A heavy-bottomed pot will take you anywhere. Stew. Soup. Braises. Roasts. No-knead bread. Chicken with 40 cloves of garlic. You can sear a steak in it, if you want. I not infrequently use mine to toss a salad when my larger mixing bowls are otherwise occupied. Le Creuset, with its enameled cast iron, is the undisputed king of this category: their pots are well-constructed, distribute heat evenly, and last for absolutely ever. There are many imitators — Staub, Emile Henry, and Mario Batali all make enameled cast-iron cookware, and they’re not bad. But they’re not Le Creuset.
My pick: I have a truly ancient round French oven from Le Creuset, which I inherited from my great aunt. It’s so old that instead of the black plastic knob on the lid, it has a an enameled iron handle that’s welded to the lid. It’s stamped with an F, which indicates its volume: 5.5 quarts. It’s the classic flame red-to-orange color, which I didn’t pick myself because of the inheriting-it thing, but even if I had been able to choose the color, I’d have gone with this one. It is to all other Le Creuset enamel colors what all other enameled cast-iron ovens are to Le Creuset. Which is to say: the hands-down winner.