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No. of Recommendations: 1
The main thing I don't care about modern Lodge cast iron cookware is the pebbly cooking surface, especially in their skillets. It's not as significant a characteristic in, say a Dutch oven, in which you generally use some liquid, which helps to keep food from sticking.

I have an enameled cast iron oval-shaped Dutch oven/roaster and casserole baking pot, made by Cuisinart. It wasn't overly expensive and it works well for baking casseroles and roasts and making soups, and I like the quality better than Lodge's enameled cast iron. It's not Le Crueset, but the quality of the baked-on enamel coating is very decent and it's less work to clean and maintain than seasoned black cast iron. You do need/should use non-stick cooking utensils (I prefer wood over rubber-coated) and you need to be careful not to scratch or chip the enamel in washing and handling.

This is one of the Cuisinart enameled cast iron pieces I like - 5-Star rated in 86 reviews and free shipping:

I don't care for their enameled cast iron skillets that much. Wagner Ware and Griswold cast iron are my favorites in skillets, though I do have a decent covered stainless steel skillet - I think it's Cuisinart, w/o looking, and I haven't, yet, gotten around to seasoning the inexpensive carbon steel skillets that I bought, but I look forward to doing so.

I also need to finish cleaning, and season, a carbon steel WOK an Asian couple who own a restaurant on Scott AFB gave me. I have a portable propane jet burner to use with it, which also works well in cooking crab boils or steaming lobsters with a tall 36-qt stainless steel pot with basket and lifter - and also works well as a deep fryer - Pretty much like this one, except that I don't see the lifter that also serves to keep the basket off of the bottom of the pot that the one that I have features:

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