I have a weakness for old Wagner Ware Dutch Ovens. I find them to be the best looking by a small margin. All the qualities one finds in the older cast iron are present in these super useful pots. They have a level of fit and finish that is entirely absent from newer products.
The oven on the right is a #8 Drip Drop Roaster and it was made sometime between 1920 and 1941. The smaller #7 Dutch Oven was made in the 1940s.
In the above photo you'll see the drip ring design changed. I have to assume the simpler lid was easier to cast than the more complex design (with raised letters) previously used.
The #7 came with a trivet that may or may not be original and correct for this size oven. Trivets are nice because they lift your roast or bird out of the cooking juices.
I use Dutch Ovens in various ways from slowly cooking beans overnight to baking bread at 475 degrees. They make a great deep fryer or popcorn maker. Beef Stew and Arroz con Pollo practically beg to be made in an old iron DO.
What do you make in your Dutch Ovens?