Hey guys! I have quite a le creuset collection going on! I own several sizes of Dutch ovens and braisers. I own one sauteuse. I also have some other things like a heart cocotte, some of the stoneware baking dishes, etc. I have never ventured into the cast iron enameled skillets.
Is there anything they are very good for that braisers don’t excel at? I use my 3.5 quart braiser pretty much daily for most of my cooking. The only thing it doesn’t do super well is breakfast items like sausage, eggs, pancakes, etc. I don’t use much liquid when I do these things, I do use some oil, but it seems to stain/burn the pan. I end up pulling out my nonstick because it just becomes more of a pain than it needs to be. Other than that, most meals do fine in the braiser!