From the HBD Archive
From: Steve Anthony <steveo@Think.COM>
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.

Back New Search

The posts that comprise the Homebrew Digest Searchable Archive remain the property of their authors.
This search system is copyright © 2008 Scott Alfter; all rights reserved.