I just checked my allclad pot and it is 11" across and about 5-6" high. It is heavy SS (I guess). The lid isn't real heavy and tight, but could it be used as a dutch oven?

Without a tight fitting lit, it won't work. The thing about a Dutch oven is long slow cooking, even heat and a constant supply of moisture. If your pan boils rapidly, your meat will be tough.
I like cast iron enamel-ware for a Dutch oven. Doesn't need seasoning, is heavy and beautiful. You will find your best buys at TJ Maxx, Home Goods and Marshalls, or perhaps Tuesday Morning.
Linda C

So, Lindac, is the inside enamel? Like white or red or something like that? The lid for the all clad is suppose to be tight, according to the directions. It just isn't heavy, nor does it lock.

Cooks Illustrated preferred the 8 qt. All-Clad stock pot to a same size Le Creuset one. They thought they were just about interchangable as far as performance.

We're talking Dutch ovens....slow cookers.
I don't own any All Clad...but I do own other clad pots....and there is no comparison in my opinion.
Yes the inside is enamel....smooth doesn't stick and cleans easily.
I use a SS stock pot with a copper sandwich bottom to make stock...but for braising and stews, I like Le Cruset. Or another brand of enamel cast iron.
Linda C

Here is a link that might be useful: pots and pans