Enamelware 6 qt. Round Cast Iron Dutch Oven in Blue with Lid

Well-priced dutch oven! Very consistent heating and very easy to clean. Only downside is the weight of the pot, so be careful not to chip your countertop when washing by hand. The dark color matches most kitchens and hides spills. I'm keeping it on the stovetop rather than storing in a drawer due to its weight.

I rediscovered the pleasure of braising meats and creating stews. This Dutch Oven is large enough to cook a 6 lb. chicken. The enameled finish is flawless, inside and out. I am very happy with the 6qt Dutch Oven. My wife lobes the lagoon blue exterior finish.

I bought this Dutch Oven because of the reasonable price and make bread. I loved how beautifully my bread was made.

This is a great value for a cast iron coated pot of this size. There are so many things to love about this Dutch Oven. It's a heavy pot (13lbs) and a great size for preparing large meals. It's versatile and can be used on the stove top and in the oven. Having two handles makes it preferable to a skillet because it's much easier to lift cast iron products using both hands. Words of warning, make sure to use hot mitts for the lids and handles because they are hot! I had never cooked/owned cast iron and had heard great things. I was not disappointed at all. This pot heats evenly and the enamel coating make is super easy to clean. All of our cooking utensils are plastic or rubber so I don't have to worry about scratching the finish. I like that it does not use the non-stick coating that can flake off. The Dutch Oven will also keep your food warm for a long time without having to be reheated. I love the color, too. It is a bright blue that looks great on the stove top and the table.

I love this Dutch oven. First of all, it just looks great. A nice deep red, great shine on the enamel finish and looks high end. I just leave it sitting on my stovetop because I like it so much! Functionally, it's great, too. I have a cast iron Dutch oven that was VERY expensive and this one is every bit as good. In fact, maybe better because I have no problem with food sticking and I've experienced that some with the other brand. I love something that you can take from stovetop to oven. It heats up beautifully and retains the heat. I love having a soup bubbling away in it or a casserole type dish that I can finish off in the oven. I am so pleased with this and can tell it will last me for years and years.

Lodge has proven itself again to be the number one name in cast iron products! I absolutely love this 6 quart dutch oven. It comes in a variety of colors but this one is a blue porcelain enamel on the outside with beige enamel inside. I use silicon or wooden utensils with this because metal can still scratch it. I prefer to cook with cast iron but I find it difficult to take my cast iron frying pan in and out of the oven. This dutch oven is so much easier with its two handles even though it weighs in at 13 lbs. I would highly recommend this dutch oven for anyone's kitchen or outside grill!

I am absolutely thrilled with the performance and many splendid features of the Lodge Enamel Cast Iron Dutch Oven. It's a pleasure cooking with such a versatile pot and a dream come true for me. The 6-quart size is a must have staple in every kitchen, because it will accommodate all the favorites, such as roasts, stews, and casseroles. Lodge Enamel Cast Iron Dutch Oven is safe to use in an oven up to 500°. It may be used on gas, electric, ceramic, and induction cooktops, as well as baked or broiled in conventional or confection ovens. I made a wonderful Beef Stew from the recipe of Sarah Lodge who is the mother of Henry Lodge, CEO of Lodge Manufacturing. The results were simply delicious. The heat retention and evenly heated distribution of the Dutch Oven is remarkable. The lid fits tightly and securely. I love how easily ingredients combined with the gently curving interior. It also makes for much faster cleaning, because there aren't crevices to conquer. The large handles are roomy enough to accept oven mitts with confidence. The shiny red enamel is positively stunning. Oven Beef Stew by Sarah "Pat" Kirkwood Lodge Ingredients *2 1/2 pounds beef stew meat, cut into chunks *6 carrots, chopped *3 medium onions, quartered *5 medium potatoes, quartered *One 10-ounce package frozen peas *2 bay leaves *1 tablespoon sugar *1 tablespoon salt *Dash of dried thyme *Freshly ground pepper *1/4 cup cornstarch *One 28-ounce can whole tomatoes (with their juice) *1 cup good red wine or water Preparation 1. Preheat the oven to 275° F. (If you want to cut the cooking time down a bit, raise the oven temperature to 300°F.) 2. Layer the ingredients in a 5 or 6-quart cast iron dutch oven in the order they are listed. Cover and cook for 4 to 5 hours, stirring once or twice. Serves 6-8. The beautiful shiny, red enamel is pretty enough for a serving dish, too.

Really great looking dutch oven, cooks well and cleans up easily.

I can't wait to cook with it!