iDutch Oven:A Dutch Oven is a pot (traditionally made of cast iron) with a matching lid and handles on either side. Usually titled "Dutch Oven", it is also sometimes called a "Cocotte", "French Oven", or "Cassoulet". A "Cocotte" is usually 1/2-quart or smaller. Dutch ovens are great for both inside and outside cooking. They can handle high cooking temperatures and can hold their heat for a long period of time. They're best for cooking recipes that need a slow and consistent heat level. Casserole:Casseroles are very similar to Dutch Ovens but have side walls that are not as high. These dishes can be cooked in the oven and are often times used as a serving vessel too. Casseroles may be cooked covered or uncovered. Braiser:A Braiser looks like a Casserole or a Dutch Oven, but with a wider and flatter profile since braising requires less liquid than stewing. This allows the meat to cook with moist steam heat rather than stew. Braises are typically cooked covered to prevent evaporation. A Rondeau is another term for a Braiser.Tagine:The traditional tajine pot is made of pottery, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom.