Did this coupon
work for you?
work for you?
Sorry, this deal has expired.
Get notified of deals like this in the future.
Add Deal Alert for this Item
Frontpage
Cuisinart Cast-Iron Cookware: 7-Qt Round Casserole Pan Expired
$60
$129.99
& More + Free Shipping w/ Prime
Woot! has Select Cuisinart Cast-Iron Cookware on sale listed below. Shipping is free for Amazon Prime Members (must login with your Amazon account and select a shipping address in order for Woot to apply free shipping) or is otherwise $6 per order.
Thanks to Deal Hunter Navy-Wife for finding this deal.
Available:
Thanks to Deal Hunter Navy-Wife for finding this deal.
Available:
Editor's Notes & Price Research
Written by
- About this deal:
- Our research indicates that this offer (5.5-Qt Cuisinart Cast Iron Round Dutch Oven) is $29.01 lower (37% savings) than the next best available price from a reputable merchant with prices starting from $79
- About this product:
- Lifetime warranty
- About this store:
- Don't have Amazon Prime? Students can get a free 6-Month Amazon Prime trial with free 2-day shipping, unlimited video streaming & more.
- If you're not a student, there's also a free 1-Month Amazon Prime trial available.
- See forum thread for additional deal discussion
Original Post
Written by
Edited May 18, 2022
at 01:39 PM
If you purchase something through a post on our site, Slickdeals may get a small share of the sale.
Check Out Similar Kitchenware & Cookware Deals
View AllFrontpage
$54
+ Free Shipping
18
24
13 Comments
Your comment cannot be blank.
Featured Comments
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
Sign up for a Slickdeals account to remove this ad.
Our community has rated this post as helpful. If you agree, why not thank ToolDeals
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
Cuisinart 7 Qt Round Casserole, Covered, Enameled Provencial Blue https://www.amazon.com/dp/B0018A9...DVRY5
... But it is worth noting that a number of recent reviewers complained about enamel chipping pretty quickly
https://www.nytimes.com/wirecutte...lsr
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
Yeah, no coating on a chicken fryer sounds optimal to me. Seems like it'd brown it better that way. Plus not a bad pan to sear and cook steaks, if you don't want to get a 2nd regular 12" cast iron.
I think I'd like enamel on the other two for ease of cleaning and not having to season it all the time, as I'd likely mostly be using it for wet dishes which aren't very friendly to cast iron.
Sign up for a Slickdeals account to remove this ad.
Made in China.... While the casserole and dutch oven are enamel coated on the inside, the chicken fryer's inside coating is questionable. Some reviews say nothing, some say enamel and some say something else. Personally, I prefer nothing.
I think I'd like enamel on the other two for ease of cleaning and not having to season it all the time, as I'd likely mostly be using it for wet dishes which aren't very friendly to cast iron.
Everyone likes what they like. Me, I don't trust the 'Asian' enamels for purity or longevity and would rather have no coating. It can chip off the outside and still be usable. Every cream or white enamel I have seen on the inside gets stained over time and looks a bit dingy. Still better than chipped, but dingy.
If one uses cast on a regular basis and goes from bacon, sausage, lard, etc. to wet whatever, even acidic like red sauces, good cast stays seasoned on the bottom. Cheap cast with large pores can be a bit of a pain. I wash mine, but then set on stove, or in a still warm oven upside down to completely dry. If they get too dingy, I throw them upside down in oven on clean cycle and they come out new; but you have to re-season. I don't know how hot that clean cycle is, but it is hot.
I need to do some more research on the subject, but wondering why one could not paint the outside of cast with high temp paint for whatever color one wanted? It is not touching the food and once gassed off and cured, it lasts on grills and such.
To my understanding, just the enameled Lodge products. The non-enameled ones we have are made in the USA, but everything is subject to change... including the expensive brands.
The biggest difference is the shape. Dutch ovens will have taller "walls" meant to allow convection of hot air inside the pan. The casserole pan has more surface area, or wider bottom and shorter walls. If talking versatility, you could use the casserole dish as a Dutch oven no problem, and you can also serve out of it at the table. Either way is a good option.