caseydog
Master Chef
Sorry casey, I still cannot see that enameling lasting very long in a restaurant.
Yes, both for sure can be passed on down for generations and much has. But extra care has to be taken with the enameling, I've seen many pots, still useable but only just barely, all from being scorched and burnt.
Oh, even the best from Le Creuset will get discolored. My most used pieces are discolored. Some of us would call that "patina." But, that is true of all the well used pots and pans, like you would find in a professional kitchen. My friend's prime steakhouse kitchen is full of pots and pans that look terrible. But, they work great -- the food coming from that kitchen is awesome.
CD