Cast iron enameled Dutch ovens
My two Le Creuset Dutch ovens (7 and 9 quart) are two of my prized possessions. These handcrafted, enamel and cast iron work horses, are perfect for soups, stews, risotto, and braising meats and poultry. They can go from stove top to oven. The manufacturer offers a lifetime guarantee. In France these rugged pots are routinely passed down from generation to generation. My Le Creuset pots are over 20 years old and going strong. Le Creuset cookware is not inexpensive until you amortize them over a lifetime of meals.
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Staub, also a French company, makes a similarly high quality product. I have one of their self-basting oval cocottes that is perfect for roasting a whole chicken or leg of lamb. The Staub lid has small cast iron bumps on the inside of the lid that are said to redirect the steam back into the roast increasing the moistness of the roast.
Staub oval cocotte
Self-basting bumps on inside of Staub lid
I like to give these durable, life-long pots as wedding gifts with the idea that the excellent life and quality of the pots will be matched by an equally excellent life and quality of the marriage. Not to mention, plenty of wonderful meals together.