Saw some in a cookware store that go for about $200 for a large pot. They look like some ceramic coated cast metal and are very heavy. Walmart had some knockoffs going for a little over $50. Recently I found one at a farm store that was used for $5 so I snatched that one up.
But what is the general idea behind these very heavy pots, how do I use them in ways that they were designed for that ordinary pots would be a poor choice for?
Heat distribution and retention. Thin pots and pans are inferior because they heat unevenly and create hot spots that can burn your food.
More metal = greater heat retention. Theoretically.
Material matters, though. Cast iron actually conducts heat significantly worse than aluminum of the same thickness, which is why cast iron is always very thick and heavy, and aluminum cookware is generally relatively thin. However, heat retention and thermal conductivity are different things, opposites actually, so you use the appropriate item for the application you’re using it for.
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If you want to be able to change temperatures quickly for different steps in cooking, then you want a thin, lightweight pan. If you want temperatures to stay stable for a long time, then you want a thick, heavy pan.
It sounds like the OP was looking at cast iron or similar dutch ovens, perhaps? Did the heavy pots you were looking at come with lids? In any event, as mentioned, heavy pots and pans help provide better heat distribution. I use cast iron skillets and dutch ovens regularly. I am now looking for a cast iron griddle to use when my electric griddle goes kaput.
Moreso heat retention than conduction. My experience is that a cast iron skillet and griddle actually produce more prominent hot spots than a stainless steel tri-ply frying pan.
Cast-iron is good for keeping foods warmer for longer - great for when you have a dish for which people will get seconds. It’s generally considered aesthetically pleasing cookware, so you can bring it to the dining table and serve directly from it. Compared to raw cast iron and steel, enameled cast-iron is non-reactive with common cooking acids and salt, so it handles sour (ie. tomato or lemon based dishes) and salty dishes better.
Yup. This is why omelet pans, and saute pans in general should be thin and lightweight. Most large pans need the heat retention for the large volume of food prepared in them.
I use my heavy cast iron pots for soups and stews and Chili’s that need to cook for a while or for roasting something like a big cut of beef that’s in the oven for a long time. I love them for pot roast because I can from them on the stove top and then put the cover on and throw them in the oven for an hour or two.
Thanks all, sort of what I assumed but recently was shocked by the ‘sticker price’ for them, thats what got my attention and why such a premium. The cooking was what I assumed but didn’t know, but really $200 for a pot, seems out of line for what it can do.
Yes with lids
IMHO, there is no need to pay premium prices for cast iron cookware. It’s cast iron. If you look around at antique shops or go to auctions, or buy used anywhere, you can find good bargains. I have never owned or used an enamel-coated cast iron pot or skillet, so I really don’t have any advice regarding that option.
If you are on the fence about a cast iron dutch oven, do a web search for “no-knead bread”. You use a cast iron dutch oven to make a wonderful loaf of crusty bread, using a foolproof, easy, no-knead technique. There are lots of cast iron dutch ovens for under $50; not sure why anyone should pay $200.
Enameled cast iron doesn’t need the its seasoning maintained the way that regular cast iron does - for lazy people like me, the price premium is worth it. (Yes, I’ve had regular cast iron pots before - I always screw them up.)
The $200 price point leads me to believe you were looking at Le Creuset or similar pots. The quality of the enamel does make them worth it IMHO. Cheaper enameled pots will chip and flake pretty quickly. (Martha Stewart’s line for Macy’s was recalled for this several years ago.)
You can find Le Creuset on sale at places like Marshall’s or outlet stores. Still gonna be pricey, but it’s kind of a lifetime purchase.
Use my LC Dutch oven for stews, soups, and the occasional oven roast. I love it.
I had an expensive one (from a garage sale, I think) and it seems to have been adopted by one of my relatives. Haven’t seen it in a while.
If you ask my family, the Le Creuset is worth $200-300 and you need a dutch oven and a brazier, but I got my current Dutch ovens from Kohls and Aldi for under $50 and have had them at least 5-10 years. They still have some if you want to get one to try, and maybe if you love it you can invest in a “real” one?
For me, I’ll take the chance on what I have getting a little chip and maybe having to buy another one before I’ll spend 4 times as much for the name.
I really don’t find this to be the case, unless maybe one is going with really off-brand enameled cast iron. I’m not saying that a $200 Le Creuset isn’t better than a $65 Lodge. It just isn’t 3 times better, IMNSHO, and the Lodge is still a fine piece of cookware. The one area where I found the Le Creuset better is that it’s pan floor (where one would sear meat) was appreciably larger than the same volume Lodge. So instead of doing 3-4 batches of searing for a dish, one might only need 2-3. My wild-ass guess is that this has to do with some dumb-ass shape patent or trademark, and Lodge has to design around that.
ETA: One thing I had to do with the Lodge was swap the knob on the lid…with a Le Creuset replacement knob. Turns out that ~$5 piece can handle much higher temperatures than the stock Lodge knob.
The best source for cast iron cookware is inheriting them. I have one of grandma’s skillets and it’s the best I have. No idea what brand it is, the logo has long since worn off.
Don’t worry about seasoning. It’s tougher than you think and self-restoring. Just keep cooking.
I have a bunch of cast iron & know how to maintain it. But some foods react to iron; thus, the enameled option–for dutch ovens, especially. For skillets, stainless steel is a good alternative. And non-stick has its place–for cooking eggs, especially; this stuff is available cheap.
Le Creuset, especially, is often overpriced. Shopping around is recommended.
Seasoning is absolutely important if you have a new or cruddy old pan if you don’t want food to stick. There have been a few abused pans I had to take down to the bare metal and reseason they were so poorly seasoned and not taken care of over the years. Once you do have a good season down, yeah, it’ll take care of itself pretty well and you don’t have to worry about not ever using soap on the pan or cooking acidic foods or whatnot they tell you not to do with a cast iron. But you gotta get a good, solid layer down first.
Another Q about the enamel coated cast pot I just got, I know that raw cast iron don’t play well in the dishwasher, but how about the enamel stuff - right in with no qualms about it, or is there a reason not to?
In theory, I believe putting enameled cast iron in the dish washer is okay. Dishwasher detergents generally rely on caustics and abrasives to clean. The enameling, which is quite hard, should stand up find to this.
In practice, I’d be worried about other plates, dishes, and/or utensils banging around and chipping the enameling. The caustic might also have a dulling effect on the glossy exterior.
Yes! We use our Lodge enameled dutch oven for this often. Works great and the bread is delicious.
I use a non-enameled one, so I guess this application doesn’t solve the enameled vs. non-enameled debate! The bread is easy and delicious, I agree.