 [Larger view] | Lodge 5-Quart Cast Iron Dutch Oven with Iron Lid
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Average user rating:  | |
| It is great | |
| I bought this as a gold box special. I have a skillet as well, but do not use it very much. So far I have made hungarian goulash and weight watchers turkey chili in it and both have come out excellent. My skillet was preseasoned, so this was my first go at seasoning. I learned that it is smoky and stinky, so don't do it right before having guests. :) | |
| Bye-Bye Teflon and Hello Lodge Cast Iron | |
| Kiss that Teflon coated cookware good bye. Get yourself a Lodge cast iron Dutch oven for the kitchen and tell me this isn't the best cookware you have ever owned. I have been using my 5 quart Dutch oven for about two years now and despite it's weight, my food turns out better, tastier and clean-up is a breeze. In addition, cast iron can last a lifetime unlike Teflon coated pots and pans which can and will flake and apparently if in your food, it is unhealthy. This pot has been used on electrical and gas stoves and with almost identical results. The pot does not require special heat coils or other "technology" to evenly distribute heat, it's built in its structure, it's cast iron. In addition, it can easily go from stovetop to oven for casseroles and other such items. One or two less items to clean at the end of the meal. I highly recommend cast iron and as time goes on all my Teflon pots and pans will be completely replaced by cast iron. Sometimes old becomes new again and I foresee that people will look more towards cast iron as their everyday cookware that is relatively inexpensive compared to "professional" cookware currently on the market. You really can't beat something that will outlast even you if you give it tender loving care. | |
| FABULOUS FABULOUS FABULOUS | |
| I own three pieces of cast iron cookware, and this item is one of them... and among my favorite cooking implements, period. Cast iron is not a quickie-cooking component (it takes time for the iron to heat, and it takes experience to gauge the iron's "perfect temperature" for sensitive dishes), but for dishes requiring steady, even heat and for cooks who require durable cookware with easy clean-up, cast iron CANNOT be beat! This pot is going to last forever. Its care is easy: I scrub it with hot water only, and dry it with an old rag and apply a thin layer of vegetable oil while the iron is still hot... a year and a half later, it's still rust-free and delivering the reliable service I have come to expect and admire. No scratches interfere with its performance, as is the case with my allegedly-long-lasting Wearever nonstick cookware set (what a waste of money THAT was!). Heck, I even use my cast-iron skillet for CREPES, and that's saying something! Despite the pan's weight, it's an immeasurably better nonstick crepe-cooker than teflon. In fact, I use my cast iron cookware for everything from french fries to spaghetti sauce to eggs and bacon to french toast! It's a dependable griddle, skillet, grill, and pot, and it goes right from the stovetop and into the oven for maximum versatility. I am an avid home-chef, and I can say without exception that my cast-iron cookware is the best kitchen investment I've ever made. |
