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personally i dont find a dutch oven to be as useful as a stainless steel pot.
i have one and for the price, its great, but nothing beats stainless steel when it comes to convenience for everyday cooking. i'd say get a heavy bottomed (or full clad if you can afford it) 5-6qt stainless pot, as well as a 10" stainless skillet.
the cleanup on stainless steel is effortless and you dont really have to care about it, you can just toss it in the machine or let it soak in the sink and everything just comes off. you can cook in it and store the leftovers in the fridge in the pot, you can boil water in it, it heats up quick...also, you cant cook highly acidic foods in a cast iron pot. no chilis, no stews with tomatoes or wine, no stocks with lemons, etc...
i wont go over the pros of cast iron because many have been stated already. cast iron is a great addition to a kitchen but if you had to choose cast iron or stainless, and just one, i'd have to say stainless every time.
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