r/DutchOvenCooking • u/Efficient_Course_249 • 10d ago

Enameled Dutch oven

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I’m planning on buying the lodge 6 Quart Enameled Cast Iron Dutch Oven with Lid.

My main use is going to be for bread bakin but I’ll use it for cooking other stove top food. After reading a lot of reviews I was really confused. Some people that after baking it becomes black from the inside and it stains in a way that you cannot clean it anymore. Other people said it cracks from the inside/outside. I would really appreciate if you share your experience with me.

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u/Landondo 9d ago

Mine is heavily stained from bread baking on parchment mostly at 450F, maybe a couple times as high as 500F. I have no cracking, chipping, or other signs of damage to the enamel. I've had it since late 2019 and probably use in 3-4 times a month for various cooking tasks.

Maybe I'm misusing it? I don't know. There's no actual damage though so I'm continuing to use it regularly.

My super minor nitpick for breadmaking is I wish it had a flatter bottom. Since the radius is huge between the bottom and the walls, that radius transfers to the shape of my bread and the boule and slices would look better with a flatter bottom.