Moving cast iron from fridge to stove
I made a really big one-pot meal in a cast iron (enameled) dutch oven and I'm fairly lazy. So I take all the leftovers once cooled, slap the lid on, and put it in the fridge.
The next day, it's time to reheat the food. Again, being lazy (and not owning a microwave), I want to just put the entire dutch oven right onto the stove and crank on the gas.
Is there any danger in damaging the dutch oven (cracking of the iron or enamel) by putting very cold iron onto the burner?
Best Answer
According to Le Creuset's care and usage instructions for their enamel coated cast iron cookware, sudden drastic temperature changes may result in cracking. Other anecdotal remarka on various cooking websites also agree that cracking can occur from sudden tempurature changes.
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Quick Answer about "Moving cast iron from fridge to stove"
Never take a cast iron potCan a Dutch oven go from refrigerator to stove top?
It stands up to very high temperatures, retains heat extremely well, and conducts heat evenly in the oven. And it's tough\u2014it can go straight from refrigerator to stove without expanding, contracting, or breaking.Can a Le Creuset go from fridge to oven?
Le Creuset Stoneware is safe for use in the microwave, freezer, refrigerator, dishwasher, oven and broiler. The maximum oven-safe temperature is 500\xb0F / 260\xb0C. Use oven mitts for lifting at all times. When using under a broiler allow a gap of no less than 2 \xbd inches between the rim of the dish and the heat source.Can I put cast iron into the oven?
As an added bonus, the cast iron is oven-safe, so you can take it from the stovetop directly into the oven.Can Le Creuset go from freezer to oven?
Stoneware Baking Dish Cooking Tips Le Creuset stoneware is oven-safe up to 500\xb0F and freezer-safe up to -9\xb0F, and you can also put it in the microwave and under a broiler.5 reasons NOT to use cast iron cookware
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Answer 2
Yes, there's a danger but mostly if you're blasting the dutch oven with a lot of heat. Say from the 'fridge to the hottest burner of a professional stove. I wouldn't worry too much; those things are pretty tough. (I've done this many times in the decade I've cooked with dutch ovens. So far, so good.)
Another reason you likely don't want to do this is because the cycles of reheating (if you reheat more than once) may degrade the flavor.
Answer 3
I often make soups and stews in my dutch oven. I have, on many occasions, taken the oven directly out of the fridge and back over the fire. While this practice is not recommended, I typically use a low flame to reheat foods in the dutch oven and have never experienced any problems.
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