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re: Be all, end all Cookware Thread
Posted on 1/9/13 at 10:33 pm to Gris Gris
Posted on 1/9/13 at 10:33 pm to Gris Gris
All I have in the cast iron family is just the regular Lodge 12inch cast iron skillet and the 5qt Lodge Dutch oven.
What the advantage of the enamel as opposed to the regular cast iron, clean-up? Ability to cook acidic foods?
Those LC pieces are gorgeous.
What the advantage of the enamel as opposed to the regular cast iron, clean-up? Ability to cook acidic foods?
Those LC pieces are gorgeous.
2
Posted on 1/9/13 at 10:37 pm to KosmoCramer
Posted on 1/9/13 at 10:44 pm to KosmoCramer
quote:
What the advantage of the enamel as opposed to the regular cast iron, clean-up? Ability to cook acidic foods?
The acidic issue is certainly an advantage. They hold the heat. Things don't stick too badly to the enamel or I don't have that problem.
You just rinse out cast iron with hot water, so clean up is probably easier with those or just a shorter time. You have to make sure they dry, though. Not an issue with the LC.
I agree. The LC is good looking stuff.
I have an enamel 6 quart Lodge that like LC. Have to get crane to lift the thing when I fill it up, though. Make chili in it last weekend.
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