Thread: DO tell!
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Unread 01-02-2014, 05:25 PM   #17
caseydog
somebody shut me the fark up.
 
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Join Date: 07-08-10
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I have cooked with both styles -- cast iron with feet and coal-holding lids, and Le Crueset enameled "French Ovens," as Le Crueset calls them. I like both.

As for enameled CI being for indoor use only, I use my enameled stuff on the Weber kettle, and they work fine, and clean up fine. I set up the kettle for indirect cooking, and it works like an oven for stews -- or the occasional coq au vin.



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