Dutch oven alternatives

I use an oblong roasting dish as my DO but to date usually only bake one loaf at a time. Have been looking in second hand shops for additional "DO" type baking dishes. I realised that I have a smaller oval stainless steel "caserole dish" with lid that would fit along side my larger roaster. What is the consensus out there as to how stainless steel works in this situation? Years ago I felt stainless steel did not perform as well as say corning ware. Next question, how does corning ware stack up? Would it cope with temperature of 225°C (435°F) or 250°C (480°F approx)?

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