/ck/ - Food & Cooking

any cooks? i dont want this thing to chip/explode the first time i use it

Put a brick in it

Fill it with piss, or ham

>>13458212
My Creuset pretty much gave up the ghost from doing this. It's semi-useable, but I'll only boil stock in it.

Perhaps if you heat it up very slowly to prevent cracking rather than throw it in a hot oven. Can you rub the insides with buttah? Will that affect your bread too much?

>>13458322
the recipe im following says to preheat the oven to 475 degrees(F) 45 minutes before baking with the dutch oven inside, lid on... but yeah im scared of going against lodge's instructions

>>13458344
475 is fucking hot for empty enamelware, eventually it will form cracks.

>>13458344
This will be fine. Thermal shock occurs when the temperature difference from base to lip of the pot is too great. It could happen empty on the stovetop, but not lidded in a slowly preheating oven. The warnings are a cya thing. Be sure to put the cold pot in the over cold, then begin the oven's preheat.

>>13458359
Besides, you could always slow down the heat ramp. Preheat the cold pot in the cold oven at 250 for 30-60 minutes, then increase to 475 for 45 minutes. I would be fucking surprised if the enamel chipped. And if it did, who cares? Bitch and moan until you get a refund/replacement. What's the point of not using this pot for the sole purpose you bought it for?

You should have bought a regular cast iron combo cooker for a fraction of the price. Mine has worked with bread for years.

>>13458401
yeah it's just weird i didnt expect to see that in the user manual... almost everyone on youtube says to just heat it up in the oven starting cold and leaving the oven in there for ~10+ extra minutes to also come to heat

>>13458404
i have a regular cast iron skillet and i know it's easy to care for but even that shit is too much for me most of the time

>>13458344
>the recipe im following says to preheat the oven to 475 degrees(F) 45 minutes before baking with the dutch oven inside, lid on... but yeah im scared of going against lodge's instructions
It's bad directions/bad recipe. That would even be too much iron forge heat trauma for an uncoated lodge. That seasoning can in fact scorch and start flaking off like black iron flakes.
There's no need to preheat an oven that long, or a pan that long. Accept that you don't own a pizza oven like a professional bakery, with convection air circulation, misting a stone, etc.

For comparison, I bake skillet cornbread in a cast iron 10" all the time. I heat the oven, toss in the empty pan about 10 minutes tops, add my butter, or grease, another minute only, pan is scorching hot, and then pull out the rack and pour my batter into the sizzling oil.

Same procedure to make a dutch baby, pan only needs a few minutes to get very hot, and then in goes the batter.

You can also heat a pot on your burner, and then move it to an oven.

>>13458434
im going to do it anyway... finding too many things online to confirm my bias

For anyone looking to get a good dutch oven for artisan breads, get one of the Milo dutch ovens. They're only $99 with the discount code and they're just as good as the Le Creuset dutch ovens that are 2-3x the cost. The Milo ones are twice as good as the amazon ones OP posted, but are only about $50 more.

>>13458212
Just follow this recipe. Easiest one for when you're first getting started. Tastes good too.
https://www.youtube.com/watch?v=Jizr6LR83Kk

>>13458629
Lul. Lodge enameled Dutch oven are less than $60usd.

>>13458646
Yeah I know, Milos are much higher quality dude. Paying just $30 more would get you a $300 level of quality in dutch ovens.

>>13458629
>>13458646
yeah mine was $50 at Costco

>>13458652
>higher quality
Yeah. I don't believe it. They don't even look nice.

Never seen so much bs before. You need to preheat the oven? Go ahead. You need to preheat fry pan? Go ahead. You need to preheat a fry pan? Of course you do! Go to McDonald's

>>13458653
Quick mini review of it pls. I'm undecided between the enameled vs just iron.

>>13458694
i havent used it yet unfortunately... making an overnight dough and going to bake it around Saturday evening

box was easy to open up and look inside(no tape) to see if anything was wrong with the enamel before buying though

>>13458665
Clearly you're new to cooking. You get what you pay for. If you want a $50 dutch oven for some reason and base your cooking ware purchases off of what "looks nice", you go right ahead.

>>13458694
Buying a $50 dutch oven is about as dumb as buying a $50 mixer or a $5 coffee grinder.

Don't

>>13458734
You can't shame me for not wanting to buy some sloppy looking $100 chinkshit when there's a decent $60 alternative.

>>13458738
It's sold by Lodge. Lodge never done me wrong bruh, and it's only cast iron.

the Milo poster comes off as cringe and extremely shilly to me like i've never seen anyone shill for a product this hard

>>13458734
Gee I wonder who's behind this post.

>>13458795
The CEO of dutch ovens

>>13458828
>CEO
Nah, probably just the kid who replied to a data entry position as off of Facebook from milo.

>>13458746
Lodge enameled is cheap Chinese junk cast. Their unenameled is still american iron.

>>13459042
Pretty much. As much as I hate to say it, the Milo poster has got a point.

>>13459042
>>13460924
Milo enamel is cheap chinkshit with a higher price, because Milo can't afford to pay the chinese to buy as much as lodge.

>>13458212
Enough with the bread shit with dutch ovens. Goddamn you people are literal retards. Make bread on a baking sheet you fucking dumb moron.

>>13458212

I've had a lodge Dutch oven for 5 years. Done everything from baking in it as described to cooking with it on a rocket stove. It's held up perfectly fine.

>>13461708

>steam is one of the most important factors in getting good oven spring and crust
>let's ignore it

>>13458212
Buy a cast iron one then enamel is dumb

>>13461738
Ever hear of putting a pan of water in the oven under the bread?
Jesus I bet everything you cook is done the meme way.

>>13461808

Yes. I do that for non boule loaves, but as someone who works professionally with a steam injected oven, I can say from experience that baking in a Dutch oven comes closest to mimicking a professional oven.

Oh, and to clarify, you shouldn't just put a pan of water under the baking sheet. That doesn't create nearly enough steam. Have a cast iron on the rack beneath whatever you're baking (preheated in the oven) and our boiling water into it for the flash of steam that you're looking for.

>>13461694
You don't sound like you know what you're talking about. It uses cast iron with the same quality as the gold standard le creuset dutch oven, which costs $300. Not to mention it's really sturdy and even weighs a few more pounds.

Between Milo and Lodge, lodge is just cheap china cooking ware that is 100x worse.

>>13458212
>Just got one of these finally, going to use it to make ""Artisan"" bread.
any completely stainless steel pot with a lid will do. you do not need a cast iron pot. I use a cuisinart stockpot. I put a generous amount of cornmeal on the bottom to prevent sticking.

>>13461708
Want to know how I know you make shitty bread and know nothing about bread making?

>>13458212
I use one for the same thing, I just put some water in while I preheat it.

>>13461870

>>13461869
Weighing more is a bad thing. Le cruset is the lightest by far which is one of the best things about it.
Does Milo have max temps listed on their products? As far as I know La Cruset is the only enameled cast iron that does not void your warranty for putting it in temps over 500°f

>>13461939
Milo has the same lifetime warranty and temps of 500 degrees as La Cruset.

You don't seem to totally know what you're talking about with weight either. It weighs 12.5 lbs with the lid. The Le Creuset weighs 11 lbs. The Staub dutch oven, which is even higher end than Le Creuset, weighs 13.25 lbs.

I should mention I'm not affiliated with Milo in any way, I just have their dutch oven. I've used quite a few different ones. I have a lot of friends that are professional chefs or some that are instagram models/foodies. I found out about Milo from them on their recommendation. I've used all of these dutch oven. For the price, Milo is the best one you can get and is far better than any lodge oven or amazon brand dutch oven.

I'd recommend you look into some of the reviews or comparisons as well.

>>13461869
>le creuset
>$300 gold standard
le cumshit only costs that much, because of French labor, and sales laws.
Milo costs $99, because they don't have as much buying power as lodge.

>>13461988
Lodge 6 quart weighs 16lbs, so it's better when using your logic.

>>13458629
>buying a black interior
https://www.youtube.com/watch?v=KDfNwXXESiU

>>13462056
All I said was it was sturdy cast iron. My point was weighting more or less doesn't necessarily determine quality of a dutch oven. It has some of the highest end models weighing both more and less then it.

>>13462134
That's a great video. Black interior cast iron has its advantages as well. Black cast iron interior is really only bad for seeing the browning on the bottom for meats. Since I use a skillet and not a dutch oven for cooking meat, this is not a problem for me. Just depends on usage. For me I'd prefer to save on that cost.

The video recommends the Le Creuset and the cuisine art for one on a budget. The cuisineart is a much better option than lodge, but I'd still recccomend spending the extra $20 and getting the Milo for the bump up in quality.

Great video though.

>>13462141
Okay. I'll just buy lodge anyway.

>>13462190
Your loss. You should buy this for your coffee grinder while you're at it since you enjoy buying lesser products to save a couple dollars.

>>13462205
>your loss
It really isn't.
>coffee grinder
All of the supermarkets, and local roasters grind beans for you in my first world city, so I haven't really had to use my own in 5+ years.

i wish there was a scientific consumer testing somewhere. well i found one.
https://www.consumerreports.org/dutch-ovens/best-dutch-ovens-from-consumer-reports-tests/

I check a lot of these consumer reports in my country that do scientific tests of different products. Almost systematically the most expensive product is not the best one.

>>13462189
>milo for the bump in quality
I don't believe you.

>>13462215
>All of the supermarkets, and local roasters grind beans for you in my first world city, so I haven't really had to use my own in 5+ years.

>Not grinding your beans fresh, losing essential flavor and oils, and intentionally making shittier coffee for convenience.

Lmao my point exactly.

>>13462224
Then do your own research like I did

>>13462243
I did. Lodge is fine. Milo, and everything else is a meme.

>>13462235
My family owned a few coffee bean export/import shops where we roasted our own high grade beans, so you just seem dumb to me.

>>13462252
>I did. Lodge is fine. Milo, and everything else is a meme.

Opinion disregarded. Dumbest thing I've ever heard. Come back when you want to buy shit that lasts and isn't cheap Chinese shit to save a penny. When you want to be an adult and buy things not based off of what you decided is a meme and instead buy whatever is just fine, we can talk.

>>13462268
Sounds like you should be asking mommy and daddy for advice because you don't know what you're talking about.

Preground beans loses oils, flavors, and isn't as fresh. That's a fact.

>>13462273
Milo is Chinese shit Anon, so your just retarded.
They cost $99 each, because they don't have the money to source them cheaper like lodge can.

>>13462280
>Preground beans loses oils, flavors, and isn't as fresh. That's a fact.
Yeah. It's a "fact" that we told everyone.
Realistically you can't taste the difference.

>>13462273

Not him. I've had a Lodge for 5 years. It's been in the oven up to 475 F and I've used it over a rocket stove. It's suffered no damage. What's the issue with Lodge?

>>13462286
There's no issue with lodge. Anon just wants to sell you some Milo brand Dutch ovens instead.
The company probably won't be around in another 10 years, so he needs to get them moving now.

>>13462285
Lmao you're retarded, I can't believe you even worked with coffee. If you can't taste the difference you should be nowhere near the business. But like I said, it's mommy and daddy's business, not yours.

>>13462314
>Lmao you're retarded, I can't believe you even worked with coffee. If you can't taste the difference you should be nowhere near the business. But like I said, it's mommy and daddy's business, not yours.
Lel. You seem extremely susceptable to marketing.
My uncle, and dad also owned a high end electronics store for audiophiles, so maybe you should tell me about your expensive gear, and how much better they are than mine.
Please teach me about coffee, and headphones anon.

>>13462286
Oh I don't hate lodge or anything. My point is there's much better alternatives like Cuisineart and Milo that are only slightly more in cost but have better quality. I'm advocating for a small increase in cost rather then skimping on price.

Things like Milo and Cuisineart reach higher temperatures, have better warranties, are less prone to chipping, wash better, have less water escape through evaporation, cook better and more evenly, and will generally last even longer.

For you, it seems like Lodge was a great purchase. It just depends on the person and usage. The other guy is just dumb.

>>13462353
I'm friends with several professional musicians and some of the best coffee roasters. There is definitely such thing as higher quality.. Pretending there isn't is just retarded.

If you want to talk headphones I doubt you need anything more than the $8 panosonic earphones. They're actually pretty good. If you want great headphones that are comfortable you could get some Audio Technicas. They're pretty cheap, balanced, comfy, and bring in a lot more sound you wouldn't hear otherwise. GRADO are also good for what you're looking for. Anything above that is more for technical use in sound mixing or if you're pairing it with gear where the difference can be noticeable.

Much like everything else, it depends on your use

>>13462367
>Things like Milo and Cuisineart reach higher temperatures, have better warranties, are less prone to chipping, wash better, have less water escape through evaporation, cook better and more evenly, and will generally last even longer.
source on this?

>>13462407
Personal usage, tests, and comparisons. As well as various online reviews and tests,

Well guys here's my loaf, did a 40% whole grain dough that proofed overnight, really impressed with how the dough/bread looked after 30 minutes in the dutch oven with the lid on. couple things went wrong overall but i enjoy the end product.

As for the pan everything is fine with that too.. took a long time for it too cool down to clean it but hot water + sponge took every little burnt crumb off the enamel easily.. however my shitty dollar store oven mitts kinda melted some black spot onto the top of the pan but i think i'm okay with any external imperfections... just need to get better mitts

>>13462628
>>13462628

Yeah I make bread in my ceramic pots as well. It's the best.

>>13462679
10/10 would shove that whole giant loaf of bread in my mouth

>>13458212
My god /ck/ is a fucken shit circus of idiots
You clowns will argue about anything while also lying about everything

>>13462628
Not too bad for a first try! When it cools down cut into it and take a sexy pic of the spongy inside.

>>13462720

>>13462716
Roger that. It was fucking amazing.

>>13462720
>>13462766

>>13462766
>>13462769

Need to work on your shaping a bit but overall doesn't look bad.

>>13462787
yeah i kinda stretched it into an oval shape when trying to place it into the dutch oven.. was too hot to try and fix

really like the pic you posted.. looks like some medieval helmet or Bomberman's head

>>13462787
Yeah it was a little flat for the dish it was in, I agree. It was more slipper bread than it should have been.

>>13458411
Then stop cooking retard

>>13458646
Lodge is shit, that's what he's saying. Enjoy your enamel poisoning

>>13462817
cringe and redditpilled post

>>13462809

Also, as far as using whole grain goes (assuming it was whole wheat), that may be a bit on the high side percentage wise for an overnight proof. Rye and whole wheat both break down gluten structures over long periods of time, so don't respond well to retarded fermentation.

>>13462823
Finally someone with some sense

>>13462823
>lodge is shit
You're both retards.

>>13462401
>If you want to talk headphones I doubt you need anything more than the $8 panosonic earphones. They're actually pretty good. If you want great headphones that are comfortable you could get some Audio Technicas. They're pretty cheap, balanced, comfy, and bring in a lot more sound you wouldn't hear otherwise. GRADO are also good for what you're looking for. Anything above that is more for technical use in sound mixing or if you're pairing it with gear where the difference can be noticeable.
The way you talk about coffee, dutch ovens, and headphones make it seem like you don't actually know what the fuck you're talking about, and just repeat what you've read other people say online.

>>13463079
Literally nothing I've said is wrong. You brought up audio and headphones, but I'm also well versed in that field. Are you mad I know what I'm talking about? You're not making any sense.

>>13462401
>GRADO are also good for what you're looking for.
Grades are extremely colored, and the sound profiles are polarizing. These are not headphones that you should suggest to anyone without knowing their music preferences, and having them try them out first.

>>13463086
Nothing you've said was right either, and it's obvious that the opinions aren't your own.

I use a cheapo $20 chinese enameled dutch oven for my artisan bread. The enamel is now cracked to shit, but no big deal, since it's just for bread.

I'd be wary to use anything more expensive for bread.

>>13463626
>The enamel is now cracked to shit
>I'd be wary to use anything more expensive for bread

Both retarded and poor

>>13463626
god damn that bubbly crust looks good

>>13462409
Can you link?

>>13458322
R u German?

>>13458434
Imagine being this ignorant

>>13458212
>i want to spend tons of hours time and money to make shitty "artisan" bread that I could by from the grocery for less time and money

>>13465179

>flour for one loaf ~ 60 cents
>active time investment ~ 15 minutes

Come on, now.

>>13458212
its literally just cast iron with enamel on it, you can heat it up with nothing in it if you want and nothing will happen

>>13465179
bread is literally the easiest thing in the world to make. it takes like maybe 20 minutes of actual work if you are slow and all the ingredients cost next to nothing

>>13465192
>>flour for one loaf ~ 60 cents
>>active time investment ~ 15 minutes
>Come on, now.

>>13465198
>bread is literally the easiest thing in the world to make. it takes like maybe 20 minutes of actual work if you are slow and all the ingredients cost next to nothing

>>13465619

Seethe more. Jokes on you, anyway, I'm a professional baker who actually enjoys the process. I bake on the weekends to try more experimental loaves I don't get to do for my bakery.

>>13462679
that looks great anon, care to share the recipe? currently waiting for my dutch oven to arrive and definetly want to try making bread with it