Cooking people (people who are good at cooking)

tawillers

This seems like a good deal.  Do you have/would you buy a cast-iron dutch oven, or do you prefer something else?

I want one for chicken wings because I don't want to ruin the pots and pans I already have.  I do not want to spend a ton of money on something I won't use very often (maybe once or twice a month).

WDYT?

http://tinyurl.com/apw9u2y

Edited to make tinyurl.

**O-Face**

All I can think is...you're a cannibal?!?!

It's like "We're inviting people over to cook, Grandma!"  or "We're invited people over to cook Grandma".

But yes, that looks like a good deal.

tawillers

There.  Fixed it. 

I figured there'd be a dutch oven joke in there somewhere, too. 

zsazsa-stl

I'm not quite sure of your chicken wing needs, but I have this and love it so much more than straight up cast-iron.  Clean-up is a breeze.  

http://tinyurl.com/ba56et2

I got mine at Target.  It seems to be quite a bit cheaper there and I don't even remember paying this much, so it must have been on sale: 

http://tinyurl.com/a5bz7ec

VarunaTT

The Walmart brand Tramontina is the one that Cooks Illustrated consistently ranks as good as All Clad:  http://www.walmart.com/ip/Tramontina-Gourmet-6-Quart-Cast-Iron-Covered-Dutch-Oven-with-Stainless-Steel-Knob/19581135

Having said that, Lodge is great as well.  But will a 5 quart be enough for your chicken wings?  I would go with a larger size, maybe the 6 or 7.  I have a 6 and it's full when I do a chili or stew.

Also, do you want to deal with pure cast iron or would you rather deal with an enamel coating?  Enamel is easier to clean and not quite as finicky (needing to be re-seasoned) as cast iron.

Wzz

how often do you cook chicken wings, and how do you prepare them? cast iron is a PITA to keep clean if you ask me, and i never feel it is clean. i've had a few pans rust over on me because of imporper care.

i ruin the environment and usually use aluminum pans when i make messy foods and i don't want to clean up afterwards (ex, baked zitit).

tawillers

In Response to <a href="http://forums.theknot.com/Sites/theknot/Pages/Main.aspx/special-topic-wedding-boards_wedding-woes_cooking-people?plckFindPostKey=Cat:Special Topic Wedding BoardsForum:47Discussion:5a71b1f7-fa77-4e10-8cf2-906e27f49f59Post:1731a96f-e5ff-41b1-b115-3b6e7902ce62">Re: Cooking people (people who are good at cooking)</a>:
[QUOTE] Also, do you want to deal with pure cast iron or would you rather deal with an enamel coating?  Enamel is easier to clean and not quite as finicky (needing to be re-seasoned) as cast iron.
Posted by VarunaTT[/QUOTE]

This is what I was wondering.  I'm willing to do a certain amount of cleaning since I won't be using it THAT often, but how much of a PITA will it be?

As far as the size, I can do about 10 at a time with the pot I use now (I just fry in peanut oil for 7-10 min), and I'm ok with doing them in groups.  However, I'm only assuming the pot I use now is 5qt.  Maybe I should figure that out first.

VarunaTT

Anymore, when we use the cast iron, I've made myself use just a brush and kosher salt if I need it.  Basically, if I've let it cool down, I'll boil hot water in it, pour it out, use brush, kosher salt if something is still stuck on.  Then, dry on stove on low heat.  If it needs it, wipe lightly with oil, put away.

I don't ever feel like it's clean, but I've made myself get over it.  I've got some nice cast iron pieces, now, so it's stupid to not take care of them.

If you won't be using very often, I'd pull out every few months to make sure it's still oiled and isn't drying out.

I'll find it later, but there's a new way to reseason using flax seed oil that is AMAZING.  We followed the Cooks Illustrated instructions and did some of their tests; we were able to run it through the dishwasher and it was still seasoned correctly.  That helps a lot.

Wzz

i also vote enamel. or, just get a pot that you only use for wings at BB&B for under $25. i am so tired, but i didn't see until your follow up it is for deep frying the wings. if you are anything like me, you don't have time to properly season the cast iron post. it's just so much work for such little payoff for deep frying IMO.

i want to dump the deep fry oil, soak the pot if i am tired, and come back in the morning to wash it. you dont have that luxury with cast iron, you can't really soak it. ever.

VarunaTT

Here's the flax seed oil method (it's a day long process):  http://sherylcanter.com/wordpress/2010/01/a-science-based-technique-for-seasoning-cast-iron/.  Thie nice thing about this method though, is that it keeps it in great shape.  We're going on probably close to a year with our fajita cast iron dish and it's still glossy, slick, black and non-stick.

Here's a fun chowhound argument about it where people complain it's too long and stupid and other people point out that we're not all frying/sauteing up animals fats anymore:  http://chowhound.chow.com/topics/757023

I'll say that part of our problem is that we don't use ours enough to keep it seasoned nicely.  It's why I've gone to enamel mostly.

baconsmom

Tramontina isn't a WalMart brand - Costco sells it, too. I get the three-pack of nonstick pans every couple of years, because I am lazy and put mine in the dishwasher.

I have never learned how to deal with actual cast-iron. H brought a skillet into the marriage, and I cleaned it with soap and water. Oops. 

I do have an enameled cast-iron dutch oven from KitchenAid. It's small - like 4 qt - and I use it  in the winter to make stews and soups. The enamel is really easy to take care of, but it ran me about $40.

VarunaTT

Sams sells it too, so I just assumed it was Walmart.  Don't buy it off Amazon though, for some reason, it's insanely expensive on Amazon.