Rated 5 out of 5 by 8
Rated 5 out of 5 by Boyscouttroop184 Best Cast iron Around
Great for our scouting trips. BIG!!! Lots of room for stews, chili, or roast. Well made and lid fits perfect. Contrary to popular belief, after some heavy cooking, it will need a scrub with mild soap. There is just no way to get gravy and chicken grease cleaned out without a quick wash. The practice of never cleaning your iron with soap works only on skillets that you bake bread in. If you make sausage and gravy you will need to wash it with soap. Just reseason right away as the manufacture states. Food poisoning is nothing to fool around with. Also, stay away from kraut and tomatoes or anything acidic. It will react and ruin the taste of your dish, unless you like the way a barbwire fence taste.
December 29, 2010
Rated 5 out of 5 by KBVA Best Product......EVER
Ok, this is a Fantastic product, however, Bama2506 was so wrong I just couldn't let that information stand. DO NOT use dish soap OR SOS pads on ANY cast iron cookwear. I am currently using four pieces of my great-grandmothers cast iron and it has NEVER seen any cleaning other than a soapless dish-rag or plastic brush and plain hot water. It should only need reseasoned on very rare occasions. Coat with lard (what I, my mother, grandmother and great-grandmother used) or Crisco, place upside down in 350 pre-heated oven, leave at least one hour, turn off oven and leave it in the oven to cool to room temp. Oh, and tomato sauce has no affect on the cast iron, just clean as I have said and continue to cook EVERYTHING in your cast iron...it can take it and will last...well, my great-grandmother got hers in 1897, which I have now...so you figure it out.
October 14, 2010
Rated 5 out of 5 by Bama2506 Great dutch oven for a wood stove.
Great made iron cookware. Very large. Good for pork shoulders, dear quarter roast, large birds, small turkeys, cobbler, or large amounts of stew/chili. It comes preseasoned from the factory in South Pittsburgh, Tennessee, but if you cook something like chicken and dumplings and it needs cleaning, just wash with dish soap or SOS and hand dry. Then spray with Pam " Processional High Heat" or wipe down with a thin layer of Crisco and get it hot again on a hot eye or in a oven. Bring it to a light smoke and carefully remove from heat, preferably with welding gloves. Iron is a righteous heat conductor and will hold its heat for long after its been removed from the oven.
September 20, 2010
Rated 5 out of 5 by MercedesX A cooks friend
I found a onion soup receipe that needed an 8 qt dutch oven. Lodge has a 9 quart. As expected it is heavy. But has a smooth bottom and works well on ceramic top stoves. The pre seasoning of the cast iron is great. The onion soup came out really well with the carmelization that the cast iron produced in the onions.
Love this Lodge 9 quart Dutch Oven and will be using it extensively, especially for frying chicken and other large quantity foods like chili.
May 5, 2010