I recently invested in a Lodge Logic 7-qt Cast Iron Dutch Oven, specifically because I plan on making the no-knead bread Mark Bitman wrote about in the NY Times. This baby's huge -- not to mention heavy (duh!) -- and has interesting little stalactites in neat formation on the inside of the lid. I suspect the purpose is for even redistribution of the steam return, yes? Already I'm dreaming of the first pork shoulder roast I make with this oven.

Now I'm hungry for ideas! What are your favorite dishes for your cast iron dutch oven? In the oven or on the stove, either one. (I'm talking about indoor use specifically; we're not campers).

Thanks so much!