LeCruset & similar enameled Dutch ovens, or aluminum ones, etc.; just don’t absorb the complex oils from gumbo, and impart greater and greater depth as the porous cast iron only ones, is all.
GIANT WARNING : Don’t do LENTILS in a cast iron anything, unless it’s enameled. They turn crude oil black. It’s alarming, although theoretically safe to eat...
((and also possibly the origin of Spartan “black soup” that there is no recipe for, although quite a lot of speculation amongst visiting dignitaries. Spartan boys/men got as much of the black soup as they liked... but by tradition everything else they ate had to be stolen or hunted. No buying of food stuffs allowed. The crime of buying food was worse than getting caught stealing it, by about double the number of lashes as showing up empty handed, and 10x more than getting caught. Wacky society. A strong one, for true, but wacky))
...but it TASTES absolutely awful, unless you’re on your period or have lost a lot of blood recently. The iron content is off the charts. For whatever reason lentils just leech the hell out of iron pots.
((It makes sense the Spartans loved it, though, IF it was the content of “black soup” as they sparred daily with edged weapons... cuts and bruises both scream for a high iron content diet))
