I have only used it once. I rarely cook during the week since I work long hours away from my house. But I was so pleased with this enameled cast iron piece.
I didn't fix anything fancy just cooked about 5lbs of ground chuck.
I cook in bulk then freeze it for later. I like to cook my ground meat ahead of time, then when I get ready to fix a dish that requires it, I just go to my freezer and put it in the dish.
Anyway, I boil my ground meat instead of frying it. That way it helps to get more of the fat off of it. And the broth left after removing the meat, is used for soups and stews. I HATE beef broth that you buy in the stores. Before my LC, I would then pour the broth in a big bowl to let it cool and give time for the fat to rise to the top. Then I would set it in the fridge for about 24 hours for the fat to get hard. Then I take the hardend fat off the top, and throw it away. Then I put the broth in freezer containers then freeze it for later use.
Now that I have my LC, I can leave the broth in the pot to cool and seperate, then set the pot and the broth in the fridge. Doesn't sound like much, but I have never had a pot that I could leave food in. It saves me a step and another big dish to wash. And the large size of my pot, easily accomadated 5 lbs of meat. Now I am ready for more soup and chili or casseroles.
Not to mention that it looked real purty sitten' on my stove cookin' all that meat.:o)
(my stove isn't very pretty though:o/ )
My next step is to cook chili, or speg sauce in this pot. Should make a lot to put in my freezer.
Oh and my little mini cocotte is now being used to hold my kosher salt. I am thinking now I want a red one to put my sea salt in.