Oval Dutch Oven by Kook

It's EZ to understand why people love this (3.4 qt) Dutch oven. I thought it may be too big but is not an issue because you simply use less dough for smaller size loaf. I have the black one because it's the least expensive. I store mine out of sight in the pantry, so the color makes no difference to me. I have tried most of the pans available over 25 years, the one before this Dutch oven was a 2 qt clay baker with great results. But you must start with cold oven to prevent cracking a clay baker. I have used this Dutch oven several times now, perfect bread size because of its friendly design for baking bread. It's high and near vertical side walls and domed lid are perfect for bread, the size loaf easy to change using less dough. First time I preheated the oven and Dutch oven together to 450F, removed hot Dutch oven and placed on safe surface. Then place the dough inside and installed its cover, place Dutch oven back in the oven. This procedure is dangerous! I lucked out and the dough drop was near perfect, so bread turned out well. Second time, did it same way but things went wrong during the dough transfer into the super-hot Dutch oven. I dropped the dough in because the Dutch oven was so hot and so the dough collapsed this time. I got some "oven spring" but not why I bought another Dutch oven. Third time, I read the manufacturers suggestion again, how to use this Dutch oven. This time I used the Dutch oven for final rise, so no dough transfer from the rising bucket into a super hot Dutch oven necessary. After the dough rose for about 45-60 minutes, this cold Dutch oven with lid installed went into a 450F preheated oven and baked for about 35 minutes. The lid lifter came in handy to remove lid end and ck the bread's internal temp with instant read type, keep oven mittens/pads handy in case of a mishap. Bread wasn't to 200F internal yet so put lid back on and baked additional five minutes, but I removed the Dutch oven from the oven" to let the bread finish baking in the still plenty hot Dutch oven on a protected countertop. Using the provided lid lifter, stick temp probe into bread to recheck for desired bread internal temperature, usually 200F +/-- degrees. I use a large counter top "pizza" oven set to convection, in this case, prob doesn't make that much difference, bake or convection setting. I changed things including this recipe since my first review. My recipe for this baker uses 150g bread flour, (King Arthur) 50g rye (from Amazon), 50g whole wheat (King Arthur), 300g water & 1/4 tsp instant yeast for over nite Poolish. Use 1/2 tsp instant yeast for 3-4 hour same day Poolish started in early morning. Next morning for over nite Poolish, use 2 tsp instant yeast, or later in the day using same day Poolish add 1.5 tsp instant yeast. To the Poolish, add the yeast, 200g AP flour, 1.5 tsp salt, 1/4 tsp citric acid and 2 tsp sugar, Start slow for a minute to keep from flour flying out of the mixer bowl. Mix for about 13 minutes on Kitchen Aid #4. Mixer bowl may need scrapping a few minutes before moving dough to lightly oiled cut board. Hand kneed for a minute or two to prove dough is supple, you will notice how supple the dough is, because it stretches nicely. Move dough back to lightly oiled mixer bowl, let rise covered for 60-75 minutes, until it nearly doubles. Room temperature makes a difference. Move dough back to lightly oiled cut board, flatten dough to about 3/4 inch, this to de-gas dough. Next roll dough into a log to fit the Dutch oven width size, pinch the last inch or so to main part of the dough. Next grab dough with both hands, open fingers and quickly place dough with seam down into this Dutch oven. Use knuckles to even the dough. Let rise until center of the dough is near even with the lip of the Dutch oven. You do not want the dough to touch the underside of the lid with oven set to 450. I use a huge zip lock bag for this last rise. Bake about 30-40 minutes for 200F internal. Each oven is different. The lid lifter comes in handy for this temperature check. Info on baker device color: Darker pans on the stove or in the oven absorb more heat than lighter pans, just like a darker T-shirt worn in the summer sun. Darker pans will also emit more heat than lighter pans. This is why, if you are baking with a darker pan and following a recipe that was developed for lighter pans, you may have to lower your oven temperature by 25 degrees Fahrenheit to compensate.

This is a great little Dutch oven. I have to be honest I bought this one because I loved the way it looked. I don't really bake bread, but I am very tempted to try now. I got this thing as a one step solution to cookware. I use it for everything. My family is small and I just have to cook for 4. This does that, just. It is large enough to cook stew for 4 people with no leftovers. The lid is large enough for frying, although a bit awkward in shape. I find it cooks bacon well and is great for chorizo and eggs. You can fit a NY steak in the lid nicely, but one at a time, so make it a thick boy and split it. I've made countless pot roasts and it's not terrible for Shepards pie. I know it's for bread, but it's a Dutch oven, cook what you want in it. I love mine, I can cook just about any dish in this cute little pot. Update: After months of hard use I can report it is holding up well enough. Be aware if you are using it a lot the enamel is going to chip off here and there. Mostly just a cosmetic issue, I think it has added character to mine. If you like you cookware prestine though either be careful or get a non enameled Dutch oven.

The Kook Dutch Oven has become an essential part of my kitchen because it bakes my homemade sourdough loaves perfectly every single time. The enameled cast iron provides excellent heat retention, creating the ideal steamy environment needed for a professional bakery-style crust and impressive spring. I love the dual handles because they make it so much easier to maneuver the heavy pot in and out of a hot oven, which is a huge plus when you are dealing with high temperatures. My sourdough comes out with a beautiful golden color and a well-formed shape, demonstrating how well this pan distributes heat. It is a rugged, high-quality piece of equipment that feels built to last through years of baking sessions. If you are looking to take your sourdough game to the next level, this loaf pan is a five-star investment that delivers consistent and delicious results!

It's just wonderful! I have a NuWave Bravo XL toaster/air fryer, and have been looking for just the right Dutch oven to fit in it for breadmaking and cooking. The KóóK fits perfectly! As soon as I ordered it I started a batch of 5 Minute a Day Artisan dough, and a day later my Dutch oven arrived. I have made two loaves already and I couldn't be more pleased. The rise was high, the crust crackly, and the inside tender and moist. I normally do a cold start in my big oven, so I did one with the KóóK in the NuWave. I raised my dough, slashed it, and put it in the cold DO, then put it in the cold NuWave and set it for bake at 425. Thirty-five minutes later I took off the lid, to see a lovely, tall loaf of artisan bread. I left the lid off for another 10-15 minutes and took it out. It was easy to maneuver the Kóók in and out of the NuWave, and my loaf was gorgeous. It could not have been easier, and I didn't heat my house with the regular oven. Some have written that the enamel on the cast iron was thin, but on this one it is thick and glossy and well coated. It seals well when closed. There is no enamel on the rim to the lid or body, but I see no reason to consider that a problem and rust should also not be a problem. Heat distribution must be excellent because my crust was evenly and beautifully browned, and I can make a small loaf or a fairly large one equally well. And I think the DO is just lovely. When I unboxed it, the lid lever was missing. I wasn't concerned, as people have complained about it, but decided to contact help and see if I could have one sent. I wrote them last night via email, and this morning I got a reply, and this evening, I received an email telling me one was on the way. That's excellent support and service - thank you Anna. I love cast iron and cook with it for almost everything. I have Staub, Le Creuset, Descoware and Lodge. My new KóóK will fit right in with pride. For what it is I think the price was just fine and I expect to cook whatever I want in it for a long time to come. I'm adding to my review, as I've had this pot for a few days now. First, I can't say enough how wonderful customer service is - great people who truly seem concerned with customer satisfaction. I have baked several loaves of bread in the DO now, all of which are still turning out great. Also, I have made two batches of focaccia in the lids - they make a wonderful pan for it. The lid is just the size for 2 people and the bread baked up beautifully. When baking for a small family, this is an awesome Dutch oven and I still couldn't be any more pleased!

Not a lot to say. Works well, and big enough (though just barely) for a full-sized oblong / Batard loaf of sourdough. I've had great success using this Dutch oven.

Great for baking sourdough bread. The finished produce is a little wide for my toaster, and the handles are somewhat difficult to take hold of when wearing oven mitts. Not enough separation between the two handles. The included cast iron lifter for the lid takes a lot of wrist strength to lift the lid, but I haven't felt the need to use it. Overall I'm happy with it, and use it frequentlu. Much preferred to the round DO I was formerly using.

I ventured into sourdough baking and was looking for a bread baking Dutch Oven that was of good quality, but did not cost hundreds of dollars. I saw that this Kook Dutch Oven had good reviews. I liked that it was oval shaped and had a smaller profile than the round ones I was seeing. It was on sale, so I thought I'd give it a try. It arrived securely packaged and well protected in it's box. I unwrapped it and was very pleased with it's appearance. Mine is blue with white interior. It's quite weighty and substantial and appears to be very well made. It comes with the main "oven", lid and a lid removing tool. I couldn't wait to bake my first loaf of sourdough bread and the Kook Dutch Oven did not disappoint. The oven helps me produce perfect sourdough loaves with crispy, brown exteriors and soft, lofty interiors. I have used it for several months and have baked at least a dozen loaves including white, wheat and rye and have had great results each time. The Kook Dutch Oven washes well and still look new. I would highly recommend buying one.

This is a nice, heavy cast iron bread pan. Seems to be of very good quality, and I like the enameled version. Do make sure to use a bit of parchment paper when making your bread, because if you just oil it, the oil simply slides down and your bread will still stick to the sides. Pros: Simple, and easy to use. Heavy duty. Functional. Does what it is made for. Cons: It is a heavy pan, so make sure to take that into consideration if you are looking for something lighter and easier to manage. This could be a pro or a con, depending on your needs. For me, this is actually a pro. :)

Excelente producto, llegó a tiempo y cumple con las necesidades

Excelente hice un pan multigrano y salió perfecto

Looks exactly as I thought, can’t wait to use it for making bread. Delivery was quick and easy

I bought this for sourdough but you can make excellent bread of all types. Today I've made a seeded rye and cheddar loaf and it came out brilliantly! Well worth it if you regularly bake bread!

I bought this at the same time as a dutch oven. I now use this exclusively when baking my sour dough bread. It cooks perfectly and creates a perfectly shaped 900gm loaf. Use a parchment sling the size of the bread to lower it into the Kook. Excellent product.