This post mentions the Le Creuset Doufeu casserole (Dutch oven) and several comments were "I want / must get".
@dduane and I don't need one, but from curiosity I went looking to see what they cost, and what I said in the original post still applies:
New Le Creusets like the one above are hideously expensive...
Since buying by brand name Is A Thing, it seems to me that the words LE CREUSET on cast-iron cookware immediately jacks the price up by at least 100 £$€ currency units over similar items from other manufacturers; for curiosity I compared Le Creuset to Staub, which also aren't exactly cheap: 41cm oval Staub, €449; 40cm oval Le Creuset, €599.
They can be found somewhat (and if lucky, much) cheaper on eBay and Etsy, or in yard sales, garage sales, car boot sales and thrift shops.
A bit of searching revealed that people have had some very good luck with vintage Le Creusets, quite possibly because the original owners didn't know what they'd got.
This has to be the best thrift shop bargain I've seen in a long time:
Even though only the orange one is actually labelled as a Doufeu, the other two have recessed lids and also work that way, complete with condensation drip-points cast on the insides.
This seems standard on recessed-lid casseroles, Staub have them too, and makes me think that casseroles with those lids are a better buy, since they can be used for regular OR doufeu cooking while those with flat or domed lids can't.
Also, remember where I said "original owners don't know what they've got"...? I found a hint of that in a sales listing which says:
It has a multi banded lid with a sunken knob, enabling the lid to be inverted, and used as a serving dish, with raised studs to help stop the food from moving around when being carved.
I think what happened here was that whoever wrote the description didn't know what the studs were actually for, and defaulted to what they thought they were for.
They're not sharp enough to hold food in place, and while this style of lid can be balanced inverted, it's not so they become serving dishes, because they'll teeter off-balance again with the slightest sideways pressure, such as trying to carve meat. So, er, don't.
The cream/brown Fontignac was bought new more than 30 years ago - I've mentioned the French Country Recipes (seriously yummy) cookbook that came with it a couple of times - and DD bought the orange Le Cousances Doufeu about 5 years ago on eBay.
The smaller black Tramontina (from Brazil) was bought new last year to find out if something at that price level was any good.
Staub own the Fontignac brand-name and Le Creuset own Le Cousances, so here's what to look for on the base of vintage originals.
There must be other bargains out there, maybe even as good as that thrift-store capture, so good hunting!