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Paula Deen 5 Quart Cast Iron Covered Oval Casserole

3.5 out of 5 stars 7 customer reviews
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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
1 new from $124.00

Product Description

"I have been dreaming of having my own like of cast iron since I started my restaurant. I just adore the way it holds heat like nobody's business, and allows me to slow-cook and simmer everything from soups to stews, to hearty chili and braises. It just get better and better with time." - Paula Deen

Product Details

  • Product Dimensions: 10.6 x 5.9 x 15.6 inches ; 14.1 pounds
  • Shipping Weight: 15 pounds
  • Domestic Shipping: Item can be shipped within U.S.
  • International Shipping: This item is not eligible for international shipping. Learn More
  • ASIN: B001CXADWO
  • Item model number: 51511
  • Average Customer Review: 3.5 out of 5 stars  See all reviews (7 customer reviews)
  • Amazon Best Sellers Rank: #485,447 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • Product Warranty: For warranty information about this product, please click here

Customer Reviews

5 star
86%
4 star
0%
3 star
0%
2 star
14%
1 star
0%
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Top Customer Reviews

Verified Purchase
I am a recent convert to cast iron cookware. I thought the stuff my mother used was old fassioned. Boy, was I wrong!!! Cast iron is great! Even heat distribution, non-stick (follow the instructions), and it doesn't slide around on the burner because it is heavy. I had to learn a bit about curing and cleaning but now that I have it down this is better than any stainless steel or non-stick cookware. WARNING - the handles get hot, the lids get hot and don't drop it on your toes. You will notice on the high end cookware that they always advertise how thick the pot bottoms are or how the multiple layers of metal distribute heat evenly - well cast iron does this naturally. Great pot - CAST IRON RULES (don't wait 50 years to find out)
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This Paula Deen cast iron (dutch oven) is the best I have ever used. What makes this pot unique is the shape. For me, I can handle the weight of the iron pot in this shape with my hands much easier than with a large round pot when handwashing and drying. Also this size fits in the oven better, not taking up all the room where I can add another small baking dish and cook more than one item together. The style of this pot is so attractive, I leave it on the top of the stove while not in use. You can do everything all in this pot; brown, saute and bake for one receipe such as beef stew, roast beef, roast pork or lamb and of course chicken. This pot is so attractive, I even take it to the dinning table and serve right out of it. Paula Deen also makes this pot covered in a enamel coating in lots of beautiful colors. I like the natural look of the iron. Great pot for the money.
3 Comments 7 of 7 people found this helpful. Was this review helpful to you? Yes No Sending feedback...
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I've used this pot several times now for searing meat, braising, and making stews. It's so sturdy and I love the way it looks. I enjoy having pretty things to cook my food in, but they must also get the job done and be easy to clean. This one fits the bill in all these areas. I'm very happy with my purchase. After making my beef stew tonight, it looked like I had a "baked-on, caked-on mess". But after letting the pot and lid soak for literally a couple of minutes, the food came right off. Now that's my kind of cleaning.
The pot is very heavy, but all cast iron is heavy. We can all use the extra exercise!!
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I really like the way things turn out when I cook them in this. I have made lambshanks, beef roasts, and cooked a whole chicken in it. I like that I can braise the meat in it, add other things, and put it in the oven so it is just cooking with one pot.

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.
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