I'm trying to decide between the 7ish quart oval or round dutch ovens in the Le Creuset line. I'd like to use it for making chicken stock, roasted whole chicken, baked bread, and soups. I'm having difficulty deciding between the two. I understand the oval is better for roasted whole chicken and the round is preferred for bread. Any advice or experience you may have would be greatly appreciated. Thank you!
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)