I have a pretty old second hand le Creuset no 5. It looks beat, enamel has a chip here and there, but is still my go to pot for simmering. Full cast iron lid so no problems putting it in the oven. Even baked bread in it. I was very skeptical at first when someone told me it was a great pot for simmering meat, but oh boy did I learn to appreciate it after my first attempts at goulash!