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Finally picked between cast iron and a Dutch oven for my Sunday chili, and the 5 quart won
I stood in the aisle at the hardware store in Boise for way too long holding both, trying to justify the cast iron skillet I already own. Went with the 5 quart Dutch oven because my chili always scorches in the thin skillet, and man, letting it simmer covered for 3 hours with almost no stirring changed the whole thing. The bottom had zero burnt spots for once, which never happens when I use the skillet. Anyone else switch pots for a dish they make every week and wonder why they waited so long?
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