Lodge Pro-Logic vs. Lodge Logic vs. regular Lodge
I'm looking in to getting some cast iron Dutch Ovens. I like cooking in cast iron, I know how to season and care for it, etc.
Lodge makes several. Preseasoned (such as the Lodge Logic ovens are) is a slight advantage, but even more important is the weight. They make another line called Pro-Logic which I understand is preseasoned as well, but has a more modern design. I ran across a post somewhere on the net that said that the Pro-Logic stuff was not as heavy as the older models Lodge makes. Is that true?
Anybody out there have any experience with the Pro-Logic line? I DO like the design (loop handles instead of a bail) but if they cook differently than the classics then I probably won't be interested in them.
Another design item I am particular about is how tightly the lid fits. One technique I like to do with cast iron pots is to braise the meat, add liquid and veggies, and put in a very slow oven for a long time. I just made a great lamb dish called "Gigot en Sept Heures"--yup, seven hour leg of lamb. Brown it at noon, put it in a 275 degree oven with stock and other stuff, and don't peek for 7 hours. Absolutely fabulous, meat tender and juicy. So the snugness of fit is an important criterion, and if the Pro-Logic ovens aren't as snug as the older models, I'll probably order the older ones.
Any guidance is appreciated.