We got back into cast iron to get away from toxic nonstick frying pans and cookware. We are up to 11 pieces including the camper's inventory. I have gotten pretty good at seasoning. The Dutch oven was the most difficult trying to slick up the cast iron. If all other pieces get an "A" the Dutch gets a "c". DW has expressed discontent with the current Dutch. Though she is not cooking tomatoes nor sauerkraut it is hard on the seasoning and doesn't respond to cleaning like the other pieces. It could be this one individual piece is bad. The seasoning has a tendency to peel. Especially where the walls intersect with the floor. She said that there is an old fashioned coating for dutch ovens that maybe enamel. Does anyone have experience with this? Does it clean easy? Any recommendations? PS: We are not interested in anything with modern ceramic coatings. The green stuff they use on frying pans. Thanks for the help. There may be gift giving in the future.