Today's cooking question... pot saga continued

[infrogmation]

Okay, for making rice, making tomato sauces & stuff:

I see inexpernsive ceramic clad steel pots for sale.

Anyone use/used those? Rating?

Comments

[hephaestos.livejournal.com]

I've got some of those too, vintage late 1950s. (I.e., they're tough, they last.) They're almost as easy to clean as the Visions too.

Downside is when the ceramic chips the stuff underneath starts to rust. But you won't have to worry about that for a few years probably.

The main thing is they're heavy. They weigh a ton.

[pentomino.livejournal.com]

How do they compare to cast iron, in weight?

[hephaestos.livejournal.com]

I'd say they're noticeably heavier.

The made in China ones that Penney's carries?

[vardissakheli.livejournal.com]

My guess from looking at them is they'd chip pretty fast. I didn't look too close, though, because they didn't suit my sister's needs.

Re: The made in China ones that Penney's carries?

[pentomino.livejournal.com]

If you're talking about enamel cast iron (https://secure.lodgemfg.com/storefront/products1.asp?idDept=1408&menu=enamel), Lodge Manufacturing makes those in the USA.

No, I don't see the ones I mean online.

[vardissakheli.livejournal.com]

They were in the store last month, very cheap, seemed like decent quality but not the most durable.

[mcmatz.livejournal.com]

I had Le Creuset at one time and they are HEAVY. Cast iron with enamel. They were great for cooking and the only drawback is trying to avoid scratching and chipping them. I don't think dishwashers are a good idea with them.

--Madeline

[plorkwort.livejournal.com]

Don't know about pots and pans, but my /house/ is ceramic clad steel -- inexpensive, highly durable, conducts heat and cold a little too much for comfort in Indiana winters...