Originally Posted by
kipper
I have one that I've been using regularly for things that start on the stove and move to the oven. This includes dishes where I sear meat, then add other ingredients. I used it for shepherd's pie yesterday. I cooked the ground meat, onions, and carrots, added sauce, and then topped with mashed potatoes to bake.
Any particular type? I've always been afraid that they'd crack. The Chinese ones are very thick so not sure how durable they are with repeated heating and cooling (though cheap). Closest I have are some very cheap ones acquired in Egypt that's used to make the equivalent of moussaka. Do have some Pampered Chef stuff (picked up at thrift shops so the 4 pieces I have cost less than any one piece new) but they're not stove-top safe.
Of course, earthenware doesn't work on induction.