Lodge 5qt Cast Iron Dutch Oven

A: This Dutch oven is pre-seasoned however the factory pre-season was very thin and light. I seasoned it three times before cooking on it. I preheated my kitchen oven to 430 degree F, swiped the Dutch oven inside and out and the lid with Canola oil ( just a light film will do), put the Dutch oven on the top rack upside down and the lid on the middle rack and baked for an hour then let them cool inside the oven for another two hours ( yes, my kitchen oven is very well insulated). Repeated for two more times (yes, it took all day but the end result was rewarding). Once the seasoning is solidly built the Dutch oven is pretty non-stick and very easy to clean. After cooking and while the Dutch oven is still very warm (but not too hot to touch) add some hot water and scrub it down with a kitchen nylon brush, and if there is any stuck on food use a hard plastic scrapper to scrap them off, dry with a kitchen or paper towel then slightly oil the Dutch oven inside and out and the lid with oil. There is no need (before or after you use it) to use high heat seasoning process every time you use it. Of course using the proper temperature to cook to prevent food sticking is more important than a good seasoning. I can fry an egg on a brand new untouched Lodge cast iron skillet non-stick, the key is temperature. I did it at 265 degree and a little butter. Don't flip or move the egg until the bottom is set. Once you get used to it cast iron cookware is not that much more maintenance than other types of cookware but cooking in cast iron have that special favor to the food that no other cookware can match.

A: I heard a great interview with a cast iron company rep. He suggested that every single time you use your cast iron, you reseason it. My pans are in much better shape after following his advice: when done cooking, let the pan cool. Wash with mild dish detergent with a scrubby sponge or nonstick-cookware scrubby sponge. Rinse. Put the pan on the burner and get it SMOKING HOT. You literally want to see the smoke coming off the pan. Wipe pan with a big wad of paper towel with a little vegetable or olive oil on it the tipe of it (I use a pair of tongs to hold it), and let it get smoking hot again. Use the same paper towel and wipe it again. Turn off the heat and let it cool. You can also split the seasoning process -- do it once when you first wash the pan, and do it again right before using it. This also ensures the pan is evenly hot when you put your food in it. :D Hope this helps!

A: I wash mine by hand with a little dish soap then dry right away with a dish towel

A: Cast iron, not enamel, can handle 500-700.

A: Cast iron melts at over 2000 degree F and no household stove or oven will be able to destroy it. However, because raw cast iron cookware are seasoned with oil so temperature above 500 might burn off the seasoning and the cookware will rust and food will stick to it. There is no oil seasoning on enamel cast iron cookware but the enamel coating can't withstand temperature over 500 degree F. That is why you always see the warning of max temp is 500 degree F. In actual cooking with food and liquid in the Dutch oven there is no way the Dutch oven will reach 500 degree before all the food catch on fire and burns away.

A: 500 degrees is the highest suggested - but can withstand up to 600

A: Yes it is already preseasoned

A: all cast iron for Lodge is pre-seasoned.

A: We have our product tested for leachable heavy metals (ie lead) in accordance with both California Prop65 and USA FDA GRAS (generally regarded as safe) food contact surface regulations. While cast iron typically does have trace amounts of lead, Lodge products are well below the regulated limits

A: Cooking rice in a black cast iron pot can break down the seasoning causing the food to have a metallic taste or smell. We recommend using the color enamel cookware for cooking foods with water, rice etc.

A: You need to season the entire skillet including the bottom, outside, and handles. We recommend cleaning the pan after cooking, rinse with warm water, hand-dry, and promptly rubbing the entire skillet with cooking oil.

A: You can pre-heat the regular and color enamel Dutch oven in the oven empty before adding the dough

A: Yes, it is normal. The coating is a functional application and not a cosmetic application. It is baked on cooking oil. It is normal to have areas where the seasoning has bubbled and flaked off or not seasoned as well as other areas; underneath, the seasoning can be a lighter-colored spot. No need to worry - it is not rust. Whenever you see a seasoned spot that is dark brown, it means it's the first stage of seasoning. It will darken up over time with proper use and care.

A: Yes, the Lodge 5 quart cast iron dutch oven can be used over an open fire.

A: The dutch oven without the lid is 4.563".