"Dee Randall" > wrote in message
...
>
> "Rich" > wrote in message
> ...
>>
>> "salgud" > wrote in message
>> oups.com...
>>> I'm curious to hear the replies too. And even more curious as to why
>>> someone would take a durable, easy to maintain material like cast iron
>>> and coat it with a somewhat fragile, much harder to maintain material
>>> like enamel. What advantages could there possibly be, unless someone
>>> wants to cook on a white or colored surface instead of black? Maybe
>>> like people (ok, female people) who think that white things, like
>>> underwear, aren't clean unless they're pure white. If they're a little
>>> gray from being washed with blue jeans and such, they're not clean. But
>>> the blue jeans in the same washer with them are. Is there a connection
>>> here, or some other reason for coating cast iron with enamel? Very
>>> curious about this.
>>>
>>
>> It's a "non-reactive" surface. You can cook acidic foods in enameled iron
>> without damaging the pot ("seasoning" in the case of cast iron"), or
>> discoloring the food. Also, judging the color of a roux or a caramel is
>> difficult against the black background. Finally, the enamelware is easier
>> to maintain . . . no rust, no initial seasoning . . . no fuss.
>>
>> --Rich
> Take a look at my pots - they didn't serve me well.
> http://freepages.family.rootsweb.com...reusetpots.htm
>
> Dee
>

I have an 8-quart that is about twenty years old. The interior is
discolored, but still intact. I mostly just use it as ovenware, but I do
brown meat and make roux in it. I sorry that your have not done so well. I
like the enamel enough that I intend to try one of the pots from the new
Lodge line of enamelware.

--Rich