SKU: 50475151039

Tony Molina - In The Fade - Red

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Tony Molina - In The Fade - RedTony Molina loves and appreciates a well crafted song, and he's one of the absolute best in the game at writing them. What he doesn't love so much is being told he's "maturing" as a musical artist. His last solo album had what could be described as a jangly, '60s ish sound, and some listener reactions threw him off a bit. "I kept hearing: 'Oh, he's maturing, he's getting into other shit, writing more mature stuff,'" he says. "I thought, 'Man, that's

Tony Molina loves and appreciates a well-crafted song, and he's one of the absolute best in the game at writing them. What he doesn't love so much is being told he's "maturing" as a musical artist. His last solo album had what could be described as a jangly, '60s-ish sound, and some listener reactions threw him off a bit. "I kept hearing: 'Oh, he's maturing, he's getting into other shit, writing more mature stuff,'" he says. "I thought, 'Man, that's kinda lame, no I'm not...' Any time somebody expects something of me, I'm usually gonna do the opposite." Running the other way isn't exactly how his new record came about, but writing and recording In the Fade, Molina's first under his own name in four years, did provide occasion to look back in time through his lengthy musical history while also blazing a new path forward. In early 2020, embarking on recording a new album, he started taking inventory in a way he hadn't really done before, delving deep into his personal archives for songs that might fit alongside the new material he'd been writing and demoing. Many of the ostensibly "mature" musical elements that some listeners have latched on to in his recent work - piano, Mellotron, the occasional English accent - actually date back well over a decade to Ovens, the criminally underrated band with whom Molina wrote and recorded five albums in the early to mid-2000s. In the Fade revisits a few songs from those days. "I had a bunch of old stuff that I had tried recording in the Ovens days [as well as] some songs that only got to the demo stage back then and I kind of forgot about," he says. There were several gems to be found in there, and they helped set him off on the path to making a record that's arguably his best yet. Molina likens In the Fade to a compilation, encompassing every phase of his recording career to date while also fitting together as a tight, endlessly listenable album. "The main thing I was trying to tie everything together with was just really good melodies for the entire record, all the way through," he says. "Every song I wanted to have a really solid hook, because there are different styles." These hooks permeate the record's heavier guitar-pop tunes as well as it's more delicate folk-rock and indie-pop tracks. As he describes it, In the Fade is a very "pop" album. It's a return in part to the Ovens sound, but also features elements of his more recent material and introduces some intriguing new wrinkles. The record has an audible, effortless-sounding ease and coherence to it. This is remarkable given not only the album's musical range but also the time span over which it was written and recorded. Sessions began in March 2020, days before things began to shut down due to Covid, and occurred on and off over a long stretch of time. Every time cases died down a bit, longtime friend and recording whiz Jasper Leach would book a flight into town and they'd hit the studio. Recording took place with Bay Area recording engineers Jack Shirley and Bart Thurber, both of whom Molina has worked with for years now, at their respective studios. Sessions were productive, but the fluctuating nature of the pandemic meant some of them occurred as much as a year apart. The long gaps between sessions sometimes prompted Molina to wonder if they would ever get to finish what they started. He recalls one particular trip to the studio on an empty BART train (an exceedingly rare sight in the pre-pandemic Bay Area) that made him wonder whether he was supposed to be doing what he was doing. They were, thankfully, able to complete the record, and they also achieved one of Molina's chief aims entering the process: having fun with friends in the studio. That sense of fun is something you can hear throughout, and he's delighted about his friends' many contributions to the record. Sarah Rose Janko of Oakland band Dawn Riding, who's also Molina's bandmate in The Lost Days, provides added vocal harmonies (a first on a Molina solo record) to a number of songs. Leach's contributions are all over the record, perhaps most notably on "I Don't Like That He." Molina describes it as the "most indie pop-sounding song" on the record, and a tribute to "Chicago New York" by Bay Area indie-pop legends The Aislers Set. "I was just doing these really simple acoustic guitar parts and Jasper laid down this really solid drum take, and he added piano and organ to it, and it just filled the whole song... he added those solos, he did the harmony on a 12-string, and then he doubled the harmony on a piano." The album evokes the sounds of some of his favorite bands: Fastbacks, The Flaming Lips, The Muffs. The simple yet ornate "Burn Everyone," which evokes Teenage Fanclub's Norman Blake at his wistful best, is one of a few songs for which he cites listening to a ton of Belle and Sebastian at the time. Another one of these is "Not Worth Knowing," where he wanted a verse with a '65 Stones sound and a chorus unlike any he had done before, with a countermelody from the Mellotron. "Years Ago, Pt. 2", meanwhile, gracefully channels Abbey Road-era Beatles, and the record closes with a cover of "Fluff", one of Tony Iommi's gentle acoustic guitar instrumentals for Black Sabbath. It would be impossible to encapsulate the entire Tony Molina musical worldview in a single record. This is a man whose home stereo, in a single day, could be blaring The Move, Malo, Internal Bleeding, Dear Nora, and The Melvins. All that said, you'd be hard pressed to find a better entry point to his work than In the Fade, a record that Molina sums up tidily: "I think it ties the entire catalog together."

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SKU: 50475151039

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4.4 ★★★★★
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Gwen Jones
Massapequa, US
★★★★★ 5
Quality product
Color: Navy, Size: 6-Quart
I absolutely LOVE my Dutch oven! The reduced cooking time for certain cuts of meat for stews, pot roast, etc., is a definite game changer!! The meat comes out so juicy and tender. I made curry and did the "burning" of the curry and was hesitant because I didn't want the pot to be stained. There were no stains left at all. I've used it numerous times since purchasing and it still looks new. It's very durable and the color is beautiful. If you're looking for a functional, quality, and durable Dutch oven without breaking the bank, this is it! I highly recommend.
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Reviewed in the United States on February 9, 2026
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Verified Purchase
Serhii
Lexington, US
★★★★★ 5
Exactly what I wanted
Color: Blue, Size: 6-Quart
Amazing! Looks beautiful, high quality, good price. Well packaged, no defects. Heavy of course :) Blue color is amazing!
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Reviewed in the United States on April 26, 2026
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Verified Purchase
Booksalottle
Lowell, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Verified Purchase
Nicholas Wilson
Dallas, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
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JoiceMaynard
Fort Morgan, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
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Reviewed in the United States on April 24, 2026

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