Lodge 9 Quart Pre-Seasoned Cast Iron Dutch Oven with Lid - Wire Bail Handle for Easy Transfer from Cooking Surface to Table - Use in the Oven, on the Stove, on the Grill or over the Campfire - Black

Use this for keeping things warm on my wood stove the value to performance of the Dutch oven is amazing the weight isn’t bad,the finish is impeccable and the lid is a nice touch! No question of durability on this one!

I have a larger version of the same and mostly use both for live fire cooking outside. They would both do fine in the oven and stove top, too.As expected they hold heat so well, and as is really helpful over fire, help with distribute heat well too. Protects from scorching.They clean up easy and stay in great shape with a light oil coating, as you know.Great to have the right lid and hanging bail, though my hooks would hold them better with the more basic wire bail rather than this nicer coiled version.I like how Lodge is in TN, and I will continue to support them with my purchases.I see some craftsmen are grinding lodge surfaces smooth and then seasoning them. This replicates the classic cast iron of our grandparents, and likely makes for an even better surface. Probably more noticeable in the skillets and pans than the Dutch ovens.

There are so few "cons" to this pot, it's hard to write a review that doesn't sound sappy.I have a full set of Ultrex, a snappy modern line sold by a company that makes pans for many big names found in department stores. 55 year warranty, they work fine... But they're non-stick and I've started to worry about that.Not long ago, a study came out that suggested eating foods cooked in Teflon pans left molecules of something or other floating around in the person's blood for FOUR YEARS. I thought twice about this and decided it was time to look into other pans. It might turn out to be benign - but what if it isn't?I was addicted to good browning, was used to it from Cuisinart pans and Ultrex. I tried Calphalon hard-anodized aluminum. One burning incident and that pan was RUINED, totally ruined, nothing would clean it.I've cooked in this Lodge Logic pre-seasoned for a dozen meals now, meat and fish, vegetables too. I've used all types of fats - olive oil, butter, corn oil. Tonight it made a gravy to die for - using heavy cream and mushrooms.You do have to get used to its different heating cycle. It heats up slower than some other materials. It cools off slower too. But it is fuel efficient and you can do a lot of cooking on Low.My #1 demand was that it brown meat well. It does that SPLENDIDLY. Really beautiful. Heat the pan for 5 minutes on near High. Throw in two tablespoons of olive oil, throw in stew meat and it will brown in four minutes, magazine picture perfect. Stir with a wooden spoon. Throw in vegetables once the meat's browned. A few cups of water, put the lid on, turn it down to Medium for 15 minutes, Low for another 15 minutes -- it will look like a magazine cover stew. Browning a roast is even easier -- and you can put it into the oven after browning.If I had to complain of anything, it would be that cast iron is heavy. I'm not sure how much of a problem this will be. This is still a small enough pot to handle for most people. You can roast a whole chicken in it so if that's the quantity you cook, buy this right NOW, you can't go wrong.

I'm thrilled with this purchase. I purchased a 5qt Lodge Dutch Oven which I love. But, I wanted something that would fit a large roast or meal because I like cooking for my whole family. Even if it's just the two of us, I like cooking extra so I can freeze some. I've been looking specifically at this pan & wanted to buy it when the price was around $60. But, I needed other things at the time. This was a want, not a necessity. Then the price started going up to over $70. I found this offered by Amazon for $42 because the original packaging was damaged. But, the pan is brand new. It arrived & the Lodge box was in one piece but had been taped in several places. The pan was in perfect condition. I took the chance because Amazon would take the pan back if I wasn't happy with it. The pan is well made as are my other Lodge pans. I like using this brand because it is made in the US & I don't have to worry about questionable metals being used. The handle really makes it easy to lift the cover. I'm still getting used to cooking with cast iron. But, having this size pan will make it possible to cook larger items or large one pan meals. The pan is quite heavy. I'm 60 yrs old, female, & not in the best shape of my life right now. But, I can still lift the pan to use it. Of course, it will be even heavier when full. Still, I'm sure I'll be able to lift it. Just be aware that if you don't have arm strength, you might find this a bit difficult to maneuver. That said, it'll be worth it. I cooked fried chicken in it the other day. My chicken came out perfect & the pan cleaned up in a breeze. I've slowly been purchasing different Lodge cast iron pans as I have found that many things I cook come out better in the cast iron pans. Also, even though the pans are preseasoned, I season them 2 more times just to be safe. Foods rarely stick to the pans. When they do, I use the small scraper & brush that come in the Lodge Seasoned Cast Iron Care Kit Red Hot Handle Holder. I also use a cast iron chainmail cleaner. The pans are so much easier to clean than my expensive hard anodized nonstick Circulon pans or my stainless steel pans w/ copper bottoms. My daughter, son-in-law, & 2 grandkids love to go camping. They love using cast iron to cook over a campfire. My son-in-law was amazed at the price I paid for this pan on Amazon. It retails on the Lodge website for $120. Guess I'll watch for another bargain price on this & buy one as a Christmas gift for them.

Gran capacidad de cocción. Esta cosa te sobrevivira a ti, a tus hijos, tus nietos, visnietos, tataranietos, etc. Es hierro desnudo, es decir sin pintura ni nada para evitar el contacto con el oxigeno del aire. Se oxidaria facilmente de no ser por que ya viene curado, osea que tiene una capa de aceite que lo protege, pero cada vez que utilices este horno debes lavarlo solo con agua tibia, (no detergente porque le quitarias la capa de grasa que lo protege) secarlo y untarle otra capa de aceite para protegerlo mientras llega el siguiente uso.

Me encantó la capacidad y la puse directamente con carbón y cocino bien y rápido.

Campfire or stove top. For stew rice pizza roast. Make sure you season it right and never wash with soap.

Will last generations. Use common sense and few basic rules and seasoning will only get better with time. No acidic dishes with tomatoes for the start. For this seasoning has to improve over a few cooking sessions. No chemicals to wash it with.Keep it dry after each use. Use water only and high temperature will keep it sterilised, clean and safe. Bit of rust? Scrub it off and apply a bit of rapeseed or any high smoke point oil.Your grandchildren and great grandchildren will cook recalling your name in their conversations. This pot potentially could become your legacy. Your " non omnis moriar"

Did some wonderful stew old style!!without pressure cooking.