Bruntmor 3.8 Quart Enameled Cast Iron Dutch Oven with Lid - Burgundy Enamel Shallow Braiser Pan for Casserole, Stews & Baking - Stovetop to Oven Safe Cookware for Roasting, Braising & Serving

O.k., I am going to look like a cheapskate, but at least I am an honest one. I wanted to get an enameled Dutch oven, but I noticed that this black Dutch oven is cheaper than the others. I didn’t think about the fact that I was purchasing raw, cast iron. Well, I have done a lot of research on the enameled Dutch ovens versus raw cast-iron. I think there are a lot of benefits to using raw, cast iron. Anyway, I have only made two loaves of bread in my Dutch oven. I also made a chicken and rice dish, but I do not think that rice in a Dutch oven, especially when you cannot look at it unless you lift the lid, is a good idea (you shouldn’t lift the lid while cooking rice). Oh, I made red beans for “Red beans and rice, too. I believe the self basting lid is doing its job. The chicken and rice dish I made had A LOT of moisture. The onions, pepper, and celery I sautéed for the red beans would not get brown, they had a lot of moisture, and they stayed pretty firm even after a lot of cooking. I think I just don’t have the knack of everything yet. You can see that my bread is a work in progress. I was trying to make Italian bread. All of the photos are a little lighter than the actual products were in real life. I haven’t noticed the Dutch oven rusting, at all, but I tend to dry it off pretty quickly.