I am considering getting a set of mini cocotte cookware (staub, le creuset, tramontina, lodge, haven't decided) - and I am still deciding whether to get cast iron, enameled cast iron or ceramic. I was originally planning to get a set primarily as more versatile (and adorable) replacements for my French onion soup crocks, and something larger than the ramekins I have to use for baking eggs. I read some threads that suggest other uses for the vessels - individuals breads, flan, soufflés, macaroni and cheese. I love panade, so I can see using it for that, as well. I am trying to decide between which of cast iron, enameled cast iron or ceramic makes the most sense. I ended up going with Tramontina for a cast iron dutch oven based on the CI recommendation and have had it maybe 4 years, and have not had any performance issues - just staining after scorching it. I would want to be able to use them in the oven, including under the broiler, and for people to be able to eat out of them (I saw mention about using care with utensils). Ease of cleaning is also a consideration. Any suggestions would be appreciated regarding which material and brand is recommended. Thanks!