So here's a picture of the old (circa early 1970s) LeCreuset oval pot, with the lid whose handle I didn't like, the new (as of Saturday) LeCreuset round pot, with the lid whose handle is much better, and the new All-Clad frying pan
. The new 8 quart stock pot's picture didn't come out well, due to clutter around and on the stove. Another time.
I bought the blue one shortly after our marriage, and before all chickens were injected with extra liquid, it would hold a small fryer for lemon-rosemary chicken. As chickens became "juiced up", there wasn't enough room for all the liquid that poured out of them, and I was boiling chickens, not roasting them. Not so good. It would hold a few quail, if I wanted quail, or a couple of chicken breasts. I'm looking at new uses for it on top of the stove, or in the oven without the lid...that cute little arched handle is impossible to use with a mitt or potholder, so you have to have a stout fork that will slide under it. And it's hard to clean under the handle. This style is now considered "heritage" and sold in a more useful 4 quart size. At the time, I couldn't afford anything larger and was cooking in a tiny apartment kitchen anyway.
The new red pot, OTOH, holds more and has a very useful lid-handle. For reference, the red pot has a 3.5 quart capacity, and the blue one is just under 2 quarts if you fill it really full. 1.5 is more like it. Another interesting difference is that the blue pot is not enameled on the bottom outside--the surface in contact with burners, though I always used it in the oven. The red pot is completely enameled. I guess that's why they say "Don't slide it across burners."
That 10" frying pan is a dream for frying eggs.