nuovvaCast Iron Pot with Lid – Non-Stick Ovenproof Enamelled Casserole Pot – Sturdy Dutch Oven Cookware – 4.7L, 24cm – (Black)

I was surprised when I opened the box. I didn't realize that the color was a gradient. I wanted straight orange. When I went back online and looked, I realized that this was my mistake. It was already out of the box, and its sturdy, heavy, seems to be well-made. After 24 hours the gradient color has grown on me. And I made soup today that tastes great. Will use it to bake a loaf of bread tomorrow. And the color now makes me think of a bright sunset. And that's A-OK.

This is well made and performs all the necessary tasks. Purely as an observation, prospective buyers should be aware that even empty this is quite heavy and probably too heavy for most women and the elderly.

This is just what I needed to bake the best loaf of sourdough bread. It would also be great for casseroles/stews etc. Can withstand high heat and looks just like the more expensive brand of cast iron products. Very heavy but that’s to be expected with a pot this large. Would definitely recommend.

I got this to make an experimental 2 cup loaf of no-knead artisan bread for the two of us. My larger 3 quart ceramic is great for the bigger recipes, but we're light eaters and I ended up with moldy bread or makin' croutons. It's perfect! No more flat round loaves. It would work well (best I think) for a 2 to 3-cup recipe. Here's mine:2 cups bread or all purpose flour1 tsp. salt2 tsp herbs or spices you enjoy (optional)1/2 tsp regular yeast1 cup body-temperature waterStir together dry ingredients first. Then add water and stir until barely holding together and looking raggedy. Cover tightly and refridgerate for 24 hrs or so.Take it out for another day. Good food takes time!This is not a precision operation. You may screw this up at any point and it will still work.Now put about 1/4 cup of whole wheat flour or other whole meal option (I've used corn meal and added a chopped jalapeño...yum) on your table. Spread it out and pour your goopy, expanding dough over and fold the edges inward, pressing the heel of your hand on the center to incorporate the new flour.Okay people. You're kneading here. I won't lie to you. But this is NOTHING compared to what your great grandma did, okay? I deal with fibromyalgigia, type 1 diabetes and bad hair days. If I can do this, you can!Climates vary, but I've found that this bread turns out great at a huge, huge variety of textures. You can't screw this up!So now find a bowl sized like your ceramic coated pot and lid. Spray or coat the bowl with oil and put your dough in it with the pretty side up. Cover it and put it in a warm spot to rise.Preheat your oven about 30 minutes later to 450 degrees and put your pot and lid inside to preheat them also. They will change to a darker color, but it's okay!Your dough should be about twice the size it was when flattened. Your pan should be scary hot. So take your time. USE HOT PADS to handle the dutch oven and lid. Lift the dough straight up out of the bowl, drop it straight down in the center of your hot dutch oven and put the hot lid on top. I absolutely never get it in the center but it always turns out fine. I promise! Bake for 25 minutes and remove the lid.(If you want to jazz it up you can add 1/4 to 1/3 cup of grated cheese as you knead your no-knead bread. If so it may take another 5 minutes to funish. If you like a dark brown crusty loaf, bake it more. These things are subjective. Have fun!)

Very heavy casserole dish easy to use it can be used in oven.And also the hob it keeps the heat