|Model Name||Dutch Oven|
|Special Features||Induction Stovetop Compatible|
|Mounting Hardware||Dutch Oven With Dual Handles, Cast-Iron Lid|
|Number Of Items||1|
|Material Type||Cast Iron|
|Contains Liquid Contents||No|
|Includes AC Adapter||No|
|Item model number||L8DOLKPLT|
|Product Dimensions||31.9 x 26.49 x 15.24 cm; 5.9 Kilograms|
Lodge L8DOL3 Cast Iron Dutch Oven with Dual Handles, Pre-Seasoned, 5-Quart Black
|Finish type||Non Stick|
About this item
- Measures 12.563”L x 10.438”W x 6”H (with lid), 12.563”L x 10.375”W x 4.563”H (without lid)
- Self-basting domed lid preserves moisture; loop handles aid in carrying
- Pre-seasoned with vegetable oil formula and ready for immediate use
- Rugged cast-iron construction heats slowly and evenly
- 5-Quart Dutch oven with cast-iron lid ideal for slow-cooking foods
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The Lodge Cast Iron 5-Quart Dutch Oven is a multi-functional cookware that works wonders with slow-cooking recipes and all your favorite foods. The Dutch Oven holds a heap of chili, chicken and rice, or fruit cobbler. This model features a flat-bottom and sits on the stovetop burner or coven, with a domed lid that sends moisture back into the pot. Loop handles aid in carrying with oven mitts. Cast-iron retains heat well so you can sear meat at higher temperatures and will keep your delicious meals warm for a long time. Whether used in a kitchen or camp, theses virtually indestructible cookware should last for generations. Made of cast iron, this Dutch oven evenly distributes heat from the bottom through the sidewalls. 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. This pre-seasoned Dutch oven is ready-to-use right out of the box. While the cookware comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. The Lodge seasoning procedure is a multiple-step process in which the seasoning oil is applied via an electrostatic spray system that coats the cookware, then it’s baked in commercial ovens at very high temperatures. This allows the oil to penetrate deeply into the pores of the iron. This seasoning process achieves a seasoned finish that would take many months of home use to achieve. Sometimes during this process, the seasoning oil can collect and create a bubble or slight drip at the bottom of the pan as it’s hanging through the production process. And that in turn can turn brown as it’s processed through the seasoning ovens. This brown spot is not rust but in fact, carbonized seasoning and will darken with use. The factory seasoning process makes Lodge cast iron products ready to use right out of the box, and the product over time “Just keeps getting better”. After cooking, clean with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. Towel dry immediately and apply a light coating of oil to utensil while it is still warm. Cast Iron, like 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. The American-based company, Lodge, has been fine-tuning its construction of rugged, cast-iron cookware for more than a century. Measures 12.563”L x 10.375”W x 4.563”H (without lid) and 12.563”L x 10.438”W x 6”H (with lid).
5 Quart Seasoned Cast Iron Dutch Oven
A classic cooker that doesn't quit, the Lodge Cast Iron Dutch Oven is a classic that's great for preparing and serving memorable meals. Pre-seasoned and ready to go.
Product at a Glance:
- The right tool to sear, sauté, simmer, braise, bake, roast and fry
- Brutally tough for decades of cooking
- Seasoned for a natural, easy-release finish that improves with use
- Unparalleled in heat retention and even heating
- At home in the oven, on the stove, on the grill or over the campfire
Why Buy Lodge Cast Iron
As the only full line of American-made cast iron cookware, Lodge boasts quality that has been unmatched for over a century. Even heating, a natural easy-release finish, versatility and durability are the hallmarks of our great cookware. We don't just make cast iron; we make heirlooms that bring people together for generations.
About Lodge Cast Iron
Founded in 1896, the Lodge family has been making high quality cookware and accessories for over a century. Lodge Cast Iron operates two foundries on the banks of the Tennessee River in the small town of South Pittsburg, Tennessee; a town Lodge is proud to call home. The company is built on family values, American history, and high quality cookware. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations.
Cooking And Caring For Your Lodge Seasoned Cast Iron
Caring for your cast iron doesn’t have to be complicated. Lodge cookware comes already seasoned and ready to use, so you can make your family's favorite recipes right away. You can use it on any heat source, from the stove top to the campfire (just not the microwave!). The more you use it, the better the seasoning will get.
- Wash cast iron by hand with mild soap or none at all
- Dry promptly and thoroughly with a lint-free cloth or paper towel
- Rub with a very light layer of vegetable oil, preferably while the cookware is still warm
- Hang or store cookware in a dry place
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Top review from Singapore
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Will be my first and last time buying anything from Lodge.
By Ivan on 8 August 2020
Will be my first and last time buying anything from Lodge.
Top reviews from other countries
So, given my past experiences, I'd anticipated similar results from this Lodge Dutch oven. So, imagine my surprise (and ultimate disappointment) when I received it, washed it prior to use and according to the instructions, prepared my first meal in it...and had the meal, porridge, come out black. Although the porridge was edible, it was decidedly unappetizing to look at, and gave me pause about what may have been in the Dutch oven that could account for this and how that might affect the body of those who ingested it.
I washed the Dutch oven, again according to the instructions, and noticed that upon drying the pot that there was black residue on the towel used to dry the pot. I thought that was odd, used hot soapy water, washed it again, and noticed the same. I've never had this happen before.
I prepared kitchari (a mung bean and rice dish), which also took on a black tinge during preparation, rather than the traditional golden colour. Again it was edible, but off-putting in colour. I washed the pot a number of times, but continued to get the same black on the drying towel. Finally, I made black beans because it would not matter if they turned black. As you can see from the images uploaded, the pot looks quite clean, has no leftover food residue, but continues to blacken the drying towels used.
This is NOT normal behaviour for cast iron cookware!
I've just completed scouring the pot with kosher salt (as one might do to remove stuck on foods) in an effort to rid the pot of whatever it is that is making all foodstuffs cooked in it black, and the salt became black...and the towels still turn black.
I'm at a loss to explain this, but I do know that I will not be purchasing pre-seasoned cast iron cookware from Lodge moving forward. I will purchase cast iron cookware that is not pre-seasoned from my local hardware store, because I know that while it will take some time to build up the level of seasoning I desire, I will not have black-tinged food in the meantime.
I hope that I will be able to return this, and I would urge caution to anyone who considers purchasing this item. It it not my grandparents' and great-grandparents' cast iron cookware!
I fry in it. Had taken it to use as a kadhai with high sides which is necessary for safety while frying and flat surface allows more number to be fried at once. One cup of oil was sufficient to fry 20 small koftas, 8 in one time.
I washed with hot water after unboxing then towel dry it then put on stove on low heat to dry it completely. Then hovered my hand over it, if I feel medium heat put 4-5 drops of vegetable oil in it. With clean cotton cloth rubbed it all over. Then from different side rubbed to remove all the excess oil, put the gas on medium to high and let it there for 15-20 mins let all the oil smoke. After 7 min reduce heat to medium. And it will turn more black. After it cooled down stored it in dry place. I also made upma it in, sauted veg in it. I'm happy. The only downside is you can't cook Indian onion tomatoes Masala coz it will react with iron and give bad metallic taste. For that I bought sthal stainless kadhai that is Also very good
After cooking remove food
Used scotch bright BRUSH not steel one to scrub and food sticking to it.
Add. HOT water. Don't boil water in it, add hot water and scrub. As it is non stick all food will come off. Rinse.
Dry on stove
Rub few drops of oil not more than that to avoid greasy mess
In a dry place
Compré el pequeño de 1.8 litros. Apenas llegó lo lave con agua y luego lo curé con aceite.
En serio, es perfecto para hacer pan.
Por ahora mi receta es de 200g de harina y creo que podré subirlo a 300g