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.

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.

Third class Brocken side very poor quality

Finally bought a big enamel dutch oven that's affordable, well made and very good looking! I put 3 whole chicken leg (about 300gm each), 4 thighs (about 600gm), 4 chicken wings (about 600gm), 2 onions, and 4 packets of brown shimeiji mushrooms into the 6-quart dutch oven and baked them in an oven. The meat turned out really well. They were soft and juicy and the whole family loved it. The next time I cook this dish, I will experiment with shorter baking time & lower temperature.

This is an easy product to like.! I have been a user and a fan of cast iron cookware for a long time. We used it 50 - 60 years ago while I was growing up and I continue to use it today. There are several good manufacturers of cast iron cookware on the market today. And there are even more if you consider the ones from the not-so-distant past.! But most of them were of the standard "black" or "grey" iron construction. It is only in the more recent past (say maybe the last ten or fifteen years..) that enameled porcelain has been used as a surface treatment for cast iron cookware. The advantages are many, but for me ease of maintenance and the ability to cook acid ingredients without damaging the pot or causing off-tastes in the food are what make me give these "new-fangled" cast iron pots a try. Lodge is one of the names that almost everyone has heard of (in the cast iron cookware business..). I am very happy to see that they have now decided to join the growing trend toward coated cast iron. The Lodge name on this pot was enough to make my decision for me. I have wondered about these pots for several years..... now I know the answer. I guess it doesn't matter too much which brand you choose, these coated pots are FAR better than the older style CI pots for cooking stews or soups or anything that contains tomatoes or other acid ingredients. For these tasks, these coated pots are perfect. I decided to make the purchase when I discovered that Lodge had seemingly broken through the price barrier and their pots were available at a much better price point than other brands (which I won't mention here..). I was pleased to see this addition to the Lodge line and jumped at the possibility to own one of these pots without raiding my 401K or seeing a banker for a loan.!! If you base your buying decision on performance alone, you will have a difficult decision. There are several brands available... all of which are top quality products. It is when you factor in VALUE that the Lodge line seems to rise to the top. This is a top quality product, beautifully made and finished, that cooks like pots that cost double or triple the amount. I made my decision based on value. I bought this pot because I wanted one... and I could justify the expense of THIS one. It does the job perfectly. It cooks just like you would expect a Lodge pot to cook. And it looks beautiful as well. The bottom line was price. Since I chose this Lodge pot, I can now afford to buy a second one of a different size.!! Yay.!! Give one of these a try. Top quality + Decent price = VALUE. Highly recommended. You cannot go wrong with this.

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. :)