Over Christmas, I received two very different items in response to my request for a Dutch oven. One is a Calphalon 7 qt. Kitchen Essentials Anodized aluminum Dutch oven. It is oven safe to 400 degrees with lid.
The other is a Michele B. Cast Iron Lite 5 qt soup pot (an enameled cast iron). It is oven safe to 500 degrees without the lid, but only to 350 degrees with the lid. Additionally, the lid has a steam hole, which seems to counter the purpose of a Dutch oven.
Both lids are glass.
A couple of other things to consider are that I have a soup/stock pot already that I adore, so I don't need the soup aspect so much. I want a Dutch oven for the sealed cooking, and for the stove-to-oven capabilities in particular. Finally, I plan to exchange whichever one I don't keep for a nice cast iron skillet, fryer, or chef's pan.
With all of that in mind...which one should I keep and why? I'm leaning towards the Calphalon if only because of the lid, but will the 400 degree limit be problematic?
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