Originally Posted by YVR Cockroach

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.