Lodge Logic 7-Quart Dutch Oven with Spiral Handle Bail and Iron Cover Reviews
Lodge Logic 7-Quart Dutch Oven with Spiral Handle Bail and Iron Cover Reviews
Other products by Lodge Ratting 5.0 Out of 5.0 Special Offer Total New 26 Total Use 3
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Whether you're in the woods, by the lake, at your hearth, or cooking in your own backyard, you just can't beat this pioneer way of cooking. This 7 Qt. Dutch Oven includes an iron cover and spiral bale handle. Seasoned ready to use. Tightly controlled metal chemistry and exacting mold tolerances deliver consistent quality for even heating and superior cooking performance. 12" diameter, 4 3/4" deep.
Technical Details
- 7-quart Dutch oven with cast-iron lid ideal for slow-cooking foods- Rugged cast-iron construction heats slowly and evenly
- Pre-seasoned with vegetable oil formula and ready for immediate use
- Self-basting domed lid preserves moisture; traditional wire ball handle
- Measures 12 inches in diameter and 4-3/4 inches deep; hand wash; lifetime warranty
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By jbuys (Illinois)
Everything has basically been said already. I would prefer seasoning cast iron myself, but that's not an option with Lodge anymore. That aside this is still a five star dutch oven.
By Jeff (Toluca Lake, CA)
This is a beautiful Dutch oven that comes with a self basting lid (a nice touch). To add to your collection, purchase the 12" Lodge iron skillet, but pass on the costly skillet lid. The lid for this Dutch oven is the "Perfect" fit for the 12" skillet.
I could not be more satisfied with the speed of delivery and quality of the merchandise.
As a side note: Avoid the use of Pam Spray (at all cost), regardless of Lodge recommendations. Pam build-up is unrelenting with it's accumulation of glue-like residue, requiring great effort to remove it, should you decide to soap and scour your ironware for re-seasoning. I have been using cast iron cookware for many years, and highly recommend that you only season and prep your cookware with a light coat of vegetable oil, canola oil or a combination of the two. Many recommend the use of Crisco...I do not. It smokes and stinks in the oven, and does no better job of seasoning your cookware. Bake your (soaped, cleaned and dried) oiled cookware at 350 degrees for one our, then wipe clean with a cloth towel while still hot enough to handle. When ready to cook, wet a paper towel with oil, spread it about the cooking surface and you're ready for non-stick cooking.
Cast Iron is fun to use, just take care of it..
By B. homen (Walnut Creek, Ca.)
After using my grandfather's hand-me-down cast iron skillet for two decades, I decided it was time to spend $200 on a new one. I read dozens of reviews, including Cooks Illustrated, Target, Amazon, etc. I am VERY happy I chose the Lodge. Stews, roasts, Mediterranean dishes (recommending a Tagine), even bread, cook perfectly The only reason I didn't give it 5 stars is because of the weight when taking it out of oven with a stew or roast. Use proper lifting posture (bend knees and use leg muscles, not back) and it's fine. And I saved about $130.
By Leanna J. Gable (Georgia USA)
I purchased this as a gift for my boyfriend who loves to cook. He wanted a set of cast iron and this met all of the criteria suggested by his favorite, science-loving celebrity chef. We have made stew and baked beans and chili and we adore it. The bale and the spikes on the inside of the lid are awesome features.
By Kathleen Thomas (Casco, MI United States)
I bought this to use on an outdoor burner when I make my homemade spaghetti sauce from our garden tomatoes. My recipe takes 2-1/2 hours to cook, so cooking inside was damaging the stove and my Farberware pans. This is very heavy and will stand the heat for the long cooking time. I love this dutch oven.
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