Multi-use

I make dutch oven bread every 3-4 days, since I need a bread without sugar and the store bought ones are very expensive. So I already own an enamelled Cast Iron Dutch Oven. I wouldn’t say this Dutch Oven is better or worse than the one I own, but it’s as good as the other. The added benefit is the ability to use the lid as a pan, which my other doesn’t have. The difference between enamelled cast iron and bare cast iron is slight. They both have pros and cons. For example, cast iron has to be seasoned and can rust if treated poorly, but lasts forever and adds iron to your food. Enamelled cast iron, on the other hand, will not last forever, but doesn’t rust or need seasoned, but it’s also expensive.

In terms of cooking, I found the bare cast iron needed 10-15 minutes less to cook my bread, so be wary of burning food, if you’re used to using enamelled iron.

The only small flaw to this cookware is the handles. Due to the fact that you can use the lid as a pan, the handles are the same size, shape and comes together so you can lift both at once. But this means when wearing oven gloves, it can be really difficult to lift the lid by itself. Maybe making the handles for the top part longer, or have a lift tab, could solve this issue.

Otherwise, it’s the perfect dutch oven, makes amazing bread and is great quality, like all the Cuisinel cookware I’ve tried. I’d recommend this to anyone!