Granite Ware Enamel on Steel 🍲 Covered Casserole, 5-Quart: Speckled Black Durable Cookware Review

I use Lodge combo ovens to bake rustic sourdough bread. They work well, but they're heavy and a bit difficult to handle when heated to 500 degrees. My balls fit snugly around this diameter and it forces them to rise instead of coming out. You might think it looks small, but it's great for a few loaves of tartine.

This is my third granite cookware and I am happy with every one. Bought for use in a solar oven and it worked great for heating water. (That's all I wanted it for.) It made great roast and chicken in my regular oven. It's thin but durable. I've never had a coating peel off, chip or crack.

Large round skillet. It's not non-stick, so be aware of that and be sure to grease or spray it before use if you're making anything like a casserole. I like the circular shape and the price was right so we bought it. It's very light and the lid doesn't fit well. So if you really need to trap vapor or keep warm, I recommend putting a piece of foil on top and then closing with a lid. Other than those few things, this is a great pan, good size, fun shape. Good value for money.

I don't know what some of the 2 star people cook but I use my little 3 liter. Granite crock pot for chilling soups and stews, roasting chicken (don't normally use a lid), cooking that steamed pork (like Kalua pork but in the oven) with potatoes and onions, sticky pasta and cheese casseroles, etc., and it all works great ! And delicious. Anything that cooks on it, like all the cheese, I just soak the pan in hot water with some dish soap overnight and use one of those stainless steel tools (like…

I purchased this product based on my great experience with Granite Cookware, Lidded Pan and Lidded Pot. This pan has flaws - it's thinner than other pans I've used and the enamel coating is missing or chipped in a few tiny spots. There are also poorly finished edges on the lid, particularly the lid handle. During the first wash before use, I cut my finger while holding the cover by the handle. Looking at the underside of the handle, I saw where the metal had a sharp, pointy protrusion. I didn't

Like every other home cook in the village, I spent this past summer learning how to bake sourdough bread. A cast iron oven should be the gold standard for baking this type of bread that requires high temperatures and a way to hold the steam while baking, but I'm glad I was the first to try this little oven. The label says it can be used in the oven up to 500 degrees Fahrenheit, and the lid, while leaking, keeps the steam inside well enough that I finally got the "oven spring" I was looking for.

This little frying pan holds a lot! I have a toaster/convection oven that can hold a 12" pizza so this pan fits well. The only problem is that I have to turn the lid upside down so that the lid's handle doesn't touch the top element. I cooked 10 chicken wings in it with the lid on. I first added just 1/8 cup of water to the pot and then added 10 seasoned wings. I cooked them at 375 degrees for 45 minutes. I just used part of the oven. not convection. You turned out beautiful! Tender, juicy and…