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  • Lodge L10DO3 Dutch Oven with Spiral Handle Bail and Iron Cover, 7-Quart
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Lodge L10DO3 Dutch Oven with Spiral Handle Bail and Iron Cover, 7-Quart

by Lodge
| 6 answered questions

List Price: $102.83
Price: $49.99 + $16.55 shipping
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In Stock.
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  • Brutally tough for decades of cooking
  • Pre-seasoned and ready for use
  • Heats slowly and evenly
  • Superior heat retention and distribution
  • Great for camping and outdoor cooking
  • 7-quart Dutch oven with cast-iron lid ideal for slow-cooking foods
  • Measures 12 inches in diameter and 4-3/4 inches deep; hand wash; lifetime warranty
Show more
42 new 1 used from $61.02

Lodge camping preseasoned cast iron Dutch oven, 8-quart Lodge camping preseasoned cast iron Dutch oven, 8-quart


Frequently Bought Together

Lodge L10DO3 Dutch Oven with Spiral Handle Bail and Iron Cover, 7-Quart + Lodge L8DOT3 Pre-Seasoned Cast-Iron Meat Rack/Trivet, 8-inch + Lodge SCRAPERPK Durable Polycarbonate Pan Scrapers, Red and Black, 2-Pack
Price for all three: $65.88

These items are shipped from and sold by different sellers.

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Product Details

Package Quantity: 1
  • Product Dimensions: 14 x 6 x 15 inches ; 2.2 pounds
  • Shipping Weight: 17 pounds (View shipping rates and policies)
  • Shipping: Currently, item can be shipped only within the U.S.
  • ASIN: B0000DDTVO
  • Item model number: L10DO3
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (88 customer reviews)
  • Amazon Best Sellers Rank: #45,565 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
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Product Description

Package Quantity: 1

Lodge Logic Dutch Oven with Spiral Loop Handle

Lodge Logic Dutch Oven with Loop Handle
Even, Gentle Heating

The Lodge Traditional Dutch Oven with Wire Bail handle has been popular for over a century, and is perfect for camp and hearth cooking.

The Lodge Cast Iron Dutch Oven is a multi-functional cookware that works wonders with slow-cooking recipes. It comes with a tight-fitting lid that helps lock in nutrition and flavor. This pre-seasoned Dutch Oven works like a charm right out of the box. Made of cast iron, this Dutch Oven evenly distributes heat from the bottom through the sidewalls. Also, it retains heat better so your delicious meal remains warm for a long time. Sporting a stylish black color, the cast iron Dutch Oven looks good in most kitchens and it doubles up as an excellent source of nutritional iron. It features loop handles for convenient handling and the oven is easy to clean and maintain.

A simple Cast-Iron Dutch Oven, like the one your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware.

Many of the pieces of cast iron cookware made in the Lodge Foundry over a century ago remain in use today.

Lodge Logic Dutch Oven with Loop Handle
Cast-Iron Lid

Features:

  • Made of cast iron
  • Pre-seasoned and ready-to-use
  • Multi-functional cookware
  • Virtual Non-stick surface
  • Works with induction stove tops
  • Brutally tough for decades of cooking
  • Wire bale handle
  • Easy to clean: hand wash, dry, rub with cooking oil

Detailed Highlights:

Multi-Functional Cookware

The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.

Made of Cast-Iron

Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.

Can Be Used With A Variety of Heat Sources

At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.

Pre-Seasoned

Seasoned for a natural, easy-release finish that improves with use.

Seasoning is a necessary step in using cast iron cookware. Oil is baked into the pores of the iron at the foundry to prevent rusting and to eventually provide a natural, non-stick cooking surface. Unlike synthetically coated cookware, it is possible to restore the cooking surface of cast iron.

Lodge uses a proprietary soy-based vegetable oil to season our cookware. The oil contains no animal fat or peanut oil. The seasoning is functional application and slight inconsistencies may appear in the seasoning finish. The inconsistencies will not affect cooking performance.

Easy to Care for

Hand wash, dry, rub with cooking oil. It is very important to replenish the seasoning of your cast iron cookware by applying a thin layer of oil after each cleaning. Seasoning is an on-going process. The more you use cast iron, the seasoning is improved.

Using Your Lodge Cast Iron

Rinse with hot water (do not use soap), and dry thoroughly.

Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).

Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

Care and Cleaning of your Lodge Cast Iron

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.

Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: Do not let your cast iron air dry, as this can promote rust.

Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.

TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section on re-seasoning.

Re-Seasoning your Lodge Cast Iron

While maintaining the seasoning should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely. Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 � 400 degrees F.

Place cookware upside down on the top rack of the oven.

Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

Store the cookware uncovered, in a dry place when cooled.

Why should I choose Lodge cookware over other brands?

For over 112 years, Lodge has provided quality cast iron cookware and accessories, with a broad and innovative assortment. Our continued commitment to quality enables Lodge to offer a superior product line.

How is the diameter measurement of Lodge Cookware determined?

We measure from outside rim to outside rim across the top of the cookware, not the bottom.

What type utensils are recommended to be used with Lodge products?

We recommend using wood or silicone utensils to avoid scratching.

Why should soap or detergent not be used to clean cast iron cookware?

Soap and detergent are used to break down and remove oils. Since the seasoning of your cast iron consists of oil, cleaning with soap will strip or remove the seasoning from cookware.

Are there any types of food that are not recommended to be cooked in cast iron cookware?

Foods which are very acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in a cast iron utensil until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic tasting food. Wait until cast iron is better seasoned to cook these types of foods.

Lodge is a Green Foundry:

Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, working to purify the water of the local streams and planting trees to improve air quality and beautification.

Lodge History:

Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at their Tennessee foundry. Starting with raw materials and finishing with their seasoning process, they continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, they are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; they make heirlooms that bring people together for generations.



Customer Questions & Answers

Customer Reviews

4.8 out of 5 stars
5 star
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4 star
10
3 star
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See all 88 customer reviews
I love cast iron.
T. Figueiredo
It is sturdy, thick and heavy with a nice handle and tight fitting lid.
N. Cody
We have made stew and baked beans and chili and we adore it.
Leanna J. Gable

Most Helpful Customer Reviews

30 of 30 people found the following review helpful By Peter C. Schumacher on March 1, 2008
Item Package Quantity: 1 Verified Purchase
This is back to the future. We purchased this Dutch Oven specifically to bake crusty bread and this works marvelously. The kettle is well made and best of all, it comes preseasoned, so no fear of getting this to work without the bread dough sticking in the kettle. Did I mention the great price?
Peter Schumacher
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47 of 50 people found the following review helpful By F3 on January 21, 2008
Item Package Quantity: 1 Verified Purchase
We wanted a dutch oven with a good lid so we could bake Mark Bitman's no-knead bread. This requires baking at high temperatures (450-500 degrees). After looking at options ranging as much as $250, we ordered this cast iron dutch oven. Out of the box it was cured pretty well, the lid fits nicely and the spiral handle is cleverly engineered. It works perfectly, and the price is right. It is quite heavy, but that's what holds all that heat.
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29 of 29 people found the following review helpful By Amazon Customer on September 24, 2007
Item Package Quantity: 1 Verified Purchase
I actually use it for baking more often than cooking soup. It does excellent job for both. I really like it a lot. We did not have chance to take it camping yet. It is $20 cheaper than the one without spiral handle, that is why picked this one. The spiral handle actually gives me convenience for cooking at home.
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22 of 22 people found the following review helpful By Glenn A. Crump on February 26, 2013
Item Package Quantity: 1 Verified Purchase
Poor quality control on Lodge Pre-Seasoned Cast Iron Cookware but it is fixable. Recently got back into cast iron cooking and love the new design with the helper handles on the Lodge skillets. Problem is that Lodge could do a better job quality control. Purchased all new pieces of the following:

7qt Dutch Oven with Bail Handle
12" Skillet
3 qt Combo Cooker

12" Skillet had no defects and just needed to be properly seasoned
3qt Combo Cooker had sharp protrusions in the middle of the cooking surface of the top skillet
7qt Dutch Oven had numerous rough high places on the cooking surface (Clearly a defect in the mold)

When I contacted LodgeMFG Customer Service about the 1st problem piece, I requested a repair or replacement for the defective lid/chef skillet. What I found was that LodgeMFG Customer Service is useless. They told me to sand it down and reseason. Because this item had never been used, I expected that LodgeMFG would want to correct the problem but they didn't care...Warning LodgeMFG will not honor warranty. What I ended up doing is taking a small chisel to cleanly remove the defective pieces and reseasoned...why sand this already rough surface. Cutting off the offending area was much quicker

With this in mind, I was prepared for the next item and what to expect. I received the Dutch Oven and noted numerous defects so I took out my trusty sharp chisel and went to work. All internal cooking surfaces were cleaned up and seasoned using a much better method than what is provided by LodgeMFG.

With cast iron, Lodge is one of the only US manufacturers left so your choices are limited unless you want to spend big bucks.
As for the seasoning method, I'll update once I've had a chance to validate the quick way to season that provides that absolutely non-stick surface.
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19 of 19 people found the following review helpful By Beverly A. Martin on August 23, 2008
Item Package Quantity: 1 Verified Purchase
While watching an episode of "America's Test Kitchen", they demonstrated how to deep fry food the best way and using a cast iron dutch oven was highly recommended. When shopping for one online, I wanted to buy the best cast iron dutch oven so that I will never have to replace it and the Lodge products were rated the best. It retains the high heat needed to deep fry and does such a great job at deep frying anything from fish to onion rings. It's much more economical and reliable than an electric deep fryer. As with all cast iron products, this dutch oven doesn't have to be washed and that makes clean up so much easier. You just have to drain all of the oil out of the dutch oven and insert a folded paper towel in between the dutch oven and the lid to keep it aired out properly. This is the first cast iron product I have ever bought or owned and I absolutely love it!
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17 of 17 people found the following review helpful By Careful consumer on June 23, 2008
Item Package Quantity: 1 Verified Purchase
This dutch oven is wonderful. Its huge, but not as heavy as I was expecting. Its fully big enough to put an entire chicken into, which was what I originally wanted - the basting points in the lid mean that you can pop a chicken into the pot, stick it in the oven, and ignore it for an hour.

I now cook nearly everything in this - my husband and I tend to make huge meals on the weekends so that we can subsist off leftovers for most of the week, and this is perfect.
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15 of 15 people found the following review helpful By N. Cody on July 2, 2008
Item Package Quantity: 1 Verified Purchase
This typical of what you come to expect from a company like Lodge. It is sturdy, thick and heavy with a nice handle and tight fitting lid. I mostly use mine for frying chicken since it is the same size as the fryer they sell only $25 cheaper.
If there was anything thing I could complain about it would be two things. First the surface is currently rough enough to tear off little bits of paper towel when I wipe it out. I assume this will go away over time with wear and seasoning. The other is the handle can't be removed without bending wire. It would have just been nice to be able to unclip it somehow. Neither issue would be a worth removing a star for.
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17 of 18 people found the following review helpful By tom on January 2, 2008
Item Package Quantity: 1
so far i have made christmas gumbo and new years cabbage dishes. it is such a pure pleasure to work with the pot that it brings out the best in the cook. to not have made a roux in a cast iron pot is not to have cooked.
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