I created a link in this forum a few weeks back (see below). I purchased the Tramontina braiser at WalMart and used it about a week later to make hunter's chicken. I'm sorry to report that after cooking on the stovetop, the exterior enamel dulled considerably. It also became "splotchy" and discolored in areas, as well. Thinking it was residue from the cooking gas, I cleaned it using the same method I use for my other enameled cast iron, no abrasive cleaners, just a Dobie scrub pad with liquid detergent. It didn't help, so I returned it hoping it was just that particular piece. Having the interior discolor due to cooking doesn't bother me, but I think the discoloration is from a defect in the application or firing of the enamel. I exchanged it for another one, used it again, and the same thing happened. Sigh. I have other inexpensive enameled cast iron and have never had this happen. Would love to hear if anyone else ran into this problem. Here is a link that might be useful: Look what followed me home...

I got one for wedding gift about 13 years ago when we divorced 3 years ago I didn't get it back I loved it I cooked everything in it a small roast and potatoes and carrots fresh game everything homemade soups and I would take it with me camping because I could put it on an open fine along with the griddle but you gay I went to a yard sale and apparently the woman didn't know it was cast iron because she sold me The Griddle $1 and the casserole paying $1 it has a few chips in the enamel but I honestly know how to remove and re-add a mullet so I can make it match my

mrsmarv - Thanks for your review of the pot. That is what I was looking for in a reply. Someone who had one and had used it so could give an honest critique. I figured, what the heck, and bought the MS enameled cast iron 5 qt. DO. I mainly got it to try out that new "No Knead Bread" recipe and it worked great with that. Next I am going to try an Apricot Chicken recipe in it. I am going to put it through its paces for the next 30 days and if I have any problems I can take it back. And yes, the color sure is ugly. Don't know why they picked that color. I will keep my eyes open for any good deals on the Le Creuset but I am never going to pay full price for it. I just can't justify that kind of expense. The cheaper ones, though maybe not as nice looking, are alright with me if they work as well. I have 30+ year old Revereware copper bottom pots. Not as nice as All Clad, but I can't justify buying really expensive ones to replace them since they still work fine. Though I must admit I have been looking at the Costco set, which have got some good reviews. I have a newly remodeled kitchen and Wolf range so would like some new heavy duty pots and pans. I will also look into Member's Mark triple-ply all clad set since it got a good review from you. Thanks. Clare

Is it part of the handle or is it a knob? If it's a knob just replace it with stainless steel, brass or something. Few days ago I started looking at some sites about enameled cast iron. My interest was piqued by the no knead bread dough that was such a rage a few years ago. Saw a lot of brands discussed at a bunch of places. Kitchenaid got pretty favorable ratings. I guess the Chefmate from Target got a best buy rating from Cooks' Illustrated in a value line. Martha Stewart got very mixed reviews, not unlike her. A lot of people had chipping problems quickly with the 4time felon's namesake. Mario Battalia (sp?) had one that was pleasing a lot of people. One other thing people mentioned doing with phenolic knobbed lids was to wrap the knob in foil to protect it. Not sure if that would work with the spongy stuff though.