I have finally gotten past my fear of the seasoning issue and have started to master (and love!) my cast iron skillet. Now I'm contemplating buying a dutch oven from Lodge Logic. I was thinking of using it for soups, chili, pasta sauce, etc. Would cast iron be good for things like that or would I be better off sticking with my Calphalon? If you own a cast iron dutch oven, what do you do with it and how much do you clean it in between different types of foods? Thank you!