Author Topic: ceramic casserole or cast iron Dutch oven?  (Read 2296 times)

Offline ghosttown

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ceramic casserole or cast iron Dutch oven?
« on: November 15, 2016, 03:47:16 pm »
Which one you guys prefer and why? I recently bought a 6.5qt cast iron and didn't use it ye but I will this weekend in the smoker but now I'm debating to get the ceramic one. Any benefits between the two other than the ceramic is easier to clean and better maintenance? Would both of them give the same taste in food?

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Offline tskeeter

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Re: ceramic casserole or cast iron Dutch oven?
« Reply #1 on: November 15, 2016, 10:15:09 pm »
I had plain cast iron Dutch ovens.  To keep them rust free is a bit of a hassle, even here in low humidity N NV.  Unless they are exceedingly well seasoned, they need to be dried in a warm oven after each washing.  Yeah, I know the conventional wisdom is to wipe cast iron down after use.  But, sometimes it takes some water to get residue off.

I replaced my cast iron with porcelain clad cost iron (LeCreuset).  It's way easier to keep clean and I can't tell any difference in flavors.

Offline Habanero Smoker

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Re: ceramic casserole or cast iron Dutch oven?
« Reply #2 on: November 16, 2016, 01:54:20 am »
As mentioned, today's porcelain enamel clad cast iron is very easy to maintain. Almost as easy as cleaning non-stick pots and pans. I never used ceramic cookware, though it is lighter than cast iron, I cannot provide any other information. The food produced out of either should taste the same. If you have uncoated cast iron that is just seasoned, you may want to avoid cooking acidic foods, that require a long cook time such as making tomato sauce.



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Offline ghosttown

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Re: ceramic casserole or cast iron Dutch oven?
« Reply #3 on: November 16, 2016, 02:12:54 am »
Awesome thanks, I meant to say porcain enamel not ceramic.

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Offline Gizmo

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Re: ceramic casserole or cast iron Dutch oven?
« Reply #4 on: November 26, 2016, 09:54:18 am »
 Cost difference.
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Offline wickmen

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Re: ceramic casserole or cast iron Dutch oven?
« Reply #5 on: September 14, 2021, 11:52:57 pm »
As mentioned, today's porcelain enamel clad cast iron is very easy to maintain. Almost as easy as cleaning non-stick pots and pans. I never used ceramic cookware, though it is lighter than cast iron, I cannot provide any other information. The food produced out of either should taste the same. If you have uncoated cast iron that is just seasoned, you may want to avoid cooking acidic foods, that require a long cook time such as making tomato sauce.

The ceramic cookware is also good for the cook, it never affects the human stomach. Cause I personally use it for cooking. I never faced any problem till now.