Originally Posted by Home chef
I had to do it. I've been wanting one for so long. Yesterday I was making Osso Vuco with my heavy 12" cast aluminum pan. In the end it just didn't taste the same. No fawn development. Not enough airspace on the top for braizing. Simply not the best way to cook the meal.
The unit I purchased is the 7.25 qt oval Doufeu. This one has an indentation on the top. The top can also be used as a casserole dish. The msrp was $300.00 but I got it for $150.00 plus shipping. I'm sure that's about average but I really like shopping at Ebay.
I should get it in about a week. I can't wait!!!
Enjoy, Home chef. I have the Staub version and love it. The oval shape is perfect for shanks or cuts like brisket. And hey, not only does it make incredible "slow" cooked dishes, but just lifting the thing when it's filled with a big pot roast or lamb shanks plus veggies and liquid gives me the day's workout.
As for Le Creuset, I do have their 6 3/4 wide French oven (beautiful blue), which is wider and shallower than their regular round ones: http://www.lecreuset.com/usa/product...product_id=121
It's perfect for so many dishes, but especially handy for sauteeing a large amount and then braising. I got a great deal on it through eBay.