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Old 01-07-2005, 06:28 PM   #1
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Enameled Lodge Cast Iron

anybody bought any yet and tried it?

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Old 01-07-2005, 09:44 PM   #2
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didn't know there was such a critter - if it's less expensive than le crueset, lead me to it!!!
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Old 01-08-2005, 07:32 AM   #3
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Where ddid you see it? I've only seen the regular ones. How much are they?
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Old 01-08-2005, 09:02 AM   #4
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Really?

Hmmm.... May need to launch a full-scale search in the Dallas area!

Where did you see it? Is it available locally, online?? Do tell, vilasman!!!
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Old 01-08-2005, 09:27 AM   #5
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It is a relatively new product line. Unfortunately it is just as expensive as LC. I don't know anyone who has used it yet.

Check it out at the Lodge website here
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Old 01-08-2005, 09:34 AM   #6
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YOWEE! That 7-quart model is nearly $200, and I think I paid perhaps $25 for my good old fashioned just-plain-cast-iron model?

Looks like Lodge has a new marketing crew.

No thanks.

Greetings, GB, and thank you for the link to settle the idle curiosity!
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Old 01-08-2005, 11:01 AM   #7
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Anything for you Audeo :)
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Old 01-08-2005, 07:46 PM   #8
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I'm with you Audeo! And, that SS trim is just gilding the lilly... and I think that SS lid handle looks silly. I really have to wonder if a $25-$50 pot is worth $200 just because they enameled it? Sure, it looks pretty .... but is it worth it?

To those who will say the enamel makes it non-reactive ... I have to pose the question ... isn't a properly seasoned cast iron pot also non-reactive? When properly seasoned there is a barrier of oil fused to the pot between the metal and the food ... kind of the same purpose of the enamel.

True, high acid foods might break down the seasoning if you store it in the pot for a couple of days in the 'fridge ... something that would not happen with enameled stuff I agree ... but I don't store food in my cookware, I store leftovers in non-reactive containers.
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Old 01-08-2005, 08:48 PM   #9
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Michael in FtW; As usual, your no-nosense thinking is right on the mark. I love my ordinary, or should I say extraordinary cast iron. It is well seasoned and virtually stick free. I've never had any enamled cooking utensile give me as good service or results as cast-iron.

I second your comments.

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Old 01-09-2005, 08:51 AM   #10
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I heard this stuff was in the works a while ago. When they first started selling it I was a little surprised by the prices. It's nice that they have metal handles.
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