re: Le creuset vs all clad?

My allclad non stick always seem to burn on the bottom after time. But- LOVE.

The regular allclad - I have problems with things sticking to the bottom. But great with sauces.

Cast iron enamel- easily my fav of allclad/stainless- but can collect spotty stains. Handle gets hot.

I cook dinner every night. Maybe once a week we go out to dinner.

I got one of Gordon’s hex- a-something pans a month ago and I have quit using allclad and enamel. I’m hesitant to leave a definite review because I haven’t owned it a long time, but this thing is super bad arse. It’s deep enough to cook a small soup in but functions as a skillet too. Can sear or do a long cook.

Can use metal or silicone. NOTHING STICKS. Ever. Nothing stains. Heat-wise, I’m at about an average of two clicks below what I would use on allclad or enamel. Handle doesn’t get hot. Can finish things in the oven. Clean up is the easiest of any pan I’ve ever had. Maybe two swirls with the scrub daddy. Seriously considering buying a smaller version (cook a protein and a veggie every night) and tossing out all other cookware but those two.

I made fun of Gordon peddling his cookware relentlessly on his shows but this stuff (so far) is legit as hell.