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5 Stars Great cooking pot
Cajun Cooker from LA wrote (June 21, 2013):
The "go to pot" for all our cooking at the hunting camp and at the beach house. It stays permanently on top of the stove. The pot cooks up eggs and bacon for a crowd, baked bar b que shrimp, and my husband's famous ducks. We have a brushed stainless top custom made for it with a wooden handle so that the handle does not get hot. this allows for slow cooking the ducks. This pot is the secret to my husband's great cooking. Especailly good for a crowd. The clean up is easy if you do it right away while the pot is still hot. Never scrub the finish of a black iron pot!!!!!! A little care like drying it out well and keeping the inside slightly oiled to prevent rusting is all it needs.
5 Stars Awesome Pan!
Gutpyle from WI wrote (March 22, 2013):
I have has this pan for about 15yrs. I use it for everything- from Salmon to Fajita's to my Blackened Steaks. Just remember to take care of it, do NOT use soap on it. Hot water & a good scrub pad is all you need. Dry it out in the oven & re-season it. I use lard. The blacker the pan gets, the better it will be. I have no dislikes on this pan.