I have this pot about 4 years and loved it until today. I sautéed bacon, mushrooms and onion in the pot. When I stirred the mixture I realized that the enamel had chipped off the inside bottom of the pot and ruined my soup. I tried to contact the Manufacturer with no luck.

Disappointed After my first meal cooking with everything was charred I said to myself it's my fault, I didn't put enough oil or the fire too strong. Second dish and despite all my attention the meal has charred. Everything sticks to the bottom I think the enamel is of poor quality and not regular. I no longer use it but now it rusts and is no longer usable. I just spread 50 bucks in the trash.

I bought this two years ago and the enamel at the Bottom of the pot has wore away and has turned dark brown. It doesn't wash off and it is scratched to the iron. I think having a big dutch oven is versital but I have concerns with the integrity of the enamel coming off into my food or the rusty iron affecting the tast of the food as well.

Very impressed by quality and design, too. The stainless steel lid knob is a nice touch - even Le Creuset has bakelite (plastic) knobs unless you pay for a premium line. I've made 2 braised dishes so far and very pleased with performance and also how easy it cleans. By the time you're ready to wash it, nothing's really sticking - just fill it with hot water and use a sponge + dish soap. It's also just beautiful. And I like the shape and design of the lid a little better than some of the standard Le Creuset pots. Granted, Le Creuset has some really nifty items, but they are $350. It's pointless to argue whether Le Creuset is better. This pot costs less than shipping back to France if you ever need their lifetime warranty. It's very well made. From what I've read France and China are the only places in the world that make this type of product, at least as available to us here in the US. FWIW Lodge enameled pots are made in China too and IMHO this Tramontina is a better deal. I have several bare cast iron seasoned cookware items - skillets and a large and small camp oven. Those are great, but I've always wanted enameled - because sometimes you just want to leave the dish in the pot and move to the fridge and not worry about rusting or reseasoning. And it looks great and the light interior makes it easier to assess the progress visually (which is why they like them in cooking shows, it looks better on camera).

It's not a Le Creuset, but for everyday use it pretty darn good for a very, very reasonable price. I let my lady friend use it & may never get it back. It's great for soups, roast, well anything you use a Dutch oven for. Key thing is to make sure that lid fits flat & dose not rock.

I have seen dutch ovens before and have always been expensive. Last year when shopping at local Sam's Club, it was on sale. A value I felt I could not pass up! I am so happy I purchased it. I love to cook soups, stews, and casseroles. Its big enough to fit a whole chicken. The drawback is that the item is heavy. After cooking, and pot has cooled, I soak it and it comes clean easily.

I love my dutch oven. Execellent Price compared to other equivalent products. I waited a year to purchase one for my son. Cleans up easy compared to other non-enameled pots. Love that I can make recipes that called for more than one pot; now I only use the one pot. Casserole-type dishes that can cook part 1 on stove, then add other ingredients & bake in oven; all in the one pot. My only criticisms are: the inside enamel (after only 1 yr) has slightly cracked & stained. The upper edge of the pot & rim of the lid (where they come together & meet when lid is on pot) are not enameled (probably for heat conduction) so the exposed iron can rust. I wash my pot by hand & never put in dishwasher for this reason. But I love it just the same. It's my Go-To Pot several times a week.

Got inspired to get a Dutch oven after seeing my bro-inlaw using one. Don't know how I got along without it for so long. Used it over 30+ times for stews, soups, gumbo, roasts. Well built, solid, even heat distribution. Reduced my cooking time by 25%. And, uses less heat than other stew pots. If you cook regularly add this to your arsenal. I'll pass this down to my kids if/when I'm done with it. Someone complained it was too heavy. Its CAST IRON. Smh.

We have had this item for over a year and I would say that we use it at least 3 times a week, if not more. We have not had any of the problems that have been disclosed by other customers, so am thinking that there may have been a defect in those items. We use it for anything, from sautéing, to making stews, chowders and soups, to pasta dishes and slow cooked roasts. I have smacked mine against my cabinet and have put blemishes on the enamel, however my fault. However, it still looks wonderful and cooks great! I was just telling my daughter, that I would love one in every color! Excellent cookware!!!!!

I bought this 2 weeks ago and as instructed first washed it by hand with a light detergent and completely dried it then I put a light amount of cooking oil on the exposed cast iron on lid and pot and baked it as instructed. A small amount of oil ran onto the enamel part of pot and lid and baked on. It took over an hour of scrubbing to remove the baked in oil. I have yet to use this pot for cooking but am concerned about how it with hold up based on my experiences so far. Because of this I can not recommend at this time.