Lodge Original Finish 7-Quart Dutch Oven with Iron Cover by Lodge List Price: $49.99 $49.99 At Amazon on 11-11-2008.

Product Review Chefs will tell you what your grandmother already knew: nothing beats cast-iron cookware for durability, conductivity, even heat distribution, and value. Season cast iron properly and foods won't stick either--no need for a synthetic nonstick coating that might peel or crack. cast iron even adds iron to the nutritional content of a meal, just like your grandmother said. Made by Lodge, one of the oldest and most trusted names in cast-iron cookware, this 7-quart dutch oven is built like a Sherman tank, with a sturdy handle and a heavy iron lid with a textured surface for braising. On the down side, the dutch oven is heavier than a box full of bricks, but think of it as cookware and weaponry rolled into one. Be sure not to use dishwashing liquid on seasoned cast iron, and towel dry and coat with a light layer of oil after washing. Never leave cast iron sitting in water, because it will rust. If you treat your cast-iron cookware properly, your own grandchildren will still be using it when that fancy aluminum-alloy pan is long gone to the great yuppie kitchen in the sky. --Mary Park Product Description The original slow cooker , provides even heat distribution for best cooking results; included self-basting lid adds nutrition and flavor to food. Durable and easy to clean. Product Reviews I recently purchased the Lodge 7 qt. Dutch oven and am delighted with it. I do a lot of French roasting (preheating the skillet to 400+ degrees in the oven, then placing it on stovetop over high heat to sear the meat/poultry, then placing back in the oven at reduced temperature). I don't have to be concerned about melting handles, ruining non-stick coatings or warping, and the heavy cast iron absorbs, distributes and retains heat beautifully, as advertised. My first 'project' with it was my version of French 'Chicken In A Pot'. I seared a trussed, seasoned 5 ½ pound whole chicken on all sides in a stick of melted butter (it browned just beautifully!), added mirepoix, bouquet garni and chicken stock and put the Dutch oven in the oven uncovered at 375 degrees for 1 hour. I then added large-cut potatoes, carrot, celery, onion and leek and let it continue for about 1 ½ hours covered, basting about every 15 minutes until the chicken and vegetables tested done. The chicken was incredibly moist and tender (better than I've ever had) and the vegetables were al dente and very full flavored and colorful - all in one pot! The resulting juices made fantastic gravy. Clear instructions for care and seasoning came with the Dutch oven. During the seasoning process it turned ugly (just like it's supposed to) and the kitchen took on the faint aroma of a foundry, but now it is truly non-stick, especially if you start off with it preheated in the oven to very hot (400+). The flavors of foods are so much better with cast iron! I could say it was my imagination if not for the fact that I've heard this claim from so many other cast iron users. I wash it with clear water and a soft brush, dry it with a dish towel, then place it in a warm oven for about 15 minutes to dry it thoroughly, then wipe a light coat of vegetable oil all over it and it's ready to go again. The 'household' understands that I am the only one who cleans it and that it is never to be soaked. The standing rule is "Just leave it and I'll take care of it". There are no objections. I purchased the Dutch oven as a result of being so pleased with my recently purchased Lodge 12" skillet (especially after I read one of the other reviewer's tip that the Dutch oven's lid also fits the 12" skillet, which it does perfectly). All this for a fraction of the price of the 'trendy' cookware (and it will easily outlive them). I would consider my new Lodge Dutch oven a bargain at twice the price. Tom Chekouras Back To Top Lodge Original Finish 7-Quart Dutch Oven with Iron Cover Available from Amazon Price: $49.99 Updated on 11-11-2008.

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