- Sturdy integral, ovenproof loop handles
- Heats evenly for superior cooking performance
- Ready to use
NEWS Product Description
Lodge Logic 5 Qt Double Dutch oven pot and pan with a lid. Sturdy integral, ovenproof handles loop for convenience. Strictly controlled metal chemistry and exacting mold tolerances deliver consistent product for even heating and superior cooking performance. High domed lid offers more capacity and also works double duty as a frying pan. Electrostatically coated with a separate vegetable oil and baked at high temperature so that deepl oil. . . More info>>
Lodge Logic 5 Qt Double Dutch Oven and Casserole with Skillet cover set, 10-1/4-Inch in diameter
3:04 pm on March 4th, 2010 1
I have been cooking with Lodge cast about 7 years and holds 8 bits from their records. The Double Dutch oven is my favorite Cookware Lodge because of its versatility.
If you use a Dutch oven, sear the meat, I used that to add flavor. Usually, this requires the burning of the meat in batches. The best part of Double Dutch is that you can brown the meat in a large saucepan and cover the same time, reducing the time required to brown the meat in half. Because the lid is then used braising stage (after icing) you do not increase the number of items to clean later.
I like the cover so that I use often in the skillet. Because of the relatively small size (about 10 inches in diameter) and the intrinsic properties of the iron, the lid can be incredibly hot if you like. Perfect for cooking a steak (put on a crust of better quality on my 12 pan Lodge “). I also used as a pie plate in a pinch. Once stored, the lid also works well for cooking eggs without sticking. A seasoned cast iron pan is nonstick original and survive any synthetic-coated non-stick pan on the market (and no toxic fumes).
When it is used as a Dutch oven, be it working. It retains heat well and cooks evenly. There is very little steam escapes. 5QT The smallest capacity (compared to a 7QT Dutch Oven, which I I use it less now that I have here) is better for cooking moderate amounts of food. Usually you want a small empty space when you use a Dutch oven.
In response to reviewers who have trouble getting the lid, I propose the following. To set the lid on the pot, do not adjust the handles of the two. This allows you to remove the cover easily, without having to worrying about injuries. I have another box 5QT Dutch Oven
with a more traditional handle – I miss not think anyone … and I do miss not having a standalone 10 “pan.
5:30 pm on March 4th, 2010 2
At the outset, I try really hard to be a cook “good” but not much experience, and I can not justify spending thousands of dollars on a hobby growing. So when it came to replace my flaky non stick cookware, I searched for months before deciding on a hybrid copper-core Lodge cast iron and stainless. I read many reviews and I was afraid of the extra care required to cast (I’m a wash and wear). But the Lodge is relatively cheap and is still respected as an industry standard, it is difficult to ignore.
I originally purchased Combo stove, oven 5QT Dutch, and many described pellets. The cooks arrived Lodge and packaging was very secure, but leaves illustrates shipped in bulk. Fortunately survived the trip very messy, but I can see what other reviewers have suffered in terms depicted can raise or out of their boxes – they are just a few steps shy of being poorly packaged. Free Shipping is a very good offer.
The pieces were exactly what I expected after reading the reviews – heavy, uneven color / application preseasoning and rough as sandpaper. I read several reviews have been upset by attempts Kitchen scathing original, precisely because the language of cats, like the feeling of the basin area (hence the website of Lodge is a frequent occurrence). Speakers suggested some unpleasant flavors before cooking, but I was impatient and followed advice spefically: go to my local store goods in bulk, buy ten pounds of ground beef and cook in my new cast iron. I found myself also get four pounds of bacon for good measure, and spent three hours baking batch after batch of ground meat and bacon in each garment that I purchased.
The plan worked perfectly – when I started cooking, drained of oil and food particles parts washed with hot water, towels and dried inside the pellets were depicted as smooth as satin. Beef fat had left a gray film that was portrayed can see at once “used”, which is an advantage, I must get used to (can not be polished back to a ‘new’ look). Bacon cooking surface colored a bit worse – in the form shaddows bacon, but I saved the bacon grease and used it for several weeks, brush pots before use. I cooked on the iron several times since (a little annoyed a lot of perfect cornbread this morning), but taken during or after cooking. The few weeks of the bacon fat was unhealthy, certainly, but an entry patina Lakes – I now use a vaporizer or a slight brush with butter without any problems.
More advantages:
– It describes keeps food warm for over an hour, but is not dangerous to handle hot oven or stove. I’ll buy the pillows handful now, but so far I used the old loom woven handles that I made in summer camp with no added discomfort compared to other pans.
– It describes the balls are so versatile! I reheat on the stove, melt butter, stir in a few cloves of garlic, pop in the oven for roasting, and turn right at the table for a drink of hot toast. They have a vintage-y, industrial charm which allows them to combine perfectly with the existing service items, and I like the convenience stove-to-oven/broiler.
– food cooked in cast iron tastes better actually. I was skeptical, because all the food tastes good to me, but some friends and I ran a kitchen “Test” on pots Æbleskiver, between Teflon valve against a cast. My men friends “chose systematically cast-cooked pancake balls Citing its crust and its preferred taste.
– Lodge designed their lines effectively. 10e 25 “lid fits 3QT cook basic group, for example, allow me to buy a lock for several pellets described.
Cons:
– Duh They are heavy. I speak Two-Hand-heavy. It is a disadvantage for sure, but nothing is perfect and I feel the weight is directly linked to all the reasons I love my cast iron.
– Tricky they are – do not like cast iron with soap, do not like sudden changes in temperature, and likes to stay very dry. But the good silverware, the more iron is used, the more tolerant and less Tempermental it.
I’m back to buy more parts, like Lodge cast iron has exceeded my expectations and made me take a sentimental approach to cooking – how shall I thank you achieve this Dutch oven?, I wonder. An iron stove in hand at the same time is an intimidating force to be reckoned with, a family and timeless comfort. Thanks to the lodge (and Amazon!) I can live up to that image with few skills and little effort.
6:42 pm on March 4th, 2010 3
This is my new favorite pot. It makes my food taste incredible. I prefer season, then I washed w / soap and cleaned, then the Lodge is recommended seasoning instructions. Mine is not as good as the mother / grandmother’s name, but the food is always amazing and is improving every time. I use a trivet at the bottom so I can add a little moisture on the meat, but everything is flowing.
My meatloaf is awesome. The chicken is great! I try some pork dishes next. . .
Beware of tomato products until it is spicy!
7:45 pm on March 4th, 2010 4
As usual, the Lodge has outdone themselves with this unique double oven and Dutch. This is an excellent steak and interesting part is that this summit can be used as a serving dish for the table to keep the slices of roast and vegetables as the hot iron can do. It also works well for cobblers, stews and soups.
8:35 pm on March 4th, 2010 5
Use the Dutch oven has recently been regenerated with almost all Food Network Chef / star touting their own version. During the holidays, a good friend bought a beautiful Royal Blue Crueset William Sonoma, and recently, we served a roast beef dinner and beautiful vegetables. The meat is tasty and rich, cooked to perfection and complexity of flavor, much of the same recipe that cooks in a crock pot (which often gives everything in the pot has the same taste).
As a wanna-be family property, in training, I immediately decided I need a Dutch oven. . . I went directly to the site of William Sonoma, credit card in hand, and stopped when I saw the price tag at Le Creuset $ 250. 00 +. As a client to negotiate, which is known to purchase products that wise, I started to research the options to determine whether a good Dutch oven Heft justified such a price tag. I explored the KitchenAid, Le Creuset, Mario Batali, Calphalon, Lodge, Rachael Ray, Paula Dean and many others. Everyone has different price points and beautiful colors of enamel finish and sizes. What to do? Should I spend $ 250 for Le Creuset. Would my food tastes so much better than the cheapest price oven Rachel Ray? 100 + comments later, and I was on overload produced and still completely undecided.
So you do when you need to know? The social networking sites, of course! I posted the question, “considering buying a Dutch oven, reviews, recommendations and comments please!” In an hour I started to get a live stream of notes to your friends your family and colleagues. I asked questions or enameled cast iron? What size oven works best for your family? Are they easy to maintain, how many times did you use? Is it difficult to iron melt season and maintain it?
The verdict is beautifully colored enamel Crueset The Lodge and products are the most popular choice of the examiner of the mean. But it was my “friends gourmets” who chose to cast without enamel. Why? For several reasons, they said, including prefer a natural product rather than death, but most of the flavor. The iron absorbs the taste of your meat, etc. and leave the cooking. drying process, after watching several videos on YouTube, I started to take some time but is not difficult, enhances flavors in food. As the time is right season and care, the pot on a non-rich black, smooth, non-stick surface. The cast was also the path of the original homestead Back in the 1700s gave me a feeling of nostalgia. ” ; br />
I chose Lodge Double Dutch, for several reasons; Lodge has a good reputation behind the brand and it was my choice of “foodies” friends and the flexibility of the product through the cover with a piece second firing. Often, when Browning meat is recommended to do in batches. The Double Dutch will let you do all the meat at once using the lid as baking dish. It saves time! The size is perfect for a meal of 2-4 persons Family. I also purchased the optional coverage and Trivette. This allows me to use an option on the lid of the oven and continue to use the original cover as second baking pan, like a 10 “Fry Pan.
Spices was relatively easy. The Double Dutch is seasoned at preschool, but it has been recommended by the “in the know”, to add some seasoning process mine. This is for me a rich, shiny black non-stick surface. After watching video online strongly recommend starting with a saturated fat. I chose to use pieces of bacon curred grazing and non-commercial, a local farmer. I have never been convicted bacon tastes. It is cooked perfection in casting. Use a paper towel and tongs, I gently wipe the bacon grease to coat pan, and used organic vegetable shortening and cover peripheral areas and placed in the oven at 275 degrees for the 2nd 5 hours. The bowls are beautiful. I intend to repeat the process several times until I finish that satisfies me.
evening snowed in under 16 “of freshly fallen snow, I prepared my first meal in my double Dutch. I browned ground beef in the oven, add onion and garlic, chicken broth and red wine vinegar, tomato, salt, pepper and marjoram and cook on the stove to boil. On the meat mixture, I put slices of carrots and then topped with potato slices. I splashed a little more vinegar, tomato (FYI this is not recommended to use tomatoes in cast iron that tomato vinegar is good to mix the taste of tomatoes), put a little seasoning, then placed a red cabbage, large sheets around a bowl, put a drop of vinegar and tomatoes, sea salt, cover the Dutch oven and put in an oven at 375 for about 40 minutes. When finished cooking, I remove the cabbage and potatoes, put the oven on the stove, add the cornstarch to thicken the juice has been boiled. All this happens quickly because the oven is still piping hot. I served this on a small amount of egg pasta with cabbage and potatoes on the side. Everything was excellent, but the cabbage was the best. He was steamed in the pot and absorbed some of the flavors of meat and vegetables. My husband and I were together for almost 12 years and his comment about the dinner was “it’s one of the best meal you’ve ever done.”
Clean up was easy. Let the oven cool a bit, so you can safely handle and wash with warm water and a sponge. A special brush can be bought for jobs tougher. Be sure to completely dry your cast iron and use a small amount of shortening to dry the pan before storing.
I’m pretty happy with my purchase and very glad I chose the product from melting. I am sure that this oven will give us many years of good food and imagine crossing the oven at the next generation. It makes my heart happy to imagine a family member for a day of baking in my oven and tell stories of hot and delicious from the past. In an economy of hundreds of furnaces enamel colored designer, has also made room in my budget to buy additional pieces of Lodge cast iron. I am currently the pan. Stay tuned and happy cooking!