I really want to buy a couple of Le Creuset enamel casseroles, but before I splash out, I was hoping that someone could maybe put my mind at ease re the following?
My old flatmate had a LC stainless steel casserole which he used all the time on a gas stove. He then moved to a place with an induction stove and the casserole didn’t heat properly from the induction. He reckons it is because the bottom of the pan buckled a bit from the naked flame of the gas hob. Has anyone experienced this / heard similar stories? I’m a bit concerned because I currently have a gas stove but it’s possible that I will move somewhere with an induction stove in the future and don’t want to end up with an expensive piece of kitchenware that I can’t properly use.