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In cooking a dutch oven is the original slow cooker. Usually made from cast iron, and can be used on top of a wood burning stove, in a wood burning fireplace, over a campfire, or with coal/charcoal. Some have domed lids, while others have a flat lid with a raised edge (aka flagged lid) which is idea for holding charcoal above the kettle. This allows for heat both above and below the dutch oven. These are generally available in stores such as Cabela's, BassPro and others.
The best kind of Dutch oven to invest in is one that is round and wide. It should have sides that are more straight than sloped. This is in order to have a lot of room for searing/browning. The oven should be 4 " deep. Oval dutch ovens will cause the food at the ends of the oval to cook unevenly when searing. An oval oven is good for pot roasts and whole poultry.
Braising has no liquid or at maximum, just a little, so the sides of the braiser are much more shallow than a dutch oven's. this way the meat doesn't cook like a stew in water, but rather from the steam.