Le Creuset’s lids are designed with raised bumps that function as condensation points, creating what Le Creuset calls a ‘self-basting’ effect, which makes it sounds more like a turkey than what it is — a clever way to keep moisture locked in and moving around so that food cooked in the Dutch ovens stays tender and juicy. It’s also one of the lighter-weight enameled cast iron Dutch ovens on the market, at 9.6 pounds, which is a nice feature if not a huge concern for me, personally. Cleaning the enameled cast iron is easy, but according to Le Creuset, the Dutch oven is dishwasher safe, though I would never. (For any stuck-on spots, I bring a little water and baking soda to a simmer and then go at it with a dish wand.)

Pros: Timeless, classic quality; enameled cast iron is quick to heat and able to produce a nice, even sear

Cons: The nearly $400 price point makes this a considerable investment.