r/CastIronCooking

My pan keeps going orange what am I doing wrong ? Not cleaning with soap just water , maybe im not seasoning enough?

I don't think I have ever seen a porcelain coated frying pan. I have lots of frying pans and griddles, but my go to dutch ovens are the porcelain coated ones. Lodge, ain't paying a fortune for the french stuff. I have regular old cast iron dutch ovens, is there an advantage over the porcelain coated ones?? I always bake beans, never put them on the stove anymore. I use the porcelain ones for a lot of stuff. Roasts and turkey breasts. I have several if different sizes and they seem to hold up well. Opinions???