Clay v Cast Iron Pots
So I'm getting ready for braising season and I'm in the market for a new +6 quart pot. My first inclination was LeC or Staub. After all, cast iron is classic, sears beautifully, retains heat...not to mention being good enough for my grandma. However, after doing a little research I have to say that I'm a bit enamored with Emile Henry Flame. It seems to be as (if not more) versatile than cast iron and much lighter.
Here's a little promo vid: http://www.youtube.com/watch?v=A0jx-N...
Any thoughts on this stuff? Experiences?
I'm totally sold on clay pot cooking after reading Paula Wolfert's cookbook --
She goes into great depth about the different qualities of the clays and what foods work best with them. I've almost completely given up cooking in metal for long, slow dishes.
I started with the Emile Henry Flame and followed with a few Staub pieces. I was also attracted to the light weight of the Flame and versatility but one day it cracked on the stove and leaked everywhere. A fluke as far as I can tell because I wasn't doing anything I haven't done before. Luckily it was just before the 3 year warranty was up and they replaced it. I've since gone with Staub, mainly because of the lifetime warranty. My replaced EH Flame sits on the shelf and every now and then I eye it warily.