4-Quart Cast Iron Dutch Oven with Lid and Dual Loop Handles, Seasoned with Flaxseed Oil, Made in Colombia

I love my Cast Iron Dutch Oven! Ready to use! Seasoned once and it was ready to go! I have baked bread, cooked stew, roasted meat, baked potatos, pasta bakes, gravy, more bread, used lid for hash browns. Very easy to clean -no soap just wipe out season and again and go! It's just a great versatile kitchen must have! Great purchase and worth every penny.

I am a good and southern woman, who loves cast iron! This Dutch oven was purchased solely for baking bread, and to me is the perfect size for such things. I have many other pots and pans, but not anything I would want to bake at high temperatures in. The enameled cast iron scorches and leaves your cookware unsightly, in my opinion. I love the pot so much, it’s beautifully crafted and leans more on the side of the more expensive iron brands, w/o busting up your pockets like it. The company brand logo is beautiful, and will age wonderfully as a family heirloom. I saw some reviews for rust complaints, I wanted to address. This pan comes seasoned in flax from factory. I personally don’t use flax due to the low smoke point, and also the too thin coating left behind. Mine did come with some rust specks on the bottom, but was a quick fix using lodges rust eraser. It’s a super affordable option, like $7, and makes light work of removing rust. I fault the rust, in the thin seasoning left behind from the use of flax. I recommend seasoning it twice, an hour each time, with a thin coat of avocado oil, at 475 degrees. You want to let the pot cool in the oven for 30 minutes and then, repeat. Hope that helps, if you are going to wash it after every use, you need to make sure it is properly sealed/seasoned. I definitely debated on getting another one, but decided I will enjoy the one I have lol! I included a picture of me frying wings, which I did immediately after seasoning, to make sure it was good and seasoned and how it cooked. Amazing! Happy cooking and baking!

I've been using cast iron cookware for well over 30 years, and this Victoria 4 quart Dutch oven is a great pot! I agree with other reviewers, it is comparable to Lodge. I have the Victoria cast iron tortilla press and absolutely love it, so I thought I would buy the 4 quart Dutch oven to bake artisan bread. It did not disappoint! When baking bread at 475 degrees or higher for an hour, I don't want to worry about compromising the finish on a piece of enameled cast iron that costs more than 10 times the cost of this pot. Besides, this pot it much more versatile, as it can go directly on the grill! When using raw cast iron cookware, you not only have to prepare it for cooking first, but most importantly, YOU HAVE TO KEEP IT OILED AFTER USE TO PREVENT RUST. Over the years, it has never ceased to amaze me how many people gave a great piece of cookware poor reviews, due to user error. It had nothing to do with the cookware. It had everything to do with the user not knowing how to care for raw cast iron after cooking so the cookware could be stored properly and maintain its condition. Many know that you shouldn't break out the industrial strength soap and scrub it with a pot scrubber after every use, or let a raw cast iron pot soak in the sink overnight, but how many people know that after cleaning, the pot has to be COMPLETELY DRIED AND LIGHTLY OILED so it maintains its pristine condition? I dry my cast iron with a kitchen towel, and put it back on the burner or in the oven for a few minutes until its hot, and then use a paper towel to lightly coat the cookware with oil (grapeseed or flaxseed works great). Raw cast iron will rust when exposed to water, or any other forms of water, such as steam or water vapor from high humidity. Oxygen molecules in water binds to the iron molecules in the pot, causing rust to form (iron oxide). In order to prevent this chemical reaction, it is necessary to LIGHTLY coat the cookware with oil after use, to form a water repellent barrier on the cookware. And don't forget the lid, because the lid is composed of the same material as the rest of the pot, so you have to oil both sides of the lid. This includes the underside with the self-basting beads. Yes, it does seem odd to wash a pot, only to coat it with oil afterwards before putting it away. But this is how to take care of raw cast iron cookware so it doesn't rust. And if does rust, just buff the rust off with a piece of steel wool or a metal pot scrubber, wash, and re-season. Overall, this is a great sized pot that works great for bread baking. For some reason, a raw cast iron 4 quart pot is not easy to find, so I'm glad Victoria is making this size. So far, I've enjoyed using the Victoria cast iron cookware, and plan to try other pieces in the future.

This is the perfect size for Sourdough Bread. It is made very well and I don't have to worry about pre-heating because it is Cast Iron!

Nice looking elongated, cast iron, Dutch oven. Appears well made by a reputable manufacturer, who's been around a long time. It comes pre-seasoned, but that's why I deducted one star. The pre-seasoned coating is very thin. Some areas had the coating rubbed off during shipment and even more came off during washing, after first use. Holds heat well, holds a good amount of food, and though thin, the non-stick coating does work well. Not too heavy and the multifunctional lid is a bonus feature.

This Victoria 4-Quart Cast Iron Dutch Oven is excellent! It’s heavy-duty, heats evenly, and the seasoning with flaxseed oil makes it ready to use right away. The dual loop handles make it easy to lift, and it’s perfect for soups, stews, or baking. Definitely a reliable addition to my kitchen.

Love it. There's a trend towards lighter cast iron, thinner. I have Field and Stargazer skillets, each is difficult to keep the bottom from bulging on an electric stove, dual coil element (they both return to form after cooling). This dutch oven is not light, it's unapologetic cast iron and I would guess it can handle any range top. Don't hesitate to buy this dutch oven.

This is a great dutch oven. It may be a bit rough when you first get it but all you need to do is use it, clean it, dry it, then warm it on a burner then season it with your oil of choice. (I use Crisco). With time and use the pot gets smoother and easier to clean. I have found this to be the case with all of my Victoria cast iron skillets griddles and dutch ovens. I've baked bread in it and roasted chicken with it. Victoria cast iron is, in my opinion, on par with Lodge cast iron. Once their pans are well seasoned they get smoother than Lodge. The lid seals well and has these self-basting spikes that allow steam to condense and drip into the food to keep it moist. One thing I would mention - smooth cast iron is all fine and well, but it's not the be all to end all. Too many people get a cast iron skillet, season it and the first thing they cook is an egg. If it sticks, the pan is no good or a "fail". It takes time and use to get cast iron to have a nice smooth finish. Even if it's not smooth you can still cook an egg it it. It takes heat control and good cooking technique. If you want you can pay up to, and well over $100 on some of these new smooth finished cast iron pans. I saw a chef skillet style smooth finish 10" pan that looked really nice. Came close to getting it. But at $140 I couldn't justify the cost. Instead I got the Lodge Chef Collection 10" pan for less than $45. It's now my go to skillet potatoes and hash browns pan.

Zum Brotbacken optimal.

Fantastic long life casserole pot. Only disadvantage is that it's a bit too heavy for an induction hob.

Es una maravilla, lo use para hacer arroz con leche y quedó perfecto y tan rico que lo recomiendo muchisimo.

Well made; lid conveniently doubles as searing pan. Season before use. Factory treatment is insufficient.

This over is real iron bcoz it rusts. So follow the instructions of producer. Dont cook imnediately. First wipe with cooking oil using small brush and heat it 1 hour. After cooling wash it and dry again on gas cooker. If u will see rust again, repeat oil brusing and heating on gas cooker for 1 hour 2nd time. So repeat it 3-4 times untill u remove all rust out from yr new iron oven. And after usage, wash with warm water and immediately dry it on gas cooker 5 min. Than wipe with cooking oil and keep oil brushed and ventilated place, not in store with high humidity like cabinet located on washing bowl. We can suffer 1st 2-3 days this inconvenience for our safe food. Stop to use alluminium pots, bowls and pans🚫🚫🚫