to me, but I'll assume you are. Aluminum dutch ovens don't require any seasoning, so that wouldn't be a concern. I've used cast iron for years and still do occasionally, but I won a ten inch GSI at a cook-off a couple years ago and loved it so much I bought a twelve inch. Since then I've only used the black pots when the need for more cooking capacity requires it.
YakCatcher Rod Holder
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