PanchoHambre
Washing Up
A I think my next piece will be an enamal dutch oven.
excellent idea danielle. the enameled ovens are really excellent for saucy sticky or acidic dishes. You will enjoy it. I use my raw CI for roasts and chickens etc and my enameled for things like tomato sauce. chili. risotto.
On the Lodge preseasoned... I was looking at them at the restaurant supply store. They seem OK. I do understand the pre-seasoning thing so people are not so intimidated. The lodge surface was decent and the preseasoning looked like a decent start.... I wouldnt fry and egg in it right away. They had another no name brand also "pre-seasoned" that looked positively dreadful.
The large preseasoned large were not cheap though... for less money and a bit of elbow grease you can do better for your $$ buying vintage on ebay. For people who like new stuff I think Lodge is the only viable choice. Whle I dont like them as much as my older pans they seem decent