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/produc... 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?
Well, it's lighter and it's cheaper. It also cools down faster, which may sometimes be desirable. Available in a wider variety of shapes and sizes. Finally, it won't rust if the enamel gets chipped. Oh yeah, and you can use it in the microwave.
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.