Well, after eight hours of stirring a sauce Bolognese yesterday, my 40-yr-old orange 7-qt Le Creuset
dutch oven bit the dust: 3 new chips, one of them huge—size of a quarter. RIP. So now the eternal question: do I spend the $280 to get the new Le Creuset? or go with the Lodge
? I know that Lodge is an olde American company, and I've used their cast iron stuff lots of times. But I've never had any experience with their porcelined cast iron. Does anyone out there in LTH-land have some relevant experience they can share with me? I'd be much obliged.
Sooo, you like wine and are looking for something good to read? Maybe *this*
will do the trick!