6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven (Island Spice Red)

Nice and satisfied

I’ve has mine for a year now. It works great for all cooking. I haven’t tried baking in it since I don’t have an oven. It takes a little getting used to if you’re switching from regular non-stick cookware. How much oil to add, how often to stir, the level to set the flame at etc. Initially I did burn some food, but now I’ve gotten the hang of this, and there’s no problem.

My wife loves the Dutch oven. Good quality

Excellent product !

Great product by lodge... easy to handle ..... Easy to clean. Value for money... size is perfect.. weight is just alrite so everyone can handle it

Haven't used it yet as it came yesterday .However it came with enamel/glass chipped at two places so not very pleased as it's an expensive item. Let's see how it holds up after use.

Third class Brocken side very poor quality

In this pot one has to cook in very low flame as the cast iron gets heated up fast. Always use it on low flame & see the end result. After using it with caution I found it a very useful item in the ones kitchen. I deleted my first review. I recommend everyone to buy it who is interested in making meat & prepare soup.

تم البحث كثيرا عن افضل اناء من حديد الزهر بسعر غير مرتفع نسبيا ...الأناء ممتاز ...طعم الأكل فيه اختلف بشكل واضح ..والأكل ذايب ...عموما ساكثر من تجاربي للتحقق من انه يستاهل 5 نجوم

i love this. no reget for buying it. quite heavy but the quality is great.

I've only used this three times so far, and it performed very well: 1) Lamb biryani. This was a relatively "dry" dish where during a part of the cooking process, scorching on the bottom of the pot was possible. However, it cleaned very easily and I was able to get all the black soot off (totally my fault scorching even happened at all, I let it get too dry before putting the cover on) 2) Baking sourdough bread twice, once at 500F and once at 400F. I figured 500F would be a good test for it, and if anything was going to cause the porcelain to crack, this would be it. The bread was placed on parchment paper inside, so the pot itself had no wet ingredient to protect it from the sudden blast of heat when I put it inside a hot oven. The pot was just fine, and nothing happened to the porcelain. No cracking, no chipping, nothing. I was torn between this and a Le Creuset dutch oven, but two things steered me away from a Le Creuset: 1) Price, and 2) I'm not completely sold on the non-metal handle on the lid being able to withstand high heat. I'm glad I went with this pot. Its flame red colour looks beautiful on my shelf!

Es de excelente calidad. Se cocina totalmente diferente a cualquier olla de aluminio, acero inoxidable o teflón. Si apagas la estufa y dejas la tapa, tu guisado dura varias horas caliente. Es pesada como cualquier olla de hierro fundido pero eso no es un problema. Debes tener cuidado en su mantenimiento, ya que debes considerar que el recubrimiento es vidrio, por lo que un golpe fuerte o una caía pueden dañarlas fácilmente. Consejo: como es una olla que distribuye de manera uniforme el calor, debes calentarla bien y luego cocinar a fuego medio. Si lo haces con fuego alto todo el tiempo, se manchará de negro y te costará sacar las manchas. A fuego medio si se mancha, puedes quitarlas sin ningún problema con agua, jabón y una esponja. La recomiendo totalmente, no te arrepentirás.

Recommended by the New York Times' Wirecutter. So far it's been really great for a fraction of the price of a Le Creuset of similar size. It cooks well, and the sides are curved a bit more so it is easier to get roux off before it burns. My husband says that this one is made in China if that makes a difference (?). We'll see how long it lasts. I have a Le Creuset from the 1930's and it's still going strong. :)