I followed the cleaning instructions and after 6mths of use the interior is not slick anymore and everything sticks is this normal?Is there a warranty

Before my wildfire I had a dozen or more pieces of Le Crueset, and even those had issues with the enameled finish if not taken care of. Spaghetti sauces and the like will erode the inside if left for prolonged periods, they will chip if not cared for. Never use metal utensils, kitchen spoons, etc in the pot. You just have to handle this cookware differently. I love cast iron cookware, but even the top of the line ones will do the same thing if not cared for properly. Cooking is phenomal. I want to bake bread in a cast iron dutch oven, and was looking at Amazon Basics, but the top temp for baking in theirs is 400 degrees, and this Lodge is 500. So my plans are to go with Lodge for that reason alone. Le Cruset has a liquid cleaner in a bottle for their cookware that works quite well. After over 30/40 years of using enameled cast iron, care, soaking, and proper cleaning solution works to keep them looking well. Dishwasher dulls the finish has been my experience. I have found boiling works for removing stuck on burns etc on any pot. Follow manufacturers care instructions and you should be fine. I also never store one inside the other without a paper towel or something to protect the inside. Due to their weight, it can help chip the enamel finish. Get acidic contents out of the pot as soon as you can, and wash out. No putting that spaghetti sauce in the fridge in this pot, it will definitely erode the inside. These pots are wonderful if you take care of them.

One of the reviews said you can't brown meat in this pot. Is that correct?

I made chili in mine as soon as I got it, and I browned 2lb of meat as the first thing I did ... 1lb. ground chuck (85% / 15% fat) and 1lb. ground pork ... and then obviously many other ingredients, but it came out fine. I would think you can brown just about anything you wanted in it... Not sure why you couldn't?

Is it normal to have a few black spots in the interior pot and interior lid where it seems the enamel doesn't cover, or is this defective?

My Le Creuset has almost the same light beige color inside, like Lodge, and none have black spots. I think this is the cast iron showing through which means a poor quality of enamel, or not enough enamel layers. I'm looking for a larger capacity pot and was considering Lodge because of the nice price point, but I've decided after seeing the response by Lodge customer's who also have these black spots, and think they are normal, that I will get the Le Creuset after all. I love the pieces I have and even after using metal spoons, etc I've never encountered so much as a scratch or nick. Perhaps they coat the iron with several more layers of enamel than Lodge?

Should I buy the 6 or 7.5 quart? Weight will not be a problem. Usually cook for two with expectation of having leftovers.

I have a 6 quart (different brand) and I got the 7.5 a month ago. I like the 7.5 better because there is less crowding when searing foods and I don't worry about running out of room when I make a pot roast with lots of added root vegetables. By the way I cook for one.

Product Dimensions	36.07 x 36.07 x 17.02 cm; 8.04 kg
Item Weight	8.04 kg
Resistance temperature	500 Degrees Fahrenheit
Finish types	Enameled
Care instructions	Hand Wash Only, Not for use on outdoor grills or open flames
Dishwasher safe?	No
Specification met	certified frustration-free
Is assembly required	No
Number of pieces	1
Warranty description	Lifetime limited manufacturer's warranty
Batteries required	No
Included components	Cookware;Dutch Ovens;dutch-ovens
Import designation	Made in the USA

Lodge Enameled Dutch Oven 7.5 Qt EC7D43

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