On Wed, 05 Feb 2014 22:58:05 -0600, DreadfulBitch
> wrote:

>I've never owned any kind of iron cookware but now I'd like to add a
>piece or two to my cookware. What do I want to look for? Size, shape?
>Do I want a piece with a lid?

Depends what you want to cook? I have a large skillet I use almost
every day, and a couple of enamelled (small and large) and one
non-enamelled duct oven for slow cooking in.

>Do enameled pans work/taste as good as 'bare' iron?

Basically, yes. Enamelled won't darken the meat/veggies as much in a
Dutch oven though.