Has anyone had any experience with cast iron pots made of aluminum? I saw a dutch oven that was made of either pure aluminum or some alloy. It was extremely light and that was why I was going to get it. The inner surface is machine-milled smooth and the outer feels exactly like a cast iron dutch oven. I was hoping someone here had used something similar to give me some pointers as to whether or not get it, or to give me tips on how to use and care for it. I may be using lye soap as my all around cleaning agent and I heard lye literally eats aluminum so that raised the question as to should I season it like it were cast iron and treat it as if it were. I was thinking I would treat it exactly the same as cast iron AND keep the lye soap away just to keep its good condition.
Well, I hope someone can help. I read the entire Cast Iron Cooking article and it didn't mention anything about the aluminum versions.
Thank you,
Cullen
