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Found 8 results

  1. Can't wait for these pieces to arrive! Thanks to all for helping me decide.
  2. As most might know, I've had my eye on the Enameled Cast Iron for some time & Pennheads recent spinach and shroom cook got me motivated. First, I got my tomato sauce going which is very basic but very good. I used the Lodge 7.8 qt dutchie for this task. While my sauce cooked, I formed and smoked my meatballs (kamado joe cooking channel recipe) which I had mixed and stored in the fridge earlier in the morning. Then some sweet Italian sausages After the meats were done, I added them to the sauce and began to assemble the lasagna. Cooked it for 20 minutes with the cover on Then pulled the lid, covered the top with cheese and cooked uncovered for about 30 minutes Let it rest/cool for an hour with the lid off And Served I cooked the lasagna at 300 vs my usual 350 to account for the heat Retention in the CI. Thanks for looking!
  3. This topic has come up several times in the past & I'm considering pulling the trigger on this bad boy especially for my tomato sauces and other acidic cooks. Anyone have one? You like?
  4. Been busy and had not had a chance to show off Big(Red)Joe's new Lodge enameled cast iron Father's Day toys. Here ya go: A Proud Display - Big Joe Shelves are put to the test with the 18 lb empty weight of the big one! The Details: Lodge EC7D43 (7.5 qt dutch oven) and Lodge EC3CC43 (3 qt covered casserole) The 3 qt casserole is a bit shorter and wider than its dutch oven equivalent - I wanted this to fit under the rack and still give airflow as well as to give more surface area for smoke to kiss the food in it when cooking with no lid on the pot. The Little One Under the Expansion Rack (sans lid - with lid in normal orientation it is about 1/2 inch too tall - with lid inverted it will fit) Big One on Top Expansion Rack And Because You Want to Know -- Yes, the Big Joe Dome will close with the dutch oven with its lid on in there. You have about 2-3/8 inches of air flow clearance around top of dutch oven and its lid when dome is shut. Probably a perfect situation for cooking/baking in the enclosed dutch oven. Sorry about photo -- this one was hard to get a good picture. I know your Kamado would like some toys, too!
  5. I did this on the Kamado Joe Classic and used a recipe from cooks illustrated. The dough was laminated to give it a fluffy yet crispy texture. Rolled, cut almost in half as I needed a larger one for a 10 inch cast iron pan and a 8 inch cast pan. The sauce was made with grated onion and oregano, browned with butter then a can of crushed red tomatoes, reduced, then fresh basil and a little salt and pepper added once cooked. greased the 8 inch cast pan put the dough in and rolled the edges off with a rolling pin Put in diced pepperoni and cheese on the bottom with sauce on top and onto the Kamado Joe Classic it went Topped off with a little fresh parmesan cheese and let it go for about five more minutes The crust on this thing was just insane, flaky and crispy.. This thing disappeared in a hurry. It was fantastic! Thanks for looking!
  6. Still catching up on blogs and found this series of articles. Since so many here are CI lovers, I thought I'd share. Z has promised me that we will go visit the Lodge factory next weekend. We were planning on spending the weekend in Chattanooga anyway, and this will be a nice road trip on Saturday. Part 1 - How it's made http://www.thekitchn.com/how-lodge-cast-iron-skillets-are-made-in-tennessee-maker-tour-206834 Part 2 - What "factory seasoned" means http://www.thekitchn.com/what-does-it-mean-to-be-factory-seasoned-maker-tour-206829 Part 3 - Best way to clean http://www.thekitchn.com/the-best-tool-for-cleaning-cast-iron-pans-206830 Part 4 - Myths about CI http://www.thekitchn.com/5-myths-of-cast-iron-cookware-206831
  7. Which one do you think makes better pizza? Thanks for your input.
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