Cast Iron dutch oven for boil pot?

[digdug18]

I was looking for a large steel, not stainless or aluminum pot for my boil pot/kettle. Problem I have is my stove is a magnetic induction.

I'm wondering if by me using a Cast Iron dutch oven versus a stainless steel pot, I'd be giving off flavors to the beer? I mean cast iron needs to be seasoned with cooking oil before use, I'm sure some of this oil will come off when I boil. Has anyone else tried cast iron for brewing, well in modern times anyway? Its a 6 gallon dutch oven btw.

Andrew

 

[schittbreff]

Nope. Don't use that dude, that cooking oil will not be ok for your beer. neither will the rust if you don't use it. ss, aluminum, ceramic is ok.

 

[FTG-05]

There are only two types of cooking that cast iron is not good for - boiling water (or wort) is one of them.

You can get a 12 quart stock pot from Walmart for about $15, its the enameled steel version. There are SS versions but you have to buy the induction-compatible types; I don't know the costs of those.

Good luck.

 

[ajf]

I used to use an enameled pot as a kettle, and it worked fine until the day the enamel got chipped. That was just a small chip in a 7.5g kettle, and the batch I brewed with the chipped kettle had a terrible metallic taste that was so bad, I had to dump the batch.

-a.

 

[jpabian]

I thought cast iron wouldn't work on an induction cooktop anyways.

Huh, Lodge has a page on how "Cast Iron is admirably suited for use on induction-cooking units."

All this time, what I believed is wrong!

I've never used an induction cooktop. I imagine you could dial in and hold temps pretty steady.

 

[FTG-05]

I used to use an enameled pot as a kettle, and it worked fine until the day the enamel got chipped. That was just a small chip in a 7.5g kettle, and the batch I brewed with the chipped kettle had a terrible metallic taste that was so bad, I had to dump the batch.

-a.

Yea, good point. In this case, I'd just pony up for a SS induction-compatible pot and call it good. The pot could still be used for other cooking so at least it wouldn't be a one use single purpose tool.

I sure as heck wouldn't use cast iron.

Good luck!

 

[TopherM]

dutch oven for boil pot?

Dutch ovens are generally only good for pi$$ing off SWMBO at night. Don't use for brewing!!

 

[nasty_rabbit]

I understand the desire to use cast as that SS nor aluminum are magnetic. If you are partial to using cast iron, Lodge now offers an enamel coated series. I have a glass cook top and was concerned with using cast as not to scratch the surface with the irregularities on the base of most pots and ovens but I happened on these at a Bass Pro Shop. They are kind of pricey but are enameled both inside and out so this is a barrier between the wort and the actual metal.

 

[edmanster]

You could try to find something like this and use any cheap ss or aluminum thin walled pot!!
http://www.simmermat.com/about-simmermat.html

 

[menerdari]

another option is to ditch your stove all together and get a turkey fryer. The one I have was $59 at Home Depot and came with a 7-1/2 gallon aluminum pot.

 

[digdug18]

I'd prefer not to use a turkey fryer, they are just plain dangerous, also the induction stove will heat up the pot twice as fast.

I'll look for an enameled pot then, thanks.

And honestly, the stainless steel induction ready pots are rather worthless as well, they take the good qualities of an induction stove out of the equation really. The insert is just sandwiched on the bottom, whereas if you use an all steel or cast iron pot, the magnetic field that is created, makes every surface a heating surface, bottom, sides and lid as well.

 

[evrose]

another option is to ditch your stove all together and get a turkey fryer. The one I have was $59 at Home Depot and came with a 7-1/2 gallon aluminum pot.

I have that same fryer. It was by far the best equipment upgrade I've made for my brewing. I've moved out of the kitchen on to the back patio, and the speed with which the fryer heats water is amazing. Never going back to the stovetop.

 

[tre9er]

I'd prefer not to use a turkey fryer, they are just plain dangerous

???

no more dangerous than a grill for cooking steaks and hot dogs. Maybe they're dangerous if you're actually frying a turkey, but for brewing beer? Propane burners are probably used over 50% here, maybe more like 75%.

Just curious what you mean by "just plan dangerous"?

 

[tre9er]

But, if you want induction, I found this:

http://www.restaurantequipmentsolutions.com/VOLL-3109.html

 

[TopherM]

[!!WARNING SARCASM FONT!!]

Here's my last Canola Oil Dry Ice Dunkelweizen, mashing away!

Seriously, though. Your microwave is probably as dangerous as a turkey fryer used for brewing. It's the hot oil that makes a turkey fryer that's actually frying something dangerous!!

 

[menerdari]

Not any more dangerous than a gas grill as long as you don't fry a turkey in it. We are using it to boil non flamable liquids.

 

[digdug18]

You guys have had good results, and that's fine. But please don't be a ****** because I don't want to use a propane stove.

 

[digdug18]

[!!WARNING SARCASM FONT!!]

Here's my last Canola Oil Dry Ice Dunkelweizen, mashing away!

Seriously, though. Your microwave is probably as dangerous as a turkey fryer used for brewing. It's the hot oil that makes a turkey fryer that's actually frying something dangerous!!

Actually you're wrong, the most accidents come each thanksgiving not from the oil itself, the problem being that when you drop a still frozen turkey into the heated oil, the oil splashes back out. If you properly thaw out the bird first, then slowly drop it into the oil, you shouldn't have a problem.

 

[tre9er]

You guys have had good results, and that's fine. But please don't be a ****** because I don't want to use a propane stove.

Personally I wasn't being a ******. And it's not a "stove" it's just a burner. Same thing as a gas grill that are used more often than charcoal. You'd be using this outside, just to clarify...nobody is recommending using it indoors.

The induction pots are expensive, as you know. If that's not an issue for you, go for it. I linked one for you.

Of you could build electric kettles which are just as safe as using your stove, which of course is also a fire hazard. Actually, I'd argue electric kettles are less of a fire hazard than a stove. The heat source is always submerged in water.

 

[menerdari]

You guys have had good results, and that's fine. But please don't be a ****** because I don't want to use a propane stove.

WOW, seems funny being called names when we are only trying to help.
You made a statement, "turkey fryers are just plain dangerous" which is simply not true when used the way we are using it.
Other people read these threads and act on information contained in them, as such your statement had to be countered.

 

[ajf]

I'd prefer not to use a turkey fryer, they are just plain dangerous,
Perhaps you could explain why you think they are dangerous. If there's something I'm not aware of, I may want to change.
also the induction stove will heat up the pot twice as fast.
Have you actually checked this? or are you relying on advertising blurb? I find it hard to believe that an induction stove made for home cooking is going to heat 6 + gallons of wort any faster than a turkey fryer, but I could be wrong.

I'll look for an enameled pot then, thanks.

And honestly, the stainless steel induction ready pots are rather worthless as well, they take the good qualities of an induction stove out of the equation really. The insert is just sandwiched on the bottom, whereas if you use an all steel or cast iron pot, the magnetic field that is created, makes every surface a heating surface, bottom, sides and lid as well.
Not all stainless steels are non-magnetic. I suspect that a commercial grade induction kettle could well be magnetic. I know that most (but not all) of my SS cutlery is magnetic. The magnetic properties are determined by the amount of nickel in the SS.
By the way, I wouldn't try boiling with the lid on. You want the off flavors such as DMS to evaporate, and not to drip back into the kettle.

-a.

 

[schittbreff]

whoa, this thread is getting heated. Get it, heated?? what, you don't like puns? awww, **** you guys!

 

[TopherM]

Did someone say heated? My Canola Oil Dry Ice Dunkelwiesen mash is over...on to the boil. For you newbie brewers, here the definitive answer to what a "vigorous boil" looks like. This drives off all DMS in 4.2 seconds.