I won't even get into the "cast iron love" comments that sends so many folks off into a tangent. But there is good reason for cooks to love cast iron such as even heat distribution, ability to bake inside the pot, durability, and less likelihood of burning food to name a few. For us, this Texsport 4 quart Dutch Oven is perfect. Any bigger would have been too much - too heavy, and too much size inside the pot for the size meals we prepare. I think the quality is as good as Lodge or any of the other well known cast iron brands. Most of what we do is baking, soups, chili, beans, etc. We don't try to make pizzas or stuff like that and we only feed a family of three not an army of Boy Scouts. This is a tremendously good value at $25.00 because most others are twice the money. We do a lot of camping, so the recessed lid for putting coals on and the legs for putting coals underneath are excellent features. I recommend putting about 1/2 cup salt into the dutch oven, heating it up to 450 degrees F, and then swirling the salt inside the dutch oven to cure it. THEN, let it cool to touch and wipe vegetable oil inside and outside the dutch oven (not lard or tallow or grease because they go rancid). You might consider buying or making a box to contain this dutch oven because the weight and the legs will scratch up a lot of surfaces.
Was this review helpful? (6) (0)
Thank you! You have successfully submitted feedback for this review.