[AnAmericanMother]

But tomatoes are a good and common example.

(Also: don't put aluminum foil over your lasagna or your barbeque. You get holes in the foil and nasty little lumps of blackish-grey aluminum oxide all over the food.)

So long as you cook an occasional meal in a Dutch Oven, you should have plenty of iron in your diet! Our Boy Scouts should all be just fine (I'm a bit of a Dutch Oven specialist -- real men don't eat quiche, but they never complain about Mountain Man Breakfast: sausage, hash browns, onions and green peppers sauteed in a dutch, covered with beaten eggs, shredded cheese and salsa, then pop the cover on, 9 coals under and 15 coals on top, about 20-25 minutes, until the eggs are set.)

[Joya]

I use my cast iron skillet for everything, even to bake desserts and / or quick breads such as muffin batter (if I am too lazy to get out my cupcake pan and cupcake papers) and as long as I grease the skillet, they come out very nicely.

I use my dutch oven to cook roasts and casseroles.

Thanks for the warning about aluminum foil. I am slowly getting rid of aluminum and plastic in my kitchen and trying to use more and more Pyrex glass and potter-thrown stoneware instead. And am using wax paper again too.

Your breakfast from the dutch oven recipe sounds wonderful. I find it’s true men don’t care for baked eggs, so congrats on making something they will accept.

MERRY CHRISTMAS

[SAJ]

That's interesting, AAM. Never had that problem yet with 'foiling' lasagna. Of course, I only cover loosely, perhaps the problem comes with trying to seal the dish?? (just a guess).

BTW, lasagna tips. Use Andouille sausage instead of some other type of pork. Use **lots** of fennel, I use about double what the recipe calls for; wonderful flavour. Also, try ground cumin along with the other spices...simply excellent. L'il bit of cayenne never hurts, either (...can you tell I learned to cook from a Cajun chef? heh heh heh)