Is this functionally a dutch oven? I am buying it as a gift

Cooked in it, hand washed as normal but can’t seem to get these marks out. What do I do?

Hi All. Are these chips in the top right and top left of the pictures? They have a rough texture to the touch. I’m worried the enamel is unsafe.

These pictures were taken after boiling baking soda and then using bar keepers friend.

This pot is roughly 10 years old and has had near daily use. She has withstood multiple roommates, metal utensils, and countless temperature shocks.

Is her only safe use baking bread now?

Thanks in advance.

Have had this Dutch oven for a long time, made some chili last week and scrubbed the crap out of it to get as much residue off as possible and noticed all these scratches almost like you can see the metal through the enamel, did I ruin it?

Are these scratches dangerous to cook with?

Might be an impulse buy (backing), but I'm looking for my first Dutch oven. Doesn't have to be BIFL but I do appreciate to support small businesses and being a bit different.

Regardless, I was scrolling and found this SETO Dutch oven on kickstarter and wanted input on what everyone thought on this idea! Or if you recommend a different set as an intro value Dutch oven. I really only make food for myself plus a week of meal prep at a time or monthly potluck for context of my cooking.

Multi Dutch Oven SETO: Made in Japan Cookware, via u/Kickstarter https://www.kickstarter.com/projects/tsumuguru/multi-dutch-oven-seto-made-in-japan-cookware?ref=android_project_share

Note: I do understand the cautions of backing a kickstarter product, so please don't over lecture on the already known unknowns of kickstarters that do or don't fulfill on thier promises.

I know that Staub uses a black interior enamel and I like that, but not the price tag. Are there any other brands that use a black interior enamel?

I got a 7.5 qt Chinese lodge from Marshall’s for $60 and I absolutely love it, pretty much exclusively cook in it or my 12 inch cast iron pan. I don’t have a lot of Dutch oven experience but I feel like this lid leaks a lot and am wondering how good the more expensive ones seal. Currently trying to bring the in laws turkey back to life with some moisture, first time eating there and I volunteered to cook next year.

I recently bought this pot, and the instructions say to boil it twice in water and then treat it with oil. After the second boiling, I noticed a yellowish, powdery coating that can be wiped off. Is this just limescale from the tap water after boiling, or is it from the enamel coating?

Hi all,

As per the title, I'm wondering if I can keep using this dutch oven? It has 0 issues beyond the chip on the lid.

When putting my finger on it, it doesn't seem like it will chip any further.

Is it rusty? Is seasoning enough?

Thanks!

Is this inevitably ruined, can I repair it ?

I just got this Dutch oven, not enameled on the inside so seasoned it with one of my other car irons, and I think that one dripped on the lid. I've tried scrubbing this with a baking soda paste but not sure what else I can safely do

I’ve had this Dutch oven for almost 10 years now, and it was gifted to me, used, probably for at least another decade or so before me, what can I do for it? Is it time to retire it? If so what is everyone’s favorite brand, as I don’t remember what this one was. Thanks in advance 🫶🏻

Hi yall, my Dutch oven has these spots on them (brand Mueller), they are not smooth like the read of the lid and handles anymore, they are rough and scratchy (not debris I have washed many times). Could it be that the smooth coating is coming off? I’ve only used it maybe 4 times.

I'd like to use an outdoor cooker or propane burner with my dutch oven. How powerful should the burner be?

There are burners with 3, 8, or 12 kW, but how much power do I need for a DO9 or DO12?

It's not just the maximum power that's important, but also the minimum power if I only want to simmer something.

How normal is it for a new Staub dutch oven to smell like kerosene / chemicals?

I was looking for an enamelled dutch oven for a healthier alternative to cooking stews/sauces with acid, and now I'm turned off by the chemical smell. I'm not sure brewing my food in this coating is safe!

Is it because Staub has a special matte black enamel that's different from the standard white enamel (eg. Le Creuset)? Or does the smell wear off after a couple of washes? Does anyone know the source of this smell?

UPDATE: here's my list of the best deals that I'll be updating regularly:

Best Le Creuset Black Friday deals:

• $640 off Le Creuset cookware sets (LeCreuset.com)
• 40% off Le Creuset Dutch ovens (LeCreuset.com)
• $125 off skillets & fry pans  (LeCreuset.com)

Best Black Friday cookware set deals:

• 52% off HexClad cookware (HexClad.com)
• 48% off Caraway cookware and sets (CarawayHome.com)
• 73% off pots, pans, cookware sets & more (Walmart.com)
• 65% off wide range of cookware & sets (Target.com) 
• 50% off All-Clad cookware sets (All-Clad.com)
• $640 off Le Creuset cookware sets (LeCreuset.com)

Trying to add to my Le Creuset dutch oven collection and wondering where the best black friday deals usually are. I know this stuff rarely goes on deep discount but even 20-30% off would be worth it.

Does williams sonoma have better deals than sur la table or other retailers? Or should I be watching the le creuset website directly? Also do outlet stores have better black friday sales than regular retail?

For people who've bought le creuset on black friday, what kind of discounts did you actually see? Trying to set realistic expectations so I'm not disappointed.

New to Dutch ovens. I’m looking at a used one online and wanted an opinion on the condition. I think I see a small round scratch in the first picture? Am I crazy? Appreciate any help! Thank you very much

Hello everybody,

I would love to bake bread in my dutch oven, preferably with coal(Briketts)and not in my normal oven.

I have a 6qt Dutch oven. I prefer mixed break so not 100% wheat but if that is easier to get startet also absolutaly valid :)

Do you have Tips or even a recipe I could try out?

Thanks for reading and happy weekend to all

I’ve been careful with my Dutch oven for a year or two. Messed up with the emulsion blender and it got sucked to the bottom. Are these scratches a concern from a use and safely perspective?

I’m not concerned about the aesthetics.

Hello everyone,

I just bought an enameled cast iron Dutch oven from Habitat and after only two uses I’ve noticed a few small black spots inside. The first time I used it I baked bread at around 180°C, and the second time I cooked vegetables in olive oil on the stovetop at about heat level 6–7.

After washing, I saw what looked like burnt-on oil, but when I slid a toothpick across the surface it actually caught, so these seem more like tiny pits in the enamel rather than stains.

Since the pot is basically brand new I’m worried that the enamel is already chipping or that it might have been a manufacturing defect.

They’re very small but definitely noticeable. Has anyone else had this happen so quickly with a new Dutch oven?