This weekend, I hope to buy a Dutch oven. I want it to be a Staub. It's going to be 4-5 quarts. What I can't decide on is a round one versus an oval or a shallow one with a wider opening versus a regular depth one.
One would think a round one would cook more evenly, but I think I heard of someone testing that theory and disproving it. But I can't find the link. But an oval definitely takes more space on the stove top. On the other hand, the oval also seems like it would be nice for no knead bread. My existing 7 quart oval seems too big for loaves of bread and my 5 quart bare cast iron Lodge creates a big round load that makes huge bread slices. Much too large for sandwiches.
I honestly don't know much about the merits of shallow Dutch ovens with wider openings. It seems like they would lose more moisture that a standard shape. But I'm not sure what the advantage would be.
Any wisdom from the crowd?