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Heat tolerance dutch oven lid handle

15 years ago

My cast iron, enamled dutch oven is the "Cost Plus" store version of a Le Creuset. It's lid, like Le Creuset's, has a bakelite or composition, black handle. I'm wondering about its heat tolerance. I've got a metal one on there now. Anyone use theirs in a very hot oven?

RB

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Comments (7)

lindac
15 years ago
Nope....and Le Cruset makes a stainless replacement...I have one!
mustangs81
15 years ago
I also have the stainless replacement. I switch it out between my three Dutch ovens (three different brands). I should have bought several when I went to the LeCreuset outlet.
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Good find! I agree with Lindac on the oven cleaner, plastic bag, set it outside in the sun. Do this over a day or two until you are able to get down to the bare metal which will be a slightly lighter gray color when you remove all the crusties and rust. I strongly advise you not to use vegetable oil. Crisco or other vegetable shortening or lard is better IMHO. Bake long, low and slow - about 325 for an hour or more. Let cool, wipe out any excess grease with a paper towel and repeat the process as many times as needed to seal the pores of the iron. Yes, the pot will become dark black, smooth, and somewhat shiny after the process. Teresa ~ in one of the MANY camps on the care and feeding of old cast iron! Ha!
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Comments (17)
Well, taking a second look, even though there was mucho rust after using the self-clean oven approach, I saw a lot of gray underneath - a good sign. So, after watching a few You-tubes on the subject - I rinsed out the pot with hot water - thoroughly dried with cloth and over gas burner, put on American Idol, and tackled it with absorbent cloths, oil, shortening and salt. I just kept cleaning and cleaning - never got it quite all off, but finally applied the recommended grapeseed oil and let it preheat in a 400 degree oven. Got engrossed in Idol - so it probably stayed in the oven for an hour. Happily, the grapeseed oil sealed it up quite solidly - and the cloth wiped over it comes out perfectly clean! The pan bottom almost matches the lid again (which had not been affected). I will do another couple of cycles of oiling and preheating. (Will post my phone photos if and when I can find the proper cable to upload.) Thanks to each of you for the input.
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Jasdip
15 years ago
I bought a Rachael Ray cast-iron pot. The lid handle is a spongy handle, that's good only for 350*. I'd love to find something to replace it with.
triciae
15 years ago
Here's the replacement knobs for LC. Worth a try to see if they fit?

/tricia

Here is a link that might be useful: SS LC Replacement Knobs
coconut_nj
15 years ago
Lots of people wrap several layers of foil around the handles when they need to use higher times, with good success. I have a 7quart non Le Cruset that I've used in high heat for bread with the knob covered. I did make a mistake the first time I used it for that and preheated the lid and managed to pop a hunk of the coating off the inside of the lid. The knob was fine though. LOL.
mustangs81
15 years ago
I just realized that I posted but didn't answer your question (I'm bad about that). I do a lot of high heat roasting in these babies so definitely don't want to use the black composite handle. Before I got the stainless steel handle, I did as Coconut suggested and wrapped in foil without any damage.
Bob_B
Original Author
15 years ago
Thanks for your responses. I'm using a metal drawer pull purchased at the hardware store for less than $2, but it sounds like I can use the composition handle with lower heats and wrapping in foil. By the way, the cheapo version of Le Creuset works perfectly, and it cost $50.

RB

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