Originally Posted by
halfspeed
Or, perhaps, we should come up with a brand hierarchy for braisers?
Le Creuesette, Staub, Tremontina, Lodge, Sur La Table?
And what are the Requirements:
Shape of the vessel?
Uniformity in the iron castings?
Lid fitment?
Evenness & durability of the enameling inside & out?
Handle shape?
Price?
Weight?
Color?
How are these attributes to be weighted?
This is certainly possible.
As always the answer to a question depends on it's being clear, concise and measurable.
(Pic of traditional Blue Crab Pie in an enameled cast iron skillet)