I can’t believe I don’t own a piece of enameled cast iron… I almost bought a LODGE enameled dutch oven 10 or 12 or maybe 15 times, but I just never did. Do people use enameled cast iron on campfires? I really don’t know.
I would love to see a video on how to cook with enameled cast iron, ie how to preheat it on both gas and electric, how to cool it down, and how to wash it. I have a Le cruset replacement that I am now terrified to use
Hey Mike! I don't have any enameled cast iron. I understand some people get it for cooking acidic things like tomato sauces but I haven't had any issues in my regular cast iron with those things. I asked my Mom why she uses enameled and she said it is prettier. 🤣 I guess beauty is in the eye of the beholder. So what are some other reasons for using enameled over the real deal?
@@MrCastIronRight or wrong... I've been known to bring to a boil mild bleach water, turn off the fire, and then let it cool/sit overnight. It helps remove stubborn tomato sauce stains for me... (Back off haters... it works for me... 🤔)
Bake soda as Mike said, or lots of people use Bar Keepers Friend. I use the old baking soda out of the fridge for a lot of scrubbing work, esp cast iron restoration.
I didn't get along with enameled cast iron and we parted ways. I can cook in regular cast iron or stainless steel without food fusing to it where I didn't with enameled cast iron.
Mike thank you soo much for the videos its amazing that your helping many people learn about cast iron. Im looking to buy the U.S enameled cast iron dutch oven from lodge. I have the 9 inch pan and 12 inch pan and love them. I'm looking forward to continuing my journey with cast iron and your helping me !
That’s cool! I’m happy to help if we can! We sure appreciate you being here, and don’t hesitate to contact me if you have any questions or concerns. I’ll do my best to help you if I can!
Hi Mr. Cast iron...Michael...just found your channel looking for how to treat my enamel cast iron casserole pot....I noticed the rim of the pot has some rust....I followed your instructions to season the rim of both the pot and the lid with coconut oil.....would that do the trick? Many thanks for your expert advice from South Africa 🇿🇦 ❤️ 💙
Thank you Mark, Super helpful. I have a question. Are enamel and granite the same? If yes, you can ignore the rest. We recently bought a bundle of cast iron cookware with granite coating on the inside. There are much comments online praising them non-stick wise. But other than that, there's not much useful information on how to treat/season/maintain and use them safely. I appreciate it if you could tell us more about them.
@@MrCastIron Guess I'm just gonna stick with pre-heating, non-metals, non-abrasive wash/soap, and drying routines for now. They don't seem to be in need of any special seasoning, to be honest. Thank you again.
The fact that Ceramic coated cast iron can be chipped with metal utensils is precisely the reason I do not , and will not use ceramic coated cast iron cookware . I have a sizable collection of cast iron that I cook with , and I don't ever have to worry about chipping the coating by using my stainless steel utensils . When I am using my Dutch Oven , I will more likely use my wooden utensils for tasks like stirring and mixing .
Think about what people used until the mid 1900s. Wood or coal stoves that wasn't as hot as modern stoves and wooden utensils. Cast iron hasn't changed but the way we cook has. If your food is sticking lower the heat, if you're scratching your seasoning switch to something else. We use wood most of the time.
@@MrCastIron Mike I thought of something last week while making bread. I was using a Lodge loaf pan and I don't own a vintage loaf pan. There are other types of bread pans but nothing close to a loaf pan that I'm aware of. If people made their bread they should be common as skillets but where are they? I've got waffle irons, bundt pans, and a few other types of bread pans, but no vintage loaf pans. We're goina need Scooby Doo to solve this mystery.
For more cast iron questions and answers, be sure to check these out. ruclips.net/p/PL_5hc4Ydo7FlkzUVed7ztP_m8wP7K7isT
Great advice Mike. Can you do a video of why you would use enameled CI as apposed to non enameled CI.
Thanks Billy! That’s a great idea so I’ll see what I can do!
I use wood primarily, in my enamelware, occasionally silicone utensils..
Thanks Mike. Have a great weekend
You’re welcome! Thank you!
I can’t believe I don’t own a piece of enameled cast iron… I almost bought a LODGE enameled dutch oven 10 or 12 or maybe 15 times, but I just never did. Do people use enameled cast iron on campfires? I really don’t know.
Glad I found this channel! I almost used metal!
I would love to see a video on how to cook with enameled cast iron, ie how to preheat it on both gas and electric, how to cool it down, and how to wash it. I have a Le cruset replacement that I am now terrified to use
Great video mike thanks for the info have a great weekend 🙂
Thanks, you too Nate! Do you have any enameled cast iron?
@@MrCastIron yes i have two enamel Dutch ovens i bought them in a set from Costco they were 60$ for the set
Oh that’s cool. We sure like ours. Do you like using yours?
@@MrCastIron i like cooking with my Dutch ovens
Thanks Mike and the Mrs. Ery informative video.
Yours welcome Larry. Thank you!
Hey Mike! I don't have any enameled cast iron. I understand some people get it for cooking acidic things like tomato sauces but I haven't had any issues in my regular cast iron with those things. I asked my Mom why she uses enameled and she said it is prettier. 🤣 I guess beauty is in the eye of the beholder. So what are some other reasons for using enameled over the real deal?
The big question for me is how to make the inside white again. I usually use wood. Thank you for the information, Mike. Stay safe and say warm
Thanks, Sean! You can take some baking soda and warm water to remove the stains. Let me know how that works out for you, ok!?
@@MrCastIronRight or wrong... I've been known to bring to a boil mild bleach water, turn off the fire, and then let it cool/sit overnight. It helps remove stubborn tomato sauce stains for me... (Back off haters... it works for me... 🤔)
Bake soda as Mike said, or lots of people use Bar Keepers Friend. I use the old baking soda out of the fridge for a lot of scrubbing work, esp cast iron restoration.
I didn't get along with enameled cast iron and we parted ways. I can cook in regular cast iron or stainless steel without food fusing to it where I didn't with enameled cast iron.
Good to know! I mostly use wooden utensils anyway, but didn't know this😊
Yeah, you can’t go wrong with wooden spoons and spatulas. Do you have enameled, too, Bobbi?
@@MrCastIron not currently, but considering picking one up for those more acidic recipes.
Mike thank you soo much for the videos its amazing that your helping many people learn about cast iron. Im looking to buy the U.S enameled cast iron dutch oven from lodge. I have the 9 inch pan and 12 inch pan and love them. I'm looking forward to continuing my journey with cast iron and your helping me !
That’s cool! I’m happy to help if we can! We sure appreciate you being here, and don’t hesitate to contact me if you have any questions or concerns. I’ll do my best to help you if I can!
THANK YOU FOR YOUR SHARING AND I FROM HONGKONG
Our pleasure! Thank you!
Hi Mr. Cast iron...Michael...just found your channel looking for how to treat my enamel cast iron casserole pot....I noticed the rim of the pot has some rust....I followed your instructions to season the rim of both the pot and the lid with coconut oil.....would that do the trick? Many thanks for your expert advice from South Africa 🇿🇦 ❤️ 💙
You can get that rust off with a little vinegar and a scrubber pad.
Thank you Mark, Super helpful.
I have a question. Are enamel and granite the same? If yes, you can ignore the rest.
We recently bought a bundle of cast iron cookware with granite coating on the inside. There are much comments online praising them non-stick wise. But other than that, there's not much useful information on how to treat/season/maintain and use them safely. I appreciate it if you could tell us more about them.
You’re welcome. Enamel and granite are not the same materials. I don’t know much about granite as far as cookware so I can’t help you there. Sorry.
@@MrCastIron Guess I'm just gonna stick with pre-heating, non-metals, non-abrasive wash/soap, and drying routines for now. They don't seem to be in need of any special seasoning, to be honest. Thank you again.
The fact that Ceramic coated cast iron can be chipped with metal utensils is precisely the reason I do not , and will not use ceramic coated cast iron cookware .
I have a sizable collection of cast iron that I cook with , and I don't ever have to worry about chipping the coating by using my stainless steel utensils . When I am using my Dutch Oven , I will more likely use my wooden utensils for tasks like stirring and mixing .
@@SwampDog-w8i I hear ya. Yeah that's one big drawback of enameled cast iron is the possibility of chipping it.
I don't use metal in my enamel, but I think you're a lot more likely to mark up the light colored interior vs chipping it.
Think about what people used until the mid 1900s. Wood or coal stoves that wasn't as hot as modern stoves and wooden utensils. Cast iron hasn't changed but the way we cook has. If your food is sticking lower the heat, if you're scratching your seasoning switch to something else. We use wood most of the time.
Yeah, this is true. Ceramic or enamel wasn’t around back then, but you are right. You can’t go wrong using wooden spatulas or spoons.
@@MrCastIron Mike I thought of something last week while making bread. I was using a Lodge loaf pan and I don't own a vintage loaf pan. There are other types of bread pans but nothing close to a loaf pan that I'm aware of. If people made their bread they should be common as skillets but where are they? I've got waffle irons, bundt pans, and a few other types of bread pans, but no vintage loaf pans. We're goina need Scooby Doo to solve this mystery.
No metal! Use wood instead
No doubt! Thank you, my friend!