[Vision2020] Dutch ovens

[Phil Nisbet]

Mark

Though it might not make a difference in taste, the straight iron cookware 
does add trace easily digestable iron to your food.

Phil


>From: Mark Solomon <msolomon at moscow.com>
>To: "Sunil Ramalingam" <sunilramalingam at hotmail.com>, vision2020 at moscow.com
>Subject: Re: [Vision2020] Dutch ovens
>Date: Mon, 13 Feb 2006 06:38:30 -0800
>
>Sunil:
>
>I have both a well-seasoned plain cast iron and an enameled cast iron dutch 
>oven. I use both regularly and interchangeably on my wood-fired cook stove 
>and have been for thirty years now. I have never noticed a difference in 
>taste of the final food dependent on which I'm using, but that may be more 
>a function of what I'm usually cooking rather than the pan itself. My 
>enamel is made by DRU, Holland. No idea how it compares price-wise with 
>Creuset but the one thing to look for is how smooth/free of thickness 
>variations the enamel is on the inside of the pot.
>
>Bon apetit!
>
>Mark
>
>At 5:12 PM -0800 2/12/06, Sunil Ramalingam wrote:
>>OK, I want to get a 5-6 qt. dutch oven.  What should I get?  I want a 
>>cast-iron enamelled dutch oven.  Do I need to just spend the money on a Le 
>>Creuset?  Are the cheaper ones as good?
>>
>>Sunil
>
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