Review on DIJA Blue 7 Quart Enameled Cast Iron Dutch Oven Pot With Lid, Nonstick Round Braiser For Home Baking And Cooking, Includes Side Handles And Mat by Benjie Swindler

Off the bat, I'm very well pleased with this Dutch oven. A set of Le Creuset pans were my first kitchen gear 30 years ago, and those originals are still going strong. I used to be a Le Creuset enthusiast/snob, but I've since come to feel that for the non-specialty shapes and sizes, with proper care, one is as good as another. Besides my original Le Creuset, I also have half a dozen other modern brands that I've had almost as long, and much vintage pots that are 60+ years old that still perform beautifully. I'm a daily home cook and cater for my medium groups regularly as well. I typically use cast iron dutch ovens for slow-cooked dishes and bread, and I don't find a huge difference in performance among the brands. I love enameled cast iron for the beauty and because they're suitable for tabletop presentation. I usually stick with regular cast iron for fast-cooking steaks, etc., as the enamel doesn't perform as well there and tends to stain and scorch faster.This one is a stunning ombre colorway, and to my eye looks even better in person. The sizes is suited to large batches of home cooking or small group catering. I love the stainless knob for its high heat resistance, key for high-temp bread baking.