Meh is acting like selling us a pot that is not sticky is a perk or something. How many sticky pots have you sold and gotten away with it?! What are you doing to make the pots sticky? Extortion is a crime you know!!!
@drumercalzone09@Pony 30 years ago, I drove around in a shiny Guard’s Red Porsche. Although I quite often drove over the speed limit, I was only ever pulled over once, and that time the officer said “I’m not going to write you up - don’t ask me why.” (I didn’t ask.) So my experience is contrary to the common wisdom.
I will also note that my dating success improved significantly during that period.
However, my Porsche was not at all useful for cooking stew.
We got this really fancy duel oven with induction top and I got rid of my cast iron for fear of cracking the cooktop. Plus we went plant based, we don’t sear meat. In for a blue one.
@radi0j0hn Love the cast iron, and have been using it on glass and other flat cooktops for years now, I’d personally give up the stove before the pans. Congrats on the double oven though, that comes in handy more often than I would have thought.
One of the photos on Amazon states this is oven safe up to 350 not 600 degrees F so I’m wondering which is correct. That could be a dealbreaker for me.
Sure, aluminum transfers heat a lot faster than cast iron, but the ability to hold heat is what makes cast iron so useful. They are spinning a negative as a feature.
@craigthom My grandparents had cast aluminum cookware when I was growing up. Very thick, maybe 3/8ths of an inch walls. Diamondcraft brand. It was great - my older sister is still using it. Despite the thickness, it was still pretty light. I’m afraid, though, you are likely right. Depends on how much ceramic you get on the outside. I know ceramic is a great insulator, but no clue how much heat it holds.
Stock pot? Is a chicken considered “stock”? The only stock I can see fitting into one of these is a chicken or such fowl. I don’t believe a cow, sheep, or pig would fit.
@phendrick It’s not a livestock pot, so I wouldn’t try to put cows, sheep, or pigs in it. Maybe use it for pieces of deadstock.
The part of a gun that goes against your shoulder is also called stock, but I wouldn’t advise putting that in a stockpot either.
Ah… so this is how @sillyheathen could get rid of the bodies from her murder shed! She needs to buy or someone needs to send her one in the next exchange or irk she gets.
@algae1221@BethanyAnne@phendrick@sillyheathen Who has the murder shed then? I had thought it was you. I need to tag that person so they can read my most helpful (snicker) advice and make the purchase.
My primary reason for owning a Dutch oven (or gifting one) is the NY Times no-knead French bread recipe (search for the Minimalist no-knead bread). The lid would melt, and the whole point is the heat capacity of the cast iron… hard pass.
@accumulator It’s a hard pass for me simply because I own real cast iron dutch ovens, and certainly use Bittman’s recipe. The real point of the method is to create a semi-sealed chamber that the moisture of the bread will not escape and therefore create the moist environment that prevents crust from forming when rising.
This is why commercial baking ovens have steam injectors. It has little to do with the heat retention of cast iron versus say frying. Bread will easily rise in moist environments. Once it forms a hard crust, well, it no longer rises. Which is why Bittman’s method has you remove the top at some point and continue baking.
Not purchasing this, and not recommending, but the method would be sound in this if the lid could handle the heat: it cannot.
@KNmeh7 I, too own real cast iron Dutch ovens, but this would have been good for gifting if it were suitable for Bittman’s recipe - when I bring fresh bread to people, they marvel at it and I explain to them how easy it is, and sometimes gift them a Dutch oven so they can make their own.
I do beg to differ - yes, the lid is vital, but Bittman’s recipe calls for a serious pre-heating of the cooking vessel for a reason - the idea is to get as much of the surface moisture in the dough to flash to steam as quickly as possible, because the Dutch oven lid isn’t a really tight seal and the steam will escape relatively rapidly. An aluminum body won’t hold near as much heat, and thus won’t be able to generate that initial burst of steam as effectively.
@accumulator I have a red Lodge Dutch oven that I use for that recipe. I was really surprised how the color changes from vibrant red to dull brick red when it’s 450°.
@accumulator I also only have a Dutch oven for bread. But I’ve never tried that recipe. I’ve used a recipe from Jenny can cook (it’s Jenny Jones from 80’s talk show). Her recipe is 2 hrs total, so I can make it after work and have it ready to eat for dinner. But I’ll look for the one you are talking about, because bread is delicious.
I also have a red lodge. So far so good with it.
@hockeybum “I made this in my GreenPan.” “But, but, that pan is RED!” “I know, it’s my GreenPan!” Can’t wait for the confusion in my kitchen. Guess I’m in for one. A red one.
I have gone through several ceramic Green Pan frying pans. As soon as I accidentally get the heat too high (as in turning on the stove to 4 and then forgetting it for 6-9 minutes) once or twice it stops being non-stick. I’m not convinced about this ceramic Dutch oven that can handle up to 600 degrees and still maintain it’s non-stick quality.
For any young people reading this (and why are you?!? you should be out boinking), one of the best kitchen investments you can make is saving up for a decent Dutch oven – i.e., don’t buy this.
Look for cast iron and good enamel. Read reviews, wait for a sale. They’re versatile as heck (stovetop to oven and back, no problem) and with proper care (use a gentle scourer like Barkeeper’s Friend to clean it) it’ll be a bequest to your grandkids.
@radi0j0hn if it was pure ceramic you couldn’t put it on a stovetop burner or use an induction cooktop. and it would be called a casserole or baking dish. (though it remains debatable if this is truly a dutch oven or a short stockpot)
After receiving my order finally,not what I expected,
It is not ceramic but alum coated with ceramic,
Never used would like to return ,please give details of
Return.
Specs
What’s included?
Price Comparison
$49.99 at Amazon
Warranty
90 days
Estimated Delivery
Friday, Feb 4 - Tuesday, Feb 8
This is the kind of writeup I look forward to reading. Had me laughing.
Is this pot really legal in Texas?
@werehatrack I’m no marketing major but MEH should have hired Snoop Dogg to promote this Green Pot.
Meh is acting like selling us a pot that is not sticky is a perk or something. How many sticky pots have you sold and gotten away with it?! What are you doing to make the pots sticky? Extortion is a crime you know!!!
@Num1Zero They did try to sell a pot that was sticky. But it was recalled because it didnt clean up well. People reported that it was sticky icky.
A pot to pee in!
@Kerig3 Now if you just had a window to throw it out of, it’d be perfect.
In for the sporty red one.
/giphy relaxing-jingling-snowplow
@Pony Careful – you’re more likely to get a ticket for speeding with a red pot.
@drumercalzone09 @Pony 30 years ago, I drove around in a shiny Guard’s Red Porsche. Although I quite often drove over the speed limit, I was only ever pulled over once, and that time the officer said “I’m not going to write you up - don’t ask me why.” (I didn’t ask.) So my experience is contrary to the common wisdom.
I will also note that my dating success improved significantly during that period.
However, my Porsche was not at all useful for cooking stew.
Kinda like a Staub Cocotte, mais Américaine
What’s a Honda Fit?
@gymbrall
A one car garage, easily.
Want the blue one. Elebator go down de hoooole.
@werehatrack
@narfcake @werehatrack I miss Tiny Toon Adventures…
/giphy golden-golden-drummer
Stroopwafels are Dutch.
Now they’re selling a Dutch oven.
CONNECT THE DOTS, PEOPLE.
/giphy connect the dots
@awk And so it begins.
@awk Also, a Dutch uncle is not really your uncle, and a Dutch treat is no treat at all!
No purple? For that reason alone, MEH.
@katbyter
And as someone else points out, also no green, from a company with Green in the name.
Obviously, they are not Drazi.
We got this really fancy duel oven with induction top and I got rid of my cast iron for fear of cracking the cooktop. Plus we went plant based, we don’t sear meat. In for a blue one.
@radi0j0hn
Who or what does your oven fight with?
@radi0j0hn Believe it or not, cast iron can be used to cook non-meat lmao
@radi0j0hn @Telanis But it can still crack the cooktop.
@radi0j0hn Love the cast iron, and have been using it on glass and other flat cooktops for years now, I’d personally give up the stove before the pans. Congrats on the double oven though, that comes in handy more often than I would have thought.
One of the photos on Amazon states this is oven safe up to 350 not 600 degrees F so I’m wondering which is correct. That could be a dealbreaker for me.
@steeltoesenator In the text description on Amazon it says “Oven safe to 600°F, lid safe to 350°F.”
Nevermind. I misread. It is the glass lid that is oven safe to 350 not the pot itself.
@steeltoesenator My oven isn’t safe to 600F.
Oven safe to 150 degrees is all you need to warm up soup. I’m in
@bugger or you can warm up soup faster in the microwave…
A real Dutch Oven can take coals on top.
@hchavers A real Dutch oven is not made in China. It has to be made in Dutchland.
Oh, ok. I missed that it’s a cast aluminum pot with a ceramic lining. Got that from reading the Amazon bit. That makes it much more appealing to me.
Sure, aluminum transfers heat a lot faster than cast iron, but the ability to hold heat is what makes cast iron so useful. They are spinning a negative as a feature.
@craigthom My grandparents had cast aluminum cookware when I was growing up. Very thick, maybe 3/8ths of an inch walls. Diamondcraft brand. It was great - my older sister is still using it. Despite the thickness, it was still pretty light. I’m afraid, though, you are likely right. Depends on how much ceramic you get on the outside. I know ceramic is a great insulator, but no clue how much heat it holds.
@craigthom
How else will they sell it?
@BethanyAnne @craigthom The ceramic in this pot won’t hold any heat. It’s a thin non-stick coating, like you’d find on every as-seen-on-tv frying pan.
@craigthom Exactly.
Stock pot? Is a chicken considered “stock”? The only stock I can see fitting into one of these is a chicken or such fowl. I don’t believe a cow, sheep, or pig would fit.
@phendrick Don’t need to go whole hog to make stock, a pot full of bones will do.
@phendrick It’s not a livestock pot, so I wouldn’t try to put cows, sheep, or pigs in it. Maybe use it for pieces of deadstock.
The part of a gun that goes against your shoulder is also called stock, but I wouldn’t advise putting that in a stockpot either.
@BethanyAnne @phendrick @algae1221
Ah… so this is how @sillyheathen could get rid of the bodies from her murder shed! She needs to buy or someone needs to send her one in the next exchange or irk she gets.
@algae1221 @BethanyAnne @Kidsandliz @phendrick
/giphy it wasn’t me!
@phendrick And what about modified chickens?
@algae1221 @BethanyAnne @phendrick @sillyheathen Who has the murder shed then? I had thought it was you. I need to tag that person so they can read my most helpful (snicker) advice and make the purchase.
@macromeh @phendrick I’d bet those chickens get really cold at times, like the hairless cats do.
@algae1221 @BethanyAnne @Kidsandliz @phendrick
/giphy evil grin
@algae1221 @BethanyAnne @phendrick @sillyheathen
/giphy you lied before LOL
@algae1221 @BethanyAnne @phendrick @sillyheathen well not the giphy I wanted but sort of appropriate for a murder shed at christmas. I’ll quit while I’m ahead.
@Kidsandliz @macromeh @phendrick I bet if my kids see those chickens they’ll have nightmares. I mean the kids will.
@Kidsandliz @phendrick I’m OK with cold chicken. (Never tried cold cat.)
My primary reason for owning a Dutch oven (or gifting one) is the NY Times no-knead French bread recipe (search for the Minimalist no-knead bread). The lid would melt, and the whole point is the heat capacity of the cast iron… hard pass.
@accumulator It’s a hard pass for me simply because I own real cast iron dutch ovens, and certainly use Bittman’s recipe. The real point of the method is to create a semi-sealed chamber that the moisture of the bread will not escape and therefore create the moist environment that prevents crust from forming when rising.
This is why commercial baking ovens have steam injectors. It has little to do with the heat retention of cast iron versus say frying. Bread will easily rise in moist environments. Once it forms a hard crust, well, it no longer rises. Which is why Bittman’s method has you remove the top at some point and continue baking.
Not purchasing this, and not recommending, but the method would be sound in this if the lid could handle the heat: it cannot.
@KNmeh7 I, too own real cast iron Dutch ovens, but this would have been good for gifting if it were suitable for Bittman’s recipe - when I bring fresh bread to people, they marvel at it and I explain to them how easy it is, and sometimes gift them a Dutch oven so they can make their own.
I do beg to differ - yes, the lid is vital, but Bittman’s recipe calls for a serious pre-heating of the cooking vessel for a reason - the idea is to get as much of the surface moisture in the dough to flash to steam as quickly as possible, because the Dutch oven lid isn’t a really tight seal and the steam will escape relatively rapidly. An aluminum body won’t hold near as much heat, and thus won’t be able to generate that initial burst of steam as effectively.
@accumulator I have a red Lodge Dutch oven that I use for that recipe. I was really surprised how the color changes from vibrant red to dull brick red when it’s 450°.
@accumulator I also only have a Dutch oven for bread. But I’ve never tried that recipe. I’ve used a recipe from Jenny can cook (it’s Jenny Jones from 80’s talk show). Her recipe is 2 hrs total, so I can make it after work and have it ready to eat for dinner. But I’ll look for the one you are talking about, because bread is delicious.
I also have a red lodge. So far so good with it.
At least GreenPan is honest in their description: it is a stock pot, not a Dutch oven.
@rpstrong
Indeed. And as it so happens, it’s a useful size of not-overly-deep stock pot that I don’t already have, and can probably use.
@rpstrong Exactly. I have a nice Dutch oven already, but I could use another stock pot.
So…GreenPan offers this in several colors, but not green…
@hockeybum “I made this in my GreenPan.” “But, but, that pan is RED!” “I know, it’s my GreenPan!” Can’t wait for the confusion in my kitchen. Guess I’m in for one. A red one.
I have gone through several ceramic Green Pan frying pans. As soon as I accidentally get the heat too high (as in turning on the stove to 4 and then forgetting it for 6-9 minutes) once or twice it stops being non-stick. I’m not convinced about this ceramic Dutch oven that can handle up to 600 degrees and still maintain it’s non-stick quality.
For any young people reading this (and why are you?!? you should be out boinking), one of the best kitchen investments you can make is saving up for a decent Dutch oven – i.e., don’t buy this.
Look for cast iron and good enamel. Read reviews, wait for a sale. They’re versatile as heck (stovetop to oven and back, no problem) and with proper care (use a gentle scourer like Barkeeper’s Friend to clean it) it’ll be a bequest to your grandkids.
/giphy cheesy-holly-fire
This is not ceramic. It is ceramic covered aluminum. I want to cancel my order.
@radi0j0hn if it was pure ceramic you couldn’t put it on a stovetop burner or use an induction cooktop. and it would be called a casserole or baking dish. (though it remains debatable if this is truly a dutch oven or a short stockpot)
My nonstick coating is already chipping off. Ugh.
@ongware
reach out to customer service… It’s listed as having a 90 day warranty.
After receiving my order finally,not what I expected,
It is not ceramic but alum coated with ceramic,
Never used would like to return ,please give details of
Return.
Hi @1115 you would need to contact Support and see what they say.
This thing is great, btw!