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?

Thanks.

-J

p.s., don't mind my antics. I've been eating salt again.