Ive been wanting a Staub dutch oven for a few years. I have a traditional cast iron dutch oven that Ive rarely used due to the fact that most of the foods I would use it for have an acid base and would strip the seasoning right off. Now I dont have to worry about that. The Staub is as beautiful as it is functional. I keep it on my stove just so I can look at it. I love the self basting lid and its ability to retain moisture. It has worked beautifully from sauteing vegetables for soups, searing and roasting meat, to baking sourdough bread.