[Violette_R]

Nine years ago I bought a Lodge cast iron skillet and dutch oven. LOVE the skillet. Have never really loved the oven - it's restrictively heavy, hard to clean, and I never got the seasoning right like I did with the skillet.

I'd like to get a new one - what's a good, long lasting material appropriate for dutch oven or maybe a stock pot that's not cast iron? I love my Emeril stainless steel and copper saucepan but don't know whether such materials are appropriate for a dutch oven/stock pot. (Basically, I just want a big pot with cover - it's not crucial I be able to put it in the oven.)

Thanks in advance.

[Violette_R]

I bought a Lodge enameled Dutch oven, similar to a Le Creuset but about $160 cheaper.

[nonameslob]

^ I think that was a good choice for you Hope you enjoy it!

I love my bare cast iron, but there is definitely a place for enamel. However, I also like having a stainless stock pot.

[Violette_R]

I found a copper core stockpot and really wanted it, but not at $300.