Cookware 29

Stainless Steel or Cast Iron dutch oven?

Jack_ | Feb 17, 2008 01:04 PM

Now that I've started eating more meat I'd like to try doing some braising. Seems many here use enameled cast iron for that but no one has mentioned stainless steel which to my mind is easyer if only because it is lighter. If I remember correctly America's Test Kitchen liked both the All Clad SS and the Le Cruset.So what are the pros and cons of each?


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