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Cuisinart Cast-Iron Cookware: 7-Qt Round Casserole Pan

$60
$129.99
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Woot! has Select Cuisinart Cast-Iron Cookware on sale listed below. Shipping is free for Amazon Prime Members (must login with your Amazon account and select a shipping address in order for Woot to apply free shipping) or is otherwise $6 per order.

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    • Our research indicates that this offer (5.5-Qt Cuisinart Cast Iron Round Dutch Oven) is $29.01 lower (37% savings) than the next best available price from a reputable merchant with prices starting from $79
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Edited May 18, 2022 at 01:39 PM by
Woot! [woot.com] has Cuisinart Cast-Iron Cookware on sale listed below. Shipping is free w/ Amazon Prime, otherwise shipping is $6.

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Created 05-16-2022 at 10:40 AM by Navy-Wife | Staff
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Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
I wish they would just include pictures of an average sized woman holding the pot

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#3
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Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
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#4
I wish they would just include pictures of an average sized woman holding the pot
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#5
Quote from elchepe :
I wish they would just include pictures of an average sized woman holding the pot
I guess you might be able to do a virtual AR view of the item in your house - if you look at it on your phone via the Amazon app...

Cuisinart 7 Qt Round Casserole, Covered, Enameled Provencial Blue https://www.amazon.com/dp/B0018A9...DVRY536YS2

... But it is worth noting that a number of recent reviewers complained about enamel chipping pretty quickly
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#6
How does it feel
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#7
America's Test Kitchen recommended this as a great budget pick but did mention the aforementioned propensity to chip. I'm too exhausted to find the youtube link but they foreground it in their dutch oven review. NYT's Wirecutter at one point mentioned this was an "also great" pick along with he Lodge. Wirecutter claims it does make the best stew out of any dutch oven they tested: "The Cuisinart Chef's Classic Enameled Cast Iron 7-Quart Round Covered Casserole, our previous also-great pick, has a larger cooking surface that allows for more evaporation. It produced the best stew of all of the ovens we tested, with a more condensed broth. But this oven is larger and heavier, with small handles that are harder to grab, and you might get similar results by simply using a larger Lodge Dutch oven."

https://www.nytimes.com/wirecutte...lsrc=aw.ds
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#8
Other than the size, is there a difference between the round 7 qt "casserole pan" vs. the 5.5 qt "dutch oven"? I've been wanting a Dutch oven, but I want one that's versatile and the most optimal size.
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#9
Quote from ToolDeals :
.
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
Yeah, no coating on a chicken fryer sounds optimal to me. Seems like it'd brown it better that way. Plus not a bad pan to sear and cook steaks, if you don't want to get a 2nd regular 12" cast iron.

I think I'd like enamel on the other two for ease of cleaning and not having to season it all the time, as I'd likely mostly be using it for wet dishes which aren't very friendly to cast iron.
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#10
Quote from ToolDeals :
.
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
Most Dutch ovens are made in China, including Lodges.
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#11
Quote from Dealzez :
Yeah, no coating on a chicken fryer sounds optimal to me. Seems like it'd brown it better that way. Plus not a bad pan to sear and cook steaks, if you don't want to get a 2nd regular 12" cast iron.

I think I'd like enamel on the other two for ease of cleaning and not having to season it all the time, as I'd likely mostly be using it for wet dishes which aren't very friendly to cast iron.
.
Everyone likes what they like. Me, I don't trust the 'Asian' enamels for purity or longevity and would rather have no coating. It can chip off the outside and still be usable. Every cream or white enamel I have seen on the inside gets stained over time and looks a bit dingy. Still better than chipped, but dingy.

If one uses cast on a regular basis and goes from bacon, sausage, lard, etc. to wet whatever, even acidic like red sauces, good cast stays seasoned on the bottom. Cheap cast with large pores can be a bit of a pain. I wash mine, but then set on stove, or in a still warm oven upside down to completely dry. If they get too dingy, I throw them upside down in oven on clean cycle and they come out new; but you have to re-season. I don't know how hot that clean cycle is, but it is hot.

I need to do some more research on the subject, but wondering why one could not paint the outside of cast with high temp paint for whatever color one wanted? It is not touching the food and once gassed off and cured, it lasts on grills and such.
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#12
Quote from AngelF5457 :
Most Dutch ovens are made in China, including Lodges.
.
To my understanding, just the enameled Lodge products. The non-enameled ones we have are made in the USA, but everything is subject to change... including the expensive brands.
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#13
Quote from Kruse :
Other than the size, is there a difference between the round 7 qt "casserole pan" vs. the 5.5 qt "dutch oven"? I've been wanting a Dutch oven, but I want one that's versatile and the most optimal size.
The biggest difference is the shape. Dutch ovens will have taller "walls" meant to allow convection of hot air inside the pan. The casserole pan has more surface area, or wider bottom and shorter walls. If talking versatility, you could use the casserole dish as a Dutch oven no problem, and you can also serve out of it at the table. Either way is a good option.
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#14
Not worth the headache and potential health risk of chipping enamel from light use. Much better to track down a second hand Le Creuset or Staub.
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