Cast Iron

Clay v Cast Iron Pots


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 4

Clay v Cast Iron Pots

AOski | Sep 12, 2010 04:22 PM

So I'm getting ready for braising season and I'm in the market for a new +6 quart pot. My first inclination was LeC or Staub. After all, cast iron is classic, sears beautifully, retains heat...not to mention being good enough for my grandma. However, after doing a little research I have to say that I'm a bit enamored with Emile Henry Flame. It seems to be as (if not more) versatile than cast iron and much lighter.

Here's a little promo vid:

Any thoughts on this stuff? Experiences?

Want to stay up to date with this post?

Recommended From Chowhound