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Old 11-05-2015, 03:48 PM   #11
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Tenspeed, thanks for the heads up about the parchment paper. I also didn't realize that there were heat ratings. I just checked mine. In tiny letters, next to the serrated edge of the container, it says that it's rated for 400F. Aargh! No wonder it gets dark when I use it when I'm roasting vegis.
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Old 11-05-2015, 04:10 PM   #12
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Originally Posted by taxlady View Post
Isn't it bad for enamelled cast iron to get that hot empty?
From the searching I've done, it seems that heating the pot empty on the stovetop can cause damage, but heating it in the oven does not. I guess it's the direct heat that is the problem.
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Old 11-05-2015, 04:36 PM   #13
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From the searching I've done, it seems that heating the pot empty on the stovetop can cause damage, but heating it in the oven does not. I guess it's the direct heat that is the problem.
That makes sense, as you will get a temperature differential on the stove, where you won't in the oven. The instructions from Lodge say not to heat an empty DI (which shows that not all guys don't read instructions, but may not necessarily listen to them!). I'm also thinking that if you heat an empty DI and then dump a gallon of broth in it, you will thermal shock the DI, which is why they say "Don't do it!".
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