I've currently got a 24cm Staub ECI cocotte that is used a lot for braising/low and slow cooking on both the hob and in the oven. It's the only kind of pot that I've ever used for this type of cooking.
Something larger would be very useful. But ECI is likely to be too heavy for my partner. And the nicer looking ones from Staub and Le Creuset are ridiculously expensive.
Stainless steel pots are the obvious alternative, but are there problems with sticking when cooking for long periods of time? Some recipes we like take up to 6 hours in the oven.
Thanks in advance,
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