I’m thinking of “rounding out” my cookware arsenal by buying the essential 4 qt large saucepan\pot.
The usual recommendation is a Stainless steel+Aluminum clad vessel, but I wonder if I can use an enameled cast iron pot instead.
I already have a 2 qt Demeyere Atlantis saucier and a 7 1\4 qt Le Creuset Casserole, both of which I love, but I’m not sure what material would work best as the mid size piece.
What is your opinion? If you had to get a 4 qt sized pot, for general, everyday use, what material of cookware would you go for. The slightly larger opening, slightly flared side walls and slightly larger capacity of a 24cm Le Creuset appeal to me (not to mention the good looks), but I wonder if it’s the best choice over something like a Demeyere Industry of All-Clad saucepan of similar capacity.
Thanks in advance!