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I've been using the skillet almost daily for searing steaks, and the natural nonstick surface makes cleanup a breeze without any extra oil. The even heat distribution from the cast iron is perfect for simmering sauces in the Dutch oven, too.

I was skeptical about non-stick claims, but after searing chicken in the skillet with barely any oil, I'm a convert. The even heat distribution in the Dutch oven made my beef stew come out perfect on the first try.

The Dutch oven heats so evenly that my stews come out perfect every time without scorching on the bottom. Cleaning is a breeze too — food just slides right off the enameled surface.