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CI vs CAl dutch ovens

BillHartmann's picture

Other than the weight what is difference between a CI and heavy cast aluminum Dutch Oven.

I am think of something like the Circulon Elite

http://www.amazon.com/Circulon-Elite-5-5-Quart-Covered-Casserole/dp/B0006TJ60U/ref=cm_cr_pr_sims_t

and the Tramontina enameled CI.

http://www.amazon.com/Tramontina-Gourmet-Covered-Casserole-Enamel/dp/B00113ITXU/ref=sr_1_14?ie=UTF8&s=kitchen&qid=1259691454&sr=1-14

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William the Geezer, the sequel to Billy the Kid - Shoe
. William the Geezer, the sequel to Billy the Kid - Shoe
Heather's picture

(post #56607, reply #1 of 19)

The cast aluminum might have hot spots where things could stick and burn. What are you planning to use the pot for?

BillHartmann's picture

(post #56607, reply #4 of 19)

I am very particular about my cooking. I use it for anything that is too big for skillet and too small for a stock pot.

Maybe I should change particular to peculiar <G>.

Here is the last time I used it. I made some beef soup and used it to caramelize the onions and mushrooms and brown the beef.

I was going to finish it in the dutch oven, but ended up with too big a batch and had to transfer it a stock pot as I started adding everything.

My current one is a heavy aluminum one with the remains of a teflon coating.

But I am thinking, at least this time I think that a saute pan would work. Such as this one.

http://www.amazon.com/Calphalon-Traditional-Anodized-Nonstick-5-Quart/dp/B000MFCF2Y/ref=sr_1_169?ie=UTF8&s=kitchen&qid=1259703462&sr=1-169

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William the Geezer, the sequel to Billy the Kid - Shoe
. William the Geezer, the sequel to Billy the Kid - Shoe
Heather's picture

(post #56607, reply #5 of 19)

Are you sure you want non-stick?

BillHartmann's picture

(post #56607, reply #6 of 19)

I know don't want the telfon.

I want to build fond.

But I don't know about the hard anodized aluminum ones that say that they are non stick.

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William the Geezer, the sequel to Billy the Kid - Shoe
. William the Geezer, the sequel to Billy the Kid - Shoe
Heather's picture

(post #56607, reply #7 of 19)

I don't know either, but if it has a non-stick coating I would avoid it.

Gretchen's picture

(post #56607, reply #8 of 19)

You don't want those. They won't brown correctly, and the coating can be affected at high heats.


You mention your other one has a peeling coating. I think it needs to "go".


Gretchen
Gretchen
BillHartmann's picture

(post #56607, reply #9 of 19)

Assuming the same materials what are the uses of the saute pan vs the dutch oven.

PS, I know that you can use a dutch oven over a open fire and put coals on the lid to give have it work like an oven and I am guessing that is where it got the name dutch oven. But I don't have any need for that kind of cooking.

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William the Geezer, the sequel to Billy the Kid - Shoe
. William the Geezer, the sequel to Billy the Kid - Shoe
Gretchen's picture

(post #56607, reply #10 of 19)

that is an entirely different style/make of Dutch oven.  They have special lids with a lip to hold the wood embers/briquets, and usually stand on short feet so coals can go underneath.


And Le Creuset pots are called "French ovens", being made in France.


The oven is a bigger pot--use for braises, and other things. Not sure I understand the question since there is such a difference in the two pans.


Gretchen


Edited 12/2/2009 10:16 am ET by Gretchen

Gretchen
kathymcmo's picture

(post #56607, reply #11 of 19)

When I was rafting in the Grand Canyon our guides used that style of Dutch oven to bake some kind of fabulous cake every night! Pineapple upside-down cake, German chocolate cake, strawberry shortcake, brownie cake, and on and on for 12-13 nights. So one of my fondest memories is of sitting by the river in the evening with a glass of wine, smelling the aroma of that night's cake cooking!


Fun times.

MadMom's picture

(post #56607, reply #12 of 19)

Sounds like something I need to add to my bucket list.  Rafting the Grand Canyon, drinking a glass of wine, and eating cake cooked over the campfire...doesn't get much better than that!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

kathymcmo's picture

(post #56607, reply #13 of 19)

It was a peak experience for me, and my brother and SIL too. Funny part is that I never saw the canyon from the rim, so my mental image of it is that it is very long and narrow, LOL.


The cooking motto of the guides was "float 'em and bloat 'em" but because you are so active all day long from sunrise to sunset, you can eat without worry about the calories and dessert every night.

MadMom's picture

(post #56607, reply #14 of 19)

I finally saw the canyon from the air, on my latest trip to California via Chicago.  I guess we never passed over it between DFW and Orange County, or from DFW to Vancouver.  It was truly amazing.


Tell me, did you have to hike forever to get to the rafts?  I'm not sure I'm up to hiking or riding a mule for a long distance.




Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!
kathymcmo's picture

(post #56607, reply #15 of 19)

No, we did the full river run (it was about 225 miles, on a 13-day trip) so we put in outside the park at Lee's Ferry, where we just rode up in a bus from the hotel and just walked down the beach to the rafts. And then we put out onto an Indian reservation where again, just had to walk a short way to a bus.


If you do half the river (what most people choose), you either hike up from Phantom Ranch after rafting the top half or hike down to the ranch to start your trip on the lower half. We stopped at Phantom Ranch to check it out and it was so weird to see people coming in to start their trip, because we knew all the magical things we'd seen the first six days that they would miss out on. We were all so glad we had the full experience. I cannot imagine hiking up from there and missing the lower part either.


Still it's a long time to camp, not so sure I could do it now. This was in 1995.


Edited to add: what's so neat about seeing the canyon from river level is you can stop and explore any number of side canyons that aren't accessible any other way.


Edited 12/2/2009 3:16 pm by kathymcmo

MadMom's picture

(post #56607, reply #16 of 19)

I used to do a lot of camping, but haven't done any since I fell and broke my back a few years ago.  I'm not so sure I could camp for 13 days, though!  Not even sure I could camp out one night.  Might have to delete this one from the bucket list.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

kathymcmo's picture

(post #56607, reply #18 of 19)

I did better than I thought I would. I brought a solar shower so I was able to wash my hair a few times, and you don't really have mirrors so you quickly stop caring how you look. We camped on great sandy beaches and the guides did most of the hard work although everyone wanted to help out in the kitchen because (1) it was the place to be and (2) there was usually hot soapy water involved.


The group of people was amazing, only one person we all would've liked to have "lost." Not bad for a group of 26 or so. My brother had only been married about one year or less so I really got to know my wonderful SIL.

Gretchen's picture

(post #56607, reply #17 of 19)

Pineapple upside down cake, blueberry cobbler from fresh picked wild blueberries, all kinds of stews, biscuits. I LOVED Dutch oven cookery.  ;o)

Gretchen

Gretchen
Gretchen's picture

(post #56607, reply #2 of 19)

Aluminum may be more "reactive" to what you cook in it--stews, etc--depending on how it is finished.  I'm not sure it would necessarily have hot spots.


The ECI willl hold heat better.


Gretchen
Gretchen
BillHartmann's picture

The ECI willl hold heat (post #56607, reply #19 of 19)

The ECI willl hold heat better.

And once it starts burning it will burn longer even if I remove it from the heat .

But I have a CI skillet now so I can sometimes manage not to burn stuff too bad.

But I know what you mean by reactive. And making a tomato sauce is something that I do sometimes.

. William the Geezer, the sequel to Billy the Kid - Shoe
FL.Cook's picture

(post #56607, reply #3 of 19)

I love my Tramontina, it was on sale at Walmart online for $35 last week. I also have the Lodge and like it equally as well, paid $50 at Amazon for that a few years ago.I make a lot of soups in them.

Carole

Carole