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.
Updated 1 month ago | 7
Updated 3 months ago | 35
Updated 10 days ago | 8
Updated 15 days ago | 3
Updated 29 days ago | 6