Overmont 2-in-1 Cast Iron Dutch Oven - 5QT Pre-Seasoned All-in-One Casserole Braising Pan with Skillet Lid Cookbook & Silicone Handle Covers - Heavy Duty Oven-Safe Pot for Bread Baking Frying Camping

I use this for deep frying, soup making and even baking bread. So versatile. Nice and heavy duty. Great price don't sleep on this.

For the price point this is a very nicely finished cast-iron dutch oven. The flat surfaces are flat. The factory applied seasoning is a "good start" but, as with most cast-iron factory applied seasonings it is only a start and you are well advised to do a coupe more seasoning rituals get the "built up" surface finished a truly well seasoned piece of cast iron has. The lid makes a great pan which we use in our Komado Joe egg-type grill.For those who may be hunters, target shooters, and use cast bullets I purchased another one to use specifically to smelt "range pick up savage scrap lead" to use resprocess and use for bullet casting. This five-quart dutch oven is large enough to melt a good forty-five to fifty pounds refined fluxed lead lead at a time. This dutch oven is a perfect size for my favorite heat source, the Concord Titan Burner (propane)( wihich has heavy duty stainless steel frame with box formed legs. Very sturdy burner.

I was looking at all these different Dutch ovens to make artisan bread. I looked in Home goods. I went online read all these reviews. I was actually going to go with the coded ones a pretty colored one and then I saw this Dutch oven and it just was exactly what I needed. It's dirt y it's cast iron. It's not coated. It makes the bread perfect. I recommend this for anyone who is using this for bread

I bought this specifically for making sourdough bread and it works perfectly! SIze is just right for a boule, an I love that the lid can be used as as skillet, which came in handy when making sourdough english muffins.Came nicely seasoned. I didn't do anything aside form wash off with water before using and it worked great. Very sturdy so I expect this will keep me making bread for many many years!

Good pot/pan combo, even heating, no hot spots, but the pre-seasoning was only skin-deep, and on first use I could already see a couple of small spots in the pan (lid) that had been missed. Then I noticed a small rust spot on the side of the pot after a bread crust stuck to it on just the 2nd or 3rd use (I had only used it to bake bread at that point). I bought this item to slow cook soups and stews, as well as bake bread, so I tried leaving salted water in the pot for a few hours to see if it would rust, and sure enough the bottom and sides had rusted evenly, everywhere, right up to the waterline after just 3-4 hours, so I decided to re-season both the pot and the pan/lid -- properly -- before using them to cook soup. I'd recommend this item at the $30-35 I paid for it, but realize that in exchange for the savings you will need to take the time to give it a PROPER seasoning before using it to cook anything liquid (unless you want more iron in your diet).

I actually own 3 other Dutch Ovens. A HUGE one that was my Grandmother's, a regular one that belonged to my Mother and another regular one that I bought 20 years ago. This pot is absolutely the same quality as those. I bough this Dutch Oven just to bake my Sourdough in.I grew up on a ranch on the Mexican-Arizona-California border. I probably ate more meals cooked in cast iron over a fire by the time I was 25 than most people would experience in their whole lives! But for those of you new to cast iron, there is maintenance you absolutely need to do.First-Heat your outdoor propane grill to as high as it goes. Using a paper towel, lightly coat the entire pot and lid, inside and out with shortening. Place it on your grill and close the lid. Let it "cook" for 30 minutes. Remove the pot and lid BEING VERY CAREFUL. Pot will be extremely hot and it is heavy. Set the pot and lid somewhere that the hot pot won't scorch to cool down. After about 30 minutes, repeat the oiling and grill procedures. You need to do the coating and the cooking 3 times. Doing it outside is far better than smoking up and smelling up your kitchen when you do it in the oven.Don't wash your cast iron. Clean it wit a paper towel or scrubby and then wipe it out with a damp, clean cloth. Dry it and then, using a paper towel, place a very light coating of shortening on the entire thing, inside and out. Rub it one more time with a paper towel to remove any excess coating. Shortening works best for everything but vegetable oil works well also. The picture is the pot i just purchased taken today while it is in my oven heating up prior to placing the bread dough in the pot and I have probably cooked 10-12 loaves of sourdough in it since it arrived. Cast Iron cookware is a great investment as it will last several human lifetimes if taken care of. For baking bread, a Dutch Oven is the ultimate baking tool.

Delivery is very fast. And I have already baked my sourdough bread. A wonderful pan. The most important thing is to follow the rules of use for cast iron products. Yes, it may not be very convenient to remove the hot lid, which at the same time can serve as a frying pan, but it is functional and profitable. I am very happy with my purchase.