Cast iron vs cast aluminum
I read the thread on the cast iron dutch ovens. Most of you seem to really like theirs, but the main complaint is weight. Does anyone have a cast aluminum dutch oven? I've been reading and it seems they are pretty much the equivalent, but weigh about a third as much. That is very attractive to me. But does the weight affect the cooking?
Another question I have is what size is the most useful for two people? I'm thinking of a 2 1/2 or 3 quart and a 6 or so quart. Are they the sizes you use more frequently?