I been a fan of Staub for some time. As a seasoned cook I love using enamel coated cast iron. None of the hassle from traditional cast iron. No need to season and much easier to clean. The shallow wide shape of this piece is great for braising. I can hold a lot but also increase the surface area for great reduction of my sauce. The pig shaped knob is so much fun. Ive always admired the different shapes.....now i have one of my own.