This fall I had all my cast iron re-seasoned, and I am starting to use again for most cooking.
Some pieces I need to re-do as they still stick, but I am waiting for the time when the seasoning is robust enough to handle most things.
I also treated myself to an enameled dutch oven, which I had wanted forever. This Moroccan Stew was the christening dish:
The dutch oven is great, but it wasn’t a Le Cruset.. and I may have to go that route as this one seems to be failing on the interior rather quickly. But at least I know I will use it and therefore can spend the money on something that should last a lifetime.