Blair’s beloved dutch ovens.
In this post I have several recommendations for pots known as Dutch ovens. When I was growing up I thought these were only camping gear to cook stews over an open fire. But these are now my most used pots in the kitchen. The wide base and lower sides make cooking soups, braised meats, and roasts much more effective. The cast iron versions cook evenly in the oven for those low and slow recipes.
The Dutch get the credit for the pot because in the 1600s they developed a method of processing cast iron with sand that created a much smoother cooking surface than the competition. They also created the wide design that allowed a flat lid to be heaped with hot coals from the fire.