OK. Today's experiment is roasting a whole chicken. Which one does the better job? A Granite Ware roaster (you know the blue thing your mother and grandmother has) or a Lodge cast iron Dutch oven?
We have two chickens about the same weight. Seasoned the same. Side by side in the same oven and naturally the same temperature.
Both of these products are highly rated. The Granite Ware is enameled steel. Made in Terra Haute, Indiana. It is light weight and easy to clean. Hey, grandmother could not be wrong. And inexpensive as well. I picked one up new for about $12. The first chicken I roasted in it came out very nicely. Again easy to clean and no fuss. A good product.
When I get on a kick it is hard to stop. So I felt that I needed a cast iron Ditch oven. Do you get an enameled one. The good ones are very expensive. Or just a plain old cast iron Dutch oven? I voted on the regular cast iron. It came out of the box seasoned. Then I seasoned it some more. Great Dutch oven. As the enameled ones will never be non stick a pure cast iron can be seasoned to be so. That is something people do not take in account. An enameled cast iron product will not be non stick. Only easier to clean and able to cook acidic vegetables as tomatoes. But I do not have a problem with tomatoes in the pure cast iron. As it is seasoned. I have roasted a whole chicken in this as well. These cost about $35-40 now. A great Dutch oven. It done a great job.
Back to the side by side. I put both chickens in their respective ovens. Read Dutch oven and Granite Ware here. Seasoned the same. Unfortunately I fell asleep and burnt both of them. The results were that they both burnt. So I guess I will try it again.
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