I 've decided to buy a enamel ductch oven and a lodge cast iron wok. I only use the dutch oven to make soap, and I think boiling water in cast iron oven will only make the seasoning thinner, so an enamel is better.
Does the Lodge enamel cast iron last long? I found that some enamel product does chip off, I want to know how is the lodge enamel product?
Also, Can you cook acidic food in the enamel product?
Thanks a lot for sharing.
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