Enamled Cast Iron?
 

Anyone have any and what are your thoughts on it? We bought a 6.5qrt one about a month ago and I love it. Nearly all of the cooking benefits of cast iron and a lot less upkeep. The only drawback is not being able to use it over an open fire without messing up the finish. Opinions welcome and wanted.

I have one and use it all the time, cajun classic I think. The only draw back is the enamel can chip and also the pot won't hold flavor. My grandmother has a black pot that's so seasoned that it will automatically thicken gravy without adding roux or any other thickener.

I have one and love it. Cooks good, clean up is easy. I have a request to Santa Claus for a bigger one.

I have one. Cooks great and cleans up well.

Got a couple of big LeCrueset and love 'em. If I had to evacuate I'd take them with me.

I was eyeing some at Pepper's Fresh Produce Market in Prairieville yesterday.

Been using lecrueset for over a year now and I like them just as much as a black pot. They are super easy to clean. No chipping issues either. U can get cajun classics in maurice for a steal, but they cheaper than Lecrueset for a reason

I had to get mine at Sam's. I like it very much and just happened upon it. There just isn't as much of a market for that stuff up here regrettably. I do want at least one more of the same size and maybe one smaller and one bigger.

I bet up where you are, the flea market or places like that would have really old ones that are rusted. Pick those up and bring them back to life pretty easy - I'm looking forward to finding some like that.

I like my cajun classic though, not sure if it's enameled or not.


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the old ones are the best anyway. they are heavier and much smoother bottom than the ones made today. still dont understand why lodge or another company doesnt make them smooth like that. so much less sticking

The older pieces show so much more craftmanship. There is a flea market across from where I work and I find some nice old pieces from time to time. The sellers so far have known what they have and price it accordingly. Still looking for that super deal. I do have a small skillet that I hand sanded to a glass smooth finish and its wonderful. It is my choice for grilled ham and cheese sandwiches. Seriously thinking of refinishing all of my stuff like that.

I have a 3 enamel covered cast iron.

1-Lodge 8qt dutch oven with a rounded bottom
1-Daviel Cremieux (Dillards Brand) with more of a square bottom
1-Danile Cremieux 12" skillet

I like all of them, I use the lodge the most because the rounded bottom seems to cook better. Word to the wise, be careful if you have ceramic tile. If you drop a lid on it it will crack the tile. Ask me how I know.

I know how you know. It happened to me also. Ceramic tile and falling iron do not mix well.

I have a DBK, Daniel something, knock off of a Le crusete(sp), I love it, had it about 9 years now. Some chipping on the 3 qt, but the 6.5 qt no problems, my go to big pot.