Legend Cookware Cast Iron Dutch Oven | 5QT Multi Cooker Stock Pot For Frying, Cooking, Baking & Broiling on Induction, Electric, Gas & In Oven | Lightly Pre-Seasoned Cookware Gets Better with Use

Needed a heavy pot to make fudge for the holidays. It worked beautifully. Absolutely no scorching. Only dislike I have about cast iron is how heavy it is but on the other hand you need a heavy pot from time to time. It will last forever with proper care.

I am a fan of cooking with cast-iron products, some people are afraid of using this type of product. There is more work on the front end because you have to season the pans, but after that, they actually clean pretty easily with just warm water and a nylon scouring pad. The biggest advantage with cast-iron is it cooks very evenly, so my pot of baked beans is not burning on the bottom because the entire pot is the same temperature. Make sure you clean it immediately after cooking and wipe it down with some oil for storage and you’ll have a lifetime of use out of this.

The product is great

I’ve been growing my cast iron collection starting with a 3 skillet set in 1973. I’ve been teaching my daughter and grandchildren the timeless advantages. The Dutch ovens are better than any electric slow cooker you can buy provided your electric/gas oven maintains a low temp. My oven minimum is 170*.Follow the instructions for seasoning. I use shortening applied w a silicone basting brush. Prior to storing I coat them inside and out with shortening and place them on a paper towel in the cabinet.One more thing, I have a glass cooktop. I don’t drag the pans across the top. They have not damaged my cooktop and conduct heat nicely.5/21/2020More tips...don’t cook tomato based dishes until the pots are fully seasoned. The acid in the sauce will strip layers of seasoning.It’s difficult to resist washing without soap. I found that if your pan is not seasoned well you can’t avoid soap. I use a minimum amount of Dawn and season well.The most effective way to season cast iron is to use it as a deep fryer.When storing washed cast iron it is imperative to remove every hint of water. If your oven is already preheated, stick it in there for a few minutes. Let it cool enough to touch and apply shortening or cooling oil. Since I wrote this original review I’ve heard olive oil is the best if you are storing your pot for long periods of time. Canola and vegetable oil work too. I’ve always used Crisco shortening.I’ve recently been following Kent Rollins Cowboy Cooking on YouTube. He has some videos dedicated to the care of cast iron.I hope you enjoy yours as much as I do mine!

The Dutch Oven is top quality and great value. It one of my most used pot in my kitchen.

I recently purchased this Dutch Oven and overall, I'm quite pleased with its performance and versatility in the kitchen. This durable cooking pot has proven itself to be a reliable companion for various cooking needs. However, there is one drawback worth mentioning that prevents me from awarding it a full five-star rating.the one downside I've encountered is that the Dutch Oven has a tendency to develop rust if water is left inside for a period of time. While it's important to note that this can be easily avoided by promptly drying the pot after each use, it would have been more convenient if the Dutch Oven was more forgiving in this regard.

My mother absolutely loves cast iron pans. ( very old school). So My mother been on and on for years about her cast pan set being over 50ish years old but always gripped she's wanted a Dutch oven but unfortunately in today's market are getting rather pricey. My wife mentioned seeing one and sure enough it was a legend pan. My wife had previously bought legends stainless steel set we we love them as well. So it only made since to buy them cause we had good luck with them. Suddenly I have 2 dutch ovens and a 12" skillet showing up because my wife " was feeling left out" lol so anyways after a good season pans have been perfect with no complaints very heavy duty.

Once I followed the instructions I found on the internet on how to season, it was a breeze. Wash the Dutch oven and lid with warm soapy water with non abrasive scrub pad to remove all manufacturing residue, rinse with warm clean water then dry with a clean, white lint free rag. Failing to use a lint free rag will result in the fabric threads getting stuck to the coarse pan metal finish. If you fail to follow these directions you will be shellacking all the excess fabric threads into the pan when it seasons in the oven. Start from scratch to remove if this happens. Preheat oven to 350 and place a sheet of tin foil on the rack below to catch residue.Once you have cleaned and dryer the Dutch oven, take a clean lint free rag, dip it in olive or grape seed oil and wipe on a thin sheen of oil on the inside of the Dutch oven, lip and handles. Make numerous passes to ensure you get the oil into all the pores. There should not be any oil dripping off this pan when done. Flip the Dutch oven over and wipe a thin sheen of oil on the bottom and sides of the Dutch oven and ensure you apply to the bottom of the handles also. Repeat this same process over on the top and bottom of the lid. Putting on a thick layer of oil will result in a very sticky finish on the Dutch oven. When done open the oven and place the Dutch oven on its top with the bottom facing up. Set the lid with handle up next to Dutch oven. Set time for one hour and allow pan to season. Once this has completed, leave the oven closed and allow the Dutch oven to cool to room temperature in the oven. Take the Dutch oven out and repeat the seasoning and heating process twice more always ending with a thin sheen of oil prior to placing back in oven. You are now ready to use this Dutch oven for cooking.To clean, wipe out excess food residue and cooking oil from the Dutch oven and lid using clean paper towels. DO NOT USE water or soap to clean your pan after cooking. You will destroy the seasoning. If there is excess food residue remaining after wiping, place a half a cup of coarse salt inside the Dutch oven and and wipe it until clean. Re-season after two to three uses.

Excelente olla.vale lo qué cuesta; sin duda la volvería a comprar para regalo

Absolutely adore this cast iron pot. However I did find that I have myself iron poisoning from cooking stews /soups in it. My husband is fine because he doesn't have a blood condition sensitive to iron.But this pot is amazing, I still use it, I'm just careful.And for people saying it rusts, you need to season it correctly after EVERY USE and not use soap to clean.

Se ve bien y de buena calidad, llegó antes de lo planeado y estoy ansiosa por probarlo. Apenas lo he curado con aceite de canola en el horno y sólo estoy esperando que esté lista la masa madre para la hogaza

The pot was well packed and cushioned in another bigger box. Received earlier than expected. Good condition and come with instructions manual. Enjoyed baking my bread so far.

Me gusto muchisimo, lo uso en la estufa de gas, en el asador de carbon y en la fogata. Aguanta todo y es facil de usar y limpiar una vez que esta curado