Originally Posted by
WhyFi
The green one, lower right - use it you want the meat partially submerged (braising - typically larger cuts), not fully submerged (stewing - typically smaller cuts).
Yep, that's what I got it for. It's my go-to pork chop braising pot.
The deeper Dutch ovens are great for stews, braising large roasts w/ lots of veg and for "no-knead" bread.
A rounded bottom is excellent for making a roux, it's a Gumbo standby.
An oval DO is the perfect shape for a chicken, Coq au vin is a favorite.
Can't beat Enameled Cast Iron cookware for low & slow.
-Bandera