I have this set in cherry red, and though all the colors are beautiful in their own way, the red is so appetizing that it's the color I picked years ago. The trivet is not only pretty and a nice "extra", it's necessary as the pot gets quite hot when it leaves stove or oven.

GOOD POINTS

Even, slow heating from excellent cast iron under enamel
Great enamel coating, non-stick for the most part
Foods don't react with enamel, so flavors are delicious
You can brown, caramelize, or make a roux in the classic French way; non-stick has issues doing this
Retains heat for low, slow oven roasting
Oven safe
PRETTY (did I say it looks nice?)
Will last a long, long time with proper care.
You will use it often

BAD POINTS

It isn't inexpensive (though, you won't be discarding it in a few years, so per-use, it is not bad.)
It will not stay "non-stick" if you don't take care of the enamel properly
It can chip if you drop it
The phenolic handle on the lid gets hot, so do the stirrup side handles, you need to use hot mitts
It is heavy
The cream-colored interior will get a "patina" which means it stains over time where the hottest heat may burn on foods.
Scrubbing with abrasives is right out--use baking soda and boil it a bit with some water to remove any baked-on burnt stuff.

WHAT DO YOU USE IT FOR?

Soups
Stew
Pot Roast (my fave)
Roast chicken
Apple sauce
Apple butter
Beans, lentils
Pilaf
Curries and biryani
Stewed fruit

The list goes on.

My husband loved this pot so much, he'd get thrilled each time a pot roast was simmering away and he never got tired of saying how good it smelled. He would sometimes get me a piece of Le Creuset for a present, knowing he'd get his favorite comfort foods cooked in it. This is one of those "buy once, keep always" pots.