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| | Customer Reviews: | | | Average Customer Review: ( 59 customer reviews )
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Most Helpful Customer Reviews
37 of 39 found the following review helpful:
 All you want, for less! Apr 25, 2009
By Rupa van Gelder
"ravage plunder"
Yes, we all see the celebrity chefs using the $300 LC French version of these and let me tell you, this is every bit as good as the higher priced French version! I have had one of the expensive ones in a larger size for years, and yes, I love it, but LOVE this just as much, if not more! This one is smaller than my other one, so I can see myself using it for so many more things, almost daily. I have already used it to make a small stew, a pot of chili, some glazed carrots and an Indian lentil dish called dal. It delivered beautiful results in all cases. I also used it to caramelize onions and to brown ground meat and it cleaned up just perfectly with minimal effort! You really can't go wrong with this, and even though the enameled line is done in China, Lodge is still a trusted old American company and they stand behind their top quality products all the way.
The blue color is vibrant and gorgeous. I also bought the blue three quart covered casserole and will be writing a review of that soon.
As for the lid knob being heat-safe only to 400*f, you can get around that two ways. The easiest is to wrap the knob in several layers of heavy-duty aluminum foil. I do this with skillets that have rubber handles all the time and have never had a handle damaged. The other more permanent method is to replace the knob with a stainless steel drawer/cupboard knob from your local hardware store for less than $5. I prefer the tinfoil method because I like the fact that the existing knob doesn't get hot on the stove top where I use it most often.
Also, don't forget, you would be hard-pressed to find a need to put these in an oven much higher than 400*f, since they distribute heat so well they are really best utilized at med-high heat. Dutch ovens were the inspiration for "slow-cookers" such as the Crock-Pot, after all!
Again, I want to drive home the ease of clean-up. I have heard complaints in the past about how difficult these are to clean... all I can think is that those people don't do their dishes until the next day? I seriously have never had to scrub or soak any of my enamel-cast and I have sadly burned a couple things so there was BLACK crud covering the bottom, and it was as easy as adding a couple cups of water to the pot while still over low heat and "deglazing" the char with a wooden spoon or heat-resistant rubber spatula. Super easy, took a couple minutes. Usually it's as easy as a hot water quick rinse, swirl with a soapy (no-scratch) scrubby sponge, and a final rinse. NOTE: Do not use metal scrubbers, green scrubbers or steel wool to remove burnt-on "stains" or you will ruin the finish on your enamel and then it WILL be a huge pain to clean forevermore.
If you are considering an expensive French model, forget it! For the price of one of those you can get the three-piece set here! The 3qt Dutch oven, the 3qt covered casserole and the 6qt Dutch oven. Start with one, you'll definitely be back for more! I was, and I am actually thinking about buying one more still!
30 of 31 found the following review helpful:
Great customer service Sep 11, 2007
By Ann F. Goodenough
I'm giving Lodge a 5 star rating because of their customer service.The pot I received had some pin holes inside the pot,and developed a small chip outside on the rim after 1 use. I also bought the 6qt.dutch oven as well and that was in perfect condition. Lodge promptly sent me a UPS label and gave me a new one.These pots are quality,heavy duty pieces and I'm glad I went with a reputable company like Lodge.For the price and their grantee you can't go wrong.
22 of 22 found the following review helpful:
Nice! Dec 23, 2007
By zigzagg
We have the 6 quart dutch oven, the fry pan and this. Be warned, this has a smaller diameter than the Lodge Enamel-on-Cast-Iron 6-Quart Dutch Oven, Caribbean Blue or the Lodge Enamel on Cast Iron 11 Inch Skillet, Caribbean Blue so the lids aren't interchangeable (the 6 quart lid fits the skillet).
Very useful though. It is smooth enamel inside and out, unlike the skillet, so is more useful and even easier to clean up. Still a total tank like the other pieces, not cookware for your 85 year old grandma (unless she lifts weights, heavy ones!). A bargain and again, use the free super saver shipping. It will save you some serious bucks.
15 of 15 found the following review helpful:
 Another case of cracked enamel Dec 10, 2009
By A. Au
I was happy to find an enameled cast iron dutch oven at this price from Lodge Logic, a manufacturer that seems to be well respected and well rated.
When I removed the dutch oven from the original packaging, a piece of enamel the size of a quarter flaked off from the outside of the dutch oven. That should have been a sign that I needed to return the dutch oven. However, I didn't want to go through the hassle of returning the it and I figured that enamel flaking from the outside is more of a cosmetic issue.
I used the dutch oven very happily for about five months. I used it at least twice a week to brown, braise, and create a variety of dishes. I made sure to take good care of it by handwashing it and only using plastic or silicone utensils.
One day I was heating up the dutch oven to brown some meat when I heard a pop. I looked in the dutch oven and found that a piece of enamel the size of a nickel had popped right off the interior of the pan about an inch up the side.
I contacted Lodge customer support and was informed that the use and care stated that a enamel cast iron should never be heated empty. I asked the customer representative how the dutch oven was supposed to be used to brown meat and she could only repeat the use and care and say that there should be oil or meat in the pan. That didn't seem to make sense as any oil would only pool on the bottom of the pan and my enamel had flaked on the side of the dutch oven. She also stated that they have been receiving a lot of reports about the enamel coating when heated.
While this could be the case, it didn't explain why the enamel had flaked off the exterior of the dutch oven when I removed it from its original packaging.
Bottom line: This dutch oven is a great value (compared to the pricier brands) but I have serious doubts about the quality of the enamel coating. If you intend to use your Dutch oven to brown you may want to consider another product.
14 of 14 found the following review helpful:
Increase the oven tempurature threshold...here's how Aug 19, 2008
By JennyD
This pot is the greatest. Extra plys of enamel, cast iron, heavy -- what's not to like, after all it's a Lodge and in my opinion equals (and in fact surpasses) the French brand any day. BUT, here's a problem I ran into but also conquered and hope this will help someone else with the same question. With the enameled Lodge dutch ovens and casseroles, the knob is only good to 400 degrees in the oven. I needed to increase this threshold to 500 for artisan breads, so here's what I did and it worked like a charm. First I checked another brand of enameled cast iron that was rated to 550 degrees. That particular brand didn't have the quality of enamel as a Lodge but it did live up to the tempurature. So, all that needed changing was the knob on the Lodge and that's what I did. Now my Lodge Enameled Cast Iron is good to go for my artisan bread and I couldn't be happier. This pot is wonderful, heavy duty, and a breeze to clean. No kitchen should be without a quality product such as this.
See all 59 customer reviews on Amazon.com
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