Thanks for the notes guys. I wouldn't consider anything but cast iron, either like in the above photo or with enamel coating. I love enamel, always have. Brings back childhood memories. So I'm partial to those.

I cook pork loins in the overn in a large pyrex dish every now and then with potatoes, onions, garlic and my own top-secret seasoning and rub selection. I'd be really interested to try that in the dutch/french oven.

I've got some tending to do over a large pot of chili on the stove right now... have to run.