I have been researching cookware recently, trying to find those things that are simple multitasters that make great food and, preferably, last forever. One of the first things I bought was this, a 3 qt Le Creuset roasting pan. It was about $150 on amazon. It is heavy. I read many reviews of this pan before buying it (on amazon and on Chowhound, which has a lot of great information and very little of the negativity that one typically sees in internet forums), and a number of people said that they used it for everything- roasting meat, baking brownies or casseroles, etc., and that these pans will last forever when proper care is taken. They can go from stovetop to oven and back again. I also read that the enamel is like a non-stick coating in the sense that it can scratch if metal utensils are used.
The first thing DH and I made with this was gratin dauphinois, a.k.a. scalloped potatoes (with the help of Julia Child’s “Mastering the Art of French Cooking”). After boiling milk is poured over the prepared potato mixture, the pan is heated on the stove– no problem for this pan– and then is cooked in the oven. The result was potatoes that were well cooked on the inside and browned on top. We had tried to make these potatoes before with pyrex dishes with much less success. We even had one pan that exploded in the oven, probably because we had put it on the stovetop– doesn’t work for pyrex.
Le Creuset- http://www.lecreuset.com/signature-3-qt-roaster-ls2011-29
Mastering the Art of French Cooking, by Julia Child- http://www.amazon.com/Mastering-French-Cooking-Vol-Anniversary/dp/0375413405/ref=sr_1_1?ie=UTF8&qid=1424115307&sr=8-1&keywords=mastering+the+art+of+french+cooking