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Old 07-21-2017, 12:08 PM
 
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I have 2 questions:

1. If I use enamel cast iron dutch oven to make bread by placing it in the Oven, 450F, for some 45 min or so, will the dutch oven (esp. outside) become discolored like burned? I have a snow-white one and don't want it to be tainted/discolored.

2. What about using stainless steel soup pot for the same task? (specified to be oven safe up to 450F)
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Old 07-21-2017, 01:44 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by snowmountains View Post
...I have a snow-white one and don't want it to be tainted/discolored...
That discoloration is just the sign of a properly used dutch oven. I do lots of braised dishes in our enamel-coated Dutch oven, and it shows it.

As for making bread in a cast iron Dutch oven, isn't there too much carry-over heat? Cast iron really holds the heat.
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Old 07-21-2017, 06:24 PM
 
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Yes, it will get a scorched look. If you're using the book I think you are, what is the reason given for needing the enameled cast iron? Does the stainless steel (thin) have the same properties?
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Old 07-21-2017, 10:42 PM
 
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Thanks for the replies.
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Old 07-23-2017, 09:12 AM
 
Location: Richardson, TX
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Mine became discolored, but I made a lot of really awesome bread. (Out of the habit, lately)

Don't forget to get the stainless steel knob for the lid, the black one that came with it will melt.
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Old 07-23-2017, 04:18 PM
 
Location: The South
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I don't own a dutch oven but I like the method. What I use instead is two ordinary bread loaf pans. I put the dough in one pan and cover it with the other pan. I bake it covered for thirty minutes covered and uncovered for about 15 minutes. I do sourdough and it sure makes good sandwiches
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Old 07-26-2017, 10:49 PM
 
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I made a small bread for the first time, no discoloring of the dutch oven yet. (400F for about 45 min)
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Old 07-29-2017, 08:21 AM
 
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I've used mine for making bread. It's red and didn't discolor the outside. The inside is white and already discolored from all the cooking I've done in it. Made a ton of gumbo in that pot. Outside has held up fine though.
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Old 08-01-2017, 06:06 AM
 
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I use a cast iron Dutch oven, inexpensive Lodge something brand from WallyWorld.
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Old 08-04-2017, 11:06 PM
 
Location: Heart of Dixie
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Quote:
Originally Posted by Threestep View Post
I use a cast iron Dutch oven, inexpensive Lodge something brand from WallyWorld.
I make a crazy-good peach cobbler in my Lodge Dutch ovens. I like to use fresh peaches or those "raggedy ripe" canned peaches. The heat from the Dutch oven caramelizes the sugar and butter.

Lodge Lazy Peach Cobbler
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