Cast Iron Dutch Oven with Lid – Non-Stick Ovenproof Enamelled Casserole Pot – Sturdy Dutch Oven Cookware – Teal, 3.1-Quart, 22cm – by Nuovva

This is a wonderful product. I have used it many times to make - and serve - paellas. How colorful and solid. It retains heat very well, and it makes my paella look very good.

Beautiful blue color. Cooks on top of stove or oven. Handle does not get hot-Big Bonus. Used for soups, stews & roast. Perfection! So easy to clean. Highly recommended. Worth the price.

This is a quality Dutch oven. Very heavy and well made. Beautiful color as well. I’m would highly recommend.

Functional and beautiful. Displayed/stored in view of my kitchen. Multiple compliments and “where did you get this?” A great deal for the cost, sturdy, eye catching design and just really happy with product!

I just received this pot today and haven’t cooked in it yet, but it seems very well made and the color is beautiful! It is heavy as expected. I’ll probably be leaving this one on the stove instead of in the cabinet because it looks so nice. I can’t wait to make a big pot of soup or a roast. Great value for $49 and change.I used my Dutch oven for the first time and I’m really disappointed that the enamel is stained after only one use. I even sprayed the entire inside with non-stick spray before cooking my roast. I know I’m not supposed to use anything abrasive to clean it, so I haven’t done that. I’m wondering if vinegar or bleach might remove the staining.I filled up the pot with water just above the stain line and boiled the water then added Baking Soda and let it simmer for 10 minutes. It appears to have worked. I hope it didn’t deteriorate the integrity of the enamel. I have an older Dutch Oven that was a hand me down that is really stained inside the pot and on the lid. I’ll try this technique on that Dutch oven another day. Feeling better about my purchase, but hope I don’t have to spend that much time cleaning it every time I use it.

I got this to make an experimental 2 cup loaf of no-knead artisan bread for the two of us. My larger 3 quart ceramic is great for the bigger recipes, but we're light eaters and I ended up with moldy bread or makin' croutons. It's perfect! No more flat round loaves. It would work well (best I think) for a 2 to 3-cup recipe. Here's mine:2 cups bread or all purpose flour1 tsp. salt2 tsp herbs or spices you enjoy (optional)1/2 tsp regular yeast1 cup body-temperature waterStir together dry ingredients first. Then add water and stir until barely holding together and looking raggedy. Cover tightly and refridgerate for 24 hrs or so.Take it out for another day. Good food takes time!This is not a precision operation. You may screw this up at any point and it will still work.Now put about 1/4 cup of whole wheat flour or other whole meal option (I've used corn meal and added a chopped jalapeño...yum) on your table. Spread it out and pour your goopy, expanding dough over and fold the edges inward, pressing the heel of your hand on the center to incorporate the new flour.Okay people. You're kneading here. I won't lie to you. But this is NOTHING compared to what your great grandma did, okay? I deal with fibromyalgigia, type 1 diabetes and bad hair days. If I can do this, you can!Climates vary, but I've found that this bread turns out great at a huge, huge variety of textures. You can't screw this up!So now find a bowl sized like your ceramic coated pot and lid. Spray or coat the bowl with oil and put your dough in it with the pretty side up. Cover it and put it in a warm spot to rise.Preheat your oven about 30 minutes later to 450 degrees and put your pot and lid inside to preheat them also. They will change to a darker color, but it's okay!Your dough should be about twice the size it was when flattened. Your pan should be scary hot. So take your time. USE HOT PADS to handle the dutch oven and lid. Lift the dough straight up out of the bowl, drop it straight down in the center of your hot dutch oven and put the hot lid on top. I absolutely never get it in the center but it always turns out fine. I promise! Bake for 25 minutes and remove the lid.(If you want to jazz it up you can add 1/4 to 1/3 cup of grated cheese as you knead your no-knead bread. If so it may take another 5 minutes to funish. If you like a dark brown crusty loaf, bake it more. These things are subjective. Have fun!)

Let me first start by saying I’ve owned a Le Cruset Dutch oven, an Emile Henry, a Cuisinart, and a Rachel Ray Dutch oven. All left behind in my past life and big house. Now I’m starting over in a new life and condo and buying new products. I thought I’d give this Dutch oven a try. I LOVE IT. Not only is it beautiful to look at, it cooks food evenly and to perfection. I made a harvest stew with potatoes, mushrooms, rice, green beans etc, the rice didn’t stick to the bottom and the potatoes and mushrooms didn’t get mushy or soggy. Also this Dutch oven is not too heavy. I don’t worry I’m going to drop it. I’m very pleased with this and and impressed with the price. Definitely recommend.

I was surprised when I opened the box. I didn't realize that the color was a gradient. I wanted straight orange. When I went back online and looked, I realized that this was my mistake. It was already out of the box, and its sturdy, heavy, seems to be well-made. After 24 hours the gradient color has grown on me. And I made soup today that tastes great. Will use it to bake a loaf of bread tomorrow. And the color now makes me think of a bright sunset. And that's A-OK.

ich habe den schmortopf in der kleinen grösse bestellt, weilich ihn hauptsächlich zum brotbacken brauche. super gut

حلوه لون وشكل بس ماعرف ليش يصدي الغطا عندي وثقيله مره

This is a lovely enamelled cast iron pot. It is a beautiful shade of blue that compliments my kitchen perfectly. It has the raised dots on the inside of the lid that self bastes your meat keeping it succulent. It's not too heavy to handle either and is easy to clean. You just have to dry thoroughly to insure it doesn't rust, I usually pop it back in the oven to ensure they're completely dry. Excellent value.Bought this for baking my sourdough bread but was really alarmed when it arrived with the instructions which said "Never heat an empty pot". Now that is a crucial part of baking sourdough, so I contacted Nuovva customer services to ask about it. I was truly relieved to discover that the instruction means "on a stove top" and that it's perfectly safe to do so in the oven. Cannot recommend this pot or Nuovva Customer Services highly enough.

One thing positive to say about the Dutch Oven is the rich colour. It's stunning, and the pot is heavy. Is it worth it?? No. A few side complaints about this product is the lid is not a snuggle fit, there is a wobble to it. Then I read the instruction booklet and that's when my smile disappeared. In Australia's cooking terms, it seems we cannot go past 200 Celsius. On your page it states 500 Fahrenheit (260 Celsius) well that's a lie to consumers to buy it! It brought it to bake sourdough bread and 200 Celsius is too low of a temp. It also states you can not heat it without nothing in it! Again, to all artisanal bread makers 'STAY AWAY FROM THIS BRAND. IT'S A WASTE OF MONEY' and the shipping price is crazy. You're better off buying yourself a ceramic baking dish.

The pot feels really heavy duty and solid which I was hoping for. It feels like a much more expensive product. Quality of enamelling is great. Lid sits perfectly on the rim, which is what I wanted for making my sourdough loaf. The green colour is vibrant and beautiful. This is great value and I’m sure it will last just as long as the more expensive brands.