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Reddit mentions of Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue)

Sentiment score: 12
Reddit mentions: 18

We found 18 Reddit mentions of Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue). Here are the top ones.

Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue)
Buying options
View on Amazon.com
or
    Features:
  • 6-quart Dutch oven made of cast iron with chip-resistant porcelain-enamel finish
  • Cast-iron loop side handles for a safe, secure grip when transporting
  • Cover with handle traps in heat, moisture, and nutrients
  • Hand wash; wood or silicone utensils recommended; oven-safe to 500 degrees F
  • Item Shape: Round
Specs:
ColorBlue
Height6 Inches
Length13.25 Inches
Number of items1
Release dateJuly 2007
Size6 Quart
Weight14.88 Pounds
Width11.6 Inches

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Found 18 comments on Lodge 6 Quart Enameled Cast Iron Dutch Oven. Blue Enamel Dutch Oven (Blue):

u/procrasticooker · 21 pointsr/Cooking

Just about any enameled cast iron dutch oven will serve you equally well at a fraction of the price. Cuisinart, KitchenAid, Lodge, Henkels, among many others, regularly go on sale at Walmart, Target, Canadian Tire (if you're north of the border), Marshalls, etc. for $50 or less and will perform exactly the same.

Edit: For example, this 6qt Lodge will do exactly what a 6qt Le Crueset does.

u/doggexbay · 12 pointsr/budgetfood

Eggs. So many eggs. I suggest steaming them instead of hard-boiling them because it's just more user-friendly, but you can just do so so much with them with recipes from any cuisine.

You don't necessarily need to drop Trader Joe's outright, because some of their snack foods are actually a hell of a deal if you're going to be buying those things anyway—their nuts and trail mixes are great compared to the Planter's prices you'll get at a Key or a Met—but depending on your neighborhood you should acquaint yourself with your local produce shops; not the Key or the Met, but not the bodega either. The small grocers that have six-packs of garlic for .99 and bags of onions for 1.50. Which borough are you in? Happy to make recommendations.

If you do meat, chicken parts (quarters, thighs, drumsticks and occasionally whole chickens on sale) are your friend, as are pork shoulders and frequently chops. Both are consistently inexpensive and extremely versatile in just about every cuisine, and both can be cooked in bulk (and refrigerate well) and then used in different recipes through the week so you don't get bored. This recipe will take care of baked chicken parts for you. If you have a dutch oven this recipe will expand on that. If you don't have a dutch oven, buy this immediately. It's a Le Creuset without the price tag. $60 feels hefty up front, I know, but you'll end up living out of this thing for years as long as you don't use any metal utensils in it.

This recipe is outstanding for a big pork shoulder; it should make you feel fearless about buying seven pounds for one person and cooking it through an entire day off. Really; my SO is a Miami Cuban so I feel like I know this blogger, her recipe is legit.

Beans are just so useful and can be used in so many ways, and their cooking is mostly inactive. I have a 2 1/2 hour black bean recipe going right now that I'm stirring every twenty minutes or so but it's otherwise set-and-forget, and it's awesome. They can be used in any meat-based or vegetarian/vegan recipe, they're inexpensive in bulk and they last on the shelf FOREVER.

Rice is also super inexpensive to buy in bulk—I spend about $25 on a 25lb bag every couple of months for my SO and I, and we are serious rice eaters so we tear through it and it still lasts about eight weeks. "Splurge" and buy jasmine rice from Thailand; it's hands-down the best deal on rice in terms of being satisfying to eat, forget about anything by Canila or Goya (sorry Goya, I love ya).

One of my Brooklyn kitchen's best aces in the hole is something called gravlax. It's basically sashimi. You buy a pound or two of fresh farmed salmon, generally $10/lb whether you're at Key Foods or Whole Foods, you slather it in salt and sugar and plastic-wrap it and forget about it in the fridge for a few days. Blammo, sushi-grade salmon that you can use in any recipe.

So liver sounds super unappealing, but bear with me. This classic French paté is unbelievably easy to make, delicious, refrigerates great, and is a super-cheap nutritional powerhouse. You do need a food processor or at least a mini-chopper (for a coarse, country style) but it is hands-down one of the most inexpensive dishes I've ever come across.

My last tip, if you have a blender, is this smoothie. It'll sound weird but trust me.

u/hardtolove · 5 pointsr/Frugal

I second all the people commenting that you should wait for her input about furniture and decorations. You have a good heart OP, I know it's meaning well, but for most women decorating a new house is the FUN part and I'm sure she's been waiting to do that with you. Otherwise it won't feel like her house to her at all, it'll all just be your stuff.

But as far as kitchen stuff goes, I recommend a good Dutch Oven. Lodge has a good one for $70 on Amazon, but I've seen them at Fred Meyers for $50. We got a crap ton of stuff for our wedding, my two absolute favorites have been our Dutch Oven and our bread maker. In the 6 Qt one, you can cook a whole chicken. Soups, pasta, fish, nearly anything you can make with it. It's essential in my home.

u/karygurl · 4 pointsr/castiron

>So, do you personally think a Lodge skillet is good enough or should I go >for a Wagner/Griswold? People on /r/castiron seem to frown upon Lodge, >but when I check Amazon and the reviews are amazing.

It's really down to personal preference. I like the smoother cast iron, though I do have a Lodge grill pan. I think if you're wanting to dip your toes into cast iron without having to go all out, Lodge is a good, cheap way to go. Plus it helps alleviate hunting for any on ebay or in shops. I like treasure hunting, but in a year of going to Goodwill just about every weekend, I've only accumulated four or so pieces.

Thanks to the rougher texture a Lodge pan won't be nonstick quickly though, so just use extra fat when you cook. Again, it depends on what exactly you're looking for. For trying out cast iron, Lodge is pretty great. If you're looking for jet black nonstick beauty right off the bat, you might be better off looking for a Wagner or Griswold.

>In the end do you think a dutch oven is worth it over a regular stainless steel pot?

I have both. I don't like using cast iron for, say, boiling pasta. If you're looking for minimum to get you by because you're a college student (I was there not too long ago!), I'd get a stainless steel pot and a cast iron skillet. Stainless steel also can go from stove to oven (as long as it's fully stainless, no froo-froo silicone handles or glass lids; if you're unsure, the packaging/instructions will usually mention its ovenability) so the pot can double as a casserole dish.

As far as finding an enameled cast iron dutch oven, Lodge is pretty much the best way to go for what you get versus what you pay. It's $65 on Amazon right now but if you happen to be near a Fred Meyer, I highly recommend that you go check out their kitchen section. I was just there an hour ago and saw their Lodge 6 quart enameled dutch ovens on sale for $45 and my husband had to drag me away from buying one :) That's as cheap as I've seen them though, I can't recall seeing them much lower.

You can get enamel cast iron skillets, but because of the enamel, the price is higher so I'd honestly just get bare cast iron. Again, whether it's Lodge or old school smooth is completely up to you, what you can find and your price range.

If you'd like advice on lazy seasoning: what I normally do when I get a pan home if it's brand new is honestly read the label: it'll mention whether it's preseasoned (most new Lodge are) and if it needs a scrub. I usually give them a scrub with just hot water and a scrubby sponge, nothing too hard, just enough to get the store dust off. Then I dry it very thoroughly and put it on the stove at roughly medium-low to make sure it's warm and dry. (Do not walk away! I've done this and burned a ring in the pan :) It's by no means ruined if you do this, just annoying.) Preheat your oven to about 350 degrees or so. Grab a paper towel, put it up against a bottle of vegetable oil and tip it over twice to just get a bit of oil on it, then take the hopefully not-too-hot skillet and wipe it all over. Make sure to get inside, outside, the rim and the handle too. Once it's all rubbed up, take a dry paper towel and rub it down to get as much oil off as possible. It won't look like much is left, but that's a good thing. Also, if it's a Lodge, do your best to get off any shredded bits of paper towel off, since the texture can be rough. If your paper towel comes back really oily, wipe it down with another dry paper towel until it's barely giving off any oil; you want a very thin layer on it. Then put it in the oven upside down and let it sit for an hour or so, then turn the oven off and let it sit until it cools down. (Maybe put a post-it note by the oven so you don't turn it on again the next day and forget that your pan's in there.) Once it's cooled down, that's your first seasoned layer. I've used it after that process, sometimes I do another layer which is repeating the same thing with the thin oil layer and rubdown. Other times I just do it once and cook the crap out of something in it. I got a mini skillet once that holds just two eggs basically, so I did one layer of seasoning and then melted three tablespoons of butter into it and cooked eggs. They slid right out, and on cleanup once I got the egg residue to slide out, I took a paper towel and rubbed the butter all over it, buffed it down to a thin layer and put it upside down in the oven (I was baking biscuits at the time so it was just lucky timing). Like I mentioned before, it's fat + heat = seasoning. You can always argue finer points, but in the end, it'll get seasoned.

Yikes, I should probably stop rambling at some point! I like cast iron just a bit. :) tl;dr: your best bet is probably a cast iron skillet and a stainless steel pan with an oven-safe lid, that'll cover you for most cooking applications. Let me know if you have any other questions!

u/jonknee · 3 pointsr/Cooking

You're probably better off not getting a set (there are usually a few nice pieces you want and a bunch you don't), but they can be a decent way to save some cash. Cooks Illustrated has great cookware reviews and tend to like All Clad a lot (money no object I agree, but shit it's a lot of money). They recommend a Calphalon set that is pretty reasonably priced and I know they make good stuff. But besides that, I'd definitely get some cast iron into the mix. Both a skillet and a glazed dutch oven. Two of my favorite pans right there.

u/Release_the_KRAKEN · 3 pointsr/AskMen

I'm building up my cooking equipment in a really utilitarian way. As in if something can be used in multiple ways then I'm going to get it and use it forever. And thus so far I have:

  • A bunch of utensil like things like tongs, slotted/solid flippers, and wooden spoons.

  • A 12 inch cast iron skillet that's basically my everything pan whether it be steaks, eggs, pork chops, bread, whatever.

  • A 4 quart All Clad French skillet that's for everything else that should go into a pan. I also use it like a wok (it's not designed like one, the bottom is way bigger, but it has really nice heat distribution making it super easy to make stuff like stir fry in it). I also use it to braise ribs.

    I'm actually heading to the states (New Jersey) in about 7 hours so when I'm there I'm going to see if I can get a 6 quart Enameled Dutch oven and a really basic knife set.

    If you're interested in other shit to get or just want to read up on all this crazy stuff, you should head over to /r/AskCulinary
u/dskatz2 · 2 pointsr/Cooking

If you want to save money, go with the Lodge Logic one--honestly, it works just as well as the Le Creuset (I have two--the smaller is Le Creuset) but is wayyyyyyy cheaper.

$45 at Amazon

u/[deleted] · 2 pointsr/Random_Acts_Of_Amazon
u/MaggieMae68 · 1 pointr/AskCulinary

If you really want to explore cooking in depth, getting a pan that can go from stovetop to oven is pretty important.

A basic 10" or 12" Lodge cast iron skillet can be bought VERY cheaply from just about anywhere. Home Depot has a 10" skillet for $15. You'll need to season it but that's pretty easy to do.

https://www.homedepot.com/p/Lodge-10-in-Cast-Iron-Chef-s-Skillet-LCS3/301047254

Also think about getting something along the lines of an enameled dutch oven for braising/roasting. You don't have to get an expensive one. Again, Lodge makes them or you can often luck into a used Le Creuset or Staub at a thrift store or even one of those antique/flea markets.

Amazon has this Lodge 6qt for under $50.

https://www.amazon.com/Lodge-EC6D33-Enameled-Dutch-6-Quart/dp/B000N4WN08

But at the very least I'd start with a cast iron skillet so you can get comfortable both with the stovetop searing/cooking and the moving back and forth between rangetop and oven.

u/Jurph · 1 pointr/nfl

What's your chicken recipe? I got this pretty baby about a year ago and have been making slow-cooked chicken to feed my family:

  • One onion
  • A half-dozen cloves of garlic
  • Carrot or celery if it's around
  • Family pack of chicken breast
  • Family pack of chicken thighs
  • 1qt. chicken or turkey stock to cover
  • Spices

    Quarter the onion & roughly chop the other aromatics. Layer them in the bottom of the pot. Alternate laying a breast & a thigh into the pot, and every time you complete a layer, shake adobo, salt, black pepper, & other spices to taste. Continue layering chicken and spices, remembering to alternate breasts & thighs. Cover with stock, put on the lid, and cook for 8 hours at 215F.

    When it comes out, it's pull-apart tender and the connective tissues have rendered. I can drain off the stock, re-boil it briefly to sanitize, and re-use it. This week's batch used turkey stock left over from Thanksgiving.

    I generally get 3-5lbs. of cooked chicken (16-20 servings) for <$10.00 worth of meat & vegetables. Takes sauces, dressings, and spices easily; goes in salads, tacos, wraps, sandwiches, etc.
u/adelcambre · 1 pointr/ATKGear

Sweethome reviewed dutch ovens and found that the one from Lodge was as good, but way cheaper ($50 vs $275).

u/shitfacts · 1 pointr/castiron

Yeah, I thought that was a red flag too.

I also just realized they look slightly different than the ones on Amazon.

u/BigBennP · 1 pointr/DixieFood

True cast iron is nice for many things, but for stews etc, that involve deglazing, and or acidity I prefer an Enameled cast iron piece - the lodge one I linked is serviceable and pretty inexpensive. If you want the gold standard, get le cruset but they're very pricey.

u/Scienscatologist · 1 pointr/Cooking

An enameled cast iron Dutch oven is one of the most versatile pieces of cookware you can own. You can use it on the stovetop or in the oven. It's perfect for pasta sauces, soups, stews, chilis, braising cuts of pork or beef, even baking bread.

You want one that's at least 5 quarts. Lodge makes a 6 qt for under $60. However, if you live in Texas near an HEB, you can get a Cocinaware 5 qt for $30. I've had mine for five years and it's still going strong.

The only other piece pf advice I can offer is that--like most things--you don't have to have the very best / most expensive gear to be a good cook. Always keep in mind that most restaurants are always on a tight budget, so they get the cheapest, often already used, equipment they can find. Lots and lots and lots of amazing meals have been cooked using cheap-ass cookware.

u/sazeracs · 1 pointr/AskCulinary

I have a 7qt oval Lodge, which is holding up well (I've been using lodge enamel cast iron for 4ish years and I only have a couple really minor less-than-pea-sized chips around the lid where I bang my spoon or put the lid down extra-vigorously). I have friends who use and enjoy Tramontina, Cuisinart, and Crofton (Aldi brand) and even (god help me for dropping a bezos link) AmazonBasics.

That being said, if I'm ever rolling in dough I might upgrade for ~!~aesthetic~!~ reasons. Aside from glaze quality, Le Creuset is a little bit lighter and has nice big handles, both of which slightly improve ease-of-use. Who knows.

I find 6-8qt the optimal range. I can make a pound or two of beans, a nice loaf of bread, a big 6-8 person stew all without overflowing. I've used friends 4qt and it's always just a little tight. If you're gonna have just one, 6-8qt seems an ideal size, IMO.

A thing worth noting is that even if your cast iron chips over the years, it's still perfectly food safe (ATK).


  • Amazon Basics 6qt: $43
  • Lodge 6qt: $60
  • Le Creuset 5.5qt: $300-350

    So, you could replace your cheap one 5-7 times before matching the Le Creuset price. Obviously YMMV, but it strikes me at potentially worth trialing an inexpensive one for a couple years first. You know your habits and preferences best, though.
u/sean_incali · 0 pointsr/Cooking

Look at the 1 star reviews on amazon

ep0nym1 is absolutely right. lodge enamelware is made in China and absolute shit.

You might get lucky and get an exceptional one, (highly unlikely) but eventually they will chip and you'll end up buying another one down the road.