Sorry for posting yet ANOTHER topic on dutch ovens, but I need a straight answer:
I am placing an order at Amazon for cast iron skillets and I want a dutch oven to cook chili on the stove and cooking stuffed cabbage (lots of tomato sauce) in the oven.
All the references to tomato and cast iron issues point to here but there doesn't seem to be a consensus.
I prefer to not go the enamel route if I don't have to, but if someone can attest that cooking tomato based products in a bare cast iron dutch oven will impart a metallic taste or other issues, then I'd like to know.
I'm not sure what else I will use it for, but I'm thinking the bare cast iron DO should be more versatile. Actually, come to think of it, I would be interested in knowing if I can use it for boiling pasta and making chicken soup... My kitchen is new and I only have a 2.5qt pot right now which I have been using for the above to date.
I currently have the 5 qt. Lodge Dutch Oven in my cart and will leave it there until I get a few responses back.
Thanks in advance for your help.