper enameled CI, but I think there's almost no difference when it comes to roasting dishes.

    Another issue is of course that you cannot use stoneware on the cooktop for deglazing etc.

    1. My favorite LC is a gratin/baking dish enameled CI. Almost every time I use it it is for a dish that requires something being done on top of the stove before it goes into the oven...can't do that with the stoneware.

      7 Replies
      1. re: escondido123

        The gratin is one of my favorites as well. What kinds of things do you make in it? My favorite use for it is to roast chicken parts in the oven and then deglaze on the stovetop to make a sauce. My way starts in the oven and ends on the stovetop. I'm eager to find more uses for it.

        1. re: sherrib

          I use it to make gratin potatoes, pasta with cheese sauce and a wonderful dish of roast chicken legs on top of a mix of white beans, chicken stock and rosemary. When the dish is done, I keep the legs warm and cover the beans with oiled bread crumbs and broil until cruncy.

          1. re: escondido123

            Chicken legs on top of white beans sounds heavenly. How do you start the dish on the stovetop and then finish it in the oven? Do you use already cooked beans or raw?

            1. re: sherrib

              We're having this exact recipe tonight. Already cooked white beans, rinsed. Saute chopped garlic in olive oil until golden, add finely chopped fresh rosemary, beans, s&p, and a good slosh of chicken stock. Once it is all hot, lay cooked chicken legs on top and drizzle with some olive oil. Bake in hot oven until chicken is crispy. Remove chicken and keep hot. If beans are dry, add some more stock, give it a stir and sprinkle top with fresh bread crumbs mixed with olive oil. Put under broiler until top crisps up and then serve with chicken. (You can also do it will raw chicken which will mean more chicken stock and longer cooking time....but the juices going into the beans using that approach are heavenly.)

        2. re: escondido123

          I did not even know there were enameled cast iron baking dishes before I saw that one on the cooking show. I would not have thought of using it on the stove top because so much of the pan would be off of the burner. I will continue to give this more thought.

          1. re: dixiegal

            When we use it for a cheese sauce, having it half off the burner is not problem since we are stirring the dish the whole time. For the potato gratin, I get the whole dish bubbling on the stove--yes I have to shift it back and forth a couple times but no big deal to me--before putting it in the oven...shaves 10 minutes off the bake time.

        3. I prefer cast iron for heat retention; heavy casseroles like lasagna and mac and cheese need to sit a few minutes before serving giving me that extra time I seem to always need when getting the rest of the table ready. Stoneware loses its heat to quickly for me I find.

          1. I've got a CI gratin and a big rectangular baker. They are both really useful since they can go on the stove top and under the broiler without issue. I roast chickens/turkeys in the baker, and have roasted all kinds of stuff in both.

            The biggest drawback is the weight. I think the baker is 10 lbs...add a 15-20 lb bird to that...HEAVY!

            1. I have the cast iron roaster and a few of the gratins.

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