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Lodge 5-Quart Cast Iron Dutch Oven with Iron Lid
|Price:||$45.62 & FREE Shipping|
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- 10-1/4 inches in diameter by 4 inches deep
- Nonstick when seasoned
- Retains heat for hours
- Cooking with cast iron supplements nutritional iron intake
- Made in the USA
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|Item Dimensions||11.5 x 11.25 x 4.75 in||—||12 x 12 x 5 in||11.81 x 12.01 x 4.92 in||13.1 x 13.2 x 7.2 in||12 x 12 x 5.5 in|
|Material Type||cast-iron||cast-iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||—||5 Qt||5 qt||5 Qt||6 qt||8 qt|
Original series lodge cookware. This cast iron pot measures 10.25in. x 3in. Deep. This item should be cured before use.
There are certain dishes that absolutely require cast-iron cookware, and others that just simply taste better when made with it. Sampling a hearty spoonful of authentic jambalaya right out this Dutch oven will make this point completely clear. Fancy alloys and coatings on other types of cookware are simply trying to emulate the innate qualities of properly seasoned cast iron: heat retention, even heat distribution, and a scratchproof nonstick surface that will never warp. Since 1896, Lodge has been steadily producing the world's most extensive selection of professional cast-iron cookware, lovingly poured one piece at a time. Cared for properly, which means never even thinking of putting them in the dishwasher, these products will last for generations. --Dominic Johnson
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My skillet was preseasoned, so this was my first go at seasoning. I learned that it is smoky and stinky, so don't do it right before having guests. :)
I also made a black bean soup in the Dutch Oven. Some of the crushed black beans cooked right to the side of the oven. I had seasoned the oven, but it was still a chore to remove. Oh well. I assume that the seasoning will improve over time.
The only other piece of cookware that I would consider better is a Le Creuset equivalent, which would probably cost about 5 times as much and poses the risk of chipping its enamel coating.
This pot is going to last forever. Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire. No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). Heck, I even use my cast-iron skillet for CREPES, and that's saying something! Despite the pan's weight, it's an immeasurably better nonstick crepe-cooker than teflon. In fact, I use my cast iron cookware for everything from french fries to spaghetti sauce to eggs and bacon to french toast! It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility.
I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made.
1) You can cook any way you want to with one of these: bake, deep fry, saute, broil, stew, steam, simmer, stir fry, you name it.
2) You can cook anywhere: on the stove, in the oven, in the fireplace, or in the great outdoors. Well, maybe the microwave isn't such a great idea.
3) You can cook anything. I use my most often for chilis (every step of the way), but it's great for cobblers, sides, roasts- the works.
4) Cast iron means instant retro cred (people think you know how to cook) and is absolutely indestructible. This is one of the few things that comes with a REAL lifetime guarantee. Buy it and pass it down to your great-grandchildren. Also good for self-defense.
5) Seasoning is really pretty easy. The original non-stick surface!
I swear this thing makes the food seem more real. Cast iron IS home cooking, no doubt about it. Go ahead, make your granma proud.
I have been using my 5 quart Dutch oven for about two years now and despite it's weight, my food turns out better, tastier and clean-up is a breeze. In addition, cast iron can last a lifetime unlike Teflon coated pots and pans which can and will flake and apparently if in your food, it is unhealthy.
This pot has been used on electrical and gas stoves and with almost identical results. The pot does not require special heat coils or other "technology" to evenly distribute heat, it's built in its structure, it's cast iron. In addition, it can easily go from stovetop to oven for casseroles and other such items. One or two less items to clean at the end of the meal.
I highly recommend cast iron and as time goes on all my Teflon pots and pans will be completely replaced by cast iron.
Sometimes old becomes new again and I foresee that people will look more towards cast iron as their everyday cookware that is relatively inexpensive compared to "professional" cookware currently on the market. You really can't beat something that will outlast even you if you give it tender loving care.