Bayou Classic 7477 6-Quart Cast Iron Oval Fryer with Griddle Lid - Perfect for Large Batch Frying, Cooking Whole Chickens, Pot Roast, Stews & Chili - Ideal for Outdoor Camping, Backyard BBQs, and Family Gatherings

looks great on my stove!This thing is an absolute beastI bought this to make artisanal bread, since I will use the griddle lid to put the dough on and use the "bottom" as a cover to create steam, the alligator and logo stick out above so the lid doesn't rest flat, you couldn't use the griddle lid on a normal stovetop. Probably will work in the oven. But also the lid doesn't seem as tight as the Lodge multi-cookers I use, which is vital to creating a steam chamber which creates oven spring and excellent crust. I'll try this weekend and update this review. If I can fit 2 smaller oval loaves into the Bayou cooker and 2 round loaves in my 2 multi-cookers, I'll be able to bake 4 loaves at a time. Overall the quality doesn't seem as good as Lodge, but can't find the multi-cookers anywhere right now.UPDATE: the pre-seasoning is bad, they say they use corn oil but it looked and smelled more like motor oil. So plan on really washing it and re-seasoning. Seems like their QC is inconsistent as mine has a very rough surface. But, I was able to squeeze in 2 800 gram batards that had cold fermented in 10” x 6” oval bannetons. I made 2 800 gram boules at the same time in my Lodge multi-cookers. There was no difference in oven spring, color or texture of the bread made in the Lodge and the Bayou. Next time I’ll probably decrease the batards to 700g and increase the boules to 900g. I would have gladly bought the challenger bread pan at 5 times the price but it wouldn’t hold 2 loaves this size. The bayou wasn’t designed as a bread oven but they should redesign this as people are buying it to meet that need. Better handles, QC, and I would even make it an inch or so longer and wider.I have purchased many Bayou Classic pieces since December of 2019 (it’s Sept 2020) I plan on buying more there’s a few more pieces I want for my kitchen. I like the heft & thickness of all the Bayou Classic pieces I’ve bought so far despite being from China, I will continue to buy their products because I like them that much. I had to wait for months for this Oval Fryer because they were out of stock everywhere I was excited to get it finally. I’ve used it many times in the few weeks I’ve had it. I have 2 complaints, now this is a heavy piece regardless but it doesn’t seem to have the same thickness as the rest of the BC pieces I’ve bought, and my second complaint is that I wish there were a port/slot/hole to put a thermometer in while frying so that I don’t have to cock the lid while heating the oil while using it as a fryer to check the oil temperature. I’ve used this piece with my old Coleman Camp stove to fry the fish we’ve caught right next to the lake. I’ve used the skillet lid to warm tortillas as we made taco meat in the base of the fryer. It’s a helluva Dutch oven. Fit of the lid is very good. Not sure what to say other than I wish the walls were a little thicker and wish there was a thermometer port.Does anyone know how accurate the stick on thermometers are? I’m brand new to cast iron but I see no reason the pieces I’ve bought won’t get used for generations. I am very happy overall with Bayou Classic cast iron. Planning on buying an 8.5 Qt Dutch oven and the 12 Qt oval roaster as soon as they become available.Just flip it upside down and you have one of the most versatile bread baking pieces of cast-iron available.You can make 1-15" Batard, 2-baguettes, or 2-8" batards or boules at a time.Generously tall lid traps steam for a great crispy crust, and permits a high rise. There's room enough for ice cubes to encourage even more steam.Here's a tip: when the steam phase is over, place the "lid" with the bread in it, on top of the "base", that will keep the bottom of your loaf from getting overdone. Use the lowest or next to lowest rack in your oven to avoid over-browning the top of your loaf. Keep your steaming time about 5 minutes longer and shorten your cover off time accordingly.Before you spend over $200 on a Challenger, give this a try for $51.00 or whatever it costs these days. I paid around $63 and I consider it a bargain.I don't know what "Warmth" stands for in the rations, but I use this regularly at 450-500°, so I guess it's warm enough for anything.Be sure to have high temp gloves that cover your forearms, it's not terribly smooth, but I use "Grippy" silicone gloves without incident.It's 20LBs, it doesn't feel that heavy, but it is bigger and more cumbersome than a Lodge Combo Pot, so If you're small or weak, it may not be for you.It is probably good for chicken as advertised.Very good value. I was very surprised by its looks straight out of the box. The negative comments about casting surprise me. What I received is a nice cast oven with a well fitting lid. The oil on the oven is not nice. I cleaned it and re-seasoned it. (The dirty black oil it is finished with is the only negative I can think of.)Being cheap I tried canola when re-seasoning. Yuk. Normally I use olive oil, and will always do so in the future.This oven has straight sides. It is big. It doesn't lose capacity due to angled sides. And it is heavy. I bought this for bread baking. It would make a great oven for a duck. (There is one in my near future.)I may edit my review after I've baked bread in it, but I really think that any failures will be down to me. This is a good product.It works great for a two pound loaf. I used the trick of a stainless cup with a few ice cubes at one end to increase the steam. Problem, a dent in the loaf (on the left in the photo).And BTW it’s heavy. Give it plenty of time to heat up before lowering in the dough (using parchment of course).THIS is a BEAUTIFUL piece of gear. I bought it for bread making however I can see that it would be wonderful for its purported use in cooking meat as well.Someone here did a review calling it a cheap Chinese manufacture and all I can say is that if they received what they described, they should have contacted Bayou Classic whom I am certain would be horrified and replaced it in a heartbeat. I say this because in my experience companies who manufacture the quality of what I have received take a great deal of pride in their product and want their customers happy.I do know what a cheap Chinese casting looks like because I bought a cheap (half the price of a US manufactured) Chinese steam kettle for the top of my wood stove and there is a WORLD of difference in the finish and workmanship between the kettle I received and this unit.But there IS and should be a huge difference in the quality between something that is only steaming water and something that is cooking food.THIS is a BEAUTIFULLY finished and seasoned cast iron unit!There was ONE spot that still had a tiny burnt lump on it from the seasoning process which scraped off with my fingernail. I AM going to wash it and season it again as I would with any unit like this as it takes time to get a good finish no matter where you purchase it from and if you treat your cast iron carefully you will be rewarded.This is NOT a cheap or roughly finished Chinese manufactured piece. I actually am so impressed with this that I went to check out what other products this company makes.Considering the price difference between the "name brand" baker (converting from US dollars as well as factoring in duty and shipping costs in CAD) and using this, (despite the handles which were never designed to use the way bread bakes would use it and which I think I will probably drill out and easily modify for myself if I can find steel cabinet handles that can handle the heat) this is an ASTOUNDING value. It also arrived in 2 days as compared to probably 3 weeks to a month if I had ordered the other unit from the US.If esthetics, name brand and a tad bit more convenience in a 20% smaller cast iron unit for baking bread is important to you and cost is no object then I agree, don't buy this, spend 5 times as much and you will get all of that.However if you would appreciate a 20% larger, lovely, meticulously finished and seasoned unit for 20% of the cost the other would engender, THIS is your unit.Compre este horno holandes para hornear panes largos, normalmente uso el lodge combo cooker los cuales son excelentes pero estas limitado a panes redondosCon este modelo puedes hornear panes alargados y tiene la misma funcionalidad que el lodge de usar la tapa como baseUn poco dificil de destapar con los guantes cuando esta caliente, pero es lo de menos considerando que no fue diseñado para eso.I love it! My husband prefers the shape of batards to boules. I get a huge “rise” and have room for a little dish of ice to generate steam. The lid is heavy so makes a nice tight fit to contain the steam. Only wish I got this sooner. It’s around 20 pounds so some find this heavy. The handles make an easy grip.I had been searching for a good quality cast iron dutch oven to bake sourdough bread in and this product did not disappoint. This 6-quart oval fryer is the perfect size and shape for baking my bread with. I get beautiful oven spring on my loaves and a nice, crisp, uniform golden crust from the even heat distribution of the cast iron. I would recommend this product.This is a great frier but an even better dutch oven for baking bread!