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<blockquote data-quote="SDS" data-source="post: 2100220" data-attributes="member: 1712">Cooking on cast iron almost has a sub-culture following.&nbsp; Among cast iron cooks there is an even more cult like following among dutch oven cooks.&nbsp; There is an art to cooking outdoors with D.O.&#039;s.I know people who have bought the lower priced &quot;made in China&quot; stuff and are happy with it but I would not recommend that.&nbsp; For the difference in cost I would highly recommend sticking to Lodge brand or finding good quality used/vintage stuff.&nbsp; I just don&#039;t know what kind of metal the Chinese use in theirs and I&#039;m feeding my family out of these.There are several websites that you can learn a lot of stuff about cooking on these but most of the basics have been covered here already.&nbsp; Clean it well, season it well and use the heck out of it.&nbsp; The more you use it PROPERLY the better the non stick qualities will be.&nbsp; After using mine I use very hot water and a plastic scrub brush, then heat it up on the stove and rub some Crisco into it.&nbsp; This works well for me.SDS</blockquote>

[QUOTE="SDS, post: 2100220, member: 1712"] Cooking on cast iron almost has a sub-culture following. Among cast iron cooks there is an even more cult like following among dutch oven cooks. There is an art to cooking outdoors with D.O.'s. I know people who have bought the lower priced "made in China" stuff and are happy with it but I would not recommend that. For the difference in cost I would highly recommend sticking to Lodge brand or finding good quality used/vintage stuff. I just don't know what kind of metal the Chinese use in theirs and I'm feeding my family out of these. There are several websites that you can learn a lot of stuff about cooking on these but most of the basics have been covered here already. Clean it well, season it well and use the heck out of it. The more you use it PROPERLY the better the non stick qualities will be. After using mine I use very hot water and a plastic scrub brush, then heat it up on the stove and rub some Crisco into it. This works well for me. SDS [/QUOTE]

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