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Le Crueset on the egg

krobertsmsnkrobertsmsn Posts: 522
edited November 2013 in EggHead Forum
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
Rome, GA


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