Is there a good reason to Use a Dutch oven over conventional cookware?

For example, I'm looking at recipes on cooking rice, and I keep on finding the directions calling for using a Dutch Oven . . not a typical 5 or 8 qt pot w/lid. I understand the sheer thickness of the Cast Oven/pot has certain characteristics that may be favorable for stews and such . . . Does anyone have any good advice as to whether a gawd-awful heavy piece of cookware is really better than todays pots and pans for cooking?