Enameled Cast Iron vs Stainless Steel Roasting Pans I'd like to buy myself the best roasting pan and I'm stuck on whether to get an Enameled Cast Iron or a thicker Stainless Steel/tri-ply type pan. I'm looking for the pro/cons of each, and any personal experience with either variety.

So far I know that:


CI is heavy
CI will heat more evenly, but will take longer to heat up
I can gently use metal tools on either 
Both are induction-ready!


I have electric coil-type heating elements, so either should be fine for the stovetop.
As far as what I'll be cooking in it, it will probably be a bit of everything.  Meat, veggies, potatoes, onions, lasagna, you name it.  

Is either one better at creating a fond, making gravy, or cooking down veggies/onions?  Or are those just a matter of paying attention while cooking? :)
The enamel is brittle, especially when scratched. cast iron is often cheaper. They clean differently: stainless is initially a little harder to clean, but polishes with use making cleaning easier. Food initially sticks less to enamel, but scratches and cracks change this. using steel wool to clean stainless improves the finish, using it to clean enamel scratches the finish. If you are gentle with enamel it should last decades,stainless will survive children beating on it with almost anything, and can be passed to your grandchildren. thinner metal will heat quicker and cool quicker, but will develop hot spots. Thicker metal will heat more evenly, but heats and cools slower.