Enameled cast iron is perfect for the technique you describe. That sealing paste, by the way, is called 'luting paste'. A very similar recipe to what you describe is in Julia Child's 'Mastering the Art of French Cooking'--it's called 'Poulet poele a l'estragon' (casserole-roasted chicken with tarragon). A chicken is browned in butter, then allowed to cook in a covered casserole with aromatic vegetables and lots of tarragon. If you like tarragon, give it a try (see the link); it's no more difficult than what you've already done. The only change I make from Julia's recipe is that I tend to use a larger chicken (more flavor than a young chicken). One of these days I'll splurge and make the recipe with a free range chicken, or maybe a capon. If you want to cook lamb in a similar manner (in a sealed casserole), do a Cooking Forum search for 'gigot a sept heures'--I've posted the recipe a few times. Le Creuset cookery can be addictive. If you want a good source for slow cooked goodness, take a look at Molly Stevens' book "All About Braising"--it's wonderful. Here is a link that might be useful: casserole roasted chicken with tarragon

I had mountains burned thick on the bottom of my Le Crueset pan a while back. I was lucky I didn't start a fire after scorching the contents so badly. I'm glad to know about the peroxide because that is one of the few things I didn't try. After soaking, scraping and boiling with baking soda and various other things I finally found that rubbing with a damp dishwashing tablet took off the final layer rather easily. I wish I had tried it earlier in the process.

Thank you flyleft, I appreciate the kind words! I was so hesistant on this purchase b/c of the cost but the free returns made me do it, nothing to lose! chickadee - that's actually the only finish it comes in, in their description it's burnished silver but the photo looked like a much more bright finish than it truly is. GREAT idea about getting extra crystals! I never would have thought of that. I was actually talking with my husband this morning on how difficult this light will be too clean!! Jeannie and Sheila - the light is from Murray Feiss's Lucia collection. I purchased it from 1stoplighting.com. They offered free returns (huge + for me) and 150% price match guarantee. I ended up saving a little over a $100 through them. The vanity is made by ambella and is the monique sink chest. you can find it on a bunch of different online sites. It hasn't arrived yet but I'll be sure to post more pics as things get installed! I really do appreciate all the feedback, this forum is fantastic!

Now that Ive got some time to type them up, Ktee, here are a few more. Each of these should adapt well to your new LC Dutch oven; they've all worked well in my old one: POT AU FEU 3 lb lean brisket 1 piece salt pork 1 onion stuck with 2 cloves 9 carrots, peeled 1 turnip, peeled 4-5 leeks, washed water 1 tsp dried thyme 1 tbls salt 1 stewing hen 6 potatoes 1 head cabbage, quartered 1 lb pearl onions 3 tbls butter Sprig parsleyÂ1 tsp sugar Put the brisket, salt pork, onion, leeks, celery, 3 carrots, turnip, parsley and thyme in a large kettle. Cover with water and bring to boil. Add 1 tbls salt, lower the heat, and simmer 1 ½ hours. Then add the chicken. Continue cooking until meat and fowl are tender, about an hour. Half hour before serving add potatoes with their skins left on, the cabbage, and remaining carrots. Continue cooking until vegetables are soft. Meanwhile, brown pearl onions in butter and cook until soft. Add a little sugar to give them a nice brown glaze. Serves in large soup bowls with some of the onions. LAMB & CABBAGE CASSEROLE Trim 3 pounds boned lamb shoulder and cut it into 1 ½ inch cubes. Trim, quarter, and remove the core from a 2 ½ pound head of white cabbage. Blanch the cabbage in boiling water for 2 minutes, drain it, and cut it into ½-inch thick slices. In a large kettle with tight-fitting lid arrange the lamb and cabbage in layers, seasoning each layer with salt, using 1 tbls in all, and pepper to taste. Add 3 cups boiling water and simmer the mixture, covered, for 2 hours. Slice a 1-ound head of curly cabbage (Savoy), well trimmed, into ½ inch slices and arrange them on top of the lamb and cabbage. Simmer the mixture, covered, for 40 minutes more. Let the mixture cool to room temperature. Reheat the mixture and simmer it for 10 minutes more. Let the mixture cool again, and reheat it in a moderate oven (350F) for 25 minutes. Sprinkle with 2 tbls chopped parsley. Serves 6-8. From: Gourmet Magazine CRANBERRY POT ROAST 2-3 pound venison roast (or substitute beef) 1 small onion, chopped 1 stalk celery, chopped 1 ½ cups cranberries 1 tbls mixed sweet herbs 1 tsp nutmeg 1 tbls maple sugar 2 cloves 1-1 ½ cups cider or apple juice Salt & Pepper to taste Flour Oil Sprinkle meat with slat & pepper. Dust with flour. Sear in a little hot oil on all sides. Set aside. Sauté onions & celery until tender. Add balance of ingredients. Return meat to pot. Simmer until meat is soft, about 2 hours. TRANSYLVANIAN CHICKEN STEW Cut two 3-pound chickens into serving pieces and pat them dry with paper towels. In a saucepan sauté 6 slices bacon, cut into 1-inch pieces, until they are lightly browned, add 1 large onion, sliced, and cook the mixture over moderately high heat until the onion is softened. Stir in 1 tbls sweet Hungarian paprika, add the chicken, and spoon the bacon mixture over it. Sprinkle the chicken with salt and pepper and cook the mixture, covered, stirring occasionally and adding ½ cup water or stock, a little at a time, to keep the chicken moist, for 45 minutes. Add ½ pound smoked sausage or kielbasa, thinly sliced, and cook the mixture for 15 minutes. Add 3 large green peppers, thinly sliced, 1 pound green beans, broken into 1-inch pieces, and ½ cup each of tomato sauce with basil and chicken stock, and cook the mixture, covered, stirring occasionally, for 20 minutes or until the vegetables are tender. Add salt & pepper to taste. Serves 6-8. From Gourmet Magazine. SHRIMP & SAUSAGE 1 ½ lb peeled shrimp 2 links smoked hot sausage 1 tsp sweet basil 1 tbls paprika Salt 1 clove garlic, crushed 1 cup beer ½ cup onion, sliced Pinch cayenne Oil Slice sausage. Fry in oil with the garlic and remove from pan. Sauté shrimp in same pan until pink. Return sausage to the pan, with the onion, slat, basil, and beer. Simmer 5 minutes. Serve hot over rice.