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Lodge EC6D13 Dutch Oven, 6-Quart, Oyster White
Lodge White Enamel Dutch Oven, 6 Quart — 1 each. A Flawless Pairing Of Form And Function, The Lodge Enameled Dutch Oven Is A Classic Way To Both Prepare And Serve Memorable Meals. The 6 Quart Capacity Is Perfect For Pot Roasts, Scrumptious Stews, Or A Large Batch Of Beans..
LODGE MFG L10SK3 Lodge Logic, 12″ Diameter, 2″ Deep, Pre-Seasoned Cast Iron Skillet
Lodge Seasoned Cast Iron Skillet – 12 Inch Ergonomic Frying Pan with Assist Handle
6-quart Dutch oven made of cast iron with chip-resistant porcelain-enamel finish and a 12-inch pre-seasoned cast iron skillet, both made in the USA by Lodge
The Dutch oven has cast-iron loop side handles, self-basting cover, and is oven-safe up to 500°F; dimensions: 13.25″ x 11.6″ x 6″, weight: 14.88 lbs
The 12″ skillet (2″ deep) has an ergonomic design for versatile cooking from stovetop to table; pre-seasoned with soy-based vegetable oil for a natural, easy-release finish
Both products are made by the family-owned Lodge, founded in 1896 in South Pittsburg, Tennessee, known for high-quality, durable, and versatile cast iron cookware
Hand wash the Dutch oven, use wood or silicone utensils; the skillet’s seasoning improves with use and can be used for various meals from breakfast to BBQs
Customers say
Customers find the dutch oven offers good value for the quality and price. They appreciate its solid build, beautiful color, and cooking power. The top handle is well-crafted and sturdy, and it has held up to heavy use. Many customers find cleaning easy and say the pot looks 100% as good as new. They are also happy with the size and functionality, though opinions differ on the weight.
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raylene mackay –
Lodge 1.5 quart
Omg. Tinier than I expected but powerful. Prepared a meal for 2 tonight with item. So cute you will wonder why you didn’t get sooner. Packed tightly and no marks or flaws. Get it.
P. Thompson –
Beautiful pot!
I’ve only used this three times so far, and it performed very well:1) Lamb biryani. This was a relatively “dry” dish where during a part of the cooking process, scorching on the bottom of the pot was possible. However, it cleaned very easily and I was able to get all the black soot off (totally my fault scorching even happened at all, I let it get too dry before putting the cover on)2) Baking sourdough bread twice, once at 500F and once at 400F. I figured 500F would be a good test for it, and if anything was going to cause the porcelain to crack, this would be it. The bread was placed on parchment paper inside, so the pot itself had no wet ingredient to protect it from the sudden blast of heat when I put it inside a hot oven. The pot was just fine, and nothing happened to the porcelain. No cracking, no chipping, nothing.I was torn between this and a Le Creuset dutch oven, but two things steered me away from a Le Creuset: 1) Price, and 2) I’m not completely sold on the non-metal handle on the lid being able to withstand high heat.I’m glad I went with this pot. Its flame red colour looks beautiful on my shelf!
Ingrio –
Excellent Quality & Value
This Dutch Oven is a good size to have for stews, soups and for frying. I purchased it especially to use for frying, since I didn’t want to overuse my Le Creuset Dutch Oven, which would be very expensive to replace. This is a very heavy pot though, so I keep it on my stove most of the time. It’s a great value for the quality.
TrueNorthReader –
Recommend this Dutch oven!
Great price! Perfect size for my sour dough bread.
S Carter –
Beautiful dutch oven
We mostly use for bread, but have used for stews. Love the colour. Its very heavy which is to be expected. No issues with quality and price was good. It was a bit lower than other colours, not sure why? Would recommend this!
A. Moses –
Great value for the money.
Very easy to clean. Make delicious meals. Everything tastes better in this. Way better than a slow cooker. Only downfall is that it came with a chip on the underside and since using only a few times there are now two more. As long as it doesn’t chip in the interior I will stick with my four star review.
Kasper Lapossie –
Don’t let bad reviews fool you – this is a durable pot
Got a little sketched out initially by people claiming their enamel was chipping but thankfully after getting mine I can chalk that up to people trying to get a refund for a pot they ruined. I’ve baked at 500, seared and simmered soup in this thing so far and it looks 100% as good as new. Super heavy and holds heat great. I do have criticisms – the bottom is a bit too rounded and shrinks the cooking area a bit too much for me – but the enamel isn’t one of them and for $100, who cares? Don’t use metal, buy a non-scratch sponge and use a plastic scraper for stubborn bits and this thing will give you a good life. Cannot reccomend enough for others like me who want a dutch oven that lasts but can’t swing the $400 for LC.Also worth mentioning – for whatever reason the pot’s colour gets way darker when it’s hot. I don’t know if that’s intended but it always goes back to normal once it cools so I’m not stressed about it but be aware that’s a thing that happens. Actually kinda handy so you know when it’s dangerous to grab.Edit: A few months after writing this my pot sponatneously chipped while it was being preheated. I’ve been regularly baking bread in it requiring 500 degree temps for hours and was searing in it so I think it was thermal shock that did it. Contacted Lodge and they asked a few questions immediately offered to replace it – seems like as long as you don’t admit to absolutely abusing the pot they’re pretty happy to send you another one. I’ve had that one for about a year now and it’s great. Again this is essentially a budget version of another product (LC) so I’m not expecting perfection and a lifetime of use, and the company offering to send me a new one at no charge is all I could really ask for. For stovetop use I still think this pot is absolutely 5 stars, but maybe avoid for bread baking unless that’s the only thing you plan on using it for. I still use the old chipped one for baking and it’s great for that. Overall a little disappointed at the lack of flexibility but in terms of value for price I’ll still happily call this 5 stars.
Amazon Customer –
I’m impressed
I had to replace my, received as a gift, 23 year old Le Creuset Dutch oven but couldn’t bring myself to pay that much. I have a Lodge cast iron skillet that I love…..so I decided to give their 6 quart Dutch oven a try. I’ve used it twice so far and I love it! The quality if amazing and I actually prefer the shape over that of my old Le Creuset. Highly recommended.
Akhtar –
External paint has clear scratch around 5 to 10 cm area patch adjacent to handles
Varun Mehta –
The 6 quart is exactly what I was looking for.
“captain-napalm” –
I have a cheap stove, so it’s not easily possible to stew things at lower temperature with regular pots. The heat dissipates too quickly, so it just stops simmering. Not with this pot: It has amazing heat retention, so it has become indispensable since I bought it. It is extremely heavy though, which is to be expected by such a large mass of cast iron. Maybe it can double as a makeshift bomb shelter in a pinch.I guess any dutch oven has to measure up to Le Creuset, which I don’t personally have any experience with. However, I can see that the Le Creuset costs at least twice as much on Amazon. I doubt that it can be twice as good because this pot is damn near perfect. At 6 liters, it is a bit too big for two people, but that’s hardly Lodge’s fault.Only disadvantage to me is that the lid edges are kind of rough so they feel like unglazed terra cotta. That means that putting the lid on, taking it off, or moving it makes a scraping sound which I personally hate more than nails on a chalkboard. Fortunately, the lid is very heavy as well so it’s not like you move it around too much.I’m kind of blindly rating its taste though. I have not tried eating it because I find cast iron too hard to chew, but I have to assume it’s delicious.
Fiddlesticks! –
I use my wood stove to cook on…it’s so easy and practical. These enameled cast iron dutch ovens are invaluable for cooking virtually anything on the wood stove, an induction cook top, gas, and electric radiant cook top. On warmer days when we don’t have the wood stove going, I use this on the glass cook top on low as a slow cooker or oven.This is a very hard-to-get size. Basically, only Lodge and Le Creuset make this size. For the price, this is definitely the logical choice. I own quite a bit of enameled cast iron from various brands and have never had problems with the Lodge pieces. I can’t understand why anyone would spring for several hundred dollars when the same thing is so much more affordable from Lodge. The only improvement is I wish Lodge used other colors in this size. That’s what Le Creuset has over other manufacturers. Greens? Yellows? Oranges? Purples? The jewel tones would be so pretty sitting out on an exposed shelf in the kitchen.As far as the Lodge dutch oven, all the things that make a difference are there:-the bottom is flat, not rough so it won’t scratch the glass cook top-the bottom of the dutch oven has a large ratio of cook surface for the volume (as opposed to the cute but illogical apple oven that Lodge makes) so the heating is faster-the bottom is flat, not concave, for more even heating (a concave bottom is useless, even harmful, on glass cook tops)-the lid sits snugly on the oven and doesn’t rock so steam doesn’t escape during cooking with the food drying out-handles are sufficient for grasping-the enameled surface allows me to cook more acidic foods, like tomato bases, and white foods, like rice or quinoa, without staining the food-the size is just right for soup for two, rice, reheating leftovers, two cans of corn, etc.It’s heavy, of course. You hope it’s heavy because it’s not iron if it isn’t. Iron IS heavy – check the periodic table of elements. It’ll save that trip to the gym for the reps on the arms.Meanwhile, remember that the enamel is basically glass which shatters if there is a quick change in temperature. The iron and enamel expand and contract at different rates so warm it with warm water before putting it on a very hot surface, like a hot stove, if you don’t want small cracks in the surface. If the inside stains, it’s from a strongly colored food entering the small fissures that you created when changing the temperature too quickly. I’ve recently discovered a great cleaner for these pots – the Kohler cast iron sink cleaner works miracles on the stains in these pots!! Amazing!After removing all of the contents, initially soak it with water that is a similar temperature. ALL enameled cast iron needs this precaution, the brand doesn’t matter. But, with its versatility and length of life, it’s worth it!
ckboon –
Finally bought a big enamel dutch oven that’s affordable, well made and very good looking!I put 3 whole chicken leg (about 300gm each), 4 thighs (about 600gm), 4 chicken wings (about 600gm), 2 onions, and 4 packets of brown shimeiji mushrooms into the 6-quart dutch oven and baked them in an oven. The meat turned out really well. They were soft and juicy and the whole family loved it.The next time I cook this dish, I will experiment with shorter baking time & lower temperature.