Brings back memories as I had a set of 3 frying pans and a dutch oven (4qt) pot when I was first married and used them for many, many years. After cleaning I would put them into the oven which had a pilot light that gave off enough heat to dry the cast iron. Dutch oven was wonderful for pot roast and stews. Did make a mistake once and made tomato sauce in the dutch oven, sauce had a metallic taste to it. Eventually I must have ignored proper cleaning and they got rusty or didn't cook was well as they used to. Replaced them with lighter pans with telfon coatings but it was never the same.