Tramontina Enameled Cast Iron Dutch Oven 6.5-Quart

“I purchased a 6.5 qt Tramontina enameled cast iron dutch oven from Wal-mart's online site ( not available in the stores ) for $39.”

“It’s probably enameled on the cooking surface as well as the exterior, once that enamel wears down, it likely won’t be as smooth, I guess you could season similar to bare cast iron (Lodge skillet)”

“he’s a novice cook and first time cast iron owner. Tell him to research how to use and cook with enameled cast iron. It's not exactly like normal cast iron.”

“That's great then. Can I use steel wool to get the crust off there? My greenie sponge doesn't cut it. Edit: just ordered a stainless steel scrubber. I'll try barkeepers friend on it. Thanks for your help!”

“If I remember right, the primary temperature concern is the knob, not the pot itself...but I'm not gonna test that. 450 for bread works just fine for me.”

“Towel or air dry. Do not heat when empty - it will crack. It’s glass/ceramic-coated cast iron. Imagine heating a mug on the stove after cleaning.”

“I haven't tried this one, but Tramontina is a solid brand for balancing price and quality. I have their stainless set and it's been great.”

“My thoughts exactly. Saw it in person yesterday and almost bought it. The interior appeared much smoother than a lodge cast iron pan too.”

“Looks nice. Treat that top edge of exposed cast iron properly, as in make sure you use some cast iron friendly oil on it after washing.”

“Make sure to inspect them for bubbles in the enamel. Bought my daughter a set for Christmas and one of them had a bubble that cracked. Spent half an hour going through each box on the shelf to find a set without flaws. She loves them.”

“The Tramontina set used to be rated equally to Le Crueset. Cooks Illustrated (magazine) tests and rates all types of cookware.”

“I just bought the try ply clad stainless steel saute pan, 3qt sauce, and 5qt Dutch oven from Tramontina as I found the price to be reasonable. I’m now searching for a good skillet. I have mixed opinions about this induction stove…and my son hates it🤣”

“The enamel will crack and chip due to excessive thermal expansion mismatch between iron and porcelain.”

“Yes to both you’ll ruin the seasoning and eventually you can warp or change the structure of the iron making it turn pink and very brittle. Here’s some pictures of iron left inside a self cleaning oven or forgotten on a campfire. https://imgur.com/gallery/yPBcjev”

“Sounds like it is, from the email you posted: The interior coating is made of porcelain enamel.”

“I would argue that’s not enough surface area for browning! Same volume, but wide and shallow is more useful for searing before braising and also for bread. You don’t really need all that height? If I wanted a soup pot, I’d get stainless steel so I can actually lift it…”

“My GF uses it to make barbacoa and holy sweet fuck that is the best thing I’ve ever tasted”

“Its got a bumpy feel to it. i got this one from REI instead http://www.rei.com/product/865503/woods-heritage-enamel-skillet-12-in-2013-closeout Its got the same smooth white-ish enamel that my dutch oven does, that nothing sticks to no matter what and produces great heat.”

“Iron becomes soft above certain temperatures (like butter!) But you'll start to burn off the seasoning well before you get to those temps- I've seen people cite around 450 degrees F. The iron is good for well over 1000 Degrees F which you certainly won't reach on a campfire.”

“I have the same one in red, just used it the other day for homemade Mac and cheese”

“I saw these in the store. Has yours chipped? The one I saw had a chipped lid.”

“Any enameled surface will chip easily if you use metal utensils in it”

“It says right on the box: "Enameled Cast Iron Interior & Exterior".”

“Great idea, I already have 7qt so I’ll prob do the same lol”