So, these are enamel lined inside?
Is there a benefit to using cast iron if it’s sealed inside an enamel liner?
I’ve been locating and using vintage Wagner and Griswold pans & pots (mostly from the 40-50’s) lately from thrift stores, though I never spend more than $25 on a pan. They are nice to use, and much lighter than the Lodge pans sold out there now.
Just wondering about the enamel thing…
Enameled = acid resistant. You aren’t supposed to be cooking your tomato-based (whatever) spaghetti sauce in naked cast iron. The naked iron will pit, pits are bad.
So zwillingonline.com sells the 6.5-Qt one on their website for the same amount + free shipping, which makes it cheaper than woot.
My Le Creuset all have the black knob on top. It’s perfectly oven safe. How often do you turn your oven temperature above 450 degrees?
This is a great deal for cast iron enameled cookware NOT made in China.
Looks like they come in your choice of Le Creuset knockoff OR Staub knockoff.
At least it sounds like they are good knockoffs. Good prices too.
ANSWER ABOUT THE LID HANDLE
The handle on the lids are phenolic.
If you’re like me, your next step will be wikipedia or a scientist near you.
So zwillingonline.com sells the 6.5-Qt one on their website for the same amount + free shipping, which makes it cheaper than woot.
http://www.zwillingonline.com/2062154.html
“Product may have minor imperfections”
waffle hound you rock but now it is 11:59 and tooooolate toooo order…ohhhh nooooooo
Anyone else get one of these and received chipped enamel?
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