Everything BRAISED.

I've got mine on the stove top right now full of Polish sausage,
potatoes, cabbage and chicken stock.

I started the whole works by frying six strips of bacon in a lttle olive
oil. When the bacon was crisp, I added the three-inch lengths of the
Polish sausage, split and "butterflied". When they were brown, I added
two Irish potatoes, sliced and a small head of cabbage, sliced in
strips. I added a couple of cups of chicken broth and covered on a LOW
heat. It's been about an hour now and I can tell from the smell, it's
ready to enjoy.

You will find that your new pot will not gather dust, by any means.
Spaghetti sauce to coq au vin, the Dutch Oven is a godsend to cooks.

Use it for chicken, lamb, veal shanks (OMG!), everything that LOVES to
be cooked slow and long.

Lass