LeCreuset is very comparable to Staub, and would be another good choice. I prefer Staub, as they cost less and get a few of the details right, whereas LeCreuset wants extra money for that.
They come with metal knobs, which means I can put my pots into a hot oven without spending much thought on whether the phenolic knob really survives 500°F. They have a black interior, which is easier to clean. And they have more options for pots that facilitate condensing vapors, so that I won't lose as much flavor.
Vollrath is a brand that targets professional kitchens, although I see that they now also offer consumer-style products. That means, less brand name recognition, but better prices. Qualitywise, it's no frills but generally just as good as most of the other multi ply stainless cookware. In other words, great for a stock pot. I bought mine from a restaurant supply store.
Rolled carbon steel makes for amazing cookware. Super easy to clean. Non stick. Lasts forever. You can put it into a hot oven. You can use metal utensils in it. The only downside is that you need to take a bit extra care to season it once. And you preferably wash it right after use when it's still hot, and then make sure it's completely dry before you put it away; maybe even rub a thin coat of oil on. Also, the non stick properties only really work, if you make sure it's hot before you add ingredients. But with a powerful gas stove, that only takes about 20-30 seconds at full heat.
Lodge is a great and inexpensive choice. Or you can splurge and get the Matter Bourgeat. I hear great things about their skillets. America's Test Kitchen really likes them.
As for the steam oven, I'm annoyingly still waiting. My contractor is having serious scheduling issues and keeps delaying the project. I have worked on many projects with him in the past. But this year is strangely difficult to make progress.
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pots and pans ideas
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