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Lodge Seasoned Dutch Oven, 7 Quart
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- 7 QUART RUST-RESISTANT DUTCH OVEN. This cast iron Dutch Oven combines a timeless classic with modern design and technology. Perfect for America's favorite comfort foods, to haute cuisine, this Dutch Oven is as versatile as it gets
- DISHWASHER SAFE: Caring for cast iron just got a whole lot easier. The 7 quart Dutch oven utilizes a patented heat-treating process that inhibits rusting, allowing for an occasional trip through the dishwasher
- MADE IN THE USA. Lodge has been making cast iron cookware South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility
- MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories. This dynamic 7 quart Dutch Oven brings an innovative design to classic cooking. From pasta to roasted chicken, cooking just got easier
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America
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Exclusively for Prime members
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|Sold By||Spaktacular Savings||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Kingdom Re-Store|
|Color||Black||Black||Black||Island Spice Red||Gray black||Black|
|Item Dimensions||12.9 x 14.4 x 6.6 in||12 x 12 x 5.5 in||0.2 x 13.25 x 4.75 in||7 x 14 x 12 in||6 x 14 x 15 in||15 x 15 x 7 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron||ceramic|
|Size||7 qt||7 Qt||9 qt||6 qt||7 Qt||—|
Lodge Pro-Logic Dutch Oven
Company's coming ...your Pro-Logic Dutch Oven will cook and serve your family favorite handsomely. Cover included.
Beautifully designed cast iron cookware that will compliment any kitchen. Pro-Logic skillets are designed with sloped sides, and loop handles that make handling them easy.
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.
- 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
- Easy to clean: hand wash, dry, rub with cooking oil.
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.
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 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.
Top customer reviews
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I made a huge Beef and Vegetable Stew in this Dutch Oven and it served 4 people w generous helpings. I roasted this in my oven at 325 degrees for 2.5 hours and it was the best stew I ever made.
- Reaon that I purchased this size Dutch Oven is Ithat I needed something in the 4 Quart size for small Roasts, Cut up Chicken, Stews and Soups etc. It is perfect for these types of Foods.
- Four Quart vs Five Quart Info...Now you may be wondering if you should buy the larger 5 Quart or the small 4 Quart. So I first took a picture of them side by side (picture one).
*** The 4 Quart is 9.5 inches across the top and 4.5 inches deep. On the bottom of the 4 quart, it is quite a bit NARROWER than the 5 quart.
Only a very small whole chicken or 2 to 3 pound roast will comfortably fit into this 4 Quart.
The 5 Quart is 10.25 inches across and about 4.75 deep.
* The 5 Quart will fit a much larger roast. I have roasted a large whole chicken in it.
See all of the pictures below.
Diffetences in Ligic vs Pro Logic...This is the newer Lodge PRO LOGIC Cast Iron. The lid on this Pro LOGIC is very different inside from my older 5 Quart LOGIC Cast Iron. This lid does not have the small spices inside. Instead it has the smooth rings for self basting. It works well and is easier to clean over the old LOGIC style with the spikes inside.
- Surfaces - Both the Logic and Pro Logic have somewhat rough surfaces. The old, old Lodge Cast Iron has very slick surfaces. I like the new slightly rough surface better because I find it is better for evenly browning meat.
- Non Stick abilities...I have found that the first time or two, good sticks just a bit. However, I discovered that every time I cooked I the Lodge Cast Iron pots, the food slid right out and cleanup a breeze.
- Iron benefits....It is all over the internet that cast iron cooking gives o e extra iron in food. What a great way to get more iron in the diet.
- The taste of food when I cook with Lodge Cast Iron is magnificent. Such better than using regular pots and pans in my opinion.
I highly recommend this 4 Quart Dutch Oven. If you cook for say four or more people, I suggest the 5 quart Dutch Oven or larger.
--- Preseasoned by Lodge. However, I washed and dried it and rubbed it down with vegetable oil. Then when I cook, I use Olive Oil or Vegetable Oil. Then when I wash it and dry it, I lightly run it down with a light coat of veggie oil and store it. This way, my food never sticks and slides right out.
This is a 4-quart, which is a little smaller than the average Dutch oven, but just right for bread baking. In fact, I can fit two of these in my 27-inch wall oven, which works out well because the recipes mostly make two loaves. The pans are heated empty for an hour at 475 degrees F, then the dough is turned out of "brotform" baskets and into the hot pans, then covered and baked. The lid is removed after a half hour. For a home baker, this mimics an expensive steam oven quite well.
However, the exterior seasoning of the pot did start showing a few rust spots on one side only and I had to re-season due to that. This did not, in any way, affect the cooking utility of the Dutch oven, and re-seasoning is quite easy, so I only took one star away. I'd have taken only half a star if it would let me!
I've learned to immediately re-season any pre-seasoned cast iron item, even though it's not supposed to need it. I don't scrub off the pre-seasoned finish, but just add another good layer that is baked on as well. Clean the original, dry, add a coat of oil, bake, cool, and carry on. Pre-seasoned doesn't apparently mean completely sealed as it ought to be.
ALL my major cast iron cookware is Lodge and it's my preferred brand. I do have a few small, special function pieces that are other brands, but normally only buy Lodge, as I know it's a name I can trust in cast iron.
Most recent customer reviews
The ideal dutch oven for making bread (I bought it based on Ken Forkish's books on making bread).Read more
Place it upside down on a middle oven rack at 375°.Read more