7.5 Qt. Dutch Ovens

A work horse in the kitchen and a show piece on the table, a Lodge Dutch Oven is an amazing compliment to any meal in any season.
  • 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?

After the iron cookware is cast in the traditional method, a glass particulate called "frit" is applied. This is all baked in ovens between 1200 and 1400ºF, causing the frit to transform into a smooth porcelain surface that is bonded to the iron.  


Things to Know Before You Cook

Wash and dry cookware before first use. If cookware includes rubber bumpers, set aside and keep for storage.

The porcelain (glass) finish is hard, but can be chipped if banged or dropped (not covered by warranty). Interior protection must be used to prevent chipping if cookware is stacked.

There is no exposed cast iron on your enameled cookware. The black cooking surfaces, pot rims and lid rims are matte porcelain.

Use on gas, electric, ceramic, and induction cooktops. Always lift cookware to move.

Bake or broil in any conventional or convection oven. Stainless knobs and cookware are oven safe to 500°F.

The heat retention of cast iron and the benefits of porcelain combine to perform many cooking techniques, including sautéing, frying, searing, braising, stewing, roasting, broiling and baking.

Porcelain enamel is resistant to acidic and alkaline foods and can be used to marinate and refrigerate.

Do not use in microwave ovens, on outdoor grills or over campfires.

For added longevity, pre-heat and cool your cookware gradually.

Use oven mitts to protect hands from hot cookware and knobs. Protect counter tops/tables by placing hot cookware on trivets or heavy cloths.


Let's Cook!

Cast iron has superior heat distribution and retention - evenly heating the bottom and sidewalls of the vessel and across the lid.

Use vegetable oil or cooking spray for better cooking and easier cleaning.

Low to medium heat when cooking stovetop provides best results due to natural heat retention of cast iron. Do not use high heat.

To sear, use skillet or grill pan. Allow cookware to come to medium heat. Brush cooking surface and food surface with vegetable oil just before introducing food into the pan.

Do not heat an empty Dutch oven or covered casserole.

Use wooden, silicon or nylon utensils. Metal can scratch the porcelain.

The heat retention of cast iron requires less energy to maintain a required temperature. Turn the burner down to accommodate.

When on a stovetop, use a burner nearest in size to the diameter of the pan bottom to avoid hotspots and over-heating of sidewalls and handles.


Caring for Your Lodge Enameled Cookware

Allow cookware to cool before washing.

Although dishwasher safe, hand washing with warm soapy water is recommended to preserve the cookware’s original appearance.

Citrus juices and citrus-based cleaners (including some dishwasher detergents) should not be used, as they can dull the exterior gloss.

If necessary, use nylon pads or scrapers to remove food residue; metal pads or utensils will scratch or chip porcelain.

Remove slight stains by rubbing with dampened cloth and baking soda. For persistent stains, soak interior of the cookware for 2 to 3 hours with a mixture of 3 tablespoons of household bleach per quart of water.

To remove stubborn baked on food, bring to a boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes then use nylon or wood scraper to loosen food.

Dry cookware thoroughly before storing.

Loose knobs? Tighten the screw. Be gentle, it’s glass!

Customer Reviews

Average Rating

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  • Debra


    Sunday, October 30, 2016

    I LOVE this Dutch oven! It is one of my go to Dutch ovens when I need a Dutch oven. I also have two Le Creuset Dutch ovens, and while they are nice, too, I prefer the Lodge Dutch oven. In my opinion, the Lodge Dutch oven does just as good a job, if not better than my Le Creuset. And, the red color of this Lodge Dutch oven is beautiful. I look forward to using this Dutch oven for many years to come, just like all of my other Lodge cooking skillets, grills, camp Dutch ovens, mini cake/ biscuit pan, cornbread (corn ear) pans, panini press and Abelskiver pans. :) I love Lodge cast iron!

  • John


    Saturday, January 30, 2016

    The best! Tried the French and Italian competitors and they work well but the price, the price. And maybe, because of our extreme bias to Lodge, we find that it seems heats faster and more evenly. The pot handles have a better grip. But the lid has a clearly better knob allowing for easy grip even with the thickest oven mit yet is thin enough to get the tines of a carving fork around. These features are key for easily accessing the pot. Only one ever so slight drawback - colors, but not enough to ever change our appreciation for this product.

  • Tuesday, January 27, 2015

    To: Lodge Cast Iron From: Julie Cissell JC Subject: Enamel on Cast Iron 7.8 QT Dutch oven Date: January 27, 2015 I purchased this unquestionably, marvelous cooking vessel and I could not be happier. The 7.8 quart enamel on cast iron Dutch oven is the whole shebang; all one would need to create almost anything in the kitchen. This is great for stews, soups, braising, sauces baking casseroles plus bread, cakes and cobblers. Heat is transferred throughout the pot equally, decreasing the amount of energy needed to prepare the food. This strong, well-made pot works just as well as one similar that my mom had given me from half way around the world. It sure makes me proud to cook with this Lodge as it is American made. I selected the cobalt blue color and it coordinates perfectly with my other pots. The size of the Dutch is very roomy as it prepares a meal for our family of five with a generous sized roast, onions, carrots as well as enough for leftovers. The enamel offers easy clean up after cooking although I do spray with a vegetable oil before cooking. It transitions from the stove or oven to the table attractively and continues to radiate the heat evenly throughout; thus keeping prepared food hot longer. • performs above my expectations • easy clean up • wide, nice size handles • tightly fitting lid to pot/oven • heavy-duty quality • American made • favorite go-to pot The only downside to the Lodge Dutch oven could be it may not be for the weak but on the flip-side it could make you stronger as it weighs in empty at over seventeen pounds. You may want to error on caution if you are accustomed to the weight of Lodge pots and assist in someone else’s kitchen equipped with skinny pots (contents may fly out from weight difference, it’s happened); muscles will be developed after a seventeen pound workout of muscle conditioning versus a mere four pounder from average pots. I am certainly mentioning this Lodge Dutch oven to everyone, those who desire the simplest to taste the finest. It is fancy without the fancy price.

  • Tuesday, December 30, 2014

    It's perfect. Period. It's finish is beautiful, it heats perfectly evenly. This will cook everything oven or stovetop. Soups in cast iron were dicey and hard to clean, not with this. Cassoulet perfect. Fried chicken perfect. Braised short ribs perfect. Vegetable soup perfect. If you only have one cooking vessel this should be it.