/ck/ - Food & Cooking

Soon I will make coq au vin.
I have a cast iron Dutch oven by Lodge but not an enamel one.
Am I fine doing this with the ordinary cast iron pot when most of the recipes specify enamel? I am looking for the actual reason why enamel is necessary.
If it isn't an actual safety/damage thing, I'm not worried.

>work in a breakfast restaurant
>front and back staff share tips equally
>everyone is friendly and respects each other
why don't more places do this, it just makes sense,
i live where i work because of it

>>4542866
Being an alcoholic is more of an American tradition than a holiday, but close enough.
My stuff is marinating in the fridge right now. I should be able to post in 2-3 hours.
Im keeping it simple this round.

>>4171436
Manhattans, Old Fashioneds, and Martinis
The delicious trifecta of gentlemen.