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Better for Lasagna: Cast Iron or Cast Aluminum?

 
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ChadVKealey



Joined: 16 Nov 2015
Posts: 20
Location: SE PA

PostPosted: Friday 3-10-2017 6:38 pm    Post subject: Better for Lasagna: Cast Iron or Cast Aluminum? Reply with quote

I'm planning to make lasagna on an upcoming camping trip. If you had access to both iron and aluminum ovens, which would you use for this? I know that acidic foods like tomato sauce aren't great for either of them, but given the choice, which would you use?
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wolfy



Joined: 01 Dec 2007
Posts: 826
Location: NE Nebraska

PostPosted: Friday 3-10-2017 7:53 pm    Post subject: Reply with quote

I use our iron ovens for lasagna all of the time and I've never had any problem with loss of seasoning, so I guess I'd say either one. Thinking
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bobhenry



Joined: 30 Sep 2008
Posts: 338
Location: INDIANA , LINDEN

PostPosted: Monday 3-13-2017 11:25 am    Post subject: Reply with quote

Use a dutch oven parchment (or foil) liner if you are concerned. The make clean up a snap too!
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cphubert



Joined: 01 Jun 2016
Posts: 45
Location: CT

PostPosted: Tuesday 3-14-2017 3:52 pm    Post subject: Reply with quote

I use iron without problems, but second the use of parchment when I'm camping and water and cleanup are an issue.
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