If you’re looking for a quality, reasonably priced Dutch oven, consider the Tramontina Enameled Cast Iron 6.5-Quart Round Dutch Oven.
So that our reviewer could put the Tramontina Enameled Cast Iron 6.5-Quart Round Dutch Oven through its paces with her own family, we went out and bought one. If you want to know more about this product, read on.
As someone who has used and evaluated a number of other brands and models of Dutch ovens, I was intrigued to see how the reasonably priced Tramontina Enameled Cast Iron 6.5-Quart Round Dutch Oven compared to other excellent cookware sets. I intended to put it through its paces by preparing a variety of comfort foods and attempting to bake some bread. After much stodgy discussion, I believe we have found the solution over the course of many bowls of stew. This is what I’ve uncovered.
Key Specification:
- Product Name: Enameled Cast Iron 6.5-Quart Round Dutch Oven
- Product Brand: Tramontina
- Weight: 8.86 lbs.
- Product Dimensions: 13.88 x 10.6 x 8 in.
- Color: Cobalt
- Material: Enameled cast iron
- Capacity: 6.5 Quarts
- Warranty: Lifetime
Our Favorites
- Affordable
- Attractive
- Reusable even at 450 degrees
Why We Dislike It
- Over time, the inside will develop stains.
- Two colors alone.
- The possibility of corrosion on the rim.
Style: Traditional Dutch oven
All Dutch ovens look quite similar. Why else would you call them a Dutch oven? Like others, the enameled inside of this one is a muted cream rather than a dazzling white, and the deep blue gives off an air of sophistication. Even with oven gloves or a dish towel on my hands, I was able to get a firm grasp on the lid’s slick stainless steel handle.
The ridges on the inside of the lid are designed to collect moisture, allowing it to drip down into the food below for a self-basting effect.
When using oven mitts, the side handles provided a firm grip, yet they weren’t cumbersome when not in use. It is intended that the ridges on the bottom of the lid would collect moisture and allow it to drip down over the food, creating a self-basting effect.
In most respects, the design of this Dutch oven was similar to others I’ve used. Maybe after a hundred years or so, we’ll see the distinctions for what they really are. This is probably not the kind of pot that will be handed down from generation to generation, but it should hold up for quite some time.
Gets heated, stays hot, or heats up and retains heat
This Dutch oven, like others, is crafted from cast iron, but its enamel covering expands its usefulness considerably. Like the tomato soup I made, it can withstand acidic ingredients and virtually doesn’t require seasoning. If your pot or lid has an uncoated rim, you should season it or oil it regularly to prevent rust.
The weight is significant, as is the case with all cast iron. It takes a while to heat up, but once it does, it keeps the heat for a long period, making it ideal for slow-cooking methods like braising and simmering.
The Tramontina Enameled Cast Iron 6.5-Quart Round Dutch Oven is weighty, as is to be expected with any cast iron cookware. This Dutch oven is ideal for slow cooking methods like braising and simmering because of the way it heats and retains heat. It was particularly effective with thicker liquids like soup and stew. Like a cast-iron frying pan, it’s ideal for browning meats like beef before adding them to a stew. For even and slow cooking, I also used it to sweat some onions and carrots. As long as you gave them a stir every so often, they cooked evenly and thoroughly without burning.
While I generally wouldn’t cook pasta in a cast iron Dutch oven, it was on the burner and empty, so I used it. When it came time to empty the pot, it was heavier than my typical stainless steel pot, but it wasn’t bad.
Not only is it wonderful for meals when guests will be grabbing for seconds, but if you’re a big hostess, you’ll also find it ideal for potlucks and keeping the mashed potatoes warm on the burner while other dishes are being completed.
One of the amazing things about cast iron is that it holds heat well. When I made beef stew and served it straight from the pot, it kept warm long after bowls were gone. Not only is it fantastic for meals when guests will be grabbing for seconds, but if you’re a major hostess, you’ll also find it useful for potlucks and for keeping the mashed potatoes warm on the burner while other dishes are being completed.
When I cooked bread, I obtained lovely browning and a firm crust. The bottom got a little browner than I desired, and part of the cornmeal burnt a touch, but it was still a delicious loaf that I should have withdrawn from the oven just a little sooner. Next time, I’ll decrease the baking time.
The knob, which is made of stainless steel, may get quite hot during cooking. When I had beans cooking for many hours, both the knob and the lid were rather hot, which isn’t a huge issue for a brief period.
When cleaning, only use a hand washing
A hand washing is required for the Tramontina Enameled Cast Iron 6.5-Quart Round Dutch Oven, and drying the uncoated cast iron provides further rust prevention. Despite the fact that the enamel coating isn’t nonstick, I had the most trouble with sticking while making bread. While most of the bread came out easily, there were a few crusty pieces that were stuck to the pan. Nothing a good cast-iron scrubber can’t solve, however.
In order to prevent rusting, uncoated cast iron requires regular hand washing and drying.
After letting the kettle cool, I poured in some water and let it to soak for a time. After setting it alone for a while, the crumbs of bread were simple to remove. However, the areas that had been burned had a different hue. However, that’s par for the course. Interiors with white enamel finish don’t last forever. Not worrying too much about the patina is warranted since it has no negative effect on the cookware’s performance.
While the tomato soup left no discoloration in the saucepan, the black beans I cooked left quite a bit of coloring. No amount of soaking or washing was able to get rid of the stains.
Cost: Reasonable
The low cost of this Dutch oven is one of its many advantages. Although it’s not exactly cheap, it costs much less than the leading brands. Due to the durability of cast iron and the high cost of enameling, this is a suitable option for those in need of an enameled cast iron pan.
When comparing the Tramontina Enameled Cast Iron 6.5-Quart Round Dutch Oven to the Le Creuset Enameled Cast Iron 6.75-Quart Round Dutch Oven, it’s important to note that both brands are known for their high quality enameling. Once an unheard-of name, Dutch Oven Tramontina is now well-known for its high quality and reasonable costs. This Tramontina 6.5-Quart Round Dutch Oven in Enameled Cast Iron is a superb specimen. When put to use, it performed as well as any other quality Dutch oven I have had.
Nonetheless, the Le Creuset Enameled Cast Iron 6.75-Quart Dutch Oven is attractive due to the widespread recognition of the brand and the wide variety of colors available. Although the Tramontina does its job, I have friends who have handed down their Le Creuset pots and pans to their kids and grandkids. Tramontina may not have been there for long enough to have such a history, but it certainly holds its own.
If you’re looking for high-quality cookware and have the means to spend extra money, I highly suggest the Le Creuset. The Tramontina is a great Dutch oven for everyone else.
The Verdict
It’s delicious—even foodies approve!
I’ll be honest and say that I had my doubts about this Dutch oven at first since I’m used to using pricier brands, but now that I’ve begun using it, I realize that the brand makes no difference at all. Everything I needed it to do, it cleaned up quickly, and it looked nice on the stove.
