I have several. I deep fry in them, make gumbos in them, roast vegitables in them--you name it.

Make a roux by frying flower in an equal amount of oil until it is the color of a dirty penny. Put two ducks in the finished roux and fry them until the oil starts to come out of them (a 'ring' will form around the ducks). Then saute green pepper, onion and celery in the rough. Salt, pepper and cayanne. Add 1/2 water 1/2 chicken stock. Put in some andouille sausage and let it simmer uncovered for about an hour or until the ducks are done. You then let it stand for about 15 minutes and skim all the oil off the top. Serve over rice with a glob of potato salad in the middle.

If your seasoning gets uneven or otherwise out of whack, deep fry some chicken in it then just wipe it out without washing when you are done. DOs are great for deep frying because of the high walls.