Lodge 4.5 Quart Enameled Cast Iron Dutch Oven with Lid – Dual Handles – Oven Safe up to 500° F or on Stovetop - Use to Marinate, Cook, Bake, Refrigerate and Serve – Island Spice Red

Works very well for one pot meals or sauces, and also for baking bread. Caramelizes onions very nicely, too. I had the 7.5QT version of this first and use it extensively, but this smaller one is really good for simmering large batches of sauce, refried beans, curry dishes, or baking a normal sized loaf of bread. Great design and craftsmanship, easy to clean, retains heat, and is just generally an excellent piece of cookware.

Why did you pick this product vs others?:What a great Dutch oven. It is so versatile, it does everything from a roasted chicken to big pots of soup. It was a great purchase, and a great value.

Gorgeous. No hot spots. Even, perfect braise. Perfect size for 2 people. I got the rich, red color. Don't know why anyone would buy more expensive brands.

Love this Dutch oven. Perfect size and works great. Keep in mind, very heavy

Great pot had to get a smaller one than the 7qrt we already have. Cooks really well, keeps the heat and cleans pretty good. I really like the blue color Would definitely recommend

If I were stranded on a remote island and could only bring one pot, it would be the Lodge 4.5-quart model. It’s a versatile workhorse that can handle baking, frying, sautéing, braising, deep frying, slow cooking, and even stovetop-to-oven cooking. I use it as a slow cooker in the oven.I also have a 2 quart Le Creuset, a 5.5 quart Staub, and a 7qt Misen. My favorite is the Misen because of all the creative dishes I’ve made in it. I use the 5.5qt Staub for bread baking, the cute little 2qt Le Creuset for small batch sauces, toasting spices, rice, reheating soups and leftovers, and the 4.5-quart Lodge for my everyday workhorse tasks.Cooking in or cleaning the Lodge is just as easy as its siblings. I haven’t had any chips or dings, and I only use wood utensils, so there’s no unexpected staining. The interior color of the Lodge is similar to the Le Creuset, a warm beige or cream. I sense that the Le Creuset has a better quality finish, but I can’t quantify it. This differs from the Staub, which has a black surface.The Lodge’s corner shape, where the side walls meet the bottom, is steeply curved, similar to but not as much as the Misen, which is almost flat. The Le Creuset is the most curved. The lid on the Lodge isn’t as refined as the other lids and allows for more steam to escape (I can’t quantify this though). However, I often make a parchment paper cartouche using it instead of using the heavy lid.The Lodge might not be the fanciest or most refined Dutch oven out there, but it’s very good. It won’t break the bank compared to other models and if I needed another 4qt, I get this Lodge.

I had old Copco enamel Dutch Ovens (I inherited them from my mom, and she probably bought them in the 1960s!) I noticed some chipping and knew it was time to start replacing them. After much research, I felt comfortable ordering the Lodge Dutch oven because there is no exposed cast iron parts, no need to "season" it, and it cleans easily.This enamelware is absolutely lovely, it is true to the picture. It is easy to clean and includes an information pamphlet that really explains the features, use and care of it.Needless to say, this is great quality for far less than other brands!!!

Perfect size.