This cast iron pot hasn't changed much since its original design in 1974. The French-made pot is perfect for slow-cooked stews, soups, braised and roasted meats, casseroles, and other one-pot meals — if you don't have a Dutch oven (and even if you do), this thing's about to change the way you cook. The smooth enamel base won't burn or warp, and the matte interior encourages browning. It's easy to retain your meal's moisture thanks to the spikes on the bottom of the lid, while the pot's ceramic finish prevents chipping and rusting. It's an essential in any chef's kitchen, regardless of skill level, and it'll look as good as it coos for years to come.