Clare, yes, I agree that both sizes would be really useful. I have an oval LC (4 1/4 qt) with a lid that doesn't have the knob in the middle. You have to use oven mitts and lift the lid off. I don't remember what it is called, but the lid also doubles as a small casserole dish. I like it and it is particularly good for roasting chicken with the oval shape, but I really wanted a round DO with the knob handle. That is so convenient. I struggled with size too. I waffled between the 7 1/4 qt size that I got and a 9 qt. The price was a factor, it just gets so expensive and I thought that I would use the smaller one on a more regular basis than a larger pot that would be used less frequently. They are so nice looking that I plan to just keep it up on the cooktop. I got the wild Kiwi color (lime green)! Good luck to you in your quest for the LC! It is worth waiting for I believe. Kathy

Well, taking a second look, even though there was mucho rust after using the self-clean oven approach, I saw a lot of gray underneath - a good sign. So, after watching a few You-tubes on the subject - I rinsed out the pot with hot water - thoroughly dried with cloth and over gas burner, put on American Idol, and tackled it with absorbent cloths, oil, shortening and salt. I just kept cleaning and cleaning - never got it quite all off, but finally applied the recommended grapeseed oil and let it preheat in a 400 degree oven. Got engrossed in Idol - so it probably stayed in the oven for an hour. Happily, the grapeseed oil sealed it up quite solidly - and the cloth wiped over it comes out perfectly clean! The pan bottom almost matches the lid again (which had not been affected). I will do another couple of cycles of oiling and preheating. (Will post my phone photos if and when I can find the proper cable to upload.) Thanks to each of you for the input.

rhome410 - Wow! I didn't even know Le Creuset made a 13.25 qt pot. Here's the thing - it's going to be so heavy when filled that even I would shy away from using it. And then there's the expense. For that kind of money, you would be better off with the All-Clad Stainless 12-Quart Stock Pot ($326.88 on Amazon). It gets top marks from Cooks Illustrated in part because "The aluminum core runs up the side of the pot". Since I personally won't be spending over $300 on a stock pot any time soon, I have a couple of other recommendations: 1. I'm not aware of another stock pot like All-Clad that go all the way up the sides, but Cooks Illustrated next highest rated is the Cuisinart Chef's Classic Stainless 12-Quart Stock Pot which gets very high marks, is ever so much more manageable than the Le Creuset and only costs around $60. Because it has a wide base, it will help a little with the bottom sides not burning, but you're still going to have to watch them carefully. 2. For heavier braising and thick soups/stews, for myself, I bought the the Mario Batali Braiser Oval 9 Qt enamel on cast iron pot. Cooks Illustrated rates these Mario Batali pots nearly as highly as Le Creuset and they're about half the price. They don't make a round one that size, but the shallower part of the oval is still 11" and provides for reasonably even burner coverage on my range (although if I remember correctly you actually have a more high powered range at home than I do). Hope this helps. plllog - great advice (along with everyone else) on "fish stick/chicken strip" making. The rounded sides on your your Le Creuset soup pot work better for at least 2 reasons: 1. A pan with 90 degree sides allows heat to enter from both the bottom and the side so, in effect, the food in the corner is getting up to twice as much heat - even more for a perfectly square or rectangular baking pan taking heat on 3 sides (ever noticed how the corners of brownies are quick to burn). 2. Rounded sides allow for more complete and efficient stirring therefore also reducing burning. These two reasons are probably why most pots are actually round/rounded in the first place. You'll note that practically all good casserole dishes (made for long cooking without stirring) are round/rounded on all edges. Interestingly, this can be even more important for microwave cooking.

I've been collecting Flame colored LeCreuset enameled cast iron since the early 1980's. Some of it is too heavy for me to cook with anymore, DH has to do the heavy lifting for me.