|Lodge ceramic lined Dutch Oven.|
The lid of this type Dutch Oven has a rim or lip around the perimeter of the outside top edge. This helps keep the hot coals were they need to be for baking at a campfire or in an open fireplace. Sometimes the lower pan is footed with about an inch or maybe a little longer nail like foot usually 4 evenly placed around the outside curve.
|Le Creusent Dutch Oven, or maybe it is a French Oven?|
|Country Store Dutch Oven.|
|Small Lodge Dutch Oven.|
I bake at least 2 types of yeast bread in a Dutch Oven.
I always make Swiss Steak in a Dutch Oven.
I use it for Pot Roast and Pork Roast and Roast Chicken.
I make soups and Chili in a dutch oven.
I make big pots of green beans and soup beans in them.
I roast potatoes in a covered Dutch Oven.
I fry chicken in a dutch oven.
I bake meat loaf in a Dutch Oven.
I have baked crisps and cobblers in Dutch Ovens.
The list goes on.
So the moral of this story is it is good for lots of uses. The only draw back I can think of is it is heavy and the weight can become an issue. I really like my brand new ceramic coated Lodge Dutch Oven as it is so very easy to clean and the ceramic coating makes it nonreactive. I have several though and love and use them all!