I just got a great Le Creuset dutch oven, and I keep picturing it with a nice brown roast or chicken inside. How does one do this properly? Brown it on the stovetop and then bake it, I imagine. Do you put the cover on? Do the high sides of the pot cause any particular cooking issues? Does it brown inside the pot? So far it's been beautiful for clam chowder and chili. Any other favorite uses?