Can I make fudge in a cast iron dutch oven? It's not the Le Creuset kind (which I think are ceramic over cast iron, right?), but a straight cast iron surface. I know I need a heavy bottom sauce pan, which I have used successfully, but for a larger batch I'd like to use the cast iron pot. I'm just worried about any kind of reaction or issues with the surface of the pan (it's a little rougher than a heavy sauce pan). Any one have any experience with this? TIA










