Ok. My mother in law wants Christmas ideas for me and I want a set of lodge cast iron. Is this the cast iron i want or is there something better? Also a set or separate pieces? I know I want a Dutch oven with lid but not sure what else. Any opinions are appreciated.
Cast iron
- Thread starter Laserman1
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TJS209
Well-Known Member
Is the Dutch oven for camping/outdoor cooking or in the kitchen? If it's for in the kitchen, I'd recommend an enameled cast iron Dutch oven.
Thanks. I'll research it. Not sure in or out. Just want cast iron for inside and outside cooking.
AT Hiker
Well-Known Member
I really enjoy my enamel lodge Dutch oven. I have a gas range too.
Enameled Lodge = China.
If you want enameled CI, I have three words for you: Le Creuset. $$$$ but oh so nice.
If you want enameled CI, I have three words for you: Le Creuset. $$$$ but oh so nice.
AT Hiker
Well-Known Member
No wonder my Dutch oven makes excellent fried rice.
LanceS4803
Well-Known Member
We have a few pieces of Le Creuset and they are great pieces.
BUT, I was at the Lodge outlet and looked at their enamel pieces and was impressed. Bought a dutch oven for my daughter.
If you do go original Lodge, try and get something that is fairly smooth. I got a chicken cooker and it had a lot of deep casting pits on the inside bottom surface. I ended up grinding it down smooth on the bottom and then did a lot of seasoning.
We use lodge cast iron almost exclusively in our cooking. Buy them in separate pieces. I have the 5 qt dutch over and several 10 inch skillets and 1 12 inch. I think those are the sizes.
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- Oct 8, 2020
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The enameled pieces are fired in China, but to lodges standards…I trust them here so I'll trust their products. I have the Dutch oven and it's a favorite of mine.
I also have a number of their cast iron, although I do wonder about their chefs version. They are a bit more round. I've gifted number of them but couldn't buy them for myself as I have 10+ years on mine and you just can't abandon that type of love and seasoning.
I would also consider adding a few Hell's handle turners. They are perfect for Lodge and making the best smash burgers.
Amazon product ASIN B00DT1XC34
I know there are other brands of cast iron that are more polished, but value wise lodge is awesome….
I also have a number of their cast iron, although I do wonder about their chefs version. They are a bit more round. I've gifted number of them but couldn't buy them for myself as I have 10+ years on mine and you just can't abandon that type of love and seasoning.
I would also consider adding a few Hell's handle turners. They are perfect for Lodge and making the best smash burgers.
Amazon product ASIN B00DT1XC34
I know there are other brands of cast iron that are more polished, but value wise lodge is awesome….
Look at the Smithey cookware. It is made in Charleston, South Carolina. It is pricey but better quality than Lodge.
Smo
Well-Known Member
Lodge just needs too be used….
And well maintained..
And well maintained..
i dont use any cookware made in china because of chemical and particularly lead concerns, with the exception of my carbon steel woks, but then i seasoned those with 550 degrees and used salt.
i use lodge cast iron.
i use lodge cast iron.
like smo said the key is using it and cooking with enough fat.
Bamamonts
Well-Known Member
I use lodge cast iron skillets and love them.
Cast iron is cast iron. The only improvements are the finish, and Lodge is REALLY gritty these days. If you want to get really fancy, go with enameled cast iron. Lodge's line is good, as are the French ones, but they're super expensive. I tend to stay away from anything Chinese made for cooking
Williams Sonoma Outlet in Memphis carries it at a discount, but it's still high.
I have Le Creuset Griswold Wagner Lodge,and a couple unmarked older pieces and love them all. I dont eat from or off of anything China if I can help it
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imograss
Well-Known Member
I love cast iron. I use it inside and out. If I were you, and was after my first dutch oven, and there's a possibility I might use it outside as well. I would go with the flat lid that holds coals. It's nice to have in case you use it that way. I have skillets that were used by my great grandparents. I will agree that new CI normally does have a rougher gritty surface. That can be dealt with or corrected depending on how much time and effort you want to sink into it. The main thing is use it and use it often. Keep clean and greased after each cook. I also would not get the "set", but get whatever I would use the most individually. The Lodge Outlet stores normally have a good selection of 2nds which is always where their factory seasoning didn't adhere somewhere. Every piece I have bought that way either had no issues or a tiny bad seasoning spot on the out side or handle.
