It is my go-to pot for candy making (fudge, toffee and brittles), jams and jellies. It also gets used for stews and chili.
The non-stick finish is wearing off so I'm looking to replace it. I really like the nonstick surface for candy and jam making, but don't like that it wears off.
I'm considering an enameled cast iron Dutch oven as a replacement.
Would enameled cast iron work well for candy making, jams and jellies, where controlling the temperature is very critical? (I'm sure there would be a learning curve). I know that one these will be considerably heavier, but also more durable.
Or should I just replace my current pot with the same pot, and plan on replacing it when the finish starts to wear?
(There are also ceramic coated pots. I've never used any of these and don't know if I should be considering one.)