On Nov 16, 4:48*am, (Steve Pope) wrote:
> I'm a fan of enameled cast iron due to the neutral, non-reactive
> surface and easy clean-up. *I like plain cast iron for frying
> and griddling, but prefer enameled for braises, stews, soup,
> or any slow-cooked dish. *The enamel piece can also just go in the
> refrigerator for several days storage without worry about rust
> or other reaction. *Plain cast iron, unless really perfectly
> seasoned, it subject to flake-off that can discolor a cream or
> light-colored food item. *You're also not likely to get really
> good seasoning on straight cast iron if you're using it serially for
> a variety of water-based dishes. *(There may be techniques to
> improve upon this aspect, but in my experience, it does not
> reliably remain fully passivated.)
>
> My two cents.
>
> Steve

I totally agree with Steve. I have the enameled dutch oven. No
problem with the rim. I bought the Tramontina and it's been
perfect. Lodge makes a couple of different sizes so you can pick the
size most suited to your needs. I make lots of soups and stews and
braises and this enameled pot has performed perfectly.

If you are flush with money, look at Le Cruset, but for the money, you
will do just as well with Lodge or Tramontina.