Enamelware

I'm really attracted to enamel cookware, but I thought I'd ask you guys how it is for cooking. I've seen some nice pieces over the years, but never used them to cook with. We had two big water jugs when I was growing up, but they were just used to hold lunchbox snacks.

Have you used? How durable is it, does it clean up well?

I'm thinking of interesting pots or pans, not enamelware utensils.

Thanks! Erin

Ps I also don't know how enamel ware came into and fell out of favor. . .lighter weight than cast iron, and didn;t rust out, but not as durable as aluminum, which (maybe) replaced it?

I've never been happy with enamel ware for serious cooking...too thin, not the best at heat retention, easy to scorch food....but maybe it's me and not the enamel ware. Now, if you get into the heavy duty French enamel ware with very thick bottoms and side walls, that's a horse of a different color and I find it hard to beat.

If you get the LISK enamel roasters, I think you'd like them - they're heavier AND they have an insert that, combined with the patented bottom piece, makes burning and scorching VERY difficult.

I own a LOT of them and just LOVE them for roasts and birds!

I personally think enamelware is much better suited to the oven than the stove top. Unless it is enamelled cast iron, which is very nice for either use.

Hmm. . . All good information. Thanks!

Aluminium cookware and Teflon, coupled with BAD marketing by the people who bought LISK (Savory, which became Lisk-Savory), killed enamelware.

They're superior in their ability to roast meats - just can't be beat IF you get the RIGHT kind of design (Read: the LISK patented Self-Basting Roaster).

The big problem is they're NOT indestructible - if you place a hot enamelware item in cold water, say, from the tap, the glass that has been fused to the metal will crack and come off - often in little shreds. Rust then soon develops, as it does when people don't take care of them and bang them around and the surface chips.

Todd, I just by luck aquired a LISK roaster last weekend at the local flea market for 3$. I have read your posts on them so I recognized the name. I made dinner in it tonight and love it. Mine has the squared off lid which fits great in the oven. My question is how do you clean yours? Mine is literally in mint condition and I want to use it but keep it that way. Also, dumb question I know, how do you use the vent? I just kept mine closed. No words bleeped out ,yeh!!!

What did you cook, what's the recipe?...v

I made corned beef with cabbage cut up in the lisk. I put the corned beef in the lisk with seasonings included. I cut up the large head of cabbage and literally stuffed it around the beef. The lid just fit. I put it in the oven at 400 for 1 hr. then turned the gas off. Do not add any liquid!! I filled the thermowell single with red potatoes, not peeled, and 1 inch of water, brought it to boil and turned it off. After the potatoes were done, a couple hrs. later though I am sure less time would have done (I left the house), I put them in a bowl with butter, salt, pepper and parseley, then... Salmon chowder. I had leftover Salmon from a grill-out. I crumbled it in the pot, added 5 ears of fresh corn off the cob, 64 oz of whole milk and, believe it or not, leftover red potatoe potatoe salad I made from scratch. Alot of salt and pepper. I brought it to a boil and turned the thermowell off. 2 hrs. later it was delicious! I must say, being a novice, I love the thermowell. I keep thinking of new recipees. My next feet is maple apples I found in the 40's Idle hour cookbook. Good Eats...

Just as the old LISK ad says, "Cleans just like china."

I use a mild dishwashing detergent, such as Dawn, and a nylon brush or non-scratching green pad.

I do NOT recommend putting these in the dishwasher.

thanks. What is the vent for?

The patented concave lid is designed to cause the vapors to condense and drip back onto the meat, hence the reason they called it a "self-basting roaster".

The vent is there for browning - I don't use it, but, rather, follow the instructions in the Idle Hour Cookbook and leave the lid off for a few minutes to brown the meat, then put the lid on.

That is - IF the meat I'm cooking needs to be browned.

Thanks, got it. I, like you, would brown the meat first so I didn't quite get the vent. I may try it though.. I just cleaned up the roaster and with what ease! It cleaned up with soap and water, no scrubbing. I guess just like with the stove if you don't scrub it to death it cleans with ease!

Ms V, have you ever made mush or grits in the thermowell? If so any tips?

Check your "Idle Hour" Cookbook - it tells you how to brown the meat at the beginning of the cooking time using the LISK roaster (although they don't mention it by name).

Haven't made mush or grits anywhere. But I bet someone else has....v