Off the bat, I'm very well pleased with this Dutch oven. A set of Le Creuset pans were my first kitchen gear 30 years ago, and those originals are still going strong. I used to be a Le Creuset enthusiast/snob, but I've since come to feel that for the non-specialty shapes and sizes, with proper care, one is as good as another. Besides my original Le Creuset, I also have half a dozen other modern brands that I've had almost as long, and much vintage pots that are 60+ years old that still perform beautifully. I'm a daily home cook and cater for my medium groups regularly as well. I typically use cast iron dutch ovens for slow-cooked dishes and bread, and I don't find a huge difference in performance among the brands. I love enameled cast iron for the beauty and because they're suitable for tabletop presentation. I usually stick with regular cast iron for fast-cooking steaks, etc., as the enamel doesn't perform as well there and tends to stain and scorch faster.This one is a stunning ombre colorway, and to my eye looks even better in person. The sizes is suited to large batches of home cooking or small group catering. I love the stainless knob for its high heat resistance, key for high-temp bread baking.
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