Reddit mentions of Lodge 7 Quart Oval Enameled Dutch Oven. Classic Red Enamel Cast Iron Dutch Oven (Red)

It's a Lodge dutch oven! I would love a Le Creuset, but we ain't got money for that. So far, it works wonderfully.

Hey OP - If it's too dry, try cooking it inside a heavy pan covered with a heavy lid. I don't trust tin foil - either foil packs, or pans sealed with tinfoil. Any time you're doing long cooking, steam is going to seep out of them. Using a lid-covered pot will trap in the steam.

You may already know this stuff, but other here might not, so I'm going to cover the types of pans you need for cooking.

For the vast majority of my cooking that involves stove top or oven, I use these two pans:

1. 6-quart stainless steel pot with glass lid - get stainless steel because it won't react with acidic food like tomatoes. This is my everyday go to pan that's big enough for up to 4-6 person meals. You don't need an expensive one, but what you want is one with large base and low walls, which gives you more cooking surface area - which looks like this. Most 6qt pots have smaller base / higher walls - avoid that.
   
   
2. 7-8 quart oval enamel cast iron like this. Enamel cast iron is great for sauces, roasting in the oven, and that extra quart or two makes a huge difference in the volume of what you can fit into the pot for roasting.
   
   I even use these pots to make bread New York Times no knead bread style. These are super versatile. The only other pans I use (less frequently) would be 10" non-stick saute for omelettes, and 12" non-stick saute for small volume saute and making things like hash browns, roasted potatoes / veg.
   
   Only buy pans that are oven-safe up to 450 or 500 so you can start on stove top and then finish in the oven. Saute pans usually come with lids, but you almost never need them, but you absolutely do on the pots. Get all these pans with thick bottoms for better heat transfer properties - think walled pans will burn your food.