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It is my understanding that a dutch oven is something you create with heat (i.e. a fire, hot embers, a stove top) and the appropriate cookware that must include a tight fitting lid.
It isn't so much the cookware alone but the combination. Obviously some cook ware (like a cast iron pot or some le crueset enameled beauty) is better suited to creating a dutch oven to prepare foods, but don't get hung up on the cookware alone.
We used to make cake using a one man boyscout mess kit, by creating a dutch oven to bake the dough directly in the smoldering embers of a fire. Likewise I have used an old school cast iron pot to create a dutch oven on my stove top to roast a chunk of beast.
So while some cookware is well endowed for dutch oven cooking, and even calls itself a "dutch oven," you can still boil water and prepare pasta in it and you will have not created a dutch oven.
Think of a dutch oven as without actually using an oven, you create conditions similar to those of an oven and prepare foods as though they were done in an oven.
-bear
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