I christened it tonight by cooking some thin-cut eye round steaks and a nice pan sauce.
I have to say that this is one of the finest pieces of cookware I’ve ever used. I already own a fine cast-iron skillet, but this pot’s heating was perfectly even. The enamel coating was a fantastic cooking surface as well allowing for just enough sticking while the meat seared along with easy release of the fond when I deglazed (using some sweet Marsala wine).
Looks like I’ll be braising some beef short ribs again very soon.