Does anyone use Le Crueset on the egg? I'm wondering if the beautiful exterior will get messed up. Thinking of doing chili. Almost got a Lodge yesterday but the guy talked me out of it, saying it might impart a metallic taste when acidic food is cooked in it or left in it a while. I told him I have Le Crueset and he suggested using it since it is porcelain coated. Thoughts? Thanks...
LBGE 4/2012, MBGE 6/2012 & Mini 11/2013