My way-too-heavy "cabernet" enamel cast iron Dutch oven

I’ve taken to roasting things in my cast iron Dutch oven: sweet onion, red onion, red potatoes, sliced fennel, baby carrots, and – don’t be shocked – a few whole garlic cloves. I threw in handfuls of chopped cilantro and parsley, stirred it all up with some olive oil, salt and pinot grigio, then added half a chicken cut up in pieces and baked it for about an hour or so. 

Nothing at all about this technique is remotely Italian. Maybe that’s a good thing.