Dutch Oven

Also known as a French oven, heavy casserole and Cocotte and is similar to the Japanese tetsunabe, is normally a large (around 5-8 quarts) and very heavy (around 13-15 pounds) cast iron pot with an enamel coating and a heavy tight fitting lid. These ovens can also be quite expensive ranging from around $150 USD to upwards of $500 USD, however they will last for decades can be handed down to future generations. The original cast iron Dutch ovens (without the enamel coating) would most likely have 3-4 little legs and would have an indented lid so you could stack another pot on top while cooking over a camp fire (you can use the enamel ones directly over a camp fire but you can use on a gas fire stove.)

Today most people use the enamel Dutch ovens, they are much easier to clean up and you do not need to season them and they do not rust. These pots can be used inside an oven and on top of your stove and allow for long slow cooking. Dutch ovens have many useful applications, you can roast in them, cook stews and soups, make casseroles, bake cakes and even wholesome rustic loaves of bread (and you do not have to knead the dough.) Unlike their plain cast iron relative, the enamel Dutch oven cannot be used for deep frying. The one in the photo above, I brought back with me from the US.