The internet tells me the company was founded in 1754 as a blast furnace making cast iron products, though it now concentrates on gas-fired heating and wood-burning ovens. Its enameled cast-iron cookware is now sold as “mid-century vintage” at websites like Olde Kitchen and etsy; it’s much cheaper than Le Creuset, but seems just as sturdy and long-lasting.
I don’t use this pot often because its shape seems most suited to roasting a chicken, and its surface area isn’t as big as a round Dutch oven would be—I think. But I did use it last night to sauté four chicken thighs, then sautéed onions and mushrooms, and braised it all together—really delicious. And I have a deep round Le Creuset covered skillet, which is my kitchen workhorse. I think I should start using the DRU pot more often.