Lodge Enameled Cast Iron 6-Quart Dutch Oven Review

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(More customer reviews)Enamel on cast iron cookware like this, was, until recently, only available from makers like Le Creuset. Lately, several lower cost makers have come on the scene, like Target and Innova. The new budget priced Lodge cookware is in the same price range as the low cost alternatives but completely out performs them.
I have all of the brands I have mentioned. The Lodge is the same weight as the Le Creuset which is much heavier than the other budget models. The ridge where the lid and sides meet is a matt black porcelain on the Lodge and Le Creuset but is just exposed cast iron for the other budget models (which leads to rusting if you are not careful). The porcelain resists staining (even tomato sauces) in the Lodge and Le Creuset but the other budget models stain very easily. And finally, the Lodge and Le Creuset maintain a very polished interior finish that resists sticking which others do not. So, I see no performance differences at all between the Le Creuset and the Lodge whereas the comparably priced budget models are certainly inferior.
If you plan of using these pots very heavily (every day for example) you might want to upgrade to the higher priced Lodge product. It has 4 coatings of enamel as opposed to 2 in this model. But if you use them once or twice a week I dont think you will need the added wear resistance.

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The 6 Quart enamel Dutch oven is great for cooking, marinating, and freezing.Lodge color porcelain enamel on cast iron cookware is cast from molten iron in individual sand molds.The porcelain surface eliminates the need to season cast iron. The cast iron vessel has superior heat distribution and retention, evenly heating bottom, sidewalls, and even the lid.Two layers of very hard, glossy porcelain enamel are chip resistant and easy to clean.Hygienic porcelain enamel is non-reactive with food.Knob is oven safe to 400 degrees.Tightly fitting lid seals in moisture and the excellent heat retention reduces the amount of energy needed for cooking.Hand washing with warm soapy water is recommended to preserve the cookware's original appearance.10 3/4" diameter, 4 1/2" deep.Emerald green

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Lodge Logic Camp Dutch Oven Review

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(More customer reviews)People seem to either love, hate, or have total disinterest in cast iron cookware. I love it. It seems to have a lot more soul than "modern" utensils.
I've been reading "Little House on the Prarie" to my daughter and she enjoyed hearing how the Ingalls used a pot just like daddy has.
This dutch oven is quite versitile. I can use it with campfire coals, with charcoal, over my Coleman campstove, or in the oven at home. The legs are too long to use on my rangetop at home (without risking damage to the range surface).
Dutch oven cooking is an acquired skill (on top of the general cast iron learning curve), but I've had no problems so far. I have mostly used it to make chicken or beef stew when camping.
Once you get hooked on dutch ovens, then you start wanting accessories. I use a charcoal chimney to start the coals, a pair of metal tongs to move the coals around, and a metal oil drain pan to contain the coals. I've just ordered a Lodge lid lifter, lid rack, and leather gloves to make the whole process a bit easier and safer.
I'm also already thinking of my next dutch oven. It will be the "deep" 8 quart. The 4 quart being reviewed here is 10" diameter at the lid and 3-1/2" deep. The "deep" 8 quart is 12" at the lid and 5" deep. (The standard depth 12" oven is 6 quarts, the standard depth 8 quart is 14" diameter). For soup or stew I like to leave some space below the rim so I probably only get 3 quarts in the 4 quart model, while the deeper 8 quart model would allow a greater percentage of the volume to be used. I imagine for bisquits or other baked goods the standard depth is probably fine.

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This 4 qt portable "camp stove" is the pot that does it al.Flanged lid for hot coals inverts for use as griddle.Integral legs on oven for campfire and fireplace cooking.Seasoned and ready to use.10 inch diameter, 3-1/2" deep

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Lodge Cast Iron Scrubber Brush Review

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(More customer reviews)I have owned 3 of these brushes in the past month. I wash all wood by hand, dry immediately and never allow the wood to sit in water. Still, the wood is a cheap brittle wood which soaks up water, expands and contracts and cracks--then the bristles fall out. One came cracked and the other two cracked after just a few uses. I went back to using my Rubbermaid brush designed similarly but with a plastic handle. I have owned other Rubbermaid brushes which have lasted 10 years so far. I have contacted the Lodge company about this brush. Lodge is a great company with EXCELLENT products. This product could lead some to a negative impression if they are not familiar with the usual outstanding quality of Lodge. I'm just surprised--almost stunned by how awful this brush is!

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This stiff bristled brush is designed with wood handle, synthetic bristles, and the Lodge skillet logo burned into the brush head. Great for cleaning your cast iron pieces.

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Lodge Logic Pre-Seasoned 8-Inch Cast-Iron Meat Rack/Trivet Review

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(More customer reviews)First of all - it's Lodge. It's cast iron. It's American. These are all good things.
But I had to chuckle at a couple of the applications the other reviewers had for this handy little item. This isn't one of the first kitchen implements that you might put on your wish list, but it's surprisingly versatile.
Yes, you can put it in the bottom of your dutch oven, put your meat on top and let the fat drain. Yes, it's obviously a trivet. But I've also used it as a meat press - yeah, Lodge makes a couple of presses, and one of these days... but in the meantime, flip at upside down on your bacon and it works fine.
I've also used it as a grilled sandwich press. Put it on a medium burner, toss your sandwich in your skillet, or griddle, then (with tongs or welding gloves) plop this little trivet on top of your sandwich. A couple of experiments is all it takes to get the right amount of heat to brown the top of your sandwich. If you need more weight, put some water in a saucepan and set it on the trivet - the "legs" on the trivet keep the saucepan from cooling the trivet and your sandwich is nicely smushed.
But the weirdest use of all time? Olive pitter. No, I'm not kidding. I was making a salad the other night, and I wanted to chop some black olives into it. I grabbed a can of olives and opened it, only to discover that my wife had bought un-pitted olives. I hate pitting olives, but I started in, when my eye was caught by this little trivet and all those interesting holes. I grabbed the trivet, put an olive on end over one of the small holes and pushed with my thumb - the pit jumped through the hole and left the meat on the other side. I grabbed a bowl, put the trivet on top and went through that can of olives in no time. Hint - the holes are beveled, and the olives sit very nicely in the bevel, but they don't pit as well - turn the trivet over and use the "flat" side of the hole.
So there you have it. A kitchen gadget with half-a-dozen uses for ten bucks. How can you go wrong?


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Unique Camp Dutch meat rack is sized to fit most skillets, dutch or camp ovens. Makes an ideal trivet too. Seasoned and ready to use.

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