Let's Talk BBQ
FORUM SPONSORS => MAK Grills => Topic started by: Fullplate on February 09, 2019, 08:39:05 PM
-
I am getting a Mak in August. Been reading as much as I can. I cannot find much info on what type of cookware people use. I have seen what looks like Pyrex. Wanted to try making chili and thought cast iron Dutch oven or stainless steel? Other? I’ve seen drip pans with wire racks but no soup or chili I can find. Maybe even a pie? What different things have everyone used. Won’t use enamel cast iron to many reviews of it chipping.
-
Lodge Cast Iron is some of my favorite cookware, especially when it comes to any type of outdoor cooking.
Man, that’s a long wait... August? Summer will almost be over :( One or two Star. I have owned both and currently cook on a 2 Star. You’re gonna love it! :)
-
I know you said no enamel cast iron. Just as a knowledge base Sams and Walmart has a import brand that gets two for under $50. We have used Pyrex and enameled cast iron. The Pyrex cleans better I think. When used on any BBQ cleaning the outside of the pot is just as important.
-
Enameled cast iron will not chip on its own. It has to be dropped - or mis-handled to chip. It is not delicate...but sure - you could damage it. But I still think it is the best overall cook ware. I love my cast iron....but Lodge is not as smooth as it used to be when it was made ..."in the good old days". Watch your local flea markets for Griswold, or other brands of cast iron that have nice smooth interiors. Makes a HUGE difference in clean up - and they can become practically non-stick if you clean season, and oil them right.
-
August cause I’m turning 50 and my wife says it’s your present. A few years ago I was going to get one and decided to plant fruit trees instead. Now I am back to getting one, I told my wife I was saving for one and get it next year. There not cheap! And that’s when she said birthday present for you. Yeah!
I have a griswold frying pan. Just not a Dutch oven. Lodge cast iron enamel says on packaging not for use on a grill. On amazon a lot of the enamel reviews are complaining about it chipping except Le Creuset but I’m loath to spend that much for them. I’ll look for flea markets if I get a chance. I’ve got some Pyrex but I was in the store and some Pyrex says not for use in the grlll. Probably the cheapest stuff then.
Thanks for the replies.
-
I have several pieces of "cheap" enameled cast iron...and I even have some made by Staub ( makes Le Creuset seem cheap...) I have found ZEO difference in durability regardless of the brand. No chipping of either cheap or expensive stuff.I am sure both would chip if handled roughly - but that is in my control/my responsibility. Fit and finish...yes - a little bit nicer on the Staub. *BUT* at a price factor of x4-5...it OUGHT to be!
My point is this: It is a very human thing to get caught up in becoming a fan-boy for "the brand" - whatever brand that is at the time. Fad and fashion affect far more than just clothing - or at least the same psychological effects do ;).
I use all of my cooking utensils in my MAK. Not for grilling tho -but that is only because I have not found a need. If I want to grill int eh MAK - I will use the Grill Grates, or the actual griddle that MAK makes.
-
I have a Staub that I like, and bought when it was on sale. I was leaning lodge, but their enamel is made in China, so I went with the made in France instead. One thing with the Staub is the darker interior which makes it hard to see if you are burning any fond (bits on the bottom of the pan), which would affect (effect?) the flavor of the stew, chili, braise, etc... I've been using my new All-Clad stainless steel pots/pans for everything on stove and in oven.
Whenever I use pans on the grill I use my standard Lodge pans, or the back of grill grates.
-
Are the mak grates that come with grill strong enough to handle a lodge skillet and than the meat also ? It’s alot of weight .
-
I have a Staub that I like, and bought when it was on sale. I was leaning lodge, but their enamel is made in China, so I went with the made in France instead. One thing with the Staub is the darker interior which makes it hard to see if you are burning any fond (bits on the bottom of the pan), which would affect (effect?) the flavor of the stew, chili, braise, etc... I've been using my new All-Clad stainless steel pots/pans for everything on stove and in oven.
Whenever I use pans on the grill I use my standard Lodge pans, or the back of grill grates.
I have an expensive all clad skillet ( around 100 bucks ) if I can remember , that I never use. It’s a pretty pan but everything sticks like hell to it. Are the mak grates that come with grill strong enough to handle a lodge skillet and than the meat also ? It’s alot of weight .
-
Enameled cast iron will not chip on its own. It has to be dropped - or mis-handled to chip. It is not delicate...but sure - you could damage it. But I still think it is the best overall cook ware. I love my cast iron....but Lodge is not as smooth as it used to be when it was made ..."in the good old days". Watch your local flea markets for Griswold, or other brands of cast iron that have nice smooth interiors. Makes a HUGE difference in clean up - and they can become practically non-stick if you clean season, and oil them right.
This^
-
I have several pieces of "cheap" enameled cast iron...and I even have some made by Staub ( makes Le Creuset seem cheap...) I have found ZEO difference in durability regardless of the brand. No chipping of either cheap or expensive stuff.I am sure both would chip if handled roughly - but that is in my control/my responsibility. Fit and finish...yes - a little bit nicer on the Staub. *BUT* at a price factor of x4-5...it OUGHT to be!
My point is this: It is a very human thing to get caught up in becoming a fan-boy for "the brand" - whatever brand that is at the time. Fad and fashion affect far more than just clothing - or at least the same psychological effects do ;).
I use all of my cooking utensils in my MAK. Not for grilling tho -but that is only because I have not found a need. If I want to grill int eh MAK - I will use the Grill Grates, or the actual griddle that MAK makes.
I use the cheap enameled CI for the grill and open fire..and the le Creuset for home. I use the enameled for totmato based foods and regular cast iron for other stuffs .
-
I use lots of pyrex for veggies such as brussel sprouts and cauliflower. Works a treat and smoke scrubs off surprisingly easy.
-
[/quote]
I have an expensive all clad skillet ( around 100 bucks ) if I can remember , that I never use. It’s a pretty pan but everything sticks like hell to it.
[/quote]
For non-sticking try this; get the pan hot first, then put cold oil in it.
-
August cause I’m turning 50 and my wife says it’s your present. A few years ago I was going to get one and decided to plant fruit trees instead. Now I am back to getting one, I told my wife I was saving for one and get it next year. There not cheap! And that’s when she said birthday present for you. Yeah!
I have a griswold frying pan. Just not a Dutch oven. Lodge cast iron enamel says on packaging not for use on a grill. On amazon a lot of the enamel reviews are complaining about it chipping except Le Creuset but I’m loath to spend that much for them. I’ll look for flea markets if I get a chance. I’ve got some Pyrex but I was in the store and some Pyrex says not for use in the grlll. Probably the cheapest stuff then.
Thanks for the replies.
Pyrex used to be made out of borosilicate, the same material used for lab flasks, etc. Several years back, Pyrex switched to tempered glass to reduce production costs. It's not as durable and can shatter(explode) under certain conditions, hence the warning.
-
I have an expensive all clad skillet ( around 100 bucks ) if I can remember , that I never use. It’s a pretty pan but everything sticks like hell to it. Are the mak grates that come with grill strong enough to handle a lodge skillet and than the meat also ? It’s alot of weight .
You are not using the pan correctly. I have several All Clad pans and they all cook great. You can't put food in a cold pan, or it will stick. Heat the pan first and then add your food, when a drop of water will dance across the pan it's ready for food. When you put food in the pan, like chicken breast, or something, don't try and move it until it has cooked some, then it will not stick. I have a mixture of SS and CI pots and pans. My favorite pan is actually my All Clad D7 skillet. It cooks almost like CI, takes a while to heat up and has great heat retention but much better heat distribution. The biggest drawback, for me, with CI is the poor heat distribution. My SS cookware is much better for heat distribution.
-
I use lots of pyrex for veggies such as brussel sprouts and cauliflower. Works a treat and smoke scrubs off surprisingly easy.
Teh old pyrex is fine to cook with and ake, don't buy the new stuff..forget when they changed over and it's made in China now. So if your at a garage sale look for it..it will look aged is the clue that it's good to buy, if it bright and shiny with no marks..run away .☆´¯`•.¸¸. ི♥ྀ.
-
Well I must thank everyone for the replies. I learned a lot. Did not know about Pyrex moving to cheaper materials and manufacturing. Got smokasaurus cookbook read it and did not think that a mak is a convection oven. Always liked his pics and cooks here so definitely gonna try some of them out when I order one here in the next few months. Gonna be busy now that it’s spring and blueberries are popping open need to fertilize and finish pruning. Fertilize blackberries lay bark dust down. So gonna be occupied so I won’t be missing my mak for a while.