Stoneware vs enameled cast iron pans
When would stoneware be an advantage for a rectangular baking pan? For example, there is this piece of stoneware: http://www.williams-sonoma.com/products/137943/?cm_src=hero and this piece of ECI: http://www.williams-sonoma.com/produc... .
With the ECI I can saute on the stovetop. But, I thought I could also bake in them. So what advantage does stoneware have over ECI?
I have both, and for me, the key to choosing has to do with whether or not I plan to use the microwave to cook or reheat in the pan. I like the ECI pans for things like scalloped potatoes, or baked eggplant or lasagne, but the reheat then has to happen in a separate dish portion by portion. I do think that that ECI is probably more stable over the long haul, as I have recently read of Emile Henry and even LeCreuset stoneware pieces cracking after extended periods of use. I wouldn't expect that with ECI, as I have used some of my pieces for nearly thirty years without incident. I can't speak for the stoneware pieces, as those are much newer.