COOKWARE KITCHEN COLLECTION : Lodge Logic Cast Iron Dutch Oven with Spiral Handle

Lodge Logic Cast Iron Dutch Oven with Spiral Handle

Product Features

• Perfect for camp and hearth cooking
• Hailed as a 'Best Buy' by Cook's Illustrated Magazine

Product Description

Hailed as a 'Best Buy' by Cook's Illustrated Magazine, the Lodge Traditional Dutch Oven with Wire Bail handle has been popular for over a century, and is perfect for camp and hearth cooking. 5 Quart Specifications: Dutch Oven with Spiral Bail and Iron Cover, 10-1/4'dia., Depth: 4', 5 qt. 7 Quart Specifications: Dutch Oven with Spiral Bail and Iron Cover, 12' dia., Depth: 4-3/4', 7 qt.

Customer Reviews

Healthy, low-cost and browns BEAUTIFULLY!

By edfan

Size Name:5 QT|Amazon Verified Purchase

There are so few "cons" to the present pot, it's onerous to jot down a review that does not sound sappy.

I even have a full set of Ultrex, a snappy modern line sold by a corporation that makes pans for many big names found in department shops. fifty five year warranty, they work fine... But they're non-stick and i've started to stress concerning that.

Not way back, a study came out that advised eating foods cooked in Teflon pans left molecules of something or other floating around in the person's blood for FOUR YEARS. I thought twice concerning this and set it had been time to seem into other pans. It might turn out to be benign - but what if it's not?

I was hooked in to smart browning, was used to it from Cuisinart pans and Ultrex. I tried Calphalon hard-anodized aluminum. One burning incident and that pan was RUINED, totally ruined, nothing would clean it.

I've cooked in this Lodge Logic pre-seasoned for a dozen meals currently, meat and fish, vegetables too. I've used all types of fats - olive oil, butter, corn oil. Tonight it created a gravy to die for - using heavy cream and mushrooms.

You are doing have to urge used to its totally different heating cycle. It heats up slower than some other materials. It cools off slower too. However it is fuel efficient and you'll do a heap of cooking on Low.

My #1 demand was that it brown meat well. It will that SPLENDIDLY. Really beautiful. Heat the pan for five minutes on near High. Give a contribution two tablespoons of olive oil, give a contribution stew meat and it will brown in four minutes, magazine image perfect. Stir with a wooden spoon. Give a contribution vegetables once the meat's browned. A few cups of water, place the lid on, flip it all the way down to Medium for fifteen minutes, Low for an additional fifteen minutes -- it will seem like a magazine cover stew. Browning a roast is even easier -- and you'll be able to place it into the oven when browning.

If I had to complain of something, it would be that solid iron is heavy. I'm not sure how a lot of of a drawback this will be. This is still a little enough pot to handle for many individuals. You can roast an entire chicken in it therefore if that's the amount you cook, obtain this right CURRENTLY, you cannot go wrong.