A cooking classic
I do a lot of cooking in a Dutch oven and after having ceramic covering of other pots fail even after careful use, I started looking for something that would last. I have to admit I was apprehensive at first dealing with ironware and the different way it must be cared for (versus conventional stainless steel), but I'm getting into the groove now, learning how well it holds heat (!) and getting comfortable with cleaning it using water and chainmail scrubber. At first, I was taken back by the black marks on the towel I used to dry the pot, but they laundered up beautifully. For anyone considering ironware, just learn how to use it and plunge in.