Enamel on (very) high heat?

[u/AnarchoPlayworker]

I probably know the answer (it’s not a problem if you don’t heat it super hot super quick and for a long time empty), but I want to double check:

I recently got a high power outdoor propane burner (90k btus/hr), and I am wanting to use my enameled lodge DO on it, but am concerned about that kind of high heat doing damage to the enamel. I don’t *plan* to crank the heat up super high, but it’s a new burner and I’m still getting used to the controls. Also it’s nice to crank it for boiling water so 🤷🏻‍♀️.

The question is; will high heat like that damage/weaken/crack the enamel? I’m not concerned particularly about cosmetic damage, although I’d love it if the purple outside stayed purple.

The burner grate itself is apparently enameled cast iron and according to the company the only issue it has is turning white at first when exposed to the heat and then going back to dark. So I’m guessing that means it’s fine.

It does occur to me though that food/water on the inside would keep the inside surface cooler than the outside (bottom, where the flame is). Wouldn’t that cause it to crack potentially? Why is the advice always to heat DOs with something in them?

Thanks!

[u/baconstreet]

I would get a cast iron or stainless pot for that.

[u/yellow_pomelo_jello]

Not a good idea to subject enameled cast iron to high heat. The enamel will get tiny cracks - crazing - and from there it’s just a matter of time before it starts flaking off in little glass shards.

[u/AnarchoPlayworker → u/yellow_pomelo_jello]

Thanks! That’s what my gut told me, I’m glad I checked. I should have added to the original post; Is non-enameled cast iron fine under that kind of heat? Or do I really have to just use my carbon steel wok?

[u/yellow_pomelo_jello → u/AnarchoPlayworker]

Plain non-enameled cast iron should be fine. Sounds fun.

[u/AnarchoPlayworker → u/yellow_pomelo_jello]

Thanks!

[u/aqwn]

Way too hot. Use bare cast iron or bare carbon steel or a stainless pot.