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Cookware

Porcelain/stoneware or ECI for casserole dishes? And best 2nd size?

Pirendeus | Jul 18, 201508:07 PM     64

From googling, it seems that many people prefer porcelain/stoneware over enameled cast iron for casserole (e.g. lasagna) pans, but there are many folks who trend in the opposite direction. Is there any reason why ECI would be better than a traditional stoneware pan, other than heat retention? And is there any reason why stoneware would be better than ECI, other than weight and cost? I'm debating between an Emile Henry 13x9 lasagna pan and a Le Creuset 14x8 ECI roaster.
Two followup questions: why do many casserole/roaster pans not come with lids? While not necessary for roasting or lasagna, it seems they would be very useful for other dishes. Also, can anyone suggest the best size for a secondary casserole pan---bigger, smaller, or another 13x9?

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