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Cast Iron

Clay v Cast Iron Pots


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?

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