expired Posted by Navy-Wife | Staff • May 16, 2022
May 16, 2022 5:40 PM
Item 1 of 16
Item 1 of 16
expired Posted by Navy-Wife | Staff • May 16, 2022
May 16, 2022 5:40 PM
Cuisinart Cast-Iron Cookware: 7-Qt Round Casserole Pan
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Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
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Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
Cuisinart 7 Qt Round Casserole, Covered, Enameled Provencial Blue https://www.amazon.com/dp/B0018A9...DVRY5
... But it is worth noting that a number of recent reviewers complained about enamel chipping pretty quickly
https://www.nytimes.com/wirecutte...lsr
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
I think I'd like enamel on the other two for ease of cleaning and not having to season it all the time, as I'd likely mostly be using it for wet dishes which aren't very friendly to cast iron.
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Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
I think I'd like enamel on the other two for ease of cleaning and not having to season it all the time, as I'd likely mostly be using it for wet dishes which aren't very friendly to cast iron.
Everyone likes what they like. Me, I don't trust the 'Asian' enamels for purity or longevity and would rather have no coating. It can chip off the outside and still be usable. Every cream or white enamel I have seen on the inside gets stained over time and looks a bit dingy. Still better than chipped, but dingy.
If one uses cast on a regular basis and goes from bacon, sausage, lard, etc. to wet whatever, even acidic like red sauces, good cast stays seasoned on the bottom. Cheap cast with large pores can be a bit of a pain. I wash mine, but then set on stove, or in a still warm oven upside down to completely dry. If they get too dingy, I throw them upside down in oven on clean cycle and they come out new; but you have to re-season. I don't know how hot that clean cycle is, but it is hot.
I need to do some more research on the subject, but wondering why one could not paint the outside of cast with high temp paint for whatever color one wanted? It is not touching the food and once gassed off and cured, it lasts on grills and such.
To my understanding, just the enameled Lodge products. The non-enameled ones we have are made in the USA, but everything is subject to change... including the expensive brands.