Would you choose a enameled cast iron dutch oven or stainless one? 6 or 7 quart? Being used as a "all purpose" big pot that's not used real frequently, but much appreciated being around when it's needed. Vegan cooking, no big roasts or anything like that, more used for beans, soups, large batches of mashed potatoes/applesauce and the occasional need for making BIG batches of things like stuffed peppers, casseroles, pasta bakes ext... when guests are over.
I found a LAVA (brand I already have several piece I'm happy with) 7 quart cast iron dutch oven on amazon clearance for an incredible price. HOWEVER, I also see a 6 quart Sur La Table stainless dutch oven, on sale today, that will match the rest of the stainless pieces I bought today. Now I'm trying to decide if I should cancel the order for the cast iron and get the stainless, or if I should just go with my original gut feeling that the cast iron one is the one big pot I should own. I have "made due" for years with a 6-ish quart "inherited" stockpot (vintage enamelware) that's more of a showpiece than something I actually want to cook in. I only have room for one other big pot, so while I'm sure both have merits, I need the one that's most versatile. I need to make up my mind soon. Don't know when the SLT sale ends or the Amazon order will ship (which I can no longer cancel after that). I do lean towards the cast iron but I always want to be sure I'm really making a wise investment when it comes to these kinds of thing. I'm so sick and tired of replacing cheap pots and pans, and have been "building" my "perfect" set for a while. This will be my last piece. Any suggestions?