I've been reading around a lot about LC vs Staub, etc., but one question I'm curious about is that when it comes to dutch ovens/cocottes/casserole pots, which one of the following three is the most ideal, and why?
Staub, Copco, or Falk?
Do they each have their individual strengths? I have been reading that Staub has self-basting spikes (and can probably do with some ice on top!?), just like the Cousances/LC Doufeu, and seasons with use, that Copco has the best enamel historically, and that Falk is ideal for shorter cooking periods, like for use when preparing soup. Do any of these listed or other benefits make one stand out particularly from the rest? And please correct me if my assumptions are mistaken, too!
I guess, in essence, the question I am also asking is ECI, vintage ECI, or Copper/SS? Any thoughts?
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