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Better for Lasagna: Cast Iron or Cast Aluminum?

 
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ChadVKealey



Joined: 16 Nov 2015
Posts: 30
Location: SE PA

PostPosted: Friday 3-10-2017 6:38 pm    Post subject: Better for Lasagna: Cast Iron or Cast Aluminum? Reply with quote

I'm planning to make lasagna on an upcoming camping trip. If you had access to both iron and aluminum ovens, which would you use for this? I know that acidic foods like tomato sauce aren't great for either of them, but given the choice, which would you use?
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wolfy



Joined: 01 Dec 2007
Posts: 829
Location: NE Nebraska

PostPosted: Friday 3-10-2017 7:53 pm    Post subject: Reply with quote

I use our iron ovens for lasagna all of the time and I've never had any problem with loss of seasoning, so I guess I'd say either one. Thinking
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bobhenry



Joined: 30 Sep 2008
Posts: 339
Location: INDIANA , LINDEN

PostPosted: Monday 3-13-2017 11:25 am    Post subject: Reply with quote

Use a dutch oven parchment (or foil) liner if you are concerned. The make clean up a snap too!
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cphubert



Joined: 01 Jun 2016
Posts: 60
Location: CT

PostPosted: Tuesday 3-14-2017 3:52 pm    Post subject: Reply with quote

I use iron without problems, but second the use of parchment when I'm camping and water and cleanup are an issue.
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Triple F



Joined: 10 Mar 2008
Posts: 41
Location: Northwest Florida

PostPosted: Tuesday 4-4-2017 6:34 am    Post subject: Reply with quote

It's really wild that you ask about lasagna and aluminum ovens! This is a long story that I have told several times in person...but I'm gonna try to condense it. Several years ago I was cooking a contest...actually a BBQ contest...that you could pretty much cook whatever you wanted for the ONE category, but it MUST contain a certain ingredient and it must be cooked over coals or fire. The mandatory ingredient was this nasty tomato based sauce that was being marketed...I figured I could make something edible out of it by making lasagna...and I wanted to do it in a dutch oven. there was several qualifier contests and the winner of each one got an invite to the championship contest. I cooked one of the qualifiers in cast iron and placed second overall....I was competing against seafood, steak, sausage, chicken, ribs, hamburgers, you name it. When I got my pot back from the judges it looked like hardly any had been got out...cause they dipped it from the center, and with the pot and lasagna still being hot it all kinda sealed over. I got to wondering what it might of looked like on the judges plate as well and figured the the appearance was what costed me the first place. I had been looking at and wondering about the cast aluminum dutch ovens and had read that they heat up faster and cool down faster...and that got me to thinking. So I ordered me two aluminum dutch ovens to cook lasagna in the next qualifier contest...simply for the faster cool down qualities. The next contest I actually was able to cool down the lasagna to where I could cut it and make a better looking presentation on some nice plates for the judges. This time the lasagna won grand champion and qualified to go to the championship...this was against 30 other competitors. Went to the championship and done the same thing...lasagna in cast aluminum...and won reserve grand there. Believe it or not...this IS the short version...but nevertheless...ever since then I have been hooked on the cast aluminum ovens when it comes to various things...and I still use cast iron ovens too.
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