Average Reviews:
(More customer reviews)The ad states rough and rugged. What a dummy, I though they meant the quality, not the finish. There was three casting blobs of metal around the top that I spent 45 minutes fileing so the top would come close to closing. I washed with hot water and soap. No help in removing the heavy wax coating. God only knows whats in the Chinese wax, they don't mind using all sorts of poisons in the toys and products they ship to America. I then filled with water and boiled it, followed by another cleaning with soap and water. I then coated with shortning and baked for an hour at 300. A day later I was making a stew and as the meat was simmering I removed the lid. The condesation from the cover dripped on the stove. It was BLACK!! I wiped the inside of the pot above the simmering broth and the paper towel was Black. I have used and owned cast iron for over 35 years. I own over 25 piece's as I do a lot of large scale camp cooking over every type of heating source and have never had this problem. I only own a few pieces of cheap Chinese cast iron but have never run into this problem in the past. It cost me one large dinner already. One other reviewer had the right idea. Use this pot only for some weeds sticking out. Unless you have iron poor blood I would not recomended using this for food.
Click Here to see more reviews about: Bayou Classic 7406, 6-Qt. Cast Iron Soup Pot with Cast Iron Lid
Bayou Classic cast iron cookware is made heavy-duty, rough and rugged.The 6-qt. soup pot with lid is ideal for slow cooking stews, gumbo, and chili.
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