Hi all! My bf and I are looking to get our first Le Creuset and are having trouble deciding. We live in NYC so we don't have the most burner space. We typically like to cook for ourselves and love to have a good amount of leftovers which is why we originally were decided on the 5.5 quart round dutch oven. With our Le Creuset, we mostly are hoping to be able to cook primarily pasta / meat-based sauces (bolognese, braised short ribs, pot pie, chili, etc.). It would be nice to be able to cook a soup every once and awhile as well although we wouldn't do that as often which is why I started seeing that perhaps the Round Wide Dutch Oven might be a better fit as then we'd be able to have more space browning meats (although not sure if it's really that much of a difference). The dishes we're looking to cook don't seem to require the taller sides of the traditional round dutch oven and the Round Wide seems a bit like a hybrid between the braiser and DO so would eliminate any future need of getting a braiser. Although the Round Wide DO does seem significantly heavier than the other two was another thing we were considering.

Would appreciate any and all insight about the pros and cons of each. To me, it seems we either stick with the 5.5 Qt Round DO with intention of potentially getting a braiser in the future or just get the Round Wide DO.

I was at the Goodwill today and I bought a #26 dutch oven in forest green with the lid taped on. It was $21, so couldn't pass it up. The outside enamel looked grand with only a couple minor black spots and no chips. When I got it home and opened it up it has what looks like a cast iron grill molded into the bottom. I have bought and sold a fair amount of Le Creuset over the years, but this is new to me. It does not have the standard enamel interior, and instead is dark, and possibly even raw cast iron, but no rust present so hard to say for sure.

Has anybody else encountered this, and if so could you post some links? I'm having a hard time finding much about it since googling "le creuset grill inside dutch oven" seems only to turn up the pieces with grill LIDS.

Thanks in advance for any help.

EDIT: Just got this message from LC after sending them the pics...

Thank you for your pictures. I checked in some of our older product books and also spoke to my manager and she said that she actually has one. It has a ribbed bottom that is similar to our grill pans. It looks like the products that have satin black enamel on the inside. The pot looks great. I am going to include some information on the satin black enamel below. The item looks like the patina has formed so you should not have issues with sticking. 
 
SATIN BLACK ENAMEL
Thank you for your interest in Le Creuset cookware!
Satin Black enamel can be found on skillets, grills, frying pans, sauté pans, woks, tagines and a number of round and oval casserole dishes. Satin Black enamel has a smooth feel but is not as glossy as other light-colored interior enamel finishes. It has been specially designed for higher surface temperature cooking, which is not the same as simply using a piece on a high heat.
With cast iron, higher surface temperatures can be achieved by allowing any piece to heat thoroughly on a medium setting. This makes the satin black interior ideal for frying, grilling, and searing.
There is no need to oil before use; just wash in hot soapy water, rinse, and dry thoroughly; this will allow the patina to build. Satin Black enamel will keep its good looks and allow a patina to build on its surface with continued use. Patina is the result of the natural oils and fats from foods baking on to the hot surface. The patina should not be cleaned off, as it enhances the cooking performance and the release of foods. It also reduces the need for surface oiling.
With the higher surface temperatures achieved during frying, grilling, and searing, sugars and some enzymes will cause caramelization. This not only aids in the retention of moisture and flavor, but also produces the sear lines and crusty exterior on grilled meats.
Here are a few tips you’ll want to follow when using your pan:
 

• The pan should be heated at medium high heat or lower.

• Oil can be applied before or after the pan is used.

• Vegetable oil or any grapeseed oil (such as canola oil) is recommended as they both have a high burn rate.

• Avoid butter or olive oil as these two oils typically burn a lot quicker and can cause sticking.

• To achieve sear lines (grill only): Ensure the cooking surface is sufficiently hot before cooking begins. Sear lines from ribbed grills will not be produced if the pan surface is too cool, or if the food is too wet. Place the empty pan on medium heat and allow it to heat for several minutes. Do not add oil to the cold pan—the oil may become too hot, and smoke leaves the food undisturbed on the surface for several minutes. If the food is moved too quickly the lines will be poor, and steam from the food may be released onto the surface.

 
For cleaning:

• If there are food residues, fill the pan with warm water and let soak for 15 to 20 minutes before washing. A brush can be useful for removing small food deposits, or for cleaning between the ribs on grills. Do not use scourers or abrasive cleaners on the cooking surface. Nylon or soft abrasive pads or brushes can be used to remove stubborn residues. To avoid damaging the enamel, do not use metallic pads or harsh abrasive cleaning agents.

• For cleaning we would recommend using a laundry detergent such as Tide, Gain, or one that has an enzyme in it. Take one part detergent and three parts water to fill the interior of the vessel. Allow this to boil for about 5-7 minutes. Afterwards allow the vessel to cool and proceed with cleaning with your dish detergent. If needed, you may use a nylon or plastic type of scrubby to assist. Once your item has been cleaned, take some white vinegar using a soft cloth or paper towel. Rub the vinegar on the enamel. This is used to return some of the sheen back to the glaze. The longer you allow the vinegar to remain on the enamel the more sheen it will bring. Your item can be stored away with the vinegar on it until next use. When ready to use, wash and dry.

The inside seems to be almost anodized or parkerized. No rust though, so not raw cast. Never seen this before.