love my kirkland le creuset
Just did a couple of pots of Osso Bucco, one in the Creuset, one in a conventional steel casserole. Pretty much the same quantities, the same recipe, and in the same oven. Big difference, the Creuset had greater depth, and tasted far better than the steel one. Glad I did the experiment, but will never use steel again for a stew.
I prefer Staub, but there is not much of a price advantage there (you can find good sale prices on the smaller ovens from time to time)
Steve, I’ve got a couple that belonged to my mother, and I mean like from the Sixties.