Good Product: Martha Stewart Dutch Oven

A couple years ago, I was looking for a good-quality Dutch oven, but I couldn't afford Le Creuset. Martha Stewart's line of enameled cast iron pots were on sale, so I bought the 5.5-quart chili pot in robin's egg blue and I have never looked back.

You probably already know how indispensable a good Dutch oven can be. With it, I bake no-knead bread, make braised dishes that start off on the stove and finish in the oven, and cook perfect beans from scratch. The lid's knob is oven safe to 450 degrees, so there is no problem using it for bread-baking.

I was worried about the quality of the enamel on this fairly inexpensive pot, but with careful handling and only non-metal utensils, the interior has remained scratch-free. There are a couple chips around the outer rim and handle, but since these areas don't touch the cooking food, I don't mind.

Best of all, this line of pots is frequently on sale, so you can buy the 5.5-quart for around $60 and the 7-quart for about $80. They also come with a limited lifetime warranty, should your pot develop any interior enamel damage.

I'm sure there will be some Le Creuset in my cupboards someday, but until then my big blue Martha Stewart pot will remain within easy reach.

• Find it: Martha Stewart Enameled Cast Iron Collection at Macy's

Do you have a favorite affordable Dutch oven?

(Images: Macy's)

Comments (33)

I just bought a Cuisinart enameled cast iron Dutch oven at Marshalls for $50. So far, so good!

I have the same one, down to the robin's egg blue. It's lasted us well for 3 years so far!

i have this pot in white. i love it as well, it's a great starter for those of us who can't afford le creuset!

I have the 5.5-quart and I've made dozens of loaves of no-knead bread in it. I've never used a Le Creuset, but the Martha one works just fine for me!

I'd been eyeing Le Creuset for a while, but someone gave us the Martha Stewart 7.5 quart oval as a wedding gift, and it's probably one of my favorite gifts. I use it for absolutely everything - soups, stews, braises... it's great.

I have the exact same one! Love it! Use it all the time for short ribs, bouef bourguignon, no-knead bread, etc.

I've been waiting for a sale at Macy's to buy another one.

I just bought a 6-quart Lodge dutch oven, and I'm going to christen it this weekend (I bought the replacement metal knob). For a pot that was under $60, it's surprisingly heavy! I'd really like a 7.5-quart as well, so I'm going to check out these Martha Stewart pots.

I bought this same pot in the robin's egg color about two years ago and the enamel is chipped all over the place. At first it was just on the outside of the pot but recently the inside has chipped in a few places and I'm nervous to even use it. I'm really sad about it, I had really high hopes. You get what you pay for with these.

I bought the red version about 9 months ago, and while I don't use it constantly (only my mouth to feed, so I don't end up cooking a ton!) I have used it to braise and make soup and various other things. I really look forward to finally trying the no-knead bread recipe sometime, but haven't gotten to it yet! And so far, only one tiny chip on the handle. Not bad!

On a loosely-related note, I've been seeing a *lot* of Le Creuset stuff showing up at TJ Maxx lately. Still not exactly cheap, but way better than full retail. Worth a spin through your local store, if only to pick up some pieces in your color.

Where is the Martha pot made/enameled?

I did some pretty in-depth Dutch oven shopping a year or so ago. I specifically compared the Martha Stewart with the Le Creuset. Going with the Le Creuset was a no-brainer IMHO.

I used to work in the home department at Macy's, and these were returned fairly often from chipping. The enamel coating doesn't stand up very well to electric stove tops.

It's not enameled, but All-Clad makes a really great cast aluminum dutch oven for about $100 - lightweight enough to actually lift when it's full of potroast!

I have a Martha Stewart from Macy's and a Le Creuset. No comparison, the Le Creuset is much higher quality. The Martha Stewart pot lost the knob on the lid when I dropped a glass on it...it just shattered into a billion pieces. The enamel is flaking off and is horribly stained, no amount of scrubbing cleans it. The Le Creuset hardly has any stains, no missing enamel, and I find that I reach for it more and more. I'll likely dump the Martha Stewart pot soon...the missing enamel (around the edges) is worrying me.

I bought a large Kirkland (Costco) Dutch oven and it's holding up just as well as my smaller Le Creuset. I don't baby either one and I'm happy to report no chips or staining.

I received the 7 qt dutch oven as a wedding gift, and it's quickly shaping up to be the most used gift! It's great!

Although I still would like a LeCreuset, I think a lot of people talking about how "amazing" they are is just because they have one/ have friends and family who told them the same thing. I know I follwed suit for a long time til I just gave in and bought a cheaper brand like this. Unless Le Creuset cornered the market on enameling pans in some unique way unknown to the rest of the world (doubtful), its processed the same way as any other decent cast iron pan or dutch oven. Their lifetime warranty is nice though. I'm all for these other brands. We should start an anti- overpriced LeCreuset brigade!

I have both the 5.5 quart in cream, and the 7 quart Martha Stewart Dutch Ovens. The 5.5 gets the most use and I have to say that with care it has performed well this past year of use. There are no chips and I am constantly on the look out for those. If I had to go for a high end oven, I would no hesitation go for the Staub. But money is a huge issue for me right now and in the foreseeable future; which is why I and a lot of people tend to go for the lesser priced option. With regards to the Staub, I like the fact that you can pop ice on the top of the oven if you need to. Also the self-basting spikes help alot. Oh and the Martha Stewart dutch ovens have the self basting spikes as well... Works a Treat, Food comes out very moist!

I have had the Martha Stewart for K-Mart Dutch oven for over ten years; a fantastic piece of equipment. I am always impressed by the quality of the stuff she puts her name on, even when I don't agree with her aesthetic.

A few years ago, Costco was selling Rachel Ray orange enamel dutch ovens. I am so glad that I bought it. It's heavy like a Le C., and has lasted well.

I have a Lodge brand dutch oven and use it almost exclusively now for making my spaghetti sauce, chili, soup, stews and sauteing chicken. I learned from it that cast iron shouldn't be used at the highest heat on the stove top, med-hot is the highest you will need (#6 or 7 on my stove) otherwise everything burns. Since learning that I went back and started using my regular cast iron skillets to cook bacon and make corn bread. I would love an enameled skillet with a lid, then I could throw out my other non-stick pans!

I recently purchased a 2.5 quart dutch oven from World Market for around twenty dollars. It is great! The lid is similar to the lid of a Staub dutch oven. I also have a five quart Target Chefmate dutch oven. It has held up quite well.

Hey, Elizabeth. Lodge now makes a 7.5 qt. dutch oven. You can get one on amazon.com in limited colors.

I just bought a Lodge Logic color Dutch oven to replace an Innova ColorCast that chipped (it lasted me 5 years before it chipped). So far I am really pleased with it. It's amazing how weird I felt when my old one chipped and I had to go without--finally I said to my husband, this is enough, I need a new Dutch oven! It is an essential in our house.

I have the red one, got it for Christmas a couple years ago. I don't use it a ton, but it seems pretty good!

I have the red one--a wedding gift I didn't register for, but I absolutely love. Risotto, braises, stock, I make everything in it, and it has held up very nicely over the last three years.

i own a le creuset and a martha stewart dutch oven. they are the same age and receive about the same amount of use. the martha stewart dutch oven looks terrible, the le creuset looks perfect and has a lovely patina on the bottom. the ms dutch oven does not heat as evenly as the lc, the enamel scratches very easily and is more difficult to clean, and is a lot heavier!

I have both a Martha Stewart and a Le Creuset Dutch oven. Neither of them has chipped, but the enamel on the Martha Stewart oven is much thicker, so it seems like it would chip more easily.

Just last week the polycarbonate handle on the lid of the Martha Stewart oven came off. I believe the glue that was holding it dissolved or something. Super annoying but I think it can easly be glued back on. The oven is pretty much useless without being able to easily place and remove the lid.

Martha--bring back the robin's egg blue!!!

I already have a le Creuset dutch oven, which my husband and I both love using. I got it on discount, because mine was a display piece at a hardware store.
However, I want to get a bigger one and can't afford a le Creuset right now, so I was looking at the Martha Stewart ones.
I decided to hold off because of some bad user reviews on Macys' site.

I'm interested in this All-Clad aluminum dutch oven mentioned earlier. Anybody else use this? What's the experience?

These were on sale last month, plus there was a $10 coupon for Macy's card members. Managed to snag a 5.5-qt white dutch oven for about $20.

We have a Martha Stewart dutch oven. We love it. Today my wife accidentaly chipped the enamel. Does anyone know where we can get some touch-up enamel?
Thanks,
Gary

It is time for everyone to take them back to Macy's -- They were recalled today due to a hazard. See http://news.consumerreports.org/safety/2011/08/macys-recalls-960000-martha-stewart-pots-for-cut-and-burn-dangers.html

Macy's is paying full price in returning them; I called to check.