Advice on a new Pan

Z-Cook said:
Anodised is a coating.
Personally, I keep away from coatings and from aluminum. Neither stand up to heat and wear and tear very well, long term.

No budget mentioned, but replacing coated aluminum pots and pans a lot sooner will happen as they're really not designed to last.

Stainless steel is good, but for all round durability and cooking versatility for long and short cooking times I would go with a couple of Le Creuset casserole/dutch oven type enameled cast iron pots - they go both on the stovetop and in the oven and are also dishwasher safe. If the weight is not an issue, that is, which for some, it is.

They simply cannot be bettered imo.
Le Creuset is very pricey - overpriced tbh - wait for good sales or get good used - and there are many other brands almost or equally as good these days.

John Lewis does a very well priced own brand set for example. They also do Le Creuset and both own brand and Le Creuset steel pans.

the smallest one is about 6L, the middle one 9L, the big one 13L

I'd get the small one and the big one if you're only getting two - 13L might sound big, but you'll be happy for the roominess.
https://www.johnlewis.com/john-lewis-cast-iron-round-casserole/ombre-green/p4055471

I'd get all 3 given the choice or Le Creuset, budget permitting. Not cheap but only get bought once.
Click to expand...
Do you think the Le Creuset model will be much better than this?
https://www.ikea.com/gb/en/search/?q=cast iron enamelware

I just noticed the IKEA one says handwash only.
 
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