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Cooking Forum
Cast iron
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<blockquote data-quote="imograss" data-source="post: 5213494" data-attributes="member: 2941"><p>I love cast iron. I use it inside and out. If I were you, and was after my first dutch oven, and there's a possibility I might use it outside as well. I would go with the flat lid that holds coals. It's nice to have in case you use it that way. I have skillets that were used by my great grandparents. I will agree that new CI normally does have a rougher gritty surface. That can be dealt with or corrected depending on how much time and effort you want to sink into it. The main thing is use it and use it often. Keep clean and greased after each cook. I also would not get the "set", but get whatever I would use the most individually. The Lodge Outlet stores normally have a good selection of 2nds which is always where their factory seasoning didn't adhere somewhere. Every piece I have bought that way either had no issues or a tiny bad seasoning spot on the out side or handle.</p></blockquote><p></p>
[QUOTE="imograss, post: 5213494, member: 2941"] I love cast iron. I use it inside and out. If I were you, and was after my first dutch oven, and there's a possibility I might use it outside as well. I would go with the flat lid that holds coals. It's nice to have in case you use it that way. I have skillets that were used by my great grandparents. I will agree that new CI normally does have a rougher gritty surface. That can be dealt with or corrected depending on how much time and effort you want to sink into it. The main thing is use it and use it often. Keep clean and greased after each cook. I also would not get the "set", but get whatever I would use the most individually. The Lodge Outlet stores normally have a good selection of 2nds which is always where their factory seasoning didn't adhere somewhere. Every piece I have bought that way either had no issues or a tiny bad seasoning spot on the out side or handle. [/QUOTE]
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