Lodge Cast Iron Dutch Oven 5 Quart - Loop Handle Cooking Vessel - Even Heat Retention - Oven-Safe, Versatile Pot

The lodge cast iron is made in the US. Very sturdy and reliable. The price is so much better than other brands of cast iron Dutch ovens.

Bought this because it was the only true cast iron Dutch oven I could find without the enamel coating and without color on the outside. Absolutely love it – perfect for large sourdough loaves!

I am absolutely thrilled with my Lodge L8DOLKPLT Cast Iron Dutch Oven! From its sturdy construction to its convenient dual handles, this 5-quart beauty has exceeded all my expectations. The pre-seasoned coating ensured that I could start cooking delicious meals right away without worrying about sticking or uneven heating. Plus, the size is perfect for a variety of dishes, from soups and stews to roasts and casseroles. The dual handles make it easy to transport, even when filled to the brim with piping hot food. Whether I'm cooking on the stovetop or in the oven, this Dutch oven distributes heat evenly and retains it superbly, resulting in perfectly cooked meals every time. Cleanup is a breeze thanks to the durable cast iron material, and I appreciate the versatility of being able to use it on any cooking surface, including induction cooktops. Overall, I couldn't be happier with this purchase. If you're in the market for a reliable and high-quality Dutch oven, look no further than the Lodge L8DOLKPLT. Highly recommended!

Perfect size and price for sourdough. Workhorse! My other pricey ones can’t handle highest temps.

This is a true value. It does everything that the $300 LeCreuset does but costs about 15% of the fancy unit. Those if you that have used cast iron skillet for years will have no problems seasoning it, using it and caring for it. I don't know why it has taken me so long to get one. I have used it for baking sourdough bread and it's fantastic. I have used it for hot oil and frying tempura shrimp and vegetables. Fantastic. It holds the heat so we'll ... The oil temperature doesn't plunge when you add food like a common pot does. Ok, so the "pre-seasoning" that Lodge provides... It's not great. It essentially is a coating that prevents it from rusting in the warehouse. And the inside surface is rather rough. That means it will be harder to season and to clean and food will stick to it more. So.... You are going to need to season this yourself. It's not difficult and once you have done it, that's it. No more fuss. In addition, I would strongly recommend sanding the inside to a smoother finish. Get some 60 or 80 grit sandpaper. Not the cheap dollar store stuff. Good durable 3M or whatever. A quarter-sheet palm sander is appropriate. Focus on the bottom and the inside edge where the bottom transitions to the side. The center of the bottom will quickly get smooth... You dint want to overdo it. You don't want it SUPER smooth. You just want to take off most of the grainy "bumpy-ness". As the center of the bottom starts to get smooth, focus on the outer sections and the inside edge. You can put some effort into the sides as well but it's not as critical. You will probably need to change the sandpaper knce during the process. Now rinse it off well. Go to YouTube. Look up "season cast iron cowboy". There's a dude there with a cowboy hat that dies a good job of explaining the process. Essentially you heat the pot on the stove, coat the inside with oil, bake in a 350 degree iven for 45 minutes. Leave the pot in the oven a d met them both cool down to room temp. Do this three to four times. Each time it will get a little less silver color and more bronze color. When I made the sourdough bread, oven was at 550! For about an hour total including preheating. After that the inside was SOLID black.. no gummy surface, just perfectly black shiny seasoning. Despite what Lodge claims about their process... THIS is real seasoning that will set you up for a lifetime of cooking.

This is a good iron dutch oven overall. I bought it as a way to get more iron into my diet. However it seems that the factory seasoning wasn't as thorough as it should have been. I have some problems with rusting when I use this, even during cooking. I'm sure it will be fine when I take the time to season it properly but I haven't gotten around to that and I was hoping I wouldn't have to. Cast iron takes a little bit more care than other cookware. You need to use steel wool to clean it and don't really want to use soap on it unless you do it carefully. Cast iron is very porous and this is important for seasoning and cleaning. When it is warm/hot, the pores open and will accept substances, oil, for instance, if you are seasoning it. But if you want to clean it with soap, make sure you only use soap with cold water so it doesn't get absorbed into the metal. If it does, the soap will be released the next time you cook and would be quite nasty. Most people rarely use soap if ever. It's not the best to leave food in for storage in the fridge unless it is something dry like cornbread. If it's a stew, cobbler or something else that's moist, you can promote the oxidizing of the iron (rust). So the good things are an increase of iron in your diet, especially if you cook acidic food in it like a tomato sauce or something with lemon juice added. Also, the heavy lid makes this item work a little like a pressure cooker, so less cooking time may be needed for certain things that steam, like rice. One thing I did not like about this specific item is the self-basting lid. I didn't know what this was when I ordered it, but upon arrival discovered that the underside of the lid has many points as a part of the casting. It is designed this way so that moisture accumulating under the lid will drip down these points (maybe 30?) and into your dish, keeping things moist or whatever. This may make a difference for certain dishes, but I just noticed that it makes it harder to clean (eats up the steel wool) and feel that a basic, traditional lid is sufficient for most things. Overall it's a pretty good product and is certainly well-made. Maybe just a little slacking on the factory seasoning as I mentioned, so be prepared to give it a nice treatment yourself.

Very versatile, used for chicken frying, baking and stewing, work like a horse

Nice and sturdy a fan of lodge cast iron products and this did not disappoint

石窯でよく使います 鶏肉を焼いたりしています 汚れとかを気にせず使えるので嬉しいです

I purchased this dutch oven just after Christmas and it did not disappoint. It has no defects and although it came pre-seasoned I re-seasoned just once to be certain. I have cooked so many different meals in it already I use it easy every 3rd to 4th day for something. I like the size as I can do a lot of batch cooking, and stocks. I use it for Rice and Beans, large cuts of meats, small chickens, and duck. I have used it for deep frying and just recently butter chicken. It really is a workhorse. Ive had no problems with its seasoning, if your concerned about it do look up how to properly care for cast iron, it should help you. Yes it is very heavy, when its filled it is even more so, it's an 8qt Cast Iron Pot and I didnt expect anything less. All around Im happy to have finally bought myself a great quality dutch oven.

Para cocinar sobre cualquier fuego, de gran calidad.

Siempre he cocinado mis propias comidas y preparado mis propios postres (desde muffins, waffles, crepas y brownies hasta pasteles). Sin embargo, no me atrevía a hacer mi propio pan hasta hace poco. Estuve investigando mucho tiempo el tema del pan casero y mis primeros intentos (con unos moldes metálicos para baguette), fueron un verdadero desastre. La clave para un pan crujiente es contar con un ambiente no solo caliente, sino también húmedo y por lo tanto una de las sugerencias es agregar agua al horno durante el proceso de cocción. Además de ser muy incómodo y poco práctico (ya que el agua a veces se tira o se evapora demasiado rápido), este proceso siempre baja muchísimo la temperatura inicial de mi horno y como resultado da un pan súper crujiente por fuera pero pálido y crudo por dentro. La segunda opción para el pan casero son los “hornos holandeses” o simplemente ollas con tapas muy resistentes al calor. Al permanecer tapado, el mismo recipiente genera calor, vapor, y la humedad perfecta para poder crear un pan crujiente. Las mejores marcas ofrecen estos productos en colores muy llamativos y acabados en porcelana, pero pueden llegar a costar miles de pesos. Aunque adoro el pan, esta es una inversión que simplemente no me puedo permitir. Por lo tanto, me fui por la opción “genérica”, aunque Lodge es una marca muy reconocida cuyos productos ya había comprado anteriormente. A pesar de no contar con una presentación tan elegante como la de otras marcas, este producto es muy resistente y duradero. Retiene y transfiere el calor de una forma increíble, pues el hierro fundido es el mejor material para esta tarea. Aunque requiere de ciertos cuidados especiales (como todos los productos de esta marca), estos valen siempre la pena. Además, el precio es incomparable ya que por menos de mil pesos se puede comprar un artículo que podría durar toda una vida (y hasta más). Aunque en mi caso solo lo uso para hacer pan (en tan solo un mes y medio ya he horneado diez), esta “olla” es muy versátil ya que también se puede usar para hacer sopas, pastas, o incluso como freidora (aunque esto último es un poco peligroso y requiere de mucha precisión). No podría estar más contenta con un producto tan útil y que da tan buenos resultados cuando se trata de hacer pan. Este queda casi igual (o mejor) que el de la panadería y desde que compré este artículo — no he vuelto a comprar pan.

Brilliant product. I have a couple of lodge frying pans and grill plate. I won't use anything else. This was great for a slow cook on the stove. The heat seems to spread fairly evenly with not real burn spots (depends on flame intensity). I love Lodge products.