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Enamelled Cast Iron under a gas broiler?

AmateurHomeCook | Jan 26, 201502:11 PM

Has anyone successfully (or unsuccessfully?) used an enamelled cast iron au gratin dish, such as a LeCrueset au gratin dish placed under a gas broiler flame? I am considering purchasing an LC or Staub au gratin dish, but am worried about the hot flame impinging on the raised handles and upper edges and damaging the enamelled surface. If I can not place it under the gas flame for browning, there is not much point in my purchasing one of those dishes.

Most pro chefs I see with the demo videos place dishes for browning under electric broiler elements which are easier to control and observe the distance between pan and heat source. The cookware manufacturers simply state the maximum temp (500F) their product is safe for, but will not tell me if a gas broiling flame in a typical home range will exceed that temp. The broiling pan that comes with the range (enamelled steel) appears it thin metal and I think that is what keeps it from getting damaged in the high heat.

Any experiences good or bad are very welcome. I have a Whirlpool SuperCapacity 465 gas range with the bottom drawer for broiler compartment.

Thank you for the feedback, to clarify my question, it is:
"Has anyone successfully (or unsuccessfully?) used an enamelled cast iron au gratin dish, such as a LeCrueset au gratin dish placed under a gas broiler flame?"

I have heard that if the exposed enamel is heated above 500F, it will be damaged. I also have info from manufacturers that enamelled cast iron is supposed to be tolerant to broiler heat. What I do not know is if the few minutes under a gas broiler for browning will make the enamel surface exceed 500F and shorten the life of the cookware. Heating the pan on the bottom with food in it keeps the metal from going about 500F. Heating from the top where there are exposed surfaces with no food, I am not sure. I do not own an enamelled cast iron (or any) gratin pan, so I can not tell what the distance from the flame will actually be in my oven. I am trying to learn from anyone who may have had a positive or negative practical experience.

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