I have 4...yes 4!! Le Cruset enamel cast iron dutch ovens and 2 sauce pans a small oval baker and 5 fry pans...but all of the fry pans aren't Le Cruset. I like to flour my meat before browning....that's what makes a crust on the meat.... I flour a pot roast, stew meat or chicken tenders, fish etc. Flour browns and gives it's own flavor....remember how good Etouffe isw ith a good brown roux? well browned flour adds that taste to the pan drippings. enameled cast iron is not non stick...but I guess the stuck stuff doesnt burn black and releases and adds to the gravy. However I used an aluminum frypan and a dutch oven for years before I got the le C stuff....and my guess is your pan was way too hot before you added the meat. Browning means cooking until browned, not cooking over a blazing fire until the outside is brown and the inside still raw. Turn down the heat! And...every wok cook knows "hot wok, cold oil, food won't stick" The le Cruset ware is wonderful because it's so heavy and cooks evenly and holds the heat sow ell....it's possible to cook on just the barest simmer. Linda C

damn that is a very good price. I am tempted for camping. thanks alot michael!

Lars, I did end up buying the 6 qt Lodge enameled cast iron dutch oven. It is very heavy, but I love it. Things dont burn in it as quickly as the light weight pots. I am gradually getting away from non stick pans. I recently picked up an enameled skillet. Not cast iron. I just wipes clean like a dream and non stick. Will see how it holds up.As for the DO, I am glad I made the choice I did. I bought mine on sale at walmart.com. I have made chili,applesauce for canning, beef roast etc. It cleans up very easily. And since there is no bare cast iron, no need for special treatment. My mother made a boneless turkey breast in her DO and it turned out VERY moist. I also eat very little meat, but my family eat it. I dont know if you can or not, but I have recently been canning chicken. I will do turkey too as I dont like turkey frozen after its cooked. It gets kind of a grainy texture. I bought chicken breast, some boneless some not when it was on sale. Cut chunks and placed into pint jars, small amount of water and salt, and canned them according to usda directions. It comes out fully cooked and ready to use.Very moist in its own broth. Great for quick meals such as chicken salad sandwiches, creamed chicken, etc. Tammy

FOAS, that sounds about right. They're very "lenient" with the coupons. I know expiration dates mean nothing. I was once behind a woman who used photocopies of coupons. Also, the coupon indicates "one single item," and the fine print indicates "limit one coupon." If that means per visit, they're really lenient there, too.