I use cast iron too. The very best ones I have, MGSU got for me at an auction - 4 pans for $5! They are pretty old and nicely seasoned. The newer ones I got are Lodge, except for one Cabellas, which I really don't like. It isn't seasoned well and doesn't have the nice smooth surface which the old ones have. Maybe just need 20 years to wear in (I'll be dead by then)!
Dutch oven bread is the best. Oh, and if you get your stainless burnt, did you try BKF? It's what I use on mine and works a treat. But then, don't know how bad your DH burns yours! Sometimes, all it takes to get it off is to put water in it, and let it simmer for an hour.
For our pans (we have 11) we use Lodge cast iron, For our peg legged dutch ovens we have 1 Lodge, 2 Cabelas and 1 Camp Chef. We use the Cabelas dutch ovens the most. The Lodge dutch oven I only use when my sister is over for dinner its gluten free.
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