While we love the ease of stainless steel and durability of cast iron, we prefer the versatility of the Dansk Kobenstyle Casserole—the name doesn’t do it justice. The enamel carbon steel is less heavy than cast iron, and can go from stovetop to oven to tabletop. The lid can be used as a trivet and the fun colors will dress up any table. Here it is from our Shop: https://food52.com/shop/products/3716-food52-x-dansk-kobenstyle-casserole
Wow, that's really nice! That trivet is simply brilliant. Stove to table? Or oven to table? Yes, please. Sign me up!!
We were given the Dansk Kobenstyle Baker https://food52.com/shop/products/3717-dansk-kobenstyle-baker as a wedding gift nearly 40 years ago. It is without question the cookware / bakeware of any kind that I've used it - for so many different things - more than any other cookware or bakeware piece I've owned, in the years since. What a great workhorse in the kitchen, but it's also beautiful when brought to the table (or our big island, where more often than not, guest serve themselves). ;o)
Stainless steel - assuming it's nice and heavy, and large - and enameled cast iron both work well for making soup.
I would likely reach for the enameled cast iron first, for the evenness of heat it produces, which makes it more hands off while simmering, in my experience. ;o)
So the Dansk Kobenstyle Casserole isn’t enameled cast iron, but enameled metal? So it doesn’t have that evenness of heat? Darn! Because I really want one!
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We were given the Dansk Kobenstyle Baker https://food52.com/shop/products/3717-dansk-kobenstyle-baker as a wedding gift nearly 40 years ago. It is without question the cookware / bakeware of any kind that I've used it - for so many different things - more than any other cookware or bakeware piece I've owned, in the years since. What a great workhorse in the kitchen, but it's also beautiful when brought to the table (or our big island, where more often than not, guest serve themselves). ;o)
And yes, you can go from stove to table, or oven to table—it's a very versatile pot!
I would likely reach for the enameled cast iron first, for the evenness of heat it produces, which makes it more hands off while simmering, in my experience. ;o)