Real cooks cook with stainless steel or so I've heard. Fortunately I'm not a real cook so I'm sticking with non-stick.
Detachable handle for putting in the oven.
Heavy aluminum/titanium base for even cooking which I've already scratched up a bit. I'm not sure what the thin layer of titanium is actually adding to the cooking properties of the pan. Perhaps it helps bind with the nonstick coat better? Helps conduct heat? Maybe it is just a marketing gimmick.
Tempered glass lid with adjustable steam vent.
Once can also buy a heavy terracotta lid for it which I am already coveting as we don't own a dutch oven.
|Ever notice how everything looks so much cooler overexposed at a 30 degree angle?|