I have been reading past threads on getting a good set of kitchenware, and have gathered the bottom line is not to go with one-brand sets but to put together a mixed set of essentials.
To wit, two questions about Le Creuset.
Other than shape, is there a difference between the "soup pot" and different sized "ovens". I ask because I often make soup, but thought it could useful to have something bigger than the 2.75 quart size I found in the soup pot. Is it appropriate to use one of the oven sizes/shapes to make soup? Basically I am asking whether only the size and shape varies, and how seriously to take the named designation.
Related questions: the Le Creuset skillets have an enamel cooking surface, rather than cast iron? So they would not be the same as a cast iron skillet? How does a LC skillet compare to a well-seasoned cast iron?
Thanks for your time and suggestions.
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