Bests & Worsts Reviews from Amazon

I purchased this combo cooker together with the Chad Robertson's Tartine Bread book. So far, I have made two very pretty loaves of bread in this dutch oven. I have also used the shallower pan to scramble eggs, and the larger pan to reheat roasted vegetables (actually, I put the smaller pan on top while reheating the larger pan on the stove top. I did season them by heating them to 450 degrees and then wiping a thin coat of Crisco on them and baking for an hour at 400 degrees for an hour and letting them cool overnight in the oven. This was, no doubt, unnecessary. But I did it anyway. So far when I scramble eggs, some I get some burned egg on the pan that requires heating some water in the pan and scraping/scrubbing out the burned eggs. That has been a lot more work than cooking on a non-stick pan, and I hope that with use, I will eventually get a better nonstick surface. That said, I really love cooking in cast iron and even if I always had to scrub a bit harder to get the burned on bits to release, I would do so. The pans are very heavy. The Tartine book suggests baking with the shallow pan on bottom because it is easier to score the loaf without burning yourself. I followed his suggestion twice. The first time I forgot to score the loaf. The second time, I used a paring knife to do so. However, using a knife, I don't see how I would ever burn myself even with the deeper pan being used as the base. Especially since I am wearing long cuffed oven gloves when wielding my trusty blade. I will try reversing the pans on the next loaf, and here is why: When inverting the bowl to put the proofed and shaped bread into the hot pan, I feel as though having deeper sides will make it much harder to "miss" the pan. For my second loaf, I wound up with some of the bread stuck along the side of the smaller pan instead of centered in the middle. If I was a little more off, I would have wound up spilling over the side of the pan. At least with the deeper pan on the bottom, if my dough is placed 'onto the side', the deeper sides will keep it in the pan better. Also, I believe it will be easier to put the deeper pan on bottom -- this way, the bread won't be above the sides when the deeper lid is put on top of it, so it will be easier to put the lid on because I won't have to worry about the dough at that point, plus the smaller lid is obviously lighter. I will be making deep dish pizza in these as well. Eta: I have not had success making deep dish pizza as the dough did not cook thoroughly the one time I tried it. The combo cooker lid makes a great omelet, and scrambled eggs don't stick to it any more. I use a dab of coconut oil, grill some chopped onions, add some chopped kale, and then pour the eggs over the onion and kale. The omelet cooks and I use a metal spatula/pie server to flip the omelet and it comes off easily. The eggs brown very nicely. I don't know if I can keep them from browning by using lower heat, but I love how they come out cooked over medium heat. Still, the primary purpose of the pan is to make a country loaf and they come out amazing.