A basic basic question from me. What is the difference between round and oval dutch ovens? I'm about to start some serious braising for fall and winter, and I don't have a dutch oven of any sort. I'm prepared to buy one, but I can't buy anything very expensive at the moment, which probably means I'll be getting something unenameled. I know that cooking in unenameled cast iron means I can't use very acidic ingredients(I guess coq au vin is out, unfortunately.) However, my roomate has a round enameled dutch oven that I could use. Are there things that round ovens aren't good for? I know very little about this, clearly. Any tips?