Thank you! I’ve seen a few recommendations for carbon steel as well. It seems to be a competitor to cast iron and cast iron apparently leaches iron into the food. Additionally, I’ve read that carbon steel is smoother and thus creates a better non-stick surface. Is this something you’ve found? It’s kind of why I wanted enameled cast iron, keeps things simpler it seemed. I didn’t realize how many recommendations differ though. I guess everyone has a preference.