Customer Reviews

Mario Batali 4-Quart Essential Pot, Penne

5 star:		(1)
4 star:		(3)
3 star:		(0)
2 star:		(0)
1 star:		(1)

 

 

I got this when the price temporarily dropped to $24.99. Compared to a Le Creuset or Staub, it lacks in the aesthetics department with its matte finish. However, it is heavy, attractive and so far I have found the performance good. I have not noticed any problems with crazing. Remember, with enameled cast iron you cannot use high heat or your pan, whoever manufactured it, may develop crazing (my Le Creuset did and now I've learned my lesson). For the money, this pan is well worth the investment.

I selected this pot because a friend who is a professional chef uses four of them and is very particular about how they are treated. They are used mostly for braising and long-simmering sauces/stews. The "spikes" inside the lid ensure that any moisture collecting inside the lid rains down to baste the contents. My pot is always set aside to cool completely before cleaning, cool or cold water on hot enamel will fracture it. The same will happen if a hot pot is placed on a cold surface.

I loved the matte finish and the fact that my 6-quart pot cost only $69.99 instead of $180 for LC or Staub (both of which I admire, but can't justify the cost).

NEVER heat your pot to high heat, it isn't made for that punishment. Avoid heating the pot when empty. Fill with a couple of inches of water and heat it up. If you're going to brown meat, when the pot is hot, throw out the water, quickly wipe up rest of water, add oil and meat.

This is a great little pot for the money - I'm ok with the color and matte finish, but would have preferred glossy. My wife loves the color and matte, so I guess it's subjective (and for that reason, this one tends to be priced better). The size is really quite adequate - can't imagine needing bigger for my wife and I (with plenty of leftovers).

My only real complaint with this little gem is that I purchased it specifically for use with the infamous NY Times no-knead bread recipe. That recipe calls for a REALLY hot oven (basically, whatever the max is that your residential oven puts out). Well, I learned the hard way that the finish can't really withstand my 550 degree oven... a dime sized chip just popped off right in the oven after a few months (and a few loaves). I guess for about 1/5 the price of the Le Creuset, I can cope with the occasional battle scar, but I wish this wasn't such a concern. I wouldn't give a little crazing a second thought, but the flaking is a bit more troublesome as it quickly exposes bare metal.

This item is a dutch oven, despite the name essential pot. It is the right size for cooking for 2-3. Makes plenty of leftover stews, soups, and braises. Goes nicely from stove top to oven. Bear in mind that when it is full, it is very heavy.

I have used this pot twice, and find it braises meat beautifully. I have not abused this product, and was surprized to see crazing on the inside bottom,radiating outward. This pot can't last long. Stick to pricier brands like Le Crueset or Staub!