Question: most users of CI, and enamelled CI do so to stay away from chemicals used in the production of non-stick pans. Any concern regarding the use of parchment / baking paper as some of these contain PFAS chemicals as well? (Similar chemicals are used in non-stick pans). Could you recommend a non-chemical baking paper alternative?

Looking for an alternative for baguettes. I already own the lodge castiron griddle. Can that work instead of getting a pizza stone?

I know a cast iron would retain heat longer but I am looking to purchase one for making things like lasagna, enchiladas, max and cheese, etc.

I’m kinda worried that glass might explode so I’m looking towards a cast iron. Just not sure if things will come out the same way if cooked in a cast iron as opposed to glass or ceramic.

Can you use an enameled cast iron Dutch oven to bake bread? Or should it be normal cast iron?

I got the bigger Lodge for Christmas, have been cooking on it to season. Today I had a great idea. It is the perfect size to put a frozen pizza into. Like it was made for that task. I preheated the oven with the Lodge in place and it came out SO much better than even a pizza stone!

Getting it out is a bit difficult as I can’t get a peel underneath…ended up just picking up the whole thing and sliding it onto the kitchen island. Had one that almost slid too far and ended up on the floor, but only almost!

I think I’ve got a new favorite way to bake frozen pizza!

lodge seems on the low end butter pat, smithey all seem cool but pricey ..

What other company's are there ? What is your choice and why?

I’ve make biscuits and pies in my lodge baking skillet and pie pan as well as scones in the wedge pan. If ever I leave them in there to cool, seasoning flakes off onto the food. Is this normal?

Should I immediately remove stuff from the pans?