Over the past few years, I've expanded my cast iron collection, both enameled and naked, both Le Creuset and Lodge. (I'm sure that this increase in cookware is only coincidental with my active lurking of this community :) )
So here's are my questions:
I live in an older house with limited cabinets in the kitchen, so have a 6 ft. tall wire bakers rack with five 3 ft. long shelves. I've taken to inverting the lid of a 6-3/4 wide Le Creuset dutch oven using the plastic spacers that came the pan so that I can carefully stack another pan on top of it. I have a few done the same thing with a LC 7-1/4 qt. oven and a few smaller Lodge enamel cast iron pans. Does anyone know if Lodge or LC sells extra spacers?
Looking down the road, I can imagine that these plastic spacers will wear out or be lost by family members (presently not authorized to wash 'my pans"). What do you use to protect your LC or enameled ovens? If you use spacers, what are they?
Along the same line, I have a few Lodge Dutch ovens and chicken fryers and have been folding up several pieces of paper towel to provide a gap between the lid and the oven to allow air circulation and prevent humidity of moisture from beginning rust. This is effective, but looks like my cast iron has paper wings. Are you doing something different to ventilate your cast iron?