Was just looking through & thought I'd comment on the stainless steel cooker MD mentioned.

I cook fo rmy brothers workers. Pre cook the meals the day before, then they go to work with them the next morning, so almost every day is a SC mean, because its easier to just heat & eat.

We have 3. 2 oval with glass lid, & one banquet size. It has a stainless steel lid, but the insert itself isn't SS. I'm not sure what its made of. Its not ceramic, but not metal. The handles come off for the oven & it goes on the stove, but its still a great SC as well. Its my favourite of the 3. I put lasagne's & quiches in it too.

We actually put foil under the lid on the ceramic ones. Need to keep all moisture in for reheating the next day. We add a bit of water too.