"sf" > wrote in message
...
> On Tue, 15 Nov 2011 21:57:22 -0800 (PST), 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?
>>
> To begin with, when I think cast iron I don't think about things with
> coatings as being "cast iron" because they don't have the qualities of
> cast iron. If it's enameled, that's what it is - coated with enamel.
>
> I have one *uncoated* cast iron dutch oven and have never been
> dissatisfied with it. I have two enameled Le Creuset pots - 1 qt and
> 2 qts, which have never been favorites. It's too easy to burn things
> onto the bottoms... even if the "burn" isn't black, it's still dark
> brown and I have to scrub it off. I don't ever have a problem like
> that with my regular cast iron. The two Le Creusets are buried
> somewhere in the basement, but my cast iron dutch oven is in the
> kitchen and used often enough to merit staying there.
>
> --
> All you need is love. But a little chocolate now and then doesn't hurt.


Finally! Someone who isn't automatically thrilled simply because the name
is Le Creuset! I prefer regular cast iron but by that I mean skillets; I
got rid of the dutch oven when I moved. It didn't matter how well seasoned
it was, things like a pot roast would still stick to the bottom. For that I
use an enamelled pot

Jill