Originally Posted by PolishedTopaz
I have only one Le Cruset ceramic baking dish all my other peices are enamel/cast. I have to look for a back issue of CI mag, if memory serves they had the best results from Pyrex, which is also the cheapest
Ok.........Cook's Illustrated [my foodie bible] did a test on 13x9 bakeware and concluded that the pyrex was their prefered pan, winning because the clear glass made it easier to moniter browning. As far as bakeware [cassarole pans] in general I feel that one is no better than another overall. That's just my opinion. Sheetpans are another issue. Color and weight are contributing factors.
For stovetop use I don't think that ceramic will hold-up in the long run, they will get bumped and treated rougher overall than bakeware would. I will say again All Clad is the best bet dollar for dollar.
In your inital post you had said that you didn't like to repurchase over and over again, who would?? I always say............'buy the best you can afford, and ask for expensive items as gifts'