Dutch Ovens

Lodge started making Dutch Ovens at their Tennessee foundry 15 years ago to compete with the fancy European brands Le Creuset and Staub. I bought my first one while I was living in LA and still use it 10 years later. Enamel isn't non-stick so be sure to preheat them for a few minutes on medium and use a decent bit of oil while getting used to the surface. These are ideal for braising collagen rich proteins -- short ribs, chicken thighs, beef chuck, and pork shoulder, all break down into a rich & gelatinous dish.

 

I also use mine to steam dumplings, make stock, boil pasta, etc. 

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6 Quart and 7.5 Quart Ovens are Ideal

(based on how hungry your family is)