Subject: Mashing in Enameled Cast Iron
Date: 1989-09-01 15:39:24 GMT
I'm about to do some mashing for the first time and was thinking through
the process. I have some Le Cruset french ovens which are enameled cast
iron. The enamel is in good shape. I was thinking of doing my mash in this
and when done sparging into a stainless steel pot for the boil. Are there
any reasons why a enameled cast iron pot shouldn't be used? On the plus
side, the cast iron will hold the temperature well, so that's why I'd like
to use it.
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