On Nov 15, 9:57*pm, phaeton > wrote:
> And by "cast iron Dutch oven" I don't mean holding the woman's head
> under the covers after a spinach fart...
>
> As my love for cast iron grows, I feel 2011 may be the Year of the
> Dutch Oven. *I see the pretty enameled types, and I see the 'pre
> seasoned' black ones. *Interestingly, it looks like the enameled ones
> are not enameled around the rim, and would need to be seasoned there
> or they'll rust.
>
> Where I live, the price difference between an enameled and a black one
> are about the same, $50-$75 depending upon store. *For a single guy
> that occasionally feeds his girlfriend (once or twice a week, if she's
> been good), I'm looking at the 6.5qt size.
>
> I know that both types will make a pot roast, pulled pork roast, or
> carnitas pretty much the same, but when it comes to cleaning and
> upkeep, what is the RFC recommendation?

Count me with the votes for enameled. Many of my braises/stew have
wine or tomatoes and the non-reactive surface makes me feel better
about them. -aem