As much as I love my black cast iron, I have a soft spot for the enamel coated (exterior only) cast iron.
Wow, that's a beauty! I've been trying to track one of them down for years... Have you had a chance to use it yet?
Yup, made some waffles last weekend. The batter ratio was a little tricky, but after some practice, they came out perfect. This thing is older than the Titanic!
There's a you tube guy I watched and he restored one of those and seasoned it and the waffles just slid out
Making some oven braised ribs for NYE. Dry rubbed these two days ago with sea salt, tons of cayenne pepper, black pepper, cumin/coriander, garlic and onion powder, and wrapped in cling wrap and left in fridge for 48 hours tonight I put the oven on at 250 , dropped some cut up left over sauteed onions / diced chilies and some beer into my Lodge dutch oven and put the rib rack in (in 3 pieces) now my dutch oven has legs, so i used three little cast iron pans to support the dutch oven
after an hour and half.....looking good, smelling great , but long ways to go. ONce they are braised for 4 hours, i'll baste them with a bit of BBQ sauce and throw em under the broiler for a minute. Yea they are not done in a smokehouse......but i live in a apt building and they will taste just fine....
What a lot of people do, Bushy is just let the legs go through the grates so the pot sits on its own bottom on the grate, as if it didn't have legs. That way you don't need other pans to put in there.