Who needs the enamel? Lodge cast iron! Nothing to chip off. If you mess up the seasoning, you can oil the pan, heat it, and voila, seasoned again.
My cast iron pans are more than thirty years old and going strong. Yes, they're heavy, but they're so great for cooking.
I've had non-enamelled cast iron as well, but for some reason it didn't suit me. But we're all different, so nothing is more wrong or right than the other.
Ohh I like the whole 'use it so regularly leave it on the stove' if only I could get over my love for continuous flat spaces with nothing breaking them... (In Aust, we have electric kettles not stove top ones, so there's nothing on my stove when not in use, and the kettle is in the cupboard most of summer, due to under usage).
Zora, Candy - finding it SO hard to find cast iron in Sydney (I mean I've been going to the fancy shops and all). I mean, I can't find flying pans, only the Le Creset and similar stuff, which has a different 'purpose' to me.
Candy - I'm also cooking for 1, but I think I'll get a large Le Creuset so I can have leftovers. Although the small frying pan and baking sheet have got more use than I thought... mmmm...
I love that I have 'breast' height cupboard for my pans - so easy to get them, no bending (though some manouvering, as the same cupboard has all baking stuff, and storage pyrex, but it's ok)
snosie, i bought a lodge frypan on ebay (shipped from tasmania).
keep an eye out, they do come up.
lodge are pre-seasoned, which makes things all very simple.
For some reason I'm not particularly fond of leftovers, except for some dishes that are actually better the day after. And the next day. And can be frozen and reheated in a microwave oven. But most food tastes better when freshly made, in my opinion.
Candy, I hear you, some leftovers SUCK - like anything with pastry, cause micro doesn't make cripsy. But I prefer soggy pastry to sandwiches any day, so the sacrifices we make!
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