Lodge Color 6-Quart Dutch Oven, Island Spice Red
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List Price: Our Price: $47.50 You Save: $50.50 (52%) Availability: Usually ships in 1-2 business days Buy Used: from $43.47 (click here) Category: Kitchen See more product details |
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Kitchen and Housewares Reviews of Lodge Color 6-Quart Dutch Oven, Island Spice Red
Customer Review: You get what you pay for
Summary: 3 Stars
I was excited that this was 1/5 the price of Le Creuset or Staub, but in the end, I am convinced you get what you pay for. After my first use, the enamel on the edge of the lid chipped off permanently (about 1 cm square missing on the rim). There was also some enamel missing under the screw that holds the knob from inside. Of course, both of these chips made their way into what I was cooking and had to be fished out. Gross. Luckily I caught them before they were stirred in.
On my third use or so, when I went to clean the pot, there were some stains around the middle flat sides. These scrubbed off easily with some baking soda, as recommended by Lodge, so I was impressed by that.
Now, on the bottom, after about 5 uses, there are several 2-inch-long grey marks in the enamel that I cannot remove no matter how hard I try. I think the grey is the enamel showing the cast iron beneath. I have been VERY careful to use only plastic and wooden utensils with this pot, so I have no idea where they came from, but it appears they are here to stay.
I imagine these problems are only going to get worse and recur in other areas of the pot, meaning a much shorter life than a Le Creuset or Staub. Of course, it cooks evenly and is very heavy - it's just the enamel I have an issue with. Since this coating is the whole reason these pans cost a lot of money, I think it is a reasonable concern. I have a lot of faith in Lodge, but not Chinese manufacturing. I'm not sure what Lodge's oversight of the facility that produces these is. I also think they would exchange this pot if I called to complain, and I just might. I've had very good luck with their non-enamel cast iron products in the past.
More food for thought: I saw a VERY similar model (same red color) at Sam's Club for $40 in January. So, if you are determined to save money on enameled cast iron, you might want to shop around first.
Customer Review: Very Good at 1/5th the Price
Summary: 4 Stars
After managing restaurants for years before changing careers, cooking remains my hobby. While not something I use every day, I found myself in need of a new Dutch/French oven, so started looking around. I have always believed in using quality tools for the job at hand, so the obvious choice was a new Le Creuset.
Have never minded spending the money needed for a good tool, but do not believe in spending unnecessarily either. For perspective, my cookware acquired over the years is mostly All-Clad or Calphalon, knives are Wusthof and Henckles etc. Not the cheap models sold at the bargain stores with these names (I don't care if it says Henckles on the handle, this blade is stamped), the real professional varieties. So if I needed to spend $250, so be it. But...
I have several cast iron products from Lodge, and have always been happy with them. Some things just need to be cast iron. I read many reviews of the Lodge enameled cast iron products, and almost all seemed favorable. So I decided that I would spend 1/5 of price of the Le Creuset to test it out. If it did not work out, I would just get the Le Creuset and write it off as a learning experience.
I have had this item for several months now, and am happy to report it is performing brilliantly. No chips or staining problems, good even heating and retention, easy cleanup. As others have mentioned the seal is not as tight as on the Le Creuset, but I have had no problems with evaporation in several 4 hour cooks (I'm a big fan of low and slow).
I can enthusiastically recommend this oven. I am sure it will not last as long as the Le Creuset, but for me it is working out just fine. Also, do buy the Le Creuset replacement metal knob; it does give you the extra ability for high heat cooking with no worries.
Customer Review: REAL QUALITY, REAL VALUE, THEN REAL YUMMY STUFF
Summary: 5 Stars
Add my name to the long list of happy people who own this Dutch oven. When I first started shopping for a porcelain enamel coated cast iron Dutch/French oven, I thought I'd have to pay the BIG price for Le Creuset to get the best. However, when I read in Cook's Illustrated that their product testers (American's Test Kitchen) gave both the Lodge and Tramotina Dutch ovens the SAME EXACT RATING as Le Creuset, that was good enough for me. Happy at the prospect of saving over $150, I considered the Tramotina, but it appears to be available only in green, which isn't so bad, but not my choice. So I purchased this 6-quart Lodge Dutch oven in Island Spice (red) over a year ago, and I've never regretted it.
I've read that a few reviewers have had problems with the enamel chipping, but I've been spared this so far. In their use-and-care guide, Lodge does acknowledge (as any other manufacturer would) that while the porcelain finish is hard, it can chip if banged or dropped, so I handle mine gently.
I've also read that the phenolic knob on the lid (rated oven safe to 400 degrees F) is a problem for some users who want to put it in a hotter oven. I learned elsewhere that one user who likes to make the popular no-knead bread in her Dutch oven (about 500 degrees F), replaced it with an after-market stainless steel knob (Le Creuset, I think) to solve that dilemma. Alternately, another user purchased an iron kitchen cabinet/drawer knob to use temporarily for this purpose, and then puts the original back afterwards - pretty clever.
This Dutch oven gives added meaning to "comfort" in any comfort food that's cooked in it - chili, gumbo, stews, braises, etc. I love mine, and recommend it highly.
Customer Review: Great to Cook With But Not Durable
Summary: 1 Stars
I first bought this item in "Cafe". When it arrived, there was a chip in the enamel. I returned the item to Amazon and it was replaced with the same item in "Island Spice". I used it one time and noticed there was a chip in the enamel on this one, too. I have another set of enameled cookware that I have had for over thirty years and none of the pieces have any chips whatsoever. I love the pot, and the results I get from cooking with a dutch oven, but a piece of cookware in this price range should be more durable.
UPDATE: I was concerned that two pots were chipped, and knowing that I had been excessively careful in my handling of the enamel, I decided to contact Lodge to try to let them know about the problem. The same day I sent an email to Lodge, a customer service representative responded to me. I was informed that if I "dropped it, banged it or used improper cooking methods, the enamel would chip". They said that I would have to return the pot to them for inspection and they would provide a UPS mailing label for that purpose. Knowing that I had done none of these things and had, in fact, religiously followed their "use and care instructions" to the letter, I sent a return email to that effect. That was the last I heard from Lodge about the problem of chipping enamel. They have ceased communication.
I have read quite a few reviews about chipping enamel, also from others who have meticulously cared for their purchased product. It appears to be a consistent flaw that one must live with if one decides to own a cast-iron enameled pot. For the cost of these pots, it would really be wonderful if quality control could come up with a way to improve the durability.
Customer Review: This pot is the bomb.
Summary: 5 Stars
I was indeed lucky when I found this pot on sale for $40 AND super saver (free) shipping. I have a 4 qt. cast iron pot but wanted a bigger one. the one I have is not enameled. I ordered and waited for it to arrive. The first thing I noticed was that the lid fit very well, nice and tight, no sliding around. I decided I'd do braised asian short ribs in it. I nearly filled this 6 qt pot with ribs and liquid, and all the veggies. (after browning the ribs first) This thing roasted in the oven for two hours at which time I pulled off the lid and let it cool. (don't put this hot into cold water or you'll crack the enamel) Then I lidded it up put it in cold water to suck as much heat out as I could and put in the fridge overnight. The next day The fat had solidified and I pulled it all out, back in the oven it went. When it was done I pulled it and removed the meat. I strained the veggies and garlic/ginger ect and began reducing the liquid. I then added the OJ and lemon juice to finish the sauce, put the meat back in and popped back into the oven to warm everything thru. I got raves for my ribs. But looking at the pot I just knew it was gonna half to soak a long time to get the mess out. Once it cooled I put it in the sink, filled with water and a little soap. Just to see, I didn't let it soak, instead I tried to clean it. It was spotless in 30 seconds with NO elbow greese. This pot is the bomb, I've used it 3 out of the past 4 weekends and it is one of the best pieces of cookware I now own. (I own All-Clad) At full price this pot is great, at half price it's a steal.