Lodge Logic L10DOL3 7 Quart Dutch Oven with loop handles

Comment: Just recieved 2 of these both in great shape, although boxes they came in looked like they came on horseback. One has a line like a crack on bottom but can not see on inside (hope when heat hits it, it will not crack). Seasoned very well and evenly. Bought these for frying catfish and other for french fries...Great price on name brand cast iron, great size too.....And try my hand in camp bread (pan de campo)

Comment: I like this pot. The size is great, however I am having a hard time getting it to season. It came with NO instructions on how to do this process. I have tried several ways I found on the internet, without it even starting to get the nice slick black coating that makes it so food does not stick to it.

That being said, this is my "go to" pot for fixing just about everything that I used to use my non stick pots for. I am wondering if the amount of water being boiled in it has something to do with the reason it is not being seasoned. But the size is perfect for my household and do use it alot.

Comment: I just purchased this pot for baking bred, I love it! I'm sure it's just as great for any other use.

Comment: I would give this Dutch five stars but I'm going to give it four stars,a person should'nt have to work this hard cleaning this darned thing.The Dutch oven is well made and worth the price but the so called Kosher seasoning is something between tar and toxic fumes.I had to run the Dutch oven through the dishwasher three times,hand scrubbing before each time.When you finally get the gunk off the best way to season it is with bacon grease then put it in the oven at about 350 degrees for an hour or so -then it will be shiny and black,you may have to do this a couple of times.

Comment: I was very skeptical about cooking with cast iron. I am a die hard non-stick cookware person, but after reading some of the less than desirable information about cooking with non-stick, I decided to try cast iron. My sister had made the switch, so I was able to pick up a few pointers--cooking with cast iron requires some special considerations.
Much to my delight, once I figured out that you must let things cook a little longer before turning or stirring them, I discovered the benefits of cooking with a pan that cooked so evenly throughout the process. Cooking with cast iron does require a lower heat--it does not cool down quickly. I also discovered that you need some kind of stiff brush to clean the pan, and you need to apply a light coating of oil--probably due to Iowa's humid summer conditions.
If you are considering cast iron cookware, I cannot recommend the Lodge brand more. It is made in the USA and is made well. I have handled other cast iron pans, and they are not as heavy, so they do not cook as well.