Enameled Cast Iron 6-Quart Dutch Oven

This pot (Dutch oven) is actually a bit dangerous, due to its weight and hot exterior. It burned my hand twice since I had forgot how hot it could be. Luckily, I did not drop it on my glass cooking range. Otherwise, it would have cracked my range.I can't put the pot in the oven without removing all the racks. I finally decided to just leave it on the range top instead of in the oven. It does not seem to make much difference for cooking rice.The pot does get very hot due to the cast iron. But I can't really use it for frying because the bottom is very small (the shape tapers from top to bottom). The non-stick property is not very prominent. And food stuck to the pot cannot be removed without mild scrubbing.I do most of my cooking in a stainless steel Dutch oven with aluminum bottom. It is safe and convenient due to its light weight and cool handles. But it does not get very hot. So I can't fry food in it. I'm resorting to my old 12" non-stick pan for frying. This gives me an incentive to AVOID the unhealthy frying, which is a good thing.I'm keeping this pot for a single purpose: to make rice with lamb chops or chicken thighs. (Drumsticks don't work well since their bulk pushes the rice high up. Yet the rice needs to be submerged in the water. The bones in the thighs are not quite as bulky. Skinless and boneless thighs work well too, although gourmet cook may think they don't have enough fat and flavor - bones mean flavor.)This pot is very pretty. So I keep it on the range top all the time for display. I just noticed that the color of the pot (blue) matches that of my kitchen wall. LOL.