Heuck 33030 Porcelain Enamel Cast Iron 5 Quart Dutch Oven, Red Reviews

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List Price: $69.99
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Purchased at $40, took a chance at such a cheap price, got what I paid for. Heavy, nice outside finish, perfect size. Inside, is where I am disappointed, plastic handle held on by exposed metal screw, white enamel very thin and chipping and bubbling, not a smooth finish or thick, you can see the cast iron through the white enamel, rim on top of post of exposed cast iron is rusting. Is it worth $40, yes, will it last a two years, I doubt it.

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I'm not at all sure what you would gain by buying one of these pans at five times the price of this one (and there are some). This one works just the way I want. It browns beautifully with out sticking and you can still deglaze a bit after for soups, stews, etc. It cleans up easily, the lid fits well...not sure just what you would get for more money spent.

It is very heavy...you must use caution on a glass cook top to lift it as you move it...I'm sure a more expensive one would be the same.

I am very happy with it. And I am not a bit shy about writing a bad review when I am not. Love this pan!

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This is only my second time cooking in this pot; I'm preparing homemade Taco Sauce for the D.A.V. Suddenly, I realize that I hear a "scraping' sound on the bottom; my worst fears are realized; I dumped the sauce into my S/S pot, and there it was: A HUGE AREA WHEN THE ENAMEL CAME OFF THE BOTTOM OF THE DUTCH OVEN AND IT IS NOW INTEGRATED INTO MY TACO SAUCE. NOT GOOD NEWS; WHAT TO DO? NEEDS TO GO BACK; THIS IS NOT WORTH 40.00; NOT FOR ONLY 2 USES; I THOUGHT I'D HAVE THIS FOR YEARS AND YEARS; AFTER ALL, IT'S "ENAMEL OVER CAST IRON", RIGHT I AM SOOOOO DISAPPOINTED IN THE ABSENCE OF QUALITY IN THIS POT; USUALLY I ONLY USE STAINLESS STEEL, BUT I THOUGHT I'D GIVE THIS A TRY; WELL, NO MORE.

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The description said that the pot could be used on top of the stove or in the oven. I have used it on top several times and obtained satisfactory results. I used it for the first time in a 350 degree oven (about four months after purchase) and obtained satisfactory cooking results, but now the lid looks horrible because the black knob is deformed with heat bubbles and the mounting screw has loosened the knob from the lid.

I suppose it may be helpful to either remove the knob or wrap it in foil for use in the oven.

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I bought a Heuck pot as a cheaper alternative to Le Creuset. When I received it in the mail, I was excited to see how good it looked with it's deep red exterior and pearly white interior. I noticed that the surfaces were a little bumpy, not smooth like Le Creuset, but to me that didn't matter as long as it cooked food well. It did serve me well for about a year or so, but last week the porcelain coating started to break off in fairly big pieces. Granted, it was one fourth the price of a similar Le Creuset pot, but I suspect the Creuset will last much more than just four times the Heuck. Don't buy this pot, get Le Creuset, which you will probably be able to pass onto your heirs.