AARGH....stop already....I think I collect those things.... I have 4 enamel cast iron dutch ovens...each of my kids have 2...my daughter has worn out one she inherited from my mother. I have given them to friends.... I could line them up on a shelf to admire, but that's not too practical.... Linda C

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 am on the fence on a lot of electronics. For slow-cookers, it is the crock that gets broken. I would be happy to replace just the crock but after shipping, it costs more than a new set up all together. On my hand-mixer that is not very old, the beater broke. Oster never seems to have the replacements in stock. I had an instant-pot like device that my mother was getting rid of. I used it for several years. The electronics worked fine on it but the bowl was coated in Teflon that had been scratched and I was not comfortable using it any more. I would have no problem replacing it with an instapot since the instapot has a stainless bowl and I live at an altitude of 6500 and thus can appreciate the quicker cooking times for mashed potatoes. I think some people are replacing skill with gadgetry, but I think many of those people who have no desire to develop the skill. I also have to wonder though if sometimes the gadgetry allows a different level of efficiency, too. For instance, electric kettles heat water quicker, using less fuel than a kettle on the cooktop. Trade offs, I suppose.

I have a 7.5 qt oval Le Creuset and I bought it on impulse for a good sale price and it has caused me to buy more pieces. Actually waiting on my Braising one that I ordered last week now. I'm looking to slowly replace all my pots and pans with Le Creuset as I like how easy they are to clean and how even everything cooks. I stick them in the dishwasher sometimes and sometimes by hand as it depends on how full my dishwasher is. None of mine are the same color either as I like the idea of different colors to easy see which pot/pan to use. I also have a Staub pan that I really like, but recently got a smaller Le Creuset pan in a smaller size and it is easier to clean than my Staub and although both say they are seasoned and ready to go the Le Creuset has been easier to care for than my Staub pan. edit to add - they do bring me joy every time I take them out as I like the colors of them. Mine are all in the blue family.