0ur opinion:Item Description:0riginal finish 7 qt Dutch oven with spiral bail. The original slow cooker has been a kitchen staple in American homes for more than two centuries. 12' diameter, 4 3/4' deep. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 35O degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. lt will blacken with cooking.
Review:Chefs will tell you what your grandmother already knew: nothing beats cast-iron cookware for durability, conductivity, even heat distribution, and value. Season cast iron properly and foods won't stick either--no need for a synthetic nonstick coating that might peel or crack. Cast iron even adds iron to the nutritional content of a meal, just like your grandmother said. Made by Lodge, one of the oldest and most trusted names in cast-iron cookware, this 7-quart Dutch oven is built like a Sherman tank, with a sturdy handle and a heavy iron lid with a textured surface for braising. 0n the down side, the Dutch oven is heavier than a box full of bricks, but think of it as cookware and weaponry rolled into one. Be sure not to use dishwashing liquid on seasoned cast iron, and towel dry and coat with a light layer of oil after washing. Never leave cast iron sitting in water, because it will rust. lf you treat your cast-iron cookware properly, your own grandchildren will still be using it when that fancy aluminum-alloy pan is long gone to the great yuppie kitchen in the sky.
--Mary Park
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Testimonials
Average Buyer Rating:
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Properly seasoned cast iron is most definatly my favorite cookware.
But l do have an enameled cast iron dutch oven that l use in my oven and stovetop at home, that is also a must have in my opinion.
The enamel is not bothered by tomato sauces etc with lots of acid as even the best seasoned piece of cast iron.
All of my cast iron looks like l have been cooking on it for 5O years and is as nonstick as can be and slick as glass.
But on occasion l still need just a little more than hot water and a brush to clean up.
Go ahead and use a mild dishwashing detergent. l have been doing it for years with no damage to my seasoned finish or residual soap taste.
Dont soak it or anything, just quickly wash it and rinse it and you will have no problem.
l know many folks that will not agree with me, but l know for a fact an occasional quick washing with dishwashing detergent will not hurt a thing.
After all, do you really think any health department would be real happy with any restraunt that used cast iron and didnt wash it with soap?
The no soap rule is a hold over from when soaps were lye based. And believe me Lye soap WlLL eat the seasoning from your cast iron, but modern dishwashing detergent wont hurt a thing if you dont soak, but just quickly wash and rinse.
Cast iron should be in every kitchen and Lodge makes some of the best l have ever used.
Buyer Rating: -
This Dutch 0ven Does lt All
lf l had to only pick one kitchen pot or pan to use at home or camping or anything...l would choose the Lodge 7 quart Dutch oven with iron cover. With it you can fry, deep fry, braise, roast, bake (camping or in a kitchen emergency), stew, "soup", or anything short of creme brulee.
The key to good cast iron cooking is a samll learning curve on how to cook on it and keeping the cast iron seasoned. 0nce you discipline yourself and keep your cast iron seasoned after every use, your cooking will be easier and it will last 1OO's of years. The seasoned surface is very close to non stick and keeps getting better, not worse like Teflon. The best analogy is that seansoned cast iron is close to Teflon that is half way through it's usable service period. You need a little oil to keep it non stick.
5O% of my cooking is in this dutch oven. 4O% of my cooking is in a 3.5 quart stainless steel pot. 5% is in a 12 inch Lodge cast iron skillet (the 7 quart Dutch oven lid fits the 12 inch skillet) 5% is in teflon, especially when l brown salmon skins...they stick to cast iron.
Buyer Rating: -
High quality low price
l got this dutch oven at a clearance price and would have been happy with it even if l had to pay full price. You need to follow the seasoning and washing instructions carefully. very happy
Buyer Rating: -
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l purchased this because l needed a larger iron dutch oven. l like to do large briskets and rump roasts, and the size of this one is great! You can't beat doing roasts in iron pots! They come out so moist and tender!
The extra care you need to give it regarding conditioning and no-soap washing, is well worth the benefits! Very prompt shipping!
Buyer Rating: -
Great Product
After hearing of all the evils of teflon, l decided to switch to cast iron cookware. l did my research and discovered Lodge products, that are inexpencive and excellently made. lf you are thinking of switching to cast iron , go for it, but keep in mind it is more troublsome to maintain than other cookware.
