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SBMCW November 28, 2012
If you don't want a shiny copper look try a Faulk copper gratin. They have a muted finish. However a 2.5 mm Mauviel gratin will develop a patina fairly quickly. Both are impressive and both come with stainless steel linings
Astates November 29, 2012
Thank you. That said, I also own a lot of Le Creuset and love them. They are however, heavy.
Astates November 28, 2012
So I would like to get a copper gratin/cassarole dish like the one above. I have seen a few on Ebay that antique but am worried about buying something with a tin lining that has worn away. Should I try to find a new one? I love the patina on the older ones.
SBMCW November 28, 2012
I think the Le Creuset wins in the cost benefit contest. I recently sent a oval gratin back to Le Creuset for replacement. Big chunk of the lip separated. Had a new one in three weeks. The first one lasted 25 years. I was in the Le Creuset flagship store in Bethesda MD and the store manager passed on this use: he uses the roaster on the grill to keep side dishes warm or to sauté items that often fall through the grill. Keep in mind that this type equipment gets passed on to children or brothers and sisters. The Le Creuset roaster is akin to a man's blue blazer - it can go anywhere any time - dressed up and down. 25 years is ~9,000 days divided by $200 = ~$0.02 per day..
Amymerrill November 27, 2012
I have a few of each style. I have Le Creuset, Pyrex, and Calphalon metal. I use them all and I choose different ones depending on the food I am cooking. My Le Creuset pan is large, oval, and has a lid. It is very versatile and the cover makes it easy to transport if I need to.
Bob Y. November 27, 2012
You absolutely cannot go wrong with Le Crueset. The ceramic is fine (Emile Henry is fine), but its worth the extra money for the cast iron/enamel. As mentioned you can use it on the stovetop and under the broiler. I bought my first Creuset almost 40 years ago and its still going strong. I feel whole again using that casserole to make a wonderful veal stew that was originally a Julia Child recipe which, over the years, has become my own. Creuset is worth the investment - 40 years from now you'll be thanking me :).
smslaw November 27, 2012
When I got married, we bought three Corning ware casseroles with glass (Pyrex?) covers. Forty four years later, they still get used all the time and are still pretty much stain free.
Sucee November 27, 2012
Goo with enamel cast iron or ceramic. Both clean easily. They also tend to be less costly, thus giving you the option of more than one.
chop C. November 26, 2012
Bought a large Le Crueset ceramic oval casserole dish last week in flaming orange to red fade. Baked leeks in heavy cream to break it in. Worked well and cleaned up easy.
Randi November 26, 2012
What's name/source for the off-white oval casserole pans in the photo above, the ones that appear in so many Food52 photos?
LucyS November 26, 2012
The Le Creuset stoneware is great, but for kitchens with small space I have to recommend their cast iron one. Same size and shape, albeit more expensive and heavier, but you can use it on the stove top!
aargersi November 26, 2012
Here is my go-to. It's enamel and iron. It's easy to clean. And, it's apple green which just makes me happy!
JohnnyG November 26, 2012
Get yourself Emile Henry in every shape & size you can afford. I like the ovals for vegetables, side dishes. I have square for lasagna. I have a flame pot that goes from gas stove top to oven & back. You won't be disappointed. While they won't markup with signs of wear over the years leaving scars of memories behind, they will on the other hand clean up sheerly effortlessly! The cerama coating inside an Emile releases anything--even burnt sugar!
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