I bought a Henckel enamelled cast iron fondue pot to use as a saucepan - so far it works great, no hotspots, keeps food warm a long time and impervious to acid. Has anyone else ever done this? Any caveats? It was certainly much less expensive than LC and not quite so heavy (6 lb as opposed to 7). Related question: where would I find a lid for it, since it's an odd size (9 1/4")? Thanks for any help.