I love them. It was a revelation when I first did a slow cooked french-style casserole in one. We got them as a wedding present and were thrilled. Since then have collected occasional ones in sales etc.
They are expensive, but unlike most expensive things, they are worth the money. Everyone should have at least one. Plus I agree with the orange is classic rather than tacky. Not that I care - as someone else said, they are for cooking not for show! Try this artery clogging dish: Can work for either casserole or pan, as long as it is the enamel sort not the non-stick/griddle.
Slow cooked chicken in tarragon
Fry four chopped shallots in butter in the base until they go brown. Remove from pan and save to one side.
Fry four chicken quarters/pieces/legs/thighs (with or without skin) in butter until brown and sticky.
Remove chicked and add shallots back to pan. deglaze the pan with a couple of glasses of white wine. Add one sliced clove of garlic, rind of a lemon and a few sprigs of tarragon.
Then simmer, add the chicken once it start to 'fizzle'. Put the lid on and stick in the oven for the next 1 hour or so. If in a pan, cover with the lid and simmer on the stove for same time.
Check after 1 hour, taste and keep cooking until it seems to have gone all sticky, caramelly and flavoursome.
Then, before serving, season and add a few tablespoons of creme fraiche and some more fresh tarragon. Serve with rice.
Bingo - You will be converted to Le Creuset