[jyl]

Question for you cooking Pelicans. Or for your better halves.

I want to get a heavy enamel cast iron Dutch oven. Probably by Le Creuset or similar. Use would be stews, roasts, casseroles, no-knead bread, and - shame - popcorn.

1. What size? I already have heavy copper stockpots in 6 and 9 qt and various saucepots up to 3 qt, so I thought a 4 qt would fit right in. But is this too small?

2. Round or oval? Pot roasts are usually round-ish, but chickens are more oval. Does it matter?

3. Do the drip bumps on the underside of the Staub lids make any difference?