Enamelled cast iron pot

Amazon Basics · 5.7L · round, with lid

By Steven · Updated September 2026

The result is oven spring and a proper crust from a domestic oven that has neither steam injection nor a stone floor.

Buy this one. Four and a half years of empty preheats at 250C, no chips, no damage, and it costs a fraction of what the premium brands ask. Other than the name on the side and the fancier colours, I cannot think of a reason to spend more. Expect it to discolour over time.

Check it on Amazon

BakeClass Snapshot

Cost: Budget
Longevity: Buy once
Learning curve: Easy
Best for: Anyone baking at home, and anyone who makes stews

Buy this one. Expect it to discolour over time.

Do I actually need one?

Yes.You need something heavy with a lid, and this is the cheapest way to get it. A professional bread oven injects steam for the first part of the bake, which keeps the crust soft long enough for the loaf to expand properly before it sets. A covered cast iron pot does the same job by trapping the steam the dough gives off. Bake a sourdough loaf uncovered on a tray and it will set early, stay pale and rise less. This is the single piece of equipment that most changes how the finished loaf looks.

What it does, and why this one

Preheats to oven temperature, holds that heat when cold dough goes in, and traps the loaf's own steam under the lid for the first part of the bake. Take the lid off for the last stretch and the crust colours and crisps. The result is oven spring and a proper crust from a domestic oven that has neither steam injection nor a stone floor.

It costs a small fraction of what the premium enamelled brands charge - the equivalent Le Creuset is several times the price - and it does the same job. The 5.7L round size matters if you are using oval bannetons - an oval loaf needs the extra width, and a smaller pot would crowd it. If you are proving in round bannetons you could size down. It is also not a single-purpose bread gadget, which is part of the value: it is a good casserole for stews and slow cooking, and it is what I use for boiling a large quantity of potatoes when the whole family is over.

Pros and cons

What works

A fraction of the price of the premium brands, with no difference I can detect
Handles repeated 240 to 250C empty preheats with no damage
No enamel chipping in four and a half years
5.7L suits an oval loaf properly
Genuinely useful for cooking that is not bread

What does not

White enamel stains badly. Ours has gone from cream to dark mahogany in places
Scrubbing the staining doesn't seem to make much difference,
Heavy at 6.3kg, and awkward out of a 250C oven
Amazon flags it as frequently returned, so check the rim on arrival

What I got wrong

Seasoning it when it was new

I seasoned the bare enamel rim and the underside of the lid, on the basis that it seemed like a good idea. I have never done it since and it has made no observable difference, so I would not bother again.

My experience

I bought mine in December 2021 and it has baked sourdough regularly ever since. I preheat it empty at 240 to 250C for twenty minutes to half an hour, lid on for roughly three quarters of a 35 to 40 minute bake, then lid off to colour the crust. Nothing has ever gone wrong with it. No chipping, no crazing, no warping, despite years of that treatment. I did season the bare enamel rim and the underside of the lid when it was new, on the basis that it seemed like a good idea. I have never done it since and it has made no observable difference, so I would not bother again. The only thing that has changed is the colour, and I have stopped trying to fix that.

Steven, BakeClass

Alternatives

A bare cast iron combo cooker if you prefer no enamel at all. A premium enamelled brand if you want it to look good for longer. Neither will bake a better loaf.

Will you outgrow it?

No. Cast iron outlives its owner. The only reason to buy another is wanting a second one, or a different size for a different loaf shape.