Enameled Dutch oven ok on the kettle?

[Smilner]

Got a couple lodge enameled Dutch ovens. I can’t find a definitive answer online whether you should or shouldn’t use it on the grill. I saw some said it’s totally fine. Some said wrap the bottom in foil to keep it pretty. Some say don’t go directly over the coals or the enamel could melt. Any yes or no experiences? Just cough up the $50 for a regular old Dutch oven?

[hoovarmin]

I can't imagine it could harm it to be over the flames of a grill, but not the flames of a gas stove. It may discolor a bit, but that's character.

[Smilner]

That’s what I was thinking too. The melting thing freaked me out a little but I only saw that on one or two of the dozens of search results I checked

[jfmorris]

No concerns with flames. I deep fry in a porcelain dutch oven on a gas stove all the time, and that is flames.

However, smoke is another story.

I used my 7 quart enameled dutch oven once on the grill, and the main issue was sooting up of the exterior. Took a lot of elbow grease to clean off the soot and smoke. Since then, I prefer to only use my non-coated Lodge 5 qt dutch oven on the grills. I doubt I will ever use the nice dutch oven out there again.

I cannot find a picture of the red porcelain dutch oven on the grill, but here is what my regular dutch oven looks like after 2 hours on the grill. This was indirect cooking at 350F with no smoking wood and minimal visible smoke.



It cleaned up fairly easily with hot water and a brush, but since this was black anyway, it was not as much scrubbing as the porcelain required.

And this stainless sauce pan got all yellowed and discolored from 1.5 hours of smoke:



I had to really put some elbow grease and steel wool into cleaning the yellowed color off my wife's sauce pan before she got home that night! You can't do that with the porcelain or cast iron though.

So.... I guess what I am trying to says is this. The enamel dutch oven will be just fine, but its just going to get sooty on the outside and need some scrubbing after the cook. I personally would go pickup a 5 quart Lodge DO if it were me, and keep the nice stuff for inside... but that's just me, and we have room for multiple dutch ovens in the kitchen.

[Smilner]

Thanks for the pictures and advice. You sold me on ponying up the dough and getting a designated grilling DO. Elbow grease with a belly full of chili doesn’t sound like it would mix well

[jfmorris]

Smilner my wife bought me the above Lodge 5 quart DO specifically for me to use on the grill. But I also use it inside and for baking no-knead bread in the oven.

[Dadof3Illinois]

I've used my cast enameled cookware on my kettles several times with no big issues. I've been able to clean them all up with a little elbow grease when done too, but i'm not one for fretting about the looks of my cookware. Like jfmorris I do have a dedicated DO for frying things over open flames.

[jfmorris]

Dadof3Illinois none of them are cheap now. I think the 5 quart was $35 at Academy when my wife got it for me in 2020. Now its $50. The Camp Chef is even more.

[Smilner]

I was looking at lodge 5 quart. $45 marked down from $55 right now. Probably won’t find better, huh?

[jfmorris]

Smilner yeah that seems about the going price now. Personally I like the one with the bail (wire handle) on it, but my daughter has the one without it. I can grab that handle with some heavy duty tongs and move it on and off the grill, or grab it in one spot with a single pot holder, versus needing to hold it with 2 hands and pot holders or gloves.

[jfmorris]

You know what? I don't think you can hurt the dutch oven you already have, and at worst case, you just gotta do a bit of scrubbing in the sink after the cook. Why not give it a whirl before buying another DO? If you use one outside a lot you might want a dedicated one down the road...

[Dadof3Illinois]

The dedicated fryer is a good idea and you can usually find one at a decent price at antique stores, garage sales or auctions.

[Old Glory]

Other than getting soot and grease all over them should be fine. I don't use my enameled pieces on the grill because they can stain and be a bear to clean. I use regular black CI for outdoor cooking.

***I forgot to state I used the nice enameled CI once on my pit...the wife was not happy that the Le Creuset green was black. Lots of scrubbing to get out of that dog house.***

[jlazar]

I have a 7qt Lodge enameled for inside and a 5qt Lodge CI for on the grill.

[Donw]

Rubbing a dry unscented bar of soap on the outside before cooking helps with clean up as the smoke sticks to it and not the enamel.

[HawkerXP]

We coat the outside in dish washing soap. Made it easy to clean off soot.

[Clawbear57]

I have an enamel one but I'm going to get a CI for outside.

[Texas Larry]

Traditional non-enameled only for me unless I want a divorce🙄.

[Spinaker]

Enamel can chip on the grill, and they really are not rated for temps over 500 F. Once that chipping starts, it is tough to stop.

It is always good to have an old fashioned dutch laying around.

[Old Glory]

I never heard that so I looked it up on LC's Website: "The black phenolic lid knobs on our Signature range of enameled cast iron are heat-resistant to 500°F / 250°C. The black phenolic lid knobs on our Classic range of enameled cast iron are heat-resistant to 390°F / 190°C. Products with integral cast iron handles or stainless steel knobs can be used at any oven temperature. Pans with wooden handles or knobs must not be placed in the oven." Seems like the knobs are the issue. The CI is fine.

[Spinaker]

it is more of a case of the cast iron/steel grates on the grill chipping the enamel. The temp is an issue was well, but it is more about the enamel chipping on the grilling surface. Old Glory

[Sdell]

I have used enameled cast iron and stainless pots with no issues. Barkeeper's Friend works great for clean up.

[Smilner]

Update… since I know everyone has been dying to know… I found a 5qt lodge with the fancy silicone handles for $45 and went with that