Paula Deen 5 Quart Cast Iron Covered Oval Casserole
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- Pre-seasoned and ready to use right away - no seasoning is needed like traditional cast iron cookware.
- Cast iron really holds in the heat, ensuring that food remains hot. Great for slow-cooking!
- Spacious loop handles are easy to grip confidently, even with bulky potholders. Broiler safe.
- Lifetime Limited Warranty
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Top Customer Reviews
The pot is very heavy, but all cast iron is heavy. We can all use the extra exercise!!
Food did taste a little odd the first couple of times I used it but that went away by the third or fourth use.
It will want to develop rust so I have found I need to season it after every couple of uses. I wipe crisco shortening over the entire inside of the lid and the inside of the pot. Then I put the lid on and put it in the oven at about 200 degrees for half an hour or so. After I use it, I wash it out and dry it thoroughly immediately. This is not something I would leave dirty for more than a few hours because it is iron and I think you would be asking for rust to develop. I don't think I would even leave it soaking for any amount of time. After we eat, I wash it and dry it right away. I have found that I need to cure it again after every two or three uses to stop rust from developing.
It is really heavy for me to lift when food is in it.
Food tends not to burn onto this pot when cooking so it is easy to cook with and easy to clean. I left the roasts in the oven for about 4 hours to get them really tender with some liquid and no spots burned on the food anywhere. I have never had food burn to the bottom. You can't get that with a pan made of anything else.
Most Recent Customer Reviews
I definitely would recommend this for anyone who want a nice fryer in the kitchen. I make fries with it and use 1/3 of the oil as opposed to deep fryer.Published on July 12, 2012 by mactep
This pan is just what I expected. Great for cooking up soups or a roast. You can use it in the oven or on top of the stove. Very good quality. Read morePublished on March 11, 2012 by Linda G