re: #140 wrenchwench

I used to sell cast iron out of my bike shop, because my husband used to recondition and find the provenance on lots of cast iron. I learned a few things.

The only serious downside to the ceramic covered LeCreuset wares is for people who want to bake bread in a preheated hunk of iron. I talked with a woman who liked to toss a proofed dough-being into a hot dutch oven, and she cracked the ceramic right out of her LeCreuset.

I don’t bake with Le Creuset, fortunately. That’s why Dog made Lodge cast-iron.

Also, for frying chicken, Lodge is killer bee.