Meanwhile, I have disposed of or given away all my stainless steel pots!
I use the roaster for all dishes that do not explicitly include in the frying pan.
Whether it is the cooking of potatoes, preparing vegetables, grains, wild, sweet dishes like porridge ...
The drops on the cover, the condensed water can drip back to the food, thus ensuring lower water consumption and prevent especially meat of dehydration.
The size of the pot than enough for 4-6 people.
I have next to this roaster, still a slightly larger Gußeisenbräter of Le Creuset.
Not without reason is the roasting pan from Le Creuset 11 months a year in the closet!
The rough black enamel coating of dust, the smooth coating of Le Creuset is clearly superior.
Food bake much rarer on the ground and can be much easier to remove.
The rough enamel is more resistant in my eyes and will over time from the frying rather better.
The smooth enamel from Le Creuset is the time rather dull and tends to more frequent food from sticking.
The pot and the lid in particular is much more difficult, which is due to a higher use of material and accordingly attracts better properties in terms of heat storage with it.
I do not just treat the pot with kid gloves and had been discovered despite frequent bumping any chipped spots on the enamel.
Both traditional brands have their followers.
For me, making dust clearly the best enamel / Gußeisentöpfe on the market!
