Lodge 3.41 litre / 3.6 quart Cast Iron/Porcelain Enamel Casserole Dish, Blue

Great piece for cast iron lovers! I used it for roasting and sauteeing, turns out great. Easy to clean too!

Lodge is a US company, but these Dutch ovens are made in China and are excellent. This Lodge has superior wear and enameling than my Chasseur, made in France. The Chasseur does get used more, as the Lodge's low, wide size is less versatile, but there in not a mark on the Lodge enamel, it is noticeably thicker and will wear better. The Chasseur is already very worn and chipped on the rims. It'll still work for many years, but at the cost, it should be better.

This is my third Lodge product and I am consistently impressed with the quality.

Product arrived without the enamel chipping off, assuming this has been a common delivery complaint. The casserole/braiser is justifiably heavyweight for the kind of wear and tear it needs to take (10-12 kg with lid on). The pan needs no pre-seasoning, but slowly heating up a dash of oil at 140 degrees Celsius and reducing heat to 100-120 degrees Celsius during cooking would be ideal. Keep the lid on when reducing heat to get the best results. With the lid on, the pan does a great job even at 80 degrees Celsius, sealing in the flavours of the food, particularly meat, incredibly well. When it comes to choosing between a burnt casserole bottom and cleaning-up headaches after a blockbuster meal, you might prefer working with lesser heat and avoid the pain of scraping of residues from the pan bottom. Patience is the key while using an enamelled cast iron Dutch oven for braising — a task which it executes astoundingly well. And, the results are as good as that of a Le Creuset or Staub pan, which cost four times as much as the Lodge enamelled cast iron casserole. Again, remember that food runs the risk of burning and forming scar residue on the pan bottom at temperatures exceeding 200 degrees Celsius. The cast iron retains heat incredibly well when transitioning to lower heat levels, so exceeding 200 degrees while cooking is not required in any scenario. That makes the Lodge casserole a great energy saver as well. The vessel is incredibly easy to clean if treated right. Use baking soda and hot water to clean stubborn dirt, if any. I use Frosch baking soda spray and a sponge-based scrubber, which yields equally good results.

We are big believers in cast iron pans and decided to try this Lodge pan (we have a Lodge Dutch Oven and love it). This pan is great in a few ways. My girlfriend loves it for the cooking properties and even heat distribution, easily goes from the stove top to the oven. I love it because it cleans up so easily. We have seared meat, fried, cooked fish, pork, chicken they all cleaned up in seconds. It is cast iron, so if you don't dry it properly the exposed area's will rust and fast - we dry it and throw it back on the burner, on high for a minute to get any water we missed. It is quite heavy, but that is what makes it good. 100% recommend

The images will tell everything, I started cooking with this pan to make a gravy with chicken, but all the spices and masala got stuck at the bottom of the pan, so had to just fry the chicken, I will not suggest for anyone to buy this one, because even after cooking with sufficient oil and with bare minimum heat, this was the result, I now think that stainless steel triply pans are far better and cost wise also beneficial, never thought that LODGE PAN would be like this, cannot use for cooking at all, only for boiling veggies, etc., this pan can be used