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Description
philodendron atabapoense care Philodendron atabapoense – Foliage FactoryPhilodendron atabapoense Philodendron atabapoense is a Venezuelan climbing species with long, tapering leaves, dark green upper surfaces and wine toned detail on the petioles, cataphylls and parts of the venation. The mature blade is broadest near the lower part of the leaf, then narrows toward an elongated tip. Mature foliage can become large, thin textured and slightly undulate at the margin. The combination of long blade shape, dark green upper
Philodendron atabapoense
Philodendron atabapoense is a Venezuelan climbing species with long, tapering leaves, dark green upper surfaces and wine-toned detail on the petioles, cataphylls and parts of the venation. The mature blade is broadest near the lower part of the leaf, then narrows toward an elongated tip.
Mature foliage can become large, thin-textured and slightly undulate at the margin. The combination of long blade shape, dark green upper surfaces and reddish wine detail gives supported growth a lean, strongly vertical appearance.
Philodendron atabapoense foliage details
- Leaf shape: Long, triangular-ovate blades that broaden near the base and taper toward the tip.
- Colour detail: Dark green upper surfaces with wine-coloured spotting or tones on petioles, cataphylls and parts of the venation.
- Native range: Native to Venezuela’s Amazonas region.
- Growth habit: Climbing wet-forest species that can be trained on a pole or plank indoors.
Philodendron atabapoense origin and mature leaf form
Philodendron atabapoense was published by G.S. Bunting in 1975 and grows as a climber in wet tropical forest.
Mature blades can be firm but thin, broad near the lower blade, concave along parts of the margin and marked by several strong veins from the base. Give the leaves enough vertical space so they can hang without folding or pressing against surrounding objects.
Philodendron atabapoense care for long tapering leaves
- Support: Train the stem upward before it stretches sideways. Attached aerial roots help the plant carry longer leaves.
- Humidity: Aim for moderate to high humidity during active growth so new leaves expand without sticking or creasing.
- Light: Bright, indirect light suits the thin, tapering leaves. Harsh midday sun can scorch exposed surfaces, especially on fresh growth.
- Watering: Let the top 20–30% of the pot dry, then water thoroughly. Avoid keeping the lower pot wet for days.
- Substrate: Use an airy aroid mix with bark and mineral drainage. Fine, compact soil increases the risk of yellowing and root stress.
- Feeding: Feed lightly during the growing season. Large-leaved climbers respond better to steady nutrition than heavy, irregular doses.
Philodendron atabapoense leaf and root issues
- Soft yellow leaves: Check whether the mix is staying wet too long. Improve drainage and let the pot dry further before watering again.
- Shorter new leaves: Usually caused by weak light, no climbing surface, or interrupted root growth. Adjust support and light first.
- Brown patches: Look for direct sun exposure, dry root episodes, or leaves touching hot glass or a grow light.
- Stuck leaf tips: Increase humidity around active new growth and avoid moving the plant while a leaf is unfurling.
Philodendron atabapoense is toxic if ingested and can irritate the mouth and digestive tract. Keep it away from pets and wash your hands after pruning or taking cuttings.
Philodendron atabapoense etymology and description history
The genus name Philodendron comes from Greek roots meaning “tree-loving”. Philodendron atabapoense was described by G.S. Bunting in Acta Botanica Venezuelica in 1975 and is native to Venezuela’s Amazonas region.
Add Philodendron atabapoense to your order if you want a climbing Philodendron with long, dark green leaves and wine-toned petiole and vein detail.
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4.5 ★★★★★
Based on 10 reviews
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Product Reviews
★★★★★ 5
Great quality. Easy to clean. Nice appearance.
Color: Red, Size: 4.3-Quart
Solid, heavy pot for cooking and baking. I bought it mainly for making soups, stews and breads. I have only tried soups thus far. The pot cleaned up very easily. The bottom of the pot heated uniformly. Nothing was stuck to the pot when I was simmering on the glass top stove. I have not had the chance to bake yet, but seeing how evenly it held heat while cooking, I am thinking this will be perfect. I bought the red color. It gives a nice pop of color in my kitchen. This pot will probably last me a long time. I would buy one if I needed a replacement, or a gift for someone.
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Reviewed in the United States on November 29, 2025
★★★★★ 5
Great quality for price after 3 years of use
Color: Matte Navy, Size: 6-Quart, Color: Matte Navy, Size: 6-Quart
I’m 3.5 years in and use it weekly. So far it’s been a great product especially for the price. We are really into soups, roast, and I bake bread a lot. This thing is amazing and a great quality. It’s easy to clean, does great in the oven, and stands up great to constant use. I only have a small amount of staining at the bottom, and a couple scratches from metal utensils. The lid is solid and the handle is really secure still, which is a problem I’ve had with other brands I’ve tried.
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Reviewed in the United States on February 2, 2026
★★★★★ 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
★★★★★ 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
★★★★★ 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.
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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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