I use it all the time over the last few years Suppose to be best of cast iron feature ( heat retention) without the weight + it is also a nice table ware. My cast iron is strictly for frying or grilling or for toasting bread.
Can be transferred from the stove or oven to the table top and it still continues cooking. The heat retention is excellent and it works well for me as when food drops below a certain point ( varies with individuals) it is not so enjoyable.
Their pizza stone is washable with soap as it is glazed. Other pizza stones are not. Using cast iron for stews or soups does not really work for me as I tend to use acidic foodstuff and it changes color. Even for clear soups it’s a no go .
As to making soups, I do believe ( or imagine) that the soup taste better as once it is gently simmering, I am able to lower the heat real low and cook it over a low gentle fire which enables gentle low heat which is equivalent to boiling soups over a charcoal fire. Vegetables goes in a few minutes before it goes to the table and that way, I have translucent green veggies. If it is still hard, I leave it a little longer in the still boiling EH pot for it to cook further.
Any left overs.. put the cover on and it goes into the fridge.. Next day.. just reheat it and add fresh veggies.
Hv fun
