Name: Lodge 6-Quart Enameled Cast Iron Dutch Oven
Brand: Lodge
SKU: 6417c8b5bf3e34bda405e093
Rating: 4.1 (148 reviews)

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6 Quart Dutch Oven, Blue

A flawless pairing of form and function that doesn't quit, the Lodge Dutch Oven is an enameled cast iron classic that's great for preparing and serving memorable meals.

Product at a Glance:

The right tool to marinate, refrigerate, cook and serve
Unparalleled in heat retention and even heating
Smooth glass surface won’t react to ingredients
Broil, braise, bake or roast in the oven up to 500°F
Sauté, simmer or fry on any stovetop.

Wirecutter

With big handles and a durable design, this Dutch oven aced every test, rivaling models four times the price.

This inexpensive Dutch oven is perfect for slow-simmered winter cuisine, fresh-baked sourdough, and nightly dinners alike.

This inexpensive Dutch oven aced every test, and its design rivals that of pricier models.

This versatile, heavy pot is great for stovetop frying as well as other preparations like soups and braises.

This Dutch oven works just as well as pricier ones we’ve tested. And it’s one of the easiest to use and move around the kitchen.

TechGearLab

The Lodge Enameled Cast Iron Dutch Oven 6-Quart has been tried and tested and is a fantastic deal. Our main tester has owned this model for over six years, using it for bread baking, soups, stews, roasts, and more. We love the large volume that'll fit bulk soups and feed larger groups; the domed lid also offers more space for large artisan bread loaves. During our tests, it proves to have good temperature regulation, taking longer to heat up than most but losing less heat than others. It's safe up to 500F in an oven and can be thrown in the dishwasher for cleaning.
While we love its price and performance, it is constructed from porcelain glass, which chips more than the enamel on other higher-scoring contenders. During our abuse tests, the handle chipped after ten hits from a metal spoon. That said, little damage was observed in the interior enamel, which is the most important. After six years of testing, our main tester hasn't seen any significant wear and tear but some staining in the white interior, which hasn't affected performance. With careful use, we've had this model for several years, and it does an excellent job of making meals for groups of two to six people. 

If you seek an affordable and high-volume option, the Uno Casa Enameled Cast Iron Dutch Oven 6-Quart should not be missed. Its ample volume is the one we reach for most when making large pots of soup or stew. The domed lid adds additional volume and creates a nice seal to ensure the internal temperature stays consistent. The black interior heats up nicely, braising meats well and resisting burns and stains. Boiling two cups of water took one minute and 54 seconds. Our bread tests yielded a crispy crust and locked in moisture, keeping meats nice and plump. It also comes with three silicone pieces, which are useful when lifting and moving around the kitchen. The price is right, making it an easy choice for those seeking a good value. 
After using it continuously over three months, it didn't stain or become worn down. Overall, it's pretty durable, but we did note a little damage to the handle and around the rim during lid durability testing. At 13 pounds, it also requires a little muscle. Overall, this is a high-volume contender that comes at an affordable price.

The Lodge Enameled is the dutch oven we recommend if you want the best value on a smaller budget. This pot is seriously solid and impressively durable. It's a very functional shape for most things, from bread to stews, and comes in many sizes. Though Lodge recommends handwashing this pan whenever possible, they also rate it safe to throw in your dishwasher in a pinch &#40;double-check your dishwashing fluid!&#41;.
Though it doesn't feel heavier than the rest, the Lodge is an above-average weight. It also holds more of this mass in the pot rather than the lid, adding an extra pound or so &#40;from average&#41; to moving a full, steaming pot of stew from the stove to the table. The Lodge has one of the smallest searing surfaces of any model we tested, which is important if you like to make a lot of recipes that involve searing meats or veggies. Still, if you've got a budget to stick to, the Lodge has no glaring weaknesses and is a solid all-around option.

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The Knife Wizard

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I love my Lodge dutch oven almost as much as my Le Creusets and Staubs. They're amazing for the price!

First ever Dutch Ovens. We decided to get round and oval. We couldn't afford anything more expensive than Lodge enameled. For the price I've heard good things!

I have talked to the company about this and they say that their limited warranty covers "manufacturing defects" and that I should return the oven to them to determine if I should get a refund. They emailed me a prepaid UPS label to return it but I have yet to do it. My hunch is that they will tell me the damage was a result of usage, not manufacturing defect and hence not covered for a refund. I will send it back, though

I wanted to love this dutch oven, but....

 So this is, I believe, made in China by the way, but I've actually done a bunch of research and looked it up and even though it's made in China, it's it's very, very high standards. So there's no reason to really be worried about that. I know a lot of people sometimes are worried about buying things from China. It doesn't seem to be a problem here off the bat I mentioned this with liquid se as well

 This is the actual Dutch oven. So a few things of note. First and foremost, it has a stainless steel handle which I'll show you guys right there. It was a nice little stainless steel handle, which means it's going to be able to withstand lots and lots and lots of temperature changes

 I want to say royal cast-iron pans and pots very, very well known for their cast-iron skillets made in America Lodge has caught with an answer to that. They'Ve made enameled cast iron, only a few pieces, nowhere near as crazy, as luck would say as amazing, a selection but they're starting small. So, first and foremost, this probably cost around like forty five fifty dollars compared to its comparable size, like we say being about three hundred dollars. So that's off the bat I'm gon na make a comparison video, but for now I'm just gon na do an unboxing video and show you guys exactly what the lodge enameled cast iron pieces are and we'll talk about it from there

 This is gon na. Give you a lot less area for searing, it's probably only as big as my hand. Even though here it's a good hand and a half, so the actual, workable surfaces down there, if you're gon na be doing things like searing, is much smaller than a licorice say. But then again it's gon na be about what is it 1/6, the price? So that's something you might want to consider it's a very nicely built Dutch oven, very nice lines, or they have the changes in enamel, I'm just looking it over right now

Lodge 6 Quart Round Dutch Oven — Review and Information.

Creuset doesnt have a great lid, overpriced, great quality, brand name recognition, has better enamel, but thats it.  Lid issue alone is a deal breaker. 

I've been browsing around for an enameled cast iron pot and I've noticed a huge discrepancy in price.  Why is Le Creuset hundreds of dollars but Lodge is not?

I'm less interested in whether someone likes their Le Creuset pieces and more interested to know what makes a good BIFL enameled cast iron. What should I look for? Is there a thickness that is ideal? Are enamels different?  If I'm shopping a vintage store, what visual factors would help me determine if it is a good piece?

Part of this question is also in response to some recent posts referring to teaching what makes something BIFL, and identifying if something is off sound quality. I'm hoping to learn about construction and materials so I'm less price or brand reliant.

Thanks!

Enameled Cast Iron - Is Le Creuset worth it?

Rather frustrated that on the initial wash, just lightly with warm soapy water and a soft sponge, that a small part of the enamel on the inside of the lid chipped off. There is a pencil lead sized area of cast iron now exposed. Small, but over time these things will grow. Haven't even cooked with it, and already shows "wear

Chipped on first wash

I use the Lodge Cast Iron Camp Dutch Oven. It’s meant to be used outdoors in a fire so it has little legs that I have to line up with the grates of my oven, and it’s extremely heavy. But I love it, and it has never cooked a bad loaf. My dads hardware store sells lots of Lodge brand cookware, and for the price it my go to

What type do you use? Coating? Brand? Are you happy? 

I am looking for a heavy big pot to cook stews and bake bread inside

Tell me more about your Dutch Oven

while the pot is nice to cook in, wish is was made public on the amazon product item page where this item was manufactured. while this is a Lodge pot, which, one would assume was made in the USA, even according to the Lodge website, the item, is, in fact, made in PRC (china). only found this out when the item was delivered. and, this item wasn't able to be returned - another fact missing from the amazon page

buyer beware - made in PRC (China) and product is non-returnable

the lodge dutch oven is an 8/10 from my sister who uses it a lot. there's little to no instructions on maintaining it but just dont let shit get baked onto it. its super useful for baking or proving bread according to her.

I'm looking to buy one from the Lodge brand. I don't think I have the heart to spend that much for a Le Creuset... yet. 

I plan on using it almost daily. For basic stuff like making soups, stews, browning meets, boiling etc. For those of you who have a Lodge dutch oven, is it good quality? How many years has yours held up, and how often do you sue it?

Do you think a dutch oven is a good investment?

My wife and I loved this dutch oven--its enameled surface is beautiful and easy to clean, its handles are convenient and it is a pleasure just to look at and use. But the first one we got came with chipped enamel inside right out of the box. And the second one we got chipped its enamel inside after its 4th use, and we had not even used any metal on it. We are very disappointed and cannot buy this again

Fatal Flaw

 I’ve cooked with Staub, Le Creuset, and Lodge. The only notable difference was price. I’ve had mine for almost a decade, and not a chip or ding on it

Enameled Dutch ovens are one of the most useful pieces of cookware you can own. IMO, Lodge is the way to go. I’ve cooked with Staub, Le Creuset, and Lodge. The only notable difference was price

Lodge 6-Quart Enameled Cast Iron Dutch Oven

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