Showing my age I still lament when "catsup" changed to "ketchup."
But more to the thread: No, I don't use my "dutch oven" at home much; The legs get in the way indoors. I do use a heavy cast iron pot very, very much (it's a no name brand that I got while statione in England) There's nothing better for stews, chilis, small roasts and such. Great for baked beans too. The lid is flat and when inverted makes a great griddle, pizza pan and bisquit pan (American bisquits). I've also got a set of CI skillets (mostly Lodge) for most of my frying, stir frying, casserole dishes and gravy or sauce making chores and cornbread baking. In fact now that I think of it probably more than 75% of my home cookimg is on CI. Just not the dutch oven.