Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof Enamelled Casserole Pot – Sturdy Dutch Oven Cookware – Dark Green, 7.3-Quart, 30cm – by Nuovva

This is a lovely enamelled cast iron pot. It is a beautiful shade of blue that compliments my kitchen perfectly. It has the raised dots on the inside of the lid that self bastes your meat keeping it succulent. It's not too heavy to handle either and is easy to clean. You just have to dry thoroughly to insure it doesn't rust, I usually pop it back in the oven to ensure they're completely dry. Excellent value.Bought this for baking my sourdough bread but was really alarmed when it arrived with the instructions which said "Never heat an empty pot". Now that is a crucial part of baking sourdough, so I contacted Nuovva customer services to ask about it. I was truly relieved to discover that the instruction means "on a stove top" and that it's perfectly safe to do so in the oven. Cannot recommend this pot or Nuovva Customer Services highly enough.

Wanted one of these for years.I know the proper make ones are like £200 quid well this product was what I could justify spending and I was right to.Good price, easy clean, but don't use a metal scourer ull scratch it or atleast leave like grey marks on it like I found on the inside of my lid.I just soake mine so it's easy to clean if I've done a casserole.Very happy with my purchase so much easier to cook on hob then transfer to the oven, good size too

This is one of those purchases where initially you get it and think, I should have gone for a larger size. However, this is perfect for doing large family meals including casseroles, pan rice dishes and we have even baked bread in it. The coating doesn't impact the taste either and you can't taste the last meal in the pan, even after washing it.It's got a good weight to it and you can tell it's solid to help with the heat distribution to ensure and even cook. It's easy to clean too, which was a concern of ours initially.

I love this cast iron pot for making stews and other dishes that need to cook for longer period of times. I use it at least once a week, if not more.The price was competitive, and the colour is lovely. I've had it for over 1.5 years and it still looks great to this day, despite the heavy usage.To add, it's not too difficult to clean (though I don't put it in the dishwasher and recommend you don't, too - hand wash!).Highly recommended. As a bonus, I've added some pictures of some dishes I've made in this pot that turned out delicious! One is a Japanese curry, the other is lu rou fan, a Taiwanese pork belly dish.

Great colour.Works as you’d expect, slightly alarmed that I used it to cook a large casserole for freezing in portions, put it in the fridge overnight and the handle got rust spots on by the morning.Managed to scrub them off though.For the price good product so far.Would recommend.

Heavy cast iron pot, perfect for everyday cooking for almost a year. Works wonderfully for sourdough bread as well.With use, some small chips of emanel came off, but still going strong.

I wasn't willing to invest in le creuset due to the extortionate price but did want a product that did the same thing.Very pleased with the product. It is a lovely colour and cooks the contents to perfection. It can be used to cook in multiple ways and is easy to clean! As expected it is very heavy so be careful to keep it away from your toes!!Would highly reccomend.

I ordered this as a gift and because I refuse to pay £250 for a very similar pot by certain well known brands. This is a fantastic cast iron casserole dish for a fraction of the cost. I have no doubt it will last years.

I have been starting to cook more French dishes and didn’t have the appropriate cookware so I wanted to purchase a Dutch oven. I was cooking for a movie night for several friends so very glad I got the larger size which let me fit the double recipe. As expected, it’s very heavy and well-made with beautiful colored, finish and an interior coating that made clean up easy. I would highly recommend this to anyone looking for a Dutch oven..

ich habe den schmortopf in der kleinen grösse bestellt, weilich ihn hauptsächlich zum brotbacken brauche. super gut

حلوه لون وشكل بس ماعرف ليش يصدي الغطا عندي وثقيله مره

One thing positive to say about the Dutch Oven is the rich colour. It's stunning, and the pot is heavy. Is it worth it?? No. A few side complaints about this product is the lid is not a snuggle fit, there is a wobble to it. Then I read the instruction booklet and that's when my smile disappeared. In Australia's cooking terms, it seems we cannot go past 200 Celsius. On your page it states 500 Fahrenheit (260 Celsius) well that's a lie to consumers to buy it! It brought it to bake sourdough bread and 200 Celsius is too low of a temp. It also states you can not heat it without nothing in it! Again, to all artisanal bread makers 'STAY AWAY FROM THIS BRAND. IT'S A WASTE OF MONEY' and the shipping price is crazy. You're better off buying yourself a ceramic baking dish.

I got this to make an experimental 2 cup loaf of no-knead artisan bread for the two of us. My larger 3 quart ceramic is great for the bigger recipes, but we're light eaters and I ended up with moldy bread or makin' croutons. It's perfect! No more flat round loaves. It would work well (best I think) for a 2 to 3-cup recipe. Here's mine:2 cups bread or all purpose flour1 tsp. salt2 tsp herbs or spices you enjoy (optional)1/2 tsp regular yeast1 cup body-temperature waterStir together dry ingredients first. Then add water and stir until barely holding together and looking raggedy. Cover tightly and refridgerate for 24 hrs or so.Take it out for another day. Good food takes time!This is not a precision operation. You may screw this up at any point and it will still work.Now put about 1/4 cup of whole wheat flour or other whole meal option (I've used corn meal and added a chopped jalapeño...yum) on your table. Spread it out and pour your goopy, expanding dough over and fold the edges inward, pressing the heel of your hand on the center to incorporate the new flour.Okay people. You're kneading here. I won't lie to you. But this is NOTHING compared to what your great grandma did, okay? I deal with fibromyalgigia, type 1 diabetes and bad hair days. If I can do this, you can!Climates vary, but I've found that this bread turns out great at a huge, huge variety of textures. You can't screw this up!So now find a bowl sized like your ceramic coated pot and lid. Spray or coat the bowl with oil and put your dough in it with the pretty side up. Cover it and put it in a warm spot to rise.Preheat your oven about 30 minutes later to 450 degrees and put your pot and lid inside to preheat them also. They will change to a darker color, but it's okay!Your dough should be about twice the size it was when flattened. Your pan should be scary hot. So take your time. USE HOT PADS to handle the dutch oven and lid. Lift the dough straight up out of the bowl, drop it straight down in the center of your hot dutch oven and put the hot lid on top. I absolutely never get it in the center but it always turns out fine. I promise! Bake for 25 minutes and remove the lid.(If you want to jazz it up you can add 1/4 to 1/3 cup of grated cheese as you knead your no-knead bread. If so it may take another 5 minutes to funish. If you like a dark brown crusty loaf, bake it more. These things are subjective. Have fun!)