Dutch oven -- if not ECI, then what?

fallenguru | Mar 4, 201905:02 AM     266

We've been making a lot of thicker soups / stews recently, like Minestrone, Ribollita; stove-to-oven stuff like Osso buco alla Milanese as well. So I've bought a 26 cm / 5.2 l Staub ECI dutch oven, and by and large I like the results. I also like the looks. It's a quantum leap over the flimsy bargain-bin disc-based SS pots that we have. But
1. It's too small, should've gotten the 28 or even the 32.
2. Quality control is awful (or Amazon is selling seconds). I had to send back two because of pinhead holes in the glaze, even the one I kept has an inclusion. The rim of the lid has a small chip, that might have been me, though I don't see how, as it's been babied.
3. Stuff does tend to burn on the bottom if I'm not extra-careful.
4. It's not remotely even on the bottom. That doesn't matter for sautéing onions, but browning meat, hm.

So, I still want a bigger dutch oven, say 8+ qt, that can do sautéing/browning, then do it's thing for hours on the (gas) stove, in the oven, or both, keeping the temperature even (so not too responsive) and moisture in; but the thought of buying another ECI DO one or two sizes up doesn't appeal.

In theory, I'd say conductive side walls and a heavy lid, either thick straight gauge or fully clad. But fully clad SS, never mind thick and/or in larger sizes, is almost unheard of here in Europe. All I could find is the Demeyere Industry stock pot (more expensive than ECI, going into copper territory); and Spring Brigade. Neither is particularly thick or has a heavy, tight-fitting lid. I can't find any heavy aluminum cookware, not even at restaurant supply stores, much less lined. Copper seems almost counter-productive, unless very thick.

Many veteran 'hounds seem to be ECI sceptics -- but what *is* the ideal vessel to get for the above applications?

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

How To Meal Prep On a Budget
How To

How To Meal Prep On a Budget

by Jane Budnyk | Tired of circling the Whole Foods hot bar on your lunch break? More importantly, isn’t your wallet...

Your Winter Olympics Party Demands an Ice Luge
How To

Your Winter Olympics Party Demands an Ice Luge

by Toniann Pasqueralle | With the Winter Olympics starting, it’s time for us mortals to gather around the TV and marvel at...

15 Tips and Tricks to Cook Dinner Faster
Cooking Tips

15 Tips and Tricks to Cook Dinner Faster

by Amy Sowder | You worked all day. You're stressed, tired, and hungry. Now you've got to figure out dinner. Fast...

How to Make Ice Cream *Without* an Ice Cream Machine
Food and Kitchen Hacks

How to Make Ice Cream *Without* an Ice Cream Machine

by Amy Sowder | Want homemade ice cream but don't have an ice cream machine and no plans to purchase one anytime soon...

See what's new!

View latest discussions ›

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.