A flawless pairing of form and function, the Lodge Enameled Dutch Oven is a classic way to both prepare and serve memorable meals. The 6 quart capacity is perfect for pot roasts, scrumptious stews or a large batch of beans.
- Handles and Knobs are oven safe to 500°F.
- Rims are black matte enamel, cooking surface is off-white enamel.
- Can be used on all cooking surfaces, including induction.
- Use for any cooking technique. Use to marinate and even refrigerate.
- Made in China.
The following use and care for Lodge Enamel will keep your cookware in excellent condition for years to come.
What is Porcelain Enamel On Cast Iron?
Things to Know Before You Cook
Caring for Your Lodge Enameled Cookware
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Wednesday, November 4, 2015
I've had my 6qt dutch oven for several years & its by far, one of my favorite pots! It always cooks evenly, and the food tastes great. It has held up GREAT under consistent, intense use!
Monday, November 2, 2015
Just bought one of these last week and couldn't be happier! One of the great features is that the sides are rounded. Makes it a bit like a French "saucier". Prevents burnt bits from collecting in the corners where they can't be dislodged with a wooden spoon. So far I have made a "Daube de Boeuf" (a French style beef stew) and a "Coq au Vin". Dear hubby says they were the best ever, I think it's because no burnt bits became part of the stew and the pot comes out spotless as nothing is burnt onto the bottom. Far better than my Le Creuset which might find its way to the next garage sale!
Saturday, October 3, 2015
By far my all time favorite cooking pot. Be careful not to drop it, the enamel will chip around the rim. Still works great!
Wednesday, August 26, 2015
I have used my mother's enamel cast iron dutch oven for years, so I decided to get a Lodge for myself. I have a few other brands, including the expensive French brand, but I wanted a Lodge for my own. Guess what I did not notice on the website? The fact that it is made in CHINA. Lodge prides itself in being an American company, yet it outsources production to CHINA? Lodge screams American company, yet this dutch oven is made in China. Lodge, I expected better than this.
Wednesday, June 17, 2015
I purchased my 6qt 4 months ago I love it except for the 2.5 inch crank in the enamel on the side at top I have taken extra care in use no metal no banging and no dropping never heated empty and washed when completely cooled and with soap and a cotton dish cloth
Saturday, May 23, 2015
OxiClean is by far the best way to clean the stains on the ceraminic coating!! Thanks to the previous reviewer! We love this Dutch oven!!!!!
Thursday, May 21, 2015
We have enjoyed our 6 quart dutch oven for several years. Recently a large flake of porcelain came loose inside on the bottom. My wife says she has never bumped it, stacked or abused it. we're disappointed with the durability
Saturday, February 21, 2015
We've had our 6 qt. Dutch oven for over a year now and we love it. Handle with care though because the ceramic coating can chip off on the top around the rim where one has a tendency to hit the rim with whatever utensil you are using to shake clean. I found out the hard way because I am so used to doing this with most of my other pans/pots. Also, I found out the best way to clean when the white becomes discolored is to use OxiClean. Fill the Dutch oven to the top with hot water. Pour in about 1/2 - 1 cup of OxiClean and mix until dissolved. Allow to sit for 10 minutes or so. Do the same for the lid if necessary. Then make sure you clean with dish soap and dry. Sometimes I put a very thin coating of canola oil to the bottom of the pot, it gives it a nice sheen. This is one of my favorite pots because it cooks on stove top and in the oven. The cast iron holds heat so well and cook evenly. LOVE THIS.
Thursday, February 19, 2015
We loved our Lodge cast iron, so decided to try the enameled line when we were in the market . We've not been disappointed! Performs every bit as well as Le Crueset at 1/3 of the price.
The 6 qt. size is big enough to bake loaves of dutch oven bread (super-crispy crust!), cook chili, or roast a young chicken,
We have a smaller version, too, that we use more frequently b/c we're just two people, but occasionally we run into a dish that calls, for example, for several pounds of sliced onions or leeks that need to reduce, and while the finished product may be 3-4 qts., you cannot cook the full batch in that size.
My only caution is *read the instructions and follow them*! For example, while enamel is glass, and ostensibly you can use metal utensils, it will mark the pot with gray lines that do not come off, and you also risk chipping the edges. Additionally, we stack-stored our pots without a buffer, and I've found after a year, there are tiny rivulets of rust running along the rim under the enamel, which I assume is from very small exposed areas of the matte-enamel rim that has been cracked by the stacking. This is not a defect, or poor workmanship - this is "user error", so take the instructions seriously!
Friday, December 26, 2014
Love this dutch oven. Its used so frequently it often doesn't make it into the cabinet and I got a second so I could have 2 on the stove at the same time. The size is perfect for everything from a stew to a roast and clean up is a breeze. It performs as well as the pricier brands and allows support for an American company