Product DescriptionDiscover the secret to Grandma’s tender meat dishes and melt-in-your-mouth potatoes with the Colorcast 5-qt. Round Dutch Oven. Made of cast iron, the pot absorbs heat evenly and spreads it gently while cooking, so your food won’t fall victim to hot spots. The iron retains heat long after it’s been removed from the oven, so the dish stays warm on the table until second helpings are served. After supper, store the leftovers in the fridge, ready to be reheated for tomorrow’s lunch. The heat-resistant porcelain enamel surface not only looks great, you can use it on the stovetop for chili and stew, and it can take a turn in the dishwasher, too. Safe for use on gas, electric, induction and ceramic-top ranges. Imported. 5-3/4Hx11-1/4Wx12L''.
What Others Say
Disclosure needed
If Amazon is going to continue selling this line, the least Amazon can do is warn its customers that the company went out of business and the "warrenty" is worthless.
Love it!
I have the 7qt oval one, but it is essentially the same thing. I have had it for about 3 years, use it a least once a week and it has no chips and looks like new inside. I would buy it again in a second!
I have a 5qt Martha Stewart one from Kmart that I have had only a little longer than the Innova one and it is chipped in spots, the lid handle gets loose all the time, and the inside is stained.
No Customer Service
This is bottom of the line cast iron made in China. The guarantee is worthless as the Co. is out of business. Ultrex was one of the Innova brands tauted on HSN. After a major recall it seems they have evaporated. Want quality cast iron spend the bucks and go for LeCruset or Staub. You will have a quality product that will last a lifetime.
Great product
I ordered this Dutch Oven for my husband and he loves it! Couldn't be happier w/ it or the price of it. We had seen some similar at an "Outlet" and I was very pleased to find this one online. It is very well made and was delivered w/ no damages.
Very pleased!
High function, great looking
My husband rushed to get this for me for Christmas 2006 after we read Mark Bittman's now legendary (among home bakers) article on baking bread in the 8 November 2006 issue of the NY Times. It calls for heating an empty cast iron or enamelware Dutch oven at high heat before tossing in the dough. We had an old cast iron Dutch oven which we had been avoiding because of clean-up difficulties, found the bread worked fine in it and decided we'd have occasions to make more than one loaf at a time and needed something else. This does a great job and it cleans up beautifully in soap and water week after week with no worries of rust. It distributes heat well. Also works great atop the stove. It is heavy as to be expected and you need thick potholders ... Read More
