Cheap Stansport Non-Seasoned Cast Iron Dutch Oven, Flat Bottom

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Do not buy this item. Casting is of incredibly poor quality. Huge globs of casting on lid lip would not allow lid to sit on base. Bale handle too short and not wide enough. Picture shows dual bale handles but item received had only a single bale. When lifting handle it would not fit over the lid and would knock the lid off. Bent handle out to fit over lid and now it won't clear the lid to lay flat.

Also, 2 to 3 inch sections of the interior had huge globs of cast material stuck on looked like a relief map of the rocky mountains.

I own several cast iron skillets and dutch ovens by Lodge, Camp Chef and various other makers... all good useable items. This is by far the worst quality cast iron product I have ever seen.

I suppose I can drill a drain hole in the bottom and use it as a planter!

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I purchased my D.O. on an online auction site and mine does not have legs; other than that, it's the same as the one pictured. I still seasoned mine with shortening flakes from my food storage supply just to make sure it was done correctly as these D.O's I believe are made in Asia

The picture of the loaf is of a loaf I baked. You can spend twice as much on another brand and I doubt you will get any better results and I can pick the load right out of the D.O.; It does not stick to the bottom of pot. I was totally surprised at that.

Below is a recipe I found online. Once I understood the consistency of the dough, I experimented with the mixture adding more flour and honey to the mix (wish I added a bit more honey). You can add additional ingredients like nuts etc.

Well all I can say is one picture is worth a thousand words

Here is the recipe

No knead bread recipe

3 cups all-purpose or bread flour, plus more for dusting (I often use half whole wheat and half all-purpose, sometimes with a shake of ground flaxseed added)

1/4 tsp. instant or regular active dry yeast ( the yeast I use called for more than stated here)

1 tsp. salt

In a large bowl stir together the flour, yeast and salt. Add 1 1/2 cups plus 2 tablespoons water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap or a plate and let it rest on the counter top for 18-24 hours at room temperature.

The dough is ready when its surface is dotted with bubbles. Flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice, then roughly shape into a ball. Generously coat a cotton towel (not terry cloth) with flour; put dough seam side down on towel and dust with more flour. Fold it over the bread or cover with another cotton towel and let it sit for another hour or two.

While the bread is resting, preheat the oven to 450°(I found 425 worked better for me). Put a 6-8 quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When the dough is ready, carefully remove pot from oven. Slide your hand under towel and flip the dough over into the pot; it may look like a mess, but that's OK. Cover and bake for 30 minutes, then remove the lid and bake another 10-15 minutes, until it's nice and golden. Eat up!

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I purchased the 1 quart version but the lid I received was rounded like this product:

Cajun Cookware Dutch Ovens 1 Quart Cast Iron Dutch Oven

I need the lid's outer wall to hold charcoal.

I still gave it 3 stars because the cast iron looks to be of good quality and seasoning it was easy.

Darn it, I still need one with the correct lid!

Honest reviews on Stansport Non-Seasoned Cast Iron Dutch Oven, Flat Bottom

The finish is relatively smooth and it seasoned well. It only has one handle instead the 2 shown in the picture.

Find helpful customer reviews and review ratings for Stansport Non-Seasoned Cast Iron Dutch Oven, Flat Bottom

works well. handles could be bigger according to my husband who does the cooking. they are skimpy for the size and weight of the item.