Forno Olandese in Ghisa Smaltata 6.6 L

Perfect vessel for baking sourdough bread!

This Dutch oven was so much cheaper than most oval shaped ones but the quality for the price you pay is just as good as the pricey ones. You can use this is in so many different ways. It baked my sourdough loaf perfect and was what I wanted for my oval shaped loaves. It is perfectly sized for a regular sized loaf, For reference the recipe I use is 500grams flour, 325 grams water, 100grams starter, 8 grams salt and it fits just right. I put my dough on the lid to bake and then used the pot part as the lid so it is alot easier to put your dough in and out of when preheated, your not reaching down into a hot pot, it’s a lot easier to access this way and bakes up perfect. Happy I went ahead and purchased this!

Sourdough Heaven

Absolutely LOVE this Dutch oven! I've been using it for my sourdough and getting my best loaves to date.

Makes perfect rice — and even great nurungji! Highly recommend for Koreans!

I scored this oval Dutch oven for less than $35. There is a very popular alternative that sells for $300. It says it comes pre seasoned, but be sure to add a thin layer of oil all around before your first bake and after each bake to prevent rust. Fits a medium sized loaf perfectly. I made my first ever sourdough loaf in this and it came out amazing! Baking bread does not need to be expensive.

Used to make bread loafs. They came out very nice.

THIS THING IS A 10 !!!!I couldn't justify the Challenger pan at $250+, and I had a size limitation in my oven to allow me to put 2 ovens in simultaneously. So I make a round loaf in my Lodge L8DD3 double dutch oven, and the batard in this Victoria oven. EXCELLENT results. Happy to have found an oval non-enamel oven where the lid ends up being the bottom, just like the Lodge. (They don't make an oval version of the L8DD3, at least not currently.)

It’s my first ever Dutch oven. I have looked into other brands like Staub, but the cost of a Staub is probably mainly the shipping cost, which I’m reluctant to pay.I was very hesitant to get this 2 quart because of the price which is a fraction of a Staub. But I figure I’ll give it a try. I admit when I open the box I am completely impressed by the details of this pot.I washed it with dish soap and a water, and felt it was very well preseasoned. I would try it out and update more.

Very beautiful, solid. Retain heat very well. Good to bake sourdough bread and for other slow cooking.

I'm a Lodge fanboy, but I have to admit that Victoria cookware is better designed. It's factory preseasoning is however not very good. You will have to season it yourself before use. Once you have done that, you will never regret buying and using Victoria cast iron.

I've been using cast iron cookware for well over 30 years, and this Victoria 4 quart Dutch oven is a great pot! I agree with other reviewers, it is comparable to Lodge. I have the Victoria cast iron tortilla press and absolutely love it, so I thought I would buy the 4 quart Dutch oven to bake artisan bread. It did not disappoint! When baking bread at 475 degrees or higher for an hour, I don't want to worry about compromising the finish on a piece of enameled cast iron that costs more than 10 times the cost of this pot. Besides, this pot it much more versatile, as it can go directly on the grill!When using raw cast iron cookware, you not only have to prepare it for cooking first, but most importantly, YOU HAVE TO KEEP IT OILED AFTER USE TO PREVENT RUST. Over the years, it has never ceased to amaze me how many people gave a great piece of cookware poor reviews, due to user error. It had nothing to do with the cookware. It had everything to do with the user not knowing how to care for raw cast iron after cooking so the cookware could be stored properly and maintain its condition. Many know that you shouldn't break out the industrial strength soap and scrub it with a pot scrubber after every use, or let a raw cast iron pot soak in the sink overnight, but how many people know that after cleaning, the pot has to be COMPLETELY DRIED AND LIGHTLY OILED so it maintains its pristine condition? I dry my cast iron with a kitchen towel, and put it back on the burner or in the oven for a few minutes until its hot, and then use a paper towel to lightly coat the cookware with oil (grapeseed or flaxseed works great).Raw cast iron will rust when exposed to water, or any other forms of water, such as steam or water vapor from high humidity. Oxygen molecules in water binds to the iron molecules in the pot, causing rust to form (iron oxide). In order to prevent this chemical reaction, it is necessary to LIGHTLY coat the cookware with oil after use, to form a water repellent barrier on the cookware. And don't forget the lid, because the lid is composed of the same material as the rest of the pot, so you have to oil both sides of the lid. This includes the underside with the self-basting beads. Yes, it does seem odd to wash a pot, only to coat it with oil afterwards before putting it away. But this is how to take care of raw cast iron cookware so it doesn't rust. And if does rust, just buff the rust off with a piece of steel wool or a metal pot scrubber, wash, and re-season.Overall, this is a great sized pot that works great for bread baking. For some reason, a raw cast iron 4 quart pot is not easy to find, so I'm glad Victoria is making this size. So far, I've enjoyed using the Victoria cast iron cookware, and plan to try other pieces in the future.

I am a good and southern woman, who loves cast iron! This Dutch oven was purchased solely for baking bread, and to me is the perfect size for such things. I have many other pots and pans, but not anything I would want to bake at high temperatures in. The enameled cast iron scorches and leaves your cookware unsightly, in my opinion. I love the pot so much, it’s beautifully crafted and leans more on the side of the more expensive iron brands, w/o busting up your pockets like it. The company brand logo is beautiful, and will age wonderfully as a family heirloom. I saw some reviews for rust complaints, I wanted to address. This pan comes seasoned in flax from factory. I personally don’t use flax due to the low smoke point, and also the too thin coating left behind. Mine did come with some rust specks on the bottom, but was a quick fix using lodges rust eraser. It’s a super affordable option, like $7, and makes light work of removing rust. I fault the rust, in the thin seasoning left behind from the use of flax. I recommend seasoning it twice, an hour each time, with a thin coat of avocado oil, at 475 degrees. You want to let the pot cool in the oven for 30 minutes and then, repeat. Hope that helps, if you are going to wash it after every use, you need to make sure it is properly sealed/seasoned. I definitely debated on getting another one, but decided I will enjoy the one I have lol! I included a picture of me frying wings, which I did immediately after seasoning, to make sure it was good and seasoned and how it cooked. Amazing! Happy cooking and baking!

My wife is happy 😊

Just use for the first time！

Thick and heavy. Bad pre-season. Lid handle was a little loose on arrival. The cheap/thin washer (or whatever it’s called) started bending pretty easily upon tightening. I don’t have the highest hopes for this thing, and don’t expect it to last very long in my kitchen. I’ll update this review after re-seasoning and some use. For now I don’t recommend this cast-iron pot.

I don't like the cast iron pot, it didn't take long to rust. Very heavy.