Lodge 5.68 litre / 6 quart Cast Iron/Porcelain Enamel Dutch Oven/Casserole Dish, Red

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. :)

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This is a very nice dutch oven. Be warned it is HEAVY. I have had great success cooking with it and largely the clean up has been better than anticipated (I expected it to be really terrible to clean.) I really like the color. The heat distribution is excellent. I have had to reduce my bread baking time a bit because it is so efficient.

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.

Nice and satisfied

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.