Kitchen

[Poodlepet2]

On "The Kitchen" this past Saturday, they had a holiday show. One of the dishes they made was Cornish Game Hens with a glaze made from Clementine juice, cranberry jelly, shallots, Brown sugar and sage. It wasn't as insisted that this dish has to be made in an enamel cast iron Dutch oven. It's not on my radar to own such a pot because it's too heavy for me.....but what does it do? By the way, the temperature is at a constant 400 degrees: the recipe doesn't call for a lower temperature. I am making this tonight using a roaster and my metal baking pan. I will be turning the temperature down to 350 and I will be using a thermometer as I always do.....I'm just wondering about the enameled cast iron. Thanks, Poodlepet2

[jaxs mom]

Why are you turning the heat down? The benefit of cast iron is that it holds the heat, as a result the temperature of the pan doesn't fluctuate as much as your oven cycles on and off and when you add cold food to a hot pan, plus it browns really nicely. The enamel coating makes it non reactive so you don't have to worry about acidic foods changing flavor from contact with the cast iron.

[Poodlepet2]

I am turning the heat down because I want this chicken-and keep in mind I am not using smaller game hens- to cook thoroughly. If you cook at a high heat, the external aspects will cook, but not necessarily the inner aspects. About two years ago I watched Ina Garten's show on roasted chicken and I have made it that way since- and it has been perfect. You answered my question, but between knee and back problems, enameled cast iron isn't for me. Thanks for taking time to answer, Poodlepet2