7.25 QT Dutch Oven
First of all---- I Love it! And my first use was to make pot roast. I browned the meat in some bacon fat, then added many onions and mushrooms. After it cooked awhile I added some red wine. It all cooked very well, though, as it was late, I left the roast in the pot overnight to cool on the cold porch. Next morning when I went to transfer all to a glass container that would fit in the fridge I noticed the lid was quite rusty from all the moisture. But cleaning the pot was easy and the seasoning kept it's "polish". I then thought it would be wise to re-season both pot and lid, following the instructions you sent for stove-top treatment using grapeseed oil. The pot's bottom and lower sides, plus the lid, came out well, but the upper sides still were sticky and very mottled. I didn't want to chance heating it again on higher heat, or turning it upside down on my gas burner, so I'm wondering if it would help to put it in the oven on high in order to seal that portion of the pot better. I will hold off on doing that until I know, from you, if that is ok to do so.
But all in all, I am very pleased with the pot!