anyone here bake in a tramontina pro-line series DO?
i was looking for a wider, stainless steel dutch oven, and i came across this one
https://www.amazon.com/Tramontina-576DS-Pro-Line-Stainless-NSF-Certified/dp/B07666GPBS/ref=sr_1_1?
it was perfect for what i had in mind, but it had no maximum temperature listed, so i emailed tramontina. the rep told me the entire thing was rated for 350f. i wrote back and asked how this was the only stainless steel dutch oven rated for only 350f, and she replied that actually the pot itself was rated for 500f but the lid was rated for 350f.
now, the lid on this is also stainless steel, not glass, so i'm wondering if anyone here uses this dutch oven with lid at 450f successfully. i'm pretty sure it would be fine but wondered if anyone here uses it at above 400f.
is lower because it looks like it isn’t tri-ply steel. Personally, I would go for it but be sure not to shock the lid with huge temperature changes as it could warp it.
so i'm thinking of trying the cold oven method, and since this DO isn't that heavy, i would think it wouldn't take that long to heat up, and that way i could avoid thermal shock.
i really do like that wider, lower shape!
bucks more
https://www.amazon.com/Lodge-LCC3-Cooker-Pre-Seasoned-3-2-Quart/dp/B0009JKG9M/ref=sr_1_1?ie=UTF8&qid=1523846885&sr=8-1&keywords=lodge+combo+cooker+5+qt
the reasons i'd go with the stainless steel 9 quart dutch oven over the combo cooker you linked to -
i have shoulder damage, and so i try to keep pans at 6 pounds or less.
i don't see the internal dimensions, but i believe it's a couple inches narrower than the tramontina, and i want plenty of extra room around the sides.
my doctor wants me on low iron, and recommends not using cast iron without enamel.