In reply to niallk:
This may account for why the enamel of our own 26 cm LC casserole is very pitted after only 6-7 years. We still use it all the time, mind.
There are other makes. Someone mentioned Le Chasseur, which looks just as good, but isn't any cheaper. The woman who runs the fancy kitchen shop in these parts says they are made in the same factory as the LC pots. Another one that isn't cheap is Staub, my favourite make, looks wise. But what do you get for the extra £££? We have a 21 cm Denby casserole, from Habitat, a few years back, which was £35 and still going strong. I would like someone to explain what the difference is between a £100++ cast iron dish of a well known make and a cast iron one from Sainsbury/Tesco etc, at under £50, apart from the look and the label. On the stove top, I don't notice the difference. Aren't they all just big lumps of cast iron?
For ten years or so, we have had a couple of Aga cast iron frying pans, a 30cm one and the other a smaller 24 ish one. Oh, and a tiny omelette pan. They have been great. They are really rugged, look good and are easily made non-stick by heating oil in them until it burns, then wiping it off. The Aga serving dishes in cast iron are great too. We bought one of theirs and a Chasseur one and use them frequently.
IF anyone wan ts to buy me a Christmas present, I'l have a Staub 24 cm and Staub 30 cm casserole. The 24 cm would get used all the time. The 30 cm less so, and at £200 or so (I guess) that's why we haven't got one.