Cast Iron is something else. Literally something else. I, as so many people I presume, am accustomed to stainless steel utensils. I only recently learned about cast iron, when a cousin of mine told me to try Carbonnade ala Flamande. This dish is supposed to be prepared in a dutch oven, and since I had no such utensil, I used a stainless steel casserole. The result was OK, but then I started searching the Internet about dutch ovens, and I found out that the French call them cocottes. I found a staub cocotte in a local store that was on sale, with the only difference that it was the cherry model, but the same dimensions, 11". I love my cocotte, the cast iron need some time to be heated up, the food needs more time to be cooked, but the result is really great. I also season my cocotte, although technically that is not needed since the cocotte is enameled on the inside with a thin layer of black enamel. Staub says that the enamel is seasoned each time you use the cocotte for cooking. Right now, I have been using it for only one month, hope I will come back with more info after some time.