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I sometimes look longingly at the mid-sized Le Creuset casseroles - a low one like TGS' would double (triple?) nicely as a sauteuse and a frying pan.
But the times I've tried to introduce cast iron, I just end up not using it. They are too heavy and un-wieldy in a small kitchen. I need to be able to handle them with one hand and have it easy to put in and out of cupboards (and my cupboards are packed like chinese puzzles).
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