For employment reasons I am not currently in kitchen toy buying mode at the moment, but I have discovered a weakness in my battery of cookware:
Tonight is the third time I've made Mark Bittman's NY Times Crisp-Braised Duck Legs With Aromatic Vegetables. Obviously I like it. Amanda Hesser critiques Bittman's recipe, saying that when she prepared the dish in her Le Creuset, the duck stuck to the pan. She says to use a non-stick pan if you have one. When I cooked the Crisp-Braised Duck Legs the two times before I used my Berdes non-stick wok. This was great except the Berdes exactly does not quite fit in my Anova Prescision Oven.
Tonight I decided to try La Creuset. I can't say I was not forewarned. The duck stuck to the pot. It's always great when I achieve the same results as the New York Times.
So what I need is an induction compatible (I can't live without my Paragon) non-stick braising vessel that fits in the APO. For the application in question a lid is not required.
Thoughts?