All-Clad Stainless French Oven

Why is this All-Clad "French Oven"?
Because I am an All-Clad fan, and I own and use more All-Clad pieces than I really can afford, I feel like a traitor as I begin to write this. I wish I could return-for-refund my copy of this very pricey All-Clad "French Oven" (not purchased from amazon.com). For my needs, my two Le Creuset oval ovens and one Le Creuset round "buffet casserole" do the (French / Dutch) "oven" thing better, cheaper, and more beautifully. Cast iron, although not as physically tough as stainless steel, really does hold the heat much better, plus it works with induction, just in case you have induction (I do not) and you need to use the "oven" on the stove-top; this All-Clad oven bottom is non-magnetic. Le Creuset uses cast iron for the cover as well as for the bottom, unlike this All-Clad piece, which has the plain stainless steel (non-clad) cover, which I think compromises the "oven" concept of all-encompassing uniform heat. My All-Clad oven's wire...

Versatile
Not only is this an excellent roaster, it also works great as a turbotiere--perfect for poached flounder, and, by turning the rack upside-down and adding some water to the pan, as a very effective smokeless broiler.

Not Cheap
Not cheap, but it's a high quality product. Solid, rugged, and very good at providing even heat distribution. I'm very happy with it's performance over uses ranging from roasts to lasagna.

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