Posts: 12,139
Threads: 28
Joined: Nov 2006
Billy, I have a piece like the one you are buying today, I just can't think of the name of it right now, but I think it's just as good as the LeCreuset, except I did get a chip in it. Fortuntely, it's not in a place that matters.
What happens when you cook acidic foods in your cast iron?
I had used mine for about 10 years before I ever heard of that, and have always wondered what that was all about. I cook chili, spaghetti sauce, stew, you name it, in mine. Too dumb to know better, I guess. I don't remember my instructions for seasoning saying anything about that, or maybe I just missed it.
Maryann
"Drink your tea slowly and reverently..."