Review on Overmont Casserole Function Griddle Seasoned by Heather Thompson

I used to have a fancy French enamelled cast iron but my DH dropped the lid which broke. I soon realized I should have thanked him, for the enamel on these cast-iron pans is very rich in lead and cadmium, and the fashionable French brand was the worst of them. As a replacement I wished for a Dutch Oven. The word "Dutch" in this sentence means "fake". I apologize for this disgusting racism towards the Dutch, but I'm talking about the origin of the word here and not my personal opinion about the Dutch and the culture. ; ) A real Dutch oven has a lip on the lid that keeps the coals on top, allowing it to mimic an oven with a heat source at the top and bottom. But real Dutch ovens always seem to have legs at the bottom and I really couldn't imagine what the legs were for, other than cooking over an open fire, which I don't intend to do. I got this product thinking I could flip the lid to hold the coals if I wanted to because the handles are on the side instead of the top. In addition, the lid is a small frying pan. Yes I have used the lid as a frying pan to fry bacon and even eggs. Cook's Illustrated reports that the best seasoning for cast iron is linseed oil, which appears to have been pre-seasoned on this cast iron Dutch Oven. My freaky was 6 liters which was actually too much. I usually cook for 2-5 people so this size is perfect for our family. I am very happy with it.