re: Any experience with all clad pans and dutch ovens?

I think what people need to remember when they read your comparison of cast iron vs clad stainless is how fricking stupid you are. You are essentially saying they cook the same. Which of course defies the laws of metallurgy (and physics). Even top of the line 5-ply cladded SS cookware with copper (or aluminum as the one moron pointed out in his attempted gotcha) won't have conductivity or heat retention of cast. These are not the opinions of a Bill Nye wannabe. They are fricking scientific facts. I love all clad. Have many pieces, though I prefer my Mauviel M’Heritage. I think the All Clad Dutch oven will be a fine cooking vessel for anyone wanting to drop $300 on a Dutch oven that is inferior to even a basic coated Lodge Dutch oven. But if you're buying one off the reference of Mo Jeaux from Tiger Droppings, just remember he is pseudo intellectual dumb frick with zero knowledge of anything he speaks on. His brain is muddled with flax seed oil and he has horrific genetics.

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Even top of the line 5-ply cladded SS cookware with copper (or aluminum as the one moron pointed out in his attempted gotcha) won't have conductivity or heat retention of cast.

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Did you have a stroke or are you retarded?

You don't get to claim superior conductivity and superior heat retention... all the while espousing your great knowledge of both metallurgy and physics.

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moron

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Ah, of course. You were unaware of the comparative density of stainless steel. You are under the impression cast iron is somehow more consistent while simultaneously being more reactive.

Tell me... Where can I buy this cast iron capable of quantum superposition so that I won't find myself insulted by an illiterate twat on the internet?

I have this pot and use it more often than I thought I would, especially for re-heating things like chili, soup, gumbo and stews.