Cast Iron Conundrums
I'm gleefully starting my cast iron collection (well, adding it to the registry) and in addition to the classic question of LC v. Staub v. Lodge I'm having a hard time figuring out which sizes I need and which pieces are actually necessary. Right now I'm just cooking for my fiance and myself but look forward to cooking for more and entertaining in the future. So the list goes:
French oven (5.5 or 7.25?)
Raw cast iron skillet (10"?)
Braiser (5 qt?)- If I have a french oven do I really need a braiser?
Grill pan- seems like this should be raw cast iron to get hot enough to sear meat. What's the argument for enameled?
Thanks for your help!