Cajun Cookware Dutch Ovens 16 Quart Enamel Cast Iron Dutch Oven

 (3 customer reviews)

I got my first Dutch oven, a respectable 7.5qt model, and I was thrilled at the dishes I was getting out of the thing. We would use the Foodsaver to freeze batches of stew, pasta sauce, etc. We got greedy and decided we needed something larger. $400+ for Le Creuset's 15qt "goose pot" was not going to happen. I had never heard of Cajun Cookware, and I was nervous dropping the money on something that I was convinced was some cheapo no-name item that, at 31 pounds, would be extremely annoying to dispose of. I was also nervous about the diameter of the thing. How would it cook evenly on my normal little residential stove? Long story short, the thing has performed amazingly well. I've made tons of stews, roasts, stocks, etc. in it with great results. No issues with hot spots or uneven cooking. No problems with burning the bottom of soups/stews and leaving the top undercooked. I highly recommend this Dutch oven to anyone who needs/wants to make large batches.

I like to make a week or two of lunches and vacuum seal them in Mason jars. This vessel is perfect for cooking HUGE batches of gumbo-type stews. It cooks evenly and simmers like a dream. Overall, when it is sitting on the stovetop, I am in love. With that said, there are one or two issues I need to mention.
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First, the handles are wholly inadequate for something this heavy. Hopefully, you've planned your cooking experience well enough there is little need to move this monster while it is full or hot (and certainly not both!), but even adjusting the pot's position on the stovetop can be an event. Moving it around on my counter while wet and soapy (my sink isn't nearly big enough to hold this and allow repositioning, is yours?) is a bit of a chore. Don't even get me started on lifting the hot lid by the handle to check on the soup. That little loop of iron is way too dinky for a hot 10# lid.
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Second, a couple of minor chips have developed in the enamel...Read more

This is a huge, heavy pot. I use it mainly for turkey up to 14#. Season turkey, add 2 cups or so of chicken stock. Place in cold oven and set at 300 degrees. Turn off after 3 hours and let it remain in oven 1 hour. You can't get a more juicy turkey or better flavor. Forget the hard work and basting. Suggest you use a fresh turkey for best flavor, regardless of your cooking method. Dollar for dollar, this giant can't be beat!