Cast iron vs magnalite

I use a le creuset Dutch oven for basically everything.

Can you cook the meat til the point it sticks to the bottom without damaging the magnalite
pot?

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Enameled cast iron is also good.

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All I use for stuff like that now.

I have a Lodge enameled cast iron. Use it all the time for stews and gumbo

i like and mostly use cast iron but the magnalite oval roaster fits perfect on my 2 burner propane stove and has cooked many a good meal sitting on the tail gate of my jeep and yes my rusty ole jeep is so old it has a tailgate.

Lots of folk say magnalite aint good for ya cause its cast aluminum

For stews, gumbos, etc. I always prefer to use my Magnalite

Cast iron for things like steaks, hamburgers, searing scallops, etc., where I need a lot of fairly steady heat or very high heat. The cast iron just can't be beat for those applications. Once you load it up with heat it just stays hot.

For soups, stews, gumbos, etc., where I have a large amount of liquid I just need to keep simmering, I like my heavy aluminum. I like how aluminum transfers heat quickly and evenly, but doesn't hold a huge amount of it for stuff like that.

For anything reactive (basically tomato based things), my stainless pots are my go-to, no matter what.

Staub FTW. Get out your checkbook for an heirloom piece.