Lodge Dutch Oven 5 Qt 10 1/4" Dia. 4" Deep / Seasoned

As expected. I like that they were pre seasoned but I washed and seasoned once before using. Not 5 stars due to a little rush on the handles.

I love cast iron cookware, however I have not seen what seems to be some color coating peeling off. I know very well how to keep cast iron beautiful and rust free, although, that is a characteristic. When I see this flaking it definitely intrigues- never seen it in 30 years of dealing with cast iron. The lodge logo is stamped on the glass surface of my stove. It may come out after many attempts. I tried twice- I will come back to it. In short, I will vouch for any cast iron- be careful where you place especially if hot, and keep it lubed.

Great for sourdough bread

Came looking great.!! Seasoning was perfect love how well it does in the oven

I purchased this 4 years ago to replace another huge nonstick skillet. I need capacity for meals to feed 5-7 and the regular-depth skillet couldn't cut it. I rarely use it for actual deep frying, but it works as intended. I use this pan several times a week and it has held up beautifully. It does not redistribute heat particularly well on my gas stove, so I have to use my largest burner to get the most even cooking temp across the surface. If using as a skillet, buy some flax oil and reseason the pan after every use and cleaning for the first year or more. Whatever these companies use to preseason the pan seems to mostly be decorative and prevent rusting, it never survives first contact, and becomes patchy for months. It seasoned best when I went through my Covid sourdough love affair and was preheating the skillet in the oven and using it with the lid to steam up a nice crusty boule. I would coat it very thin with flax oil before preheating and use parchment paper between the dough and pan. Just this year I have finally achieved that slick feel on the bottom of the pan that my mother and grandmother's pans all had, and foods come off with that lovely brown crust with nothing stuck behind on the pan. I had no idea what a long term commitment seasoned cast iron would be, but I'm happy to avoid the toxic consequences of Teflon cookware. If I may make some suggestions: use metal spatulas, not scratch resistant nylon or wood, they work better to fully release the food from the pan. Use the least amount of soap possible to clean, and heat it until fully dry. Scour patchy areas and recoat with flax oil. Coat lightly with a stable oil like coconut oil if you are putting it away for longer than a week or two.

Great for all the things you want from cast iron - quick and thorough searing, durability, solid pre-seasoning.What I really love about this is the versatility. I use the skillet for all skillet things (mostly searing steaks, frying chicken and cooking eggs in my case), and it makes a great (though small) dutch oven for pot roasts, braised short ribs etc.Great multitasking product without sacrificing functionality. If you're cooking for 4 you might need a bigger Dutch oven.