Has anyone had any experience with this sort of cooking vessel? I saw it in the recent Williams Sonoma catalogue, and I can't tell if I'm intrigued or if it's just silly.
It's basically their usual enameled cast iron pot, but the lid is designed to hold a few handfuls of ice cubes on top. According to the catalogue copy, keeping the lid cool increases condensation within the pot. The dripping condensation continually 'bastes' whatever you're cooking.