Lodge 7.5 Quart Enameled Cast Iron Dutch Oven - Island Spice Red

I have been thinking about getting this oven for several years now and was always worried about the questionable quality that has been described in the review section. After contemplating it for that time, I decided that at less than $80 I would take a chance, especially considering the only other option in the enameled cast iron market that doesn't have a good amount of bad reviews is the LeCrusset and I wasn't going to spend $350 on that one. I received it double boxed; the original box inside an Amazon box. I carefully took the box apart and inspected it for any signs of bad enamel, whether it be from manufacturing to poor shipping and after looking at it found it free of any discernible defects. The enamel was perfect, the stainless steel handle tight, and everything looked perfect. The main reason I got this because I cannot used acidic foods in my cast iron as it tends to strip the carbon thereby ruining the very purpose for having cast iron in the first place. I also prefer cast iron dutch ovens over their aluminum or steel counterparts as they heat more evenly and tend to be less prone to burning the food at the bottom of the pot and therefore have easier clean up. The size is also a bonus; there aren't any recipes that I use that can't be swallowed up by this 7.5 QT pot. The first meal I cooked in this bad boy is a great goulash recipe that is a big hit with the family. Super rich and hearty and bursting with beef and tomato flavors; it puts a smile on everyone's face and is an easy weeknight recipe that is big enough to feed a family of four and still have leftovers. Every other pot I ever used was bursting it's edges as this is a big recipe, but the 7.5 Lodge swallowed it up with room to spare. After putting the leftovers away for another night I used my Lodge plastic scraper to get the small amount of food that was stuck to the bottom and then scrubbed it with soap and checked it for cleanliness. It still had a very light residue on the bottom that could barely be seen, so I took some baking soda and used that with a sponge and it came out perfectly clean just as if it had never been used. Since then I have cooked a few other dishes in it including homemade marinara and baked beans. Both dishes worked perfectly and it still looks brand new. I have high hopes that I won't run into issues with the enamel breaking down and will update at a later if and when it does, but assume this; if you don't hear back from me, then it's working perfectly. If you want a good, cheap alternative to the more expensive European enameled cast iron, this is your best bet. EDIT: Six months in and I'm still loving this thing. I have used it at least a a half dozen times for goulash, bean and ham soup, jambalaya, and more and it performs flawlessly and cleans up like new. Assuming you get it to your house without any shipping damage, you will be glad you got this thing.

This cooking pot is so amazing! First off the color is beautiful! It is solid and the perfect size for soups, roasts and sourdoughs! The heat capacity is tried and true to the Lodge brand. It holds heat so well. The inside is better than a cast iron in that it is so much easier to clean because it is enamel! This product is so easy to use and comes with instructions but I did not need to read them. I have already made a roast and it came out perfect. It goes so well from stove top to oven so seamlessly! I am still in the newness but I expect it to season well over time although it is coated in enamel. For my roast I used a little bit of olive oil and there was no stickiness at all! A+ highly recommend!

Having used both the Le Creuset and this one, I can confidently say that the lodge is way better in 3 aspects. Food sticks less in lodge compared to le creuset. Lodge is thicker and heavier than le creuset. Lodge is almost 4 times cheaper than the le creuset. I'm saying all this from first hand experience. Don't believe the le creuset hype. May be they were better at some point, but lodge has overtaken them. The enamel coating technology that lodge uses is way superior. Food just sticks a lot less. Cleaning is way easier. It just becomes like new after washing it. Le creuset just takes a couple of days of washing and soaking to clean and never looks like new after one use. Since the lodge is heavier and thicker, it leads to even heating which also leads to food not burning and there by sticking less also. I'm not one to write reviews but I want to share this personal experience in case it helps someone. Don't believe in the French hype. Thats just for the influencers. Real cooks should get a lodge. Instagram cooks can get a le creuset.

I own a Staub dutch oven and love it. My brother asked for a dutch oven for Christmas. Since he didn't tell me what size or color he needed, I searched the internet for reviews on various dutch ovens. I found a wonderful review of a Lodge vs LC using a tried and true beef stew recipe. The results, the Lodge gave just as good a performance as the LC in all the various steps for making the stew - browning, sauteing the veggies, stove top heating and oven cooking. So, I bought my brother a Lodge - this one in fact. My family has a summer cottage that we share and there are many meals shared with family and friends. Every year we have a huge meal with all our friends and lots of food. My brother has been experimenting with braising for some years now, and he always makes a braised cut of meat for our big bash. I told him that the Lodge dutch oven was a "place holder." He was to use it over the winter and then it would go to the cottage, and then I'd buy him a Staub (my preferred brand) of the size and color he wanted for home use. Well, this particular dutch oven might stay at the cottage, but it will be replaced with another Lodge. There is no reason to pay 3 times the price for a LC or a Staub. My brother reports that his braises have been flawless, he gets an excellent sear on his meat and that the pot cleans up like a dream. Personally, I like the black interior of the Staub dutch ovens better. It is more difficult to see he darkness of the fond - almost impossible in fact - but you can easily judge how things are by the color/sear on meat and any vegetables. I have read reviews about the LC chipping, and virtually all of them state that the white interior stains after many uses. The LC dutch ovens that are used on America's Test Kitchen all need foil over the top of the food and under the lid to prevent steam from escaping. These faults simply don't occur with a Staub dutch oven, particularly the tight seal on the lid. I have seen Staub products used in restaurants to cook and serve on. I have never seen a LC used in a restaurant. But, for 1/3 the price, I'm willing to use foil. My only wish is that Lodge made a black dutch oven - my preference would be for a matte black exterior finish, but a shiny black would do. Popular kitchen colors come and go. People change their dinnerware. But, an enameled dutch oven with a matte black exterior finish always looks like the traditional, un-enamaled, cast iron dutch oven. UPDATE - I have since used the above dutch oven to cook a brisket. Perfect. Use foil for a tight seal on the lid and save a hundred bucks or so.

I've owned this Dutch oven for about a year and half now and can say it is definitely worth every penny, and then some. Some reviewers complained about the weight. IT'S CAST IRON, PEOPLE! Cast iron is heavy, is and always will be. But that weight is what gives it it's great heat distribution and retention. From either stove top or oven, this pot is a winner!

Love this enamel cast iron Dutch oven. We had one before just like it but it was accidentally washed in dishwasher, big mistake, enamel chipped on bottom. Always wash by hand. Looks great and cooks great, love the color. Recommend.

I have used it many times, and I mainly like it. It hasn’t chipped or discolored. It is very heavy, even for a fairly strong guy like me. The heaviness is a problem mainly when I am washing it. I have to be careful not to hurt my wrist as I spin it around by the handle, which is barely big enough for my hand. Also, it is heavy enough when half-filled that I feel the need to concentrate on a wide, solid stance while moving it in or out of the oven. I probably should have bought the 6-quart, as far as volume and weight go, but I do like the extra surface area for browning. Mixed feelings about the tradeoff. Color is as shown, maybe a little darker around the edge of the lid.

After spending some time learning how to cook, I decided it was time to try out a dutch oven. It was really worth it. I have been using the 7.5 qt one for a couple of weeks now and I am not disappointed at all. It cooks quite well and is a good size. It can be quite heavy, but all dutch ovens are. I have not seen peeling or scraping of the enamel and the color is quite nice. As long as you are careful with the product it should last quite a long time, without the price tag of a Le Creuset. Cleaning this dutch oven is quite easy! I have burnt stuff in the dutch oven and it came off easily without any of the enamel coating being scraped off. Enamel is glass that adheres to the cast iron at a high temperature at around 1200-1400. I would still recommend using plastic and silicone whisks and spatulas to not scratch it.( Lodge also recommends this) For the size when it comes to cooking, I highly recommend the 7.5 qt, since you can cook almost all recipes in it without a problem. Just remember the size difference when it comes to being fit in the oven, and the weight is bigger than the smaller ones. Just remember the whole thing is cast iron and that means every part of it will be hot! Be Careful! When it comes to comparison to the Le Creuset, I believe it holds its ground quite well. We actually know someone who gets a discount for them and we were able to get a Le Creuset cheap and it was a smaller one though (3.5 qt). I believe they are quite similar, although the warranty from Le Creuset is awesome, from what I can tell from the construction, they are extremely similar. If you are just starting out, I would recommend buying this one and you should not be disappointed. I have not had the chance to compare it over the long term, but so far it is quite good.

External paint has clear scratch around 5 to 10 cm area patch adjacent to handles

This is a good quality cast iron Dutch oven. Easy to clean, however, it's very heavy so a bit hard to handle. Overall, I'm super pleased and would buy it again.

This has become my favourite multipurpose pot. From stovetop to oven and warmer all in one. Best investment in a quality piece of cookware. Great for soups, stews, braising and casseroles. It looks so nice that I keep it out on my counter.

I am inlove with my Lodge 7.5 quart enameled cast iron Dutch oven! I did a lot of research before purchasing to make sure I was buying really great quality long lasting cookware after we spent way too much over the years on 'non-stick' cookware. I have cooked absolutely delicious stews, soups and roasts to perfection in this, even with my dodgy oven that heats inconsitently. The value for money with this item is amazing! Definitely a great investment that I will use again and again. It is a joy to cook with! On the stove top, in the oven, it's just fantastic. I love this brand! Just be warned. This is a very large Dutch oven that is already heavy when empty, so when its full of delicious food it is REALLY heavy so you have to be strong or have a strong person around that can lift it in & out of the oven. Also it's a good idea to line the bottom of the oven with aluminium foil in case you over fill it and it spills over during the cooking process.

Came with small chip