I've used and abused this pan & have been so impressed with its durability. I was initially hesitant to go for cast iron because it apparently can be reactive to acidic foods like citrus, tomatoes and wine. All of which I need to live. But I'm very pleased to say that I've slow cooked many a port-laden ragu in this without detriment. I even left one batch marinating in the pan & periodically reheated it over the course of a full week & it was completely fine (judge me if you will). I think it might be something to do with the vitreous enamel but it really does seem indestructible in a way that I wasn't expecting. It's a great size for almost everything & fits a nice joint of brisket or half lamb leg in very nicely. I do personally struggle to get a whole chicken in it, but it might be because I like the hefty ones.
