Quote:
Originally Posted by swamp snorkler
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.
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I know how you know. It happened to me also. Ceramic tile and falling iron do not mix well.