Originally Posted by twmartin
I find that Cast Iron DOs are really difficult to maintain when you have different cook groups using the same gear. I seem to always find rust on mine after others use them. The Anodized GSi doesn't cook as well, but it is so simple that I even let my son borrow it.
Years ago, I moved away from cast iron DO for this exact reason to aluminum DO. There was always someone on a river trip who, despite saying not to, would scrub most of the seasoning out and I would fight with rust the remainder of the trip. Then the hassle of reconditioning them properly after arriving back home.
For years, Iíve had great success with the GSI DO. But several years ago, I acquired a stainless steel DO without any feet on the bottom. This has now become my dedicated DO for use. Being stainless steel, I get more consistent cooking results like cast iron, but the ease of use of an aluminum.
The stainless steel DO is very versatile, we use it with charcoal, stove top cooking, to boiling hot water. I actually keep it in my kitchen at home and use it all the time on the stove top or in the oven. It gets used more at home, than on the river.