Mr. Green Jeans
New member
THe kitchen remodel is done. I must say we are really thrilled with the performance of the induction cook top. Most of our cook ware was induction ready. The exception is our cast iron skillets. They are old Wagners and the bottome are rough. I'm comparing enameled models and on several sites saw comments about the coating peeling off Lodge cookware. I see that Cuisinart has a line or should I hold out for Le Creuset?