/ck/ - Food & Cooking

>>19084807
Don’t worry. You’ll figure it out when you’re not poor and stupid.

>>19084807
It's simply for durability idiot. It doesn't make it somehow better at cooking a stew. It provides protection from rust, when cleaned and unchipped, for eternity.

>>19084813
Do you think they’re so much more expensive than any other cook pot to be unattainable by the average home cook?

>>19084820
How is it more durable than stainless when the enamel can be chipped by a metal utensil?

>>19084821
What the fuck did you just say?

>>19084827
>Buy bare cast iron, and enameled
>Place in a cupboard and don't touch for 40 years
>One is rusty, the other isn't
>WHAT THATS IMPOSSIBLE!
Just because your car has a 30k mile warranty doesn't mean you can slam it into a tree.

>>19084827
Stainless isn't a good material for infrared heating. Heat retention is too low. It's for cooking techniques using faster heat transfer. Cast iron or carbon steel are ideal.

>>19084856
Are you slow?

>>19084878
Wouldn’t a ceramic or stoneware Dutch oven be better?

>>19084807
I got a 3.5 qt Le Creuset 15 years ago and use it at least once or twice a week. It's still in perfect condition and is an amazing tool I wouldn't want to live without. Just buy one, but don't get a bargain brand because the enamel will chip.

>>19084890
Stoneware doesn't do well on the stove, so you'd have to do the initial preparation in a different pot. I don't think it gets as hot as metal, either, but I don't know that for certain.

Longevity. My favorite pot is a Le Creuset Dutch oven my parents got as a wedding gift in the late 80’s.

>>19084820
> when cleaned and unchipped, for eternity.
Wow who gives a fuck? It's not the great depression anymore. $20 buys you a normal steel pot. You can easily throw it away and buy a new one at any time. Have fun obsessing over your retarded 30lb pot and protecting it from chips for 70 years,

>>19085140
You know if you don't buy garbage you don't have to keep buying garbage? I bet you use paper plates. While renting.

>>19084807
I dunno, but my staub makes chicken drumsticks so tender you can bite the bone

>>19084890
>Wouldn’t a ceramic or stoneware Dutch oven be better?
You had a thread last week where this was explained to you already.

>>19085828
Really? How did you explain it to “me”? What was “my” response when it was explained?

>>19084948
There are lots of ceramics that do fine on the stove. What are you talking about?

>>19084807
>casserole baker OR a stainless soup pot OR a seasoned (black iron) Dutch oven?
The Enameled dutch oven is all three in one.

>>19084922
Ok, but do you need to use cast iron for certain foods and can’t use stainless for them?

>>19085184
What does that even mean? What does enameled cast iron have to do with that ?

>>19085874
It's obvious you're the same shill because you're getting SUPER pedantic about stoneware/ceramics again just like last week. What exactly is your bone to pick here? Do you just have something against enameled cast iron or something?

>>19085882
>>19085874
Found your previous autism thread.
>>19067095

>>19085882
From his last thread I just assumed he was some weird autist, but now it's clear he's actually trying to shill something, although I don't know what since he hasn't mentioned any specific brands.

>>19085905
Honestly could just be post-purchase rationalization.

>>19085905
>but now it's clear he's actually trying to shill something, although I don't know what since he hasn't mentioned any specific brands.
Such clarity.

>>19085886
Interesting thread. Where is the definitive answer you were referring to?

it can do all of those and it a single item that is easier to clean that plain cast iron, why have 3 tools when you can have one

>>19086170
So then enlighten us.

Why the fuck ARE you creating these threads?

Did you purchase stoneware and are now trying to justify it over enameled cast iron?
Are you looking for opinions on what to buy and have simply already decided on stoneware but are making these threads anyway for some reason?

Just trying to understand what the fuck you're doing here.

>>19086206
>Why the fuck ARE you creating these threads?
I solved the mystery by checking >>19084807

>I *still* don’t understand the point of having an enameled Dutch oven. What can you make in them that you can’t make in either a rectangular casserole baker, a stainless soup pot or a seasoned (black iron) Dutch oven?

Real question is why are you so hostile to this thread?

>>19086221
So you're being purposefully moronic for no reason

just let this thread slide like you did the last one when you got ass blasted

>>19086228
Stop trolling my thread.

>>19086238
Stop making garbage threads and pretending to be too retarded to understand when things are explained to you.


It's been explained how and why dutch ovens are generally superior. You're the one refusing to acknowledge it, or are simply too stupid to understand it and either way, more replies to this thread aren't going to change that fact.

>>19086179
Easier to maintain than cast iron, but not than stainless.

>>19085176
>You know if you don't buy garbage you don't have to keep buying garbage?
You know there's such a thing as hording old shit pointlessly? I can use a $20 steel pot for at least 5 years. Then I buy a new one. Oh no, I just spend $40 for 10 years...
Meanwhile, I can just toss it whenever I want. You can't. You have to spend your life obsessing over and lugging this piece of shit wherever you go because you've invested yourself emotionally into a pot (like a woman, although ywnbaw). It's called being a hoarder

>>19086260
both enameled dutch and stainless steel require a light scrub at most, i dont understand your reply,

>>19084813
fpbp

>>19084807
You mean all three of those together. You're so close to understanding this.

>>19086275
>Sponges and Cleaners to Use
>When cleaning your Dutch oven, use soft natural or nylon sponges and brushes. You shouldn’t use metal cleaning pads or abrasive cleaners because they could damage the enamel surface.

Are you the same retard that made that "super veggie burrito" autism thread? You are aren't you. You little fuck.

>>19086278
>You mean all three of those together. You're so close to understanding this.
What I'm not understanding is that it appears to be the worst of all worlds. It has the searing potential of black cast iron or stainless, but is more delicate. For baking, I don't see any difference between enameled cast iron and stoneware, except I think glazed ceramic is probably more durable to metal utensil use. For soups and stews on a stove top, I think stoneware would actually be better.

>>19086285
I don't know what that is, but if it helps you cope, then feel free to believe that I make every thread on 4chan that you don't like. Now stop trolling the thread.

can you make acidic stuff in these? supposedly you shouldn't on normal iron

>>19086856
Yes, that's the whole point of braising in these things, you can use an acid to break down your tough meats in a slow cooking method that retains most of the moisture.

Red/White wines, tomato base, etc.

>>19086860
This can't be done in stainless?

>>19084878
if you actually use it in a oven you WANT fast heat transfer, as air is already very bad at transferring heat. Now imagine the hot air has to heat up pounds and pounds of cast iron first before the first bit of heat gets through to the food.

>>19086860
I've been having a laugh at retard OP reading thru this thread but this post made me hungry and that sucks cuz dinner is a full 4 hours away, fuck you

>>19087127
can't be done, the wine or tomato will stain it and you'll be left with stained steel

>>19084807
i own one enameled dutch oven, one cast iron, and one stainless sauce pan. i cook every single day using one or a combination of these three pans. it's a great system, i love making gumbo or frying eggs or whatever the fuck. there's nothing i can't make between these three pans. i don't want a fucking "rectangular casserole baker" lmfao, i don't want a fucking stainless soup pot, and i don't want a dutch oven prone to rusting when i can have one that isn't. this is a stupid fucking thread for a retard to play the adult version of a toddler's "WHY? WHY? WHY?" question thread game. grow the fuck up.

>>19087140
I don't have to imagine. I do it all the time and it works more gooder than an aluminium pot. You can hypothesise all you want about why you think it shouldn't, but it does.

>>19087140
>if you actually use it in a oven you WANT fast heat transfer, as air is already very bad at transferring heat. Now imagine the hot air has to heat up pounds and pounds of cast iron first before the first bit of heat gets through to the food.
Lol. Ovens don't function by transferring heat from the heating element to the air and from the air to your food. How do you think the Earth gets warmer during the daytime? There's no air in space in between the Sun and the Earth. Your oven's heating element radiates infrared heat directly to your pan/food. Once the pan is preheated, there's not going to be any difference whether it's cast iron, stainless steel or aluminum.

>>19087167
what the fuck am i reading

>>19087263
Does the truth break your brain?

>>19086860
I'd much rather have a cooking utensil with shorter sides than use a big stock pot for braising meat.

>>19087317
They're not THAT tall.

That pic was from my 4qt so it's not even all that big.

>>19087317
then dont use a stock pot. use a dutch oven

>>19084807
Ever cook anything highly acidic in cast iron? I made Indian style Shahi paneer the other day, which is a tomato-cream gravy, simmered for an hour, with lime juice added towards the end. That would dissolve a cast iron pan. He'll, even simple tomato soup would turn the pot more orange than the sun.

>>19087263
Are you a moron? He's right. You could build an oven and cook in a vacuum, except it probably wouldn't generate some desirable chemical processes like the maillard reaction.

>>19084807
whats the point of having a rectangular casserole baker, a stainless soup pot or a seasoned (black iron) Dutch when you can use an enameled dutch oven instead?

>>19087557
>Ever cook anything highly acidic in cast iron? I made Indian style Shahi paneer the other day, which is a tomato-cream gravy, simmered for an hour, with lime juice added towards the end. That would dissolve a cast iron pan. He'll, even simple tomato soup would turn the pot more orange than the sun.
This is why I brought up stoneware/ceramic, which that particular low IQ troll earlier in the thread really struggled to come to terms with. I don't care what you call it--stoneware, clay, pottery, ceramic (though there are differences), the point is that it's made out of an insulating material, which disperses heat very slowly compared to metal. As a result, low and slow is where stoneware shines, since it disperses heat far more evenly than cast iron on a stovetop. Pic related.

The curry in the very photo you posted is being cooked in a type of stoneware pot, hashing out the reasoning for which is the point of the thread.

>>19087561
>whats the point of having a rectangular casserole baker,
Rectangular cooking vessels tend to be a good way to cook rectangular foods, like lasagna noodles or enchiladas.
>a stainless soup pot
Stainless heats evenly (with cladded construction), is responsive to changes in heat (no extended carry-over boiling when you want to reduce to a simmer), doesn't react with food and is easy to clean
>or a seasoned (black iron) Dutch
A few advantages black/seasoned cast iron have are related to just how much simpler and cheaper it is than enameled cast iron. You can use metal cooking utensils without worrying about chipping, you can throw it directly on burning coals in a campfire, and, should you damage the non-stick coating, you can easily repair it with normal use. Enameled cast iron is a definite upgrade overall, but there are trade-offs.

>Ever cook anything highly acidic in cast iron? I made Indian style Shahi paneer the other day, which is a tomato-cream gravy, simmered for an hour, with lime juice added towards the end. That would dissolve a cast iron pan. He'll, even simple tomato soup would turn the pot more orange than the sun.
This is why I brought up stoneware/ceramic, which that particular low IQ troll earlier in the thread really struggled to come to terms with. I don't care what you call it--stoneware, clay, pottery, ceramic (though there are differences), the point is that it's made out of an insulating material, which disperses heat very slowly compared to metal. As a result, low and slow is where stoneware shines, since it disperses heat far more evenly than cast iron on a stovetop. Pic related.

>>19087561
>whats the point of having a rectangular casserole baker,
Rectangular cooking vessels tend to be a good way to cook rectangular foods, like lasagna noodles or enchiladas.
>a stainless soup pot
Stainless heats evenly (with cladded construction), is responsive to changes in heat (no extended carry-over boiling when you want to reduce to a simmer), doesn't react with food and is easy to clean
>or a seasoned (black iron) Dutch
A few advantages black/seasoned cast iron have are related to just how much simpler and cheaper it is than enameled cast iron. You can use metal cooking utensils without worrying about chipping, you can throw it directly on burning coals in a campfire, and, should you damage the non-stick coating, you can easily repair it with normal use. Enameled cast iron is a definite upgrade overall, but there are trade-offs.

>>19087671
since all temperatures were taken at the same 90 seconds, this image shows only that the green ones heat up slower

when they are at full temp for an extended period would be a more useful look

>>19087697
Nowhere on the image does it say "90 seconds," and no, that's not what it shows. It shows relative heat differences across each pan. Don't assume that the pans will all heat up to be evenly hot. Prove it. As of now, your source is your ass.

>>19087697
Seriously, you could try this yourself instead of just making shit up.
https://www.youtube.com/watch?v=YLfsq7GRE9w

>>19087739
Is this real?

>>19088587
Yes, why wouldn't it be?

OP here.

So far the most persuasive argument I can come up with is simply that so many recipes reference the use of an enameled dutch oven, which is often a 5 quart size as standard. I think otherwise, there's nothing that can be cooked in an enameled dutch oven that can't be cooked in something else.

>>19087739
wtf why is she using such a sexy voice? I'm nearly cumming without even touching my clit.

>>19090813
Russians are inherently erotic.

>>19084807
Poor cope thread?
Sad.

It stays cleaner, doesn't need seasoning, doesn't require autistic maintenance, sears just as good as cast iron but without any of the hassle. I also like that it's white so I can see the sear on the pan.

It's just a proper Dutch oven that's been fucked up with a poisonous coating

>>19084807
when you would otherwise use a dutch oven but the acidity of whatever you are cookign would leech iron into it.

>>19091377
Sounding a lot (a LOT) like a circumcision apologist right now. Hope you know that.

is it significantly more efficient than stainless steel if you are deep frying?

it's annoying how heavy it is and then I have to worry about scratching it

>>19092030
I always use regular black cast iron for deep frying, since I figure the oil is going to stain the pan with seasoning anyway. Might as well work on seasoning a pan that’s supposed to have seasoning on it.

>>19086271
>taking care of your things is hoarding

>>19084807
its just a status symbol for stupid people with money. that's all. of course the retards who fell for it will deny it.

>>19092247
You can get them for $20

>>19087167
>Ovens don't function by transferring heat from the heating element to the air and from the air to your food

Yes, they do, retard. Why do you think circulation ovens and airfryers are a thing?

>>19087560
No he fucking isnt right. Yes, you could cook in a vacuum (assuming all the moisture in your wont instantly evaporate) but you would need somehting that directly beams infrared radiation onto your food. Oven dont do that unless you are talking about the broiler element, the heat coil that gets red hot. I am talking about normal ovens, circulation ovens,, air fryers and gas ovens.

bump

>>19092409
>>19092420
Moving the air helps, since air is an insulator. Oven heating elements, whether electric or flame, function through infrared radiation, not by heating air.

Can someone recommend a good stainless pan? Preferably not one of the retards ITT who don’t know how convection works.

>>19092420
> you would need somehting that directly beams infrared radiation onto your food. Oven dont do that
Heat = infrared radiation. Yes, all ovens “beam” infrared radiation onto your food. That’s how they work. How do you think the side of the Earth facing the Sun gets warmer during the day than it was at night?

>>19095791
lol

>>19084807
POORFAGS BTFO

>>19092420
lol

>>19087141
>can't be done, the wine or tomato will stain it and you'll be left with stained steel
(1) That's not true; I've made any manner of tomato sauces and other acidic foods in stainless steel with no staining issues. One of the big tricks with stainless is deglazing with acidic liquids; they are made to stand up to that. It's cast-iron that you should avoid acidic foods with, and not because it will stain the pot/pan, but because the acidity will eat through your seasoning.
(2) Even if it were true that acidic foods stained stainless steel, there is absolutely nothing wrong with having a pan that isn't sparkly/shiny new-looking. Use your pots and pans to cook. They are tools, not sculptures for display.

CHAD ENAMELED DUTCH OVEN
>$70 maybe
>Replaces crock pot, soup pot, casserole dish, and roasting pan
>Enameling perfects the only flaw which was cast iron seasoning.
>Can be used for most stovetop meals, unlike cast which can't handle anything remotely acidic
>Can create slow, even, full coverage heat for hours with literally just hot coals
>Traditionally used, popular with homesteaders and householders, and extremely durable
>Cooks efficiently, saves money over lifetime, makes grandma proud

VIRGIN STONEWARE, CAST, AND STAINLESS
>I guess I'll store a different massive cooking vessel for every dish, just to make it in the authentic vessel
>Stoneware takes forever to heat up and shatters
>Cast iron rusted away while you were shitposting
>Stainless goes cold faster than your wife after you pre
>Need a small closet to store different rarely-used random size casseroles, cast iron weights, and stainless pots
>None of them are worth keeping for more than 5-7 years, let alone passing on.
>Kids throw away all your junk and buy an enameled cast iron instant pot after you die

Sucks to suck I guess. My tramontina stays on the stove and it'll probably be there until I'm too old to lift it. Enjoy your arsenal of bullshit unitaskers though, whatever make you happy.

>>19097958
>Stoneware takes forever to heat up
Generally agree with most of your post, but I have never had issues with stoneware taking too long to heat up. It is pretty close to cast iron in that respect in my experience.