Dutch Oven 101 What is a dutch oven? The real question is, what isn’t the dutch oven? This hefty workhorse is the original kitchen multitasker. With one pan you can roast, bake, stew, braise, fry, and simmer food to deliver a wide array of meals. Dutch ovens are thick-walled pieces of cookware with secure lids that are used at high temperatures for long periods of time to deliver mouth-watering dishes layered in flavor. These versatile pieces can come equipped for either indoor or outdoor use. Indoor dutch ovens are used in the oven and on the stove while outdoor dutch ovens are often found at a campsite over an open fire or resting on a bed of coals. In fact, Lodge Cast Iron sells three distinct types of dutch ovens made to fit your culinary needs. Seasoned Cast Iron Dutch Ovens Our American-made cast iron dutch ovens have been a favorite of home cooks and chefs for many years. Like each of our cast iron pans, our dutch ovens come seasoned and ready to use, right out of the box. The versatile, seasoned cast iron dutch oven can be used for soups and stews, to slow-cook meat, and to make delicious quick breads. The cast iron dutch oven provides excellent heat distribution and retention for consistent, even cooking. The lid features self-basting tips to recirculate moisture as your food cooks. Easily move it around your kitchen with the dual handle design. Shop now "One of my favorite things to cook in my Dutch Oven has to be our Classic Buffalo Hot Wings. They're crisp, delicious, and incredibly easy to make. I fry my wings in the base of a 5 Quart Cast Iron Double Dutch Oven. The lid is perfect for making the classic buffalo sauce." Kris Stubblefield, Lodge Test Kitchen Enameled Cast Iron Dutch Ovens Our enameled cast iron dutch ovens provide even more versatility, because the porcelain enamel allows you to not only cook and serve, but marinate and refrigerate. The only hard part is deciding which vibrant color will best fit your kitchen décor. Each enamel dutch oven comes with black matte enamel rims, a beige enamel cooking surface that won't react to ingredients. Use it to broil, braise, bake, or roast in the oven up to 500° F, and sauté, simmer, or fry on any stovetop. Shop now "My enameled dutch oven is one of the most reached-for items in my kitchen. I pull it from the cabinet when I want to make saucy pasta, slow simmered soup, or bake a loaf of bread. It's one of the most versatile pieces of cookware I own. Try the Mushroom and White Wine Risotto recipe—it'll be your new favorite dish." Jodi, Brand Engagement Team Cast Iron Camp Dutch Ovens Who says dutch oven cooking is only for the kitchen? With a camp dutch oven, outdoor cooking is a breeze and the meal possibilities are endless. Camp ovens come with heavy wire bail handles to make it easy to rotate the dutch oven over the coals as your food cooks. Lodge camp ovens have flanged lids that hold hot coals and can invert for use as a griddle while the integral legs allow the oven to sit perfectly over hot coals. Hang the bail handle from one of our tripods for a secure camp cooking setup. All of our camp dutch ovens come with the "Camp Dutch Oven Cooking 101" cookbook. Shop now Start cooking With Your Dutch Oven Seasoned Cast Iron Dutch Ovens Step 1: Cast Iron is Seasoned and Ready to Use Lodge cast iron dutch ovens come seasoned and ready to use right out of the box. Just give it a quick rinse, hand dry, and start cooking. Step 2: Preheat Your Dutch Oven To ensure even heating, gradually preheat the cast iron dutch oven on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking. Don't forget to use hot handle mitts! Step 3: Add a Little Oil Once your dutch oven is preheated, add a little oil or fat. Then simply add your food. Enameled Cast Iron Dutch Ovens Step 1: Use on Any Cooktop or Oven Our enameled cast iron dutch ovens can be used on all kitchen stovetops, and they're oven safe to 500 degrees F. Step 2: Always Lift Your Enameled Dutch Oven To avoid scratching ceramic or glass cooktops, never slide enameled cast iron, always lift it. Step 3: Preheat Your Dutch Oven To ensure even heating, gradually preheat the enameled cast iron dutch oven on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking. Don't forget to use hot handle mitts! Recipes What should I cook in my dutch oven? Well, that depends on your cooking style, favorite food, and many other factors. But don’t worry, we compiled a comprehensive list of all kinds of delicious things you can cook, bake, braise, camp cook, and more in your dutch oven. Dutch Oven Recipes Slow Cooked & Braised Braised Chicken Have you been looking for a new go-to chicken recipe? Braised Lamb with Carrots Braised lamb? Count us in! Spiced Braised Pork Shoulder Braising is a great way to slow cook typically tough cuts of meat. Tender Braised Rabbit Over Cheddar Biscuits Braising the rabbit in a Dutch oven over low heat yields meat with a fall-off-the-bone tenderness. Slow-Braised Collard Greens This recipe from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe. Slow Cooked Short Ribs Braising is an easy cooking method that can transform a tough cut of meat into a tender, sophisticated entrée. Dutch Oven Recipes Roasted & Fried Buttermilk Beignets With Chocolate Ganache Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. Favorite Fried Chicken This classic fried chicken recipe uses simple ingredients you probably already have in your kitchen. Korean Fried Chicken Deep fry juicy chicken wings to get an extra crispy crust and then toss with a sweet and spicy sauce for the perfect game-day delight. Pan-roasted Sea Bass with Garlic Butter These flaky pan-roasted sea bass fillets topped with chive garlic compound butter will impress your dinner guests every time. Dutch Oven Recipes Soups & Stews North Carolina Down East Clam Chowder All along North Carolina’s Outer Banks you will find this style of clam chowder that’s more about the clams than the thick, cream-based chowders of New England. New Mexico Chili Football season may be over, but our love for weekend chili remains strong. Winter Root Vegetable Chili This hearty chili is filled with winter root vegetables and packed with flavor. Chicken and Mushroom Stew With Wild Rice Inspired by the classic chicken and wild rice casserole, this stew is a hearty meal satisfying in any season. Oven Beef Stew This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. Chai Pani Daal This recipe comes to us from our friend Chef Meherwan Irani. Chicken and Dropped Buttermilk Dumplings Take the classic chicken and dumplings recipe to the next level when you simmer chicken bones to make a quick broth with extra rich flavor. Dutch Oven Recipes Simmered Pableaux's Monday Night Red Beans Red beans and rice is a Monday night tradition in New Orleans, and it's hard to think of a dish that's more satisfying. Creamy Shrimp & Corn Pasta This recipe is inspired by our friend Hal Holden-Bache, of Nashville restaurant Lockeland Table. Mushroom and White Wine Risotto Ready to dress up your regular risotto recipe with mushrooms, white wine, and parmesan? Garlic and White Wine Clams Steamed clams in a garlic and white wine sauce is an easy one-pot meal or appetizer that's ready in just 15 minutes. Dutch Oven Recipes Baked New England Chicken Pot Pie With Biscuit Crust This hearty pot pie is filled with chicken, mushrooms, peas, and carrots then topped with a delightful biscuit crust. Tips for Making Bread in Cast Iron If you've ever wanted to try your hand at making bread in cast iron, you're in luck! Strawberries & Cream Skillet Bread Pudding Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Jim Lahey’s No-knead Bread Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, water, and salt so anyone can make bakery-quality bread right at home. Dutch Oven Recipes Camp Cooked Mountain Man Breakfast This simple and hearty dish filled with sausage, hash browns and eggs will give you enough energy to take on any outdoor challenge. Lazy Peach Cobbler This famously sweet dutch oven peach cobbler is so simple, we had to name it lazy. Campfire Buttermilk Biscuits A camp Dutch oven is an essential tool for a hearty breakfast by the campfire. Baked Stuffed Apples Baked apples with a cinnamon nutmeg stuffing are the perfect way to end a fall camp meal. Orange Glazed Stuffed Pork Chops The sweetness of the orange glaze balances perfectly with the savory stuffed pork chops in this advanced camp Dutch oven masterpiece. Campfire Chile Verde If you want to shake up your next camp cooking meal, make this dish. Cast Iron Dutch Oven and Camp Dutch Oven FAQs What is seasoning? Seasoning is a layer of carbonized oil. We baked the oil onto the cast iron. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little extra care, but a well-seasoned cast iron pan will last for generations. What oil does Lodge use to season its cookware? Lodge uses soy-based vegetable oil to season our traditional cast iron cookware in our foundries. There are no synthetic chemicals added. The oil is highly refined, and all proteins that cause soy-related allergies are eliminated. The oil is kosher and contains no animal fat, peanut oil, or paints. Some cookware may have slight variations in the seasoning finish. These variations do not affect cooking performance and typically even out with use. Can I use my cast iron dutch oven right away? Yes! Every piece of Lodge cast iron cookware comes seasoned and ready to use right out of the box. The easiest way to maintain this layer of seasoning is to use your cast iron dutch oven. Every time you roast, stew, or bake in your dutch oven, you're adding layers of baked-on fat and oil that build up over time for a natural, easy-release finish that gets better over time. Will cooking acidic foods in cast iron hurt the seasoning? These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time. If it removes too much seasoning, simply follow our steps to re-season your cast iron cookware. How do I clean a seasoned cast iron dutch oven? All seasoned cast iron dutch ovens and camp dutch ovens can be cleaned in the same way. After every use, simply wash, dry, and lightly oil your dutch oven. Some activities may remove a bit of your seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads; that's why our simple cleaning steps have you rub oil into your pan after each use to ensure the seasoning remains for quality cooking. For more in-depth, step-by-step instructions, visit this page on cleaning your cast iron cookware. Can I soak my cast iron dutch oven? Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan. Note: If you do accidentally leave your pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware. Can I use soap to wash my cast iron dutch oven? Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Here’s how we recommend cleaning your dutch oven. Can I put my cast iron dutch oven in the dishwasher? No, our cast iron cookware should be washed by hand. A dishwasher will remove the seasoning and likely cause rust. For dishwasher-safe cookware, check out our heat-treated serveware. How do I remove rust from my cookware? Scour the surface with warm, soapy water and a metal scouring pad. It's okay to use the scouring pad and soap since you are preparing to re-season the cookware. Rinse and hand dry thoroughly. If you have a Lodge Rust Eraser, use it at this juncture to easily remove surface rust on cast iron cookware. It's made of rubber and silicon carbide—essentially sandpaper without the paper—bound together into a solid brick for easy handling. After you use the rust eraser, thoroughly remove all residual material, and continue with the restoration process detailed below. Apply a very thin, even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky. Place the cookware in the oven upside down on the top rack and place aluminum foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450-500 degrees F for one hour. Allow to cool and repeat as necessary to achieve the classic black patina Even if your seasoned cast iron cookware has gotten a little worse for wear, you can easily fix it. We'll show you how. Troubleshoot my problem Enameled Cast Iron Dutch Oven FAQs What is enameled cast iron? Lodge Enameled Cast Iron is cast iron with a smooth porcelain surface bonded to the iron. Enamel is resistant against acidic and alkaline foods and can be used to marinate, cook, and refrigerate. How do I clean my enamel dutch oven? Enameled cast iron dutch ovens are workhorses in the kitchen and, if taken care of, will continue to perform and deliver great meals for years to come. Here’s how to clean your enamel dutch oven: Allow your dutch oven to cool. Although enameled cast iron is dishwasher safe, hand washing with warm soapy water and a nylon scrub brush is recommended to preserve the cookware’s original appearance. Citrus juices and citrus-based cleaners (including some dishwasher detergents) should not be used, as they can dull the exterior gloss. It is not harmful and will not impair the cooking performance, however, the use of these products is not covered by our warranty. If necessary, use nylon pads or scrapers to remove food residue; metal pads or utensils will scratch or chip porcelain. Always dry your dutch oven thoroughly and replace pot protectors between the rim and lid before storing in a cool, dry place. Do not stack your dutch ovens. Note: A small amount of staining is to be expected with enameled cast iron cookware and does not affect performance. How do I remove baked-on food from my enamel dutch oven? To remove stubborn baked-on food, boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes, then use a pan scraper to loosen the food. Why is my enamel dutch oven stained? Stains are to be expected when you use enameled cookware and does not affect performance. To remove slight stains: Follow the steps above to clean your dutch oven. Rub with a dampened cloth and Lodge Enamel Cleaner or another ceramic cleaner according to directions on the bottle. For persistent stains: Follow the steps above to clean and remove slight stains. Soak the interior of the dutch oven for 2-3 hours with a mixture of 3 tablespoons of household bleach per quart of water. To remove stubborn, baked-on food, boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes, then use a pan scraper to loosen the food. The rim is rusting on my enamel dutch oven; what do I do? If rust develops around the rim, it may be that the dutch oven has been in a damp area. Leaving pans on a draining board to drip dry or cleaning in the dishwasher can cause a rust deposit. Rust can also form if the rim of the pan is not dried sufficiently after being washed. Should rust develop, we recommend using the Lodge Rust Eraser to remove as much rust as you can, followed by cleaning with a nylon sponge and dish detergent. Finish by thoroughly drying your dutch oven. We recommend rubbing a small amount of cooking oil around the rim to create a seal and prevent rust from reappearing, as well as rubbing with oil periodically to prevent rusting. Where is Lodge’s Enameled Cast Iron Made? As an American manufacturer for 124 years, it’s always been our goal to make products in the USA whenever possible. When we decided to make enameled cast iron cookware, we searched extensively for a manufacturer who would enamel bright colors in the United States. After exhausting efforts to find one, Lodge had to search overseas for a partner that could meet our quality standards. We happened to find those partners in China, and have worked directly and constantly with them. We work with U.S.-owned, third-party inspection teams to ensure that quality is up to Lodge standards, and that all partner companies comply with all applicable employment laws and regulations. We are proud of our enamel products and stand behind them like we do our traditional cast iron. The profits from our enamel sales go to support the more than 450 employees who work at our American company. It's dutch oven time! Every kitchen (or campfire) deserves this ultimate multitasker. Shop all dutch ovens Get $10 off any $50+ order!* While you're shopping, become a Pan Fan today and sign up for our newsletter! *Coupon code will be sent to your email after you sign up for our newsletter! New sign ups only. Sign Up By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Please try again.
Dutch Oven 101 What is a dutch oven? The real question is, what isn’t the dutch oven? This hefty workhorse is the original kitchen multitasker. With one pan you can roast, bake, stew, braise, fry, and simmer food to deliver a wide array of meals. Dutch ovens are thick-walled pieces of cookware with secure lids that are used at high temperatures for long periods of time to deliver mouth-watering dishes layered in flavor. These versatile pieces can come equipped for either indoor or outdoor use. Indoor dutch ovens are used in the oven and on the stove while outdoor dutch ovens are often found at a campsite over an open fire or resting on a bed of coals. In fact, Lodge Cast Iron sells three distinct types of dutch ovens made to fit your culinary needs. Seasoned Cast Iron Dutch Ovens Our American-made cast iron dutch ovens have been a favorite of home cooks and chefs for many years. Like each of our cast iron pans, our dutch ovens come seasoned and ready to use, right out of the box. The versatile, seasoned cast iron dutch oven can be used for soups and stews, to slow-cook meat, and to make delicious quick breads. The cast iron dutch oven provides excellent heat distribution and retention for consistent, even cooking. The lid features self-basting tips to recirculate moisture as your food cooks. Easily move it around your kitchen with the dual handle design. Shop now "One of my favorite things to cook in my Dutch Oven has to be our Classic Buffalo Hot Wings. They're crisp, delicious, and incredibly easy to make. I fry my wings in the base of a 5 Quart Cast Iron Double Dutch Oven. The lid is perfect for making the classic buffalo sauce." Kris Stubblefield, Lodge Test Kitchen Enameled Cast Iron Dutch Ovens Our enameled cast iron dutch ovens provide even more versatility, because the porcelain enamel allows you to not only cook and serve, but marinate and refrigerate. The only hard part is deciding which vibrant color will best fit your kitchen décor. Each enamel dutch oven comes with black matte enamel rims, a beige enamel cooking surface that won't react to ingredients. Use it to broil, braise, bake, or roast in the oven up to 500° F, and sauté, simmer, or fry on any stovetop. Shop now "My enameled dutch oven is one of the most reached-for items in my kitchen. I pull it from the cabinet when I want to make saucy pasta, slow simmered soup, or bake a loaf of bread. It's one of the most versatile pieces of cookware I own. Try the Mushroom and White Wine Risotto recipe—it'll be your new favorite dish." Jodi, Brand Engagement Team Cast Iron Camp Dutch Ovens Who says dutch oven cooking is only for the kitchen? With a camp dutch oven, outdoor cooking is a breeze and the meal possibilities are endless. Camp ovens come with heavy wire bail handles to make it easy to rotate the dutch oven over the coals as your food cooks. Lodge camp ovens have flanged lids that hold hot coals and can invert for use as a griddle while the integral legs allow the oven to sit perfectly over hot coals. Hang the bail handle from one of our tripods for a secure camp cooking setup. All of our camp dutch ovens come with the "Camp Dutch Oven Cooking 101" cookbook. Shop now Start cooking With Your Dutch Oven Seasoned Cast Iron Dutch Ovens Step 1: Cast Iron is Seasoned and Ready to Use Lodge cast iron dutch ovens come seasoned and ready to use right out of the box. Just give it a quick rinse, hand dry, and start cooking. Step 2: Preheat Your Dutch Oven To ensure even heating, gradually preheat the cast iron dutch oven on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking. Don't forget to use hot handle mitts! Step 3: Add a Little Oil Once your dutch oven is preheated, add a little oil or fat. Then simply add your food. Enameled Cast Iron Dutch Ovens Step 1: Use on Any Cooktop or Oven Our enameled cast iron dutch ovens can be used on all kitchen stovetops, and they're oven safe to 500 degrees F. Step 2: Always Lift Your Enameled Dutch Oven To avoid scratching ceramic or glass cooktops, never slide enameled cast iron, always lift it. Step 3: Preheat Your Dutch Oven To ensure even heating, gradually preheat the enameled cast iron dutch oven on a similar-sized burner. Since cast iron holds heat, it's not necessary to use a heat setting above medium. These steps help prevent food from sticking. Don't forget to use hot handle mitts! Recipes What should I cook in my dutch oven? Well, that depends on your cooking style, favorite food, and many other factors. But don’t worry, we compiled a comprehensive list of all kinds of delicious things you can cook, bake, braise, camp cook, and more in your dutch oven. Dutch Oven Recipes Slow Cooked & Braised Braised Chicken Have you been looking for a new go-to chicken recipe? Braised Lamb with Carrots Braised lamb? Count us in! Spiced Braised Pork Shoulder Braising is a great way to slow cook typically tough cuts of meat. Tender Braised Rabbit Over Cheddar Biscuits Braising the rabbit in a Dutch oven over low heat yields meat with a fall-off-the-bone tenderness. Slow-Braised Collard Greens This recipe from Scott Jones, former Executive Food Editor of Southern Living, is an update to his grandmother's recipe. Slow Cooked Short Ribs Braising is an easy cooking method that can transform a tough cut of meat into a tender, sophisticated entrée. Dutch Oven Recipes Roasted & Fried Buttermilk Beignets With Chocolate Ganache Do you ever fantasize about an early morning stroll down the Big Easy, followed by a necessary stop for a beloved beignet? We do too. Favorite Fried Chicken This classic fried chicken recipe uses simple ingredients you probably already have in your kitchen. Korean Fried Chicken Deep fry juicy chicken wings to get an extra crispy crust and then toss with a sweet and spicy sauce for the perfect game-day delight. Pan-roasted Sea Bass with Garlic Butter These flaky pan-roasted sea bass fillets topped with chive garlic compound butter will impress your dinner guests every time. Dutch Oven Recipes Soups & Stews North Carolina Down East Clam Chowder All along North Carolina’s Outer Banks you will find this style of clam chowder that’s more about the clams than the thick, cream-based chowders of New England. New Mexico Chili Football season may be over, but our love for weekend chili remains strong. Winter Root Vegetable Chili This hearty chili is filled with winter root vegetables and packed with flavor. Chicken and Mushroom Stew With Wild Rice Inspired by the classic chicken and wild rice casserole, this stew is a hearty meal satisfying in any season. Oven Beef Stew This easy and filling beef stew is perfect for a night when the cook doesn't want to linger in the kitchen. Chai Pani Daal This recipe comes to us from our friend Chef Meherwan Irani. Chicken and Dropped Buttermilk Dumplings Take the classic chicken and dumplings recipe to the next level when you simmer chicken bones to make a quick broth with extra rich flavor. Dutch Oven Recipes Simmered Pableaux's Monday Night Red Beans Red beans and rice is a Monday night tradition in New Orleans, and it's hard to think of a dish that's more satisfying. Creamy Shrimp & Corn Pasta This recipe is inspired by our friend Hal Holden-Bache, of Nashville restaurant Lockeland Table. Mushroom and White Wine Risotto Ready to dress up your regular risotto recipe with mushrooms, white wine, and parmesan? Garlic and White Wine Clams Steamed clams in a garlic and white wine sauce is an easy one-pot meal or appetizer that's ready in just 15 minutes. Dutch Oven Recipes Baked New England Chicken Pot Pie With Biscuit Crust This hearty pot pie is filled with chicken, mushrooms, peas, and carrots then topped with a delightful biscuit crust. Tips for Making Bread in Cast Iron If you've ever wanted to try your hand at making bread in cast iron, you're in luck! Strawberries & Cream Skillet Bread Pudding Bread pudding is a classic dessert, but we’ve reinvented it for breakfast with fresh strawberries and maple syrup. Jim Lahey’s No-knead Bread Jim Lahey, founder of Sullivan Street Bakery in New York City, has a no-knead bread recipe that just uses a cast iron dutch oven, flour, yeast, water, and salt so anyone can make bakery-quality bread right at home. Dutch Oven Recipes Camp Cooked Mountain Man Breakfast This simple and hearty dish filled with sausage, hash browns and eggs will give you enough energy to take on any outdoor challenge. Lazy Peach Cobbler This famously sweet dutch oven peach cobbler is so simple, we had to name it lazy. Campfire Buttermilk Biscuits A camp Dutch oven is an essential tool for a hearty breakfast by the campfire. Baked Stuffed Apples Baked apples with a cinnamon nutmeg stuffing are the perfect way to end a fall camp meal. Orange Glazed Stuffed Pork Chops The sweetness of the orange glaze balances perfectly with the savory stuffed pork chops in this advanced camp Dutch oven masterpiece. Campfire Chile Verde If you want to shake up your next camp cooking meal, make this dish. Cast Iron Dutch Oven and Camp Dutch Oven FAQs What is seasoning? Seasoning is a layer of carbonized oil. We baked the oil onto the cast iron. It gives your cookware that classic black patina. Seasoning forms a natural, easy-release cooking surface and helps prevent your pan from rusting. It may take a little extra care, but a well-seasoned cast iron pan will last for generations. What oil does Lodge use to season its cookware? Lodge uses soy-based vegetable oil to season our traditional cast iron cookware in our foundries. There are no synthetic chemicals added. The oil is highly refined, and all proteins that cause soy-related allergies are eliminated. The oil is kosher and contains no animal fat, peanut oil, or paints. Some cookware may have slight variations in the seasoning finish. These variations do not affect cooking performance and typically even out with use. Can I use my cast iron dutch oven right away? Yes! Every piece of Lodge cast iron cookware comes seasoned and ready to use right out of the box. The easiest way to maintain this layer of seasoning is to use your cast iron dutch oven. Every time you roast, stew, or bake in your dutch oven, you're adding layers of baked-on fat and oil that build up over time for a natural, easy-release finish that gets better over time. Will cooking acidic foods in cast iron hurt the seasoning? These foods, in small quantities, are just fine to cook in brand new cookware. But large amounts of very acidic or alkaline foods can break down the seasoning when cooked for extended periods of time. If it removes too much seasoning, simply follow our steps to re-season your cast iron cookware. How do I clean a seasoned cast iron dutch oven? All seasoned cast iron dutch ovens and camp dutch ovens can be cleaned in the same way. After every use, simply wash, dry, and lightly oil your dutch oven. Some activities may remove a bit of your seasoning, such as cooking acidic foods, using excessive heat, or scrubbing with abrasive utensils or scouring pads; that's why our simple cleaning steps have you rub oil into your pan after each use to ensure the seasoning remains for quality cooking. For more in-depth, step-by-step instructions, visit this page on cleaning your cast iron cookware. Can I soak my cast iron dutch oven? Soaking cast iron in water is a recipe for rust. If you need to remove sticky or stubborn stuck-on food, use a nylon scrubbing brush or a pan scraper and rinse under warm water. Be sure to thoroughly dry your pan. Note: If you do accidentally leave your pan in water for too long and it develops rust, don't panic! With a little extra care, you can remove the rust and continue using your cast iron cookware. Can I use soap to wash my cast iron dutch oven? Contrary to popular belief, you can use a small amount of soap to clean cast iron cookware! Here’s how we recommend cleaning your dutch oven. Can I put my cast iron dutch oven in the dishwasher? No, our cast iron cookware should be washed by hand. A dishwasher will remove the seasoning and likely cause rust. For dishwasher-safe cookware, check out our heat-treated serveware. How do I remove rust from my cookware? Scour the surface with warm, soapy water and a metal scouring pad. It's okay to use the scouring pad and soap since you are preparing to re-season the cookware. Rinse and hand dry thoroughly. If you have a Lodge Rust Eraser, use it at this juncture to easily remove surface rust on cast iron cookware. It's made of rubber and silicon carbide—essentially sandpaper without the paper—bound together into a solid brick for easy handling. After you use the rust eraser, thoroughly remove all residual material, and continue with the restoration process detailed below. Apply a very thin, even layer of cooking oil to the cookware (inside and out). If you use too much oil, your cookware may become sticky. Place the cookware in the oven upside down on the top rack and place aluminum foil on the bottom rack to catch any excess oil that may drip off the cookware. Bake at 450-500 degrees F for one hour. Allow to cool and repeat as necessary to achieve the classic black patina Even if your seasoned cast iron cookware has gotten a little worse for wear, you can easily fix it. We'll show you how. Troubleshoot my problem Enameled Cast Iron Dutch Oven FAQs What is enameled cast iron? Lodge Enameled Cast Iron is cast iron with a smooth porcelain surface bonded to the iron. Enamel is resistant against acidic and alkaline foods and can be used to marinate, cook, and refrigerate. How do I clean my enamel dutch oven? Enameled cast iron dutch ovens are workhorses in the kitchen and, if taken care of, will continue to perform and deliver great meals for years to come. Here’s how to clean your enamel dutch oven: Allow your dutch oven to cool. Although enameled cast iron is dishwasher safe, hand washing with warm soapy water and a nylon scrub brush is recommended to preserve the cookware’s original appearance. Citrus juices and citrus-based cleaners (including some dishwasher detergents) should not be used, as they can dull the exterior gloss. It is not harmful and will not impair the cooking performance, however, the use of these products is not covered by our warranty. If necessary, use nylon pads or scrapers to remove food residue; metal pads or utensils will scratch or chip porcelain. Always dry your dutch oven thoroughly and replace pot protectors between the rim and lid before storing in a cool, dry place. Do not stack your dutch ovens. Note: A small amount of staining is to be expected with enameled cast iron cookware and does not affect performance. How do I remove baked-on food from my enamel dutch oven? To remove stubborn baked-on food, boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes, then use a pan scraper to loosen the food. Why is my enamel dutch oven stained? Stains are to be expected when you use enameled cookware and does not affect performance. To remove slight stains: Follow the steps above to clean your dutch oven. Rub with a dampened cloth and Lodge Enamel Cleaner or another ceramic cleaner according to directions on the bottle. For persistent stains: Follow the steps above to clean and remove slight stains. Soak the interior of the dutch oven for 2-3 hours with a mixture of 3 tablespoons of household bleach per quart of water. To remove stubborn, baked-on food, boil 2 cups of water and 4 tablespoons of baking soda. Boil for a few minutes, then use a pan scraper to loosen the food. The rim is rusting on my enamel dutch oven; what do I do? If rust develops around the rim, it may be that the dutch oven has been in a damp area. Leaving pans on a draining board to drip dry or cleaning in the dishwasher can cause a rust deposit. Rust can also form if the rim of the pan is not dried sufficiently after being washed. Should rust develop, we recommend using the Lodge Rust Eraser to remove as much rust as you can, followed by cleaning with a nylon sponge and dish detergent. Finish by thoroughly drying your dutch oven. We recommend rubbing a small amount of cooking oil around the rim to create a seal and prevent rust from reappearing, as well as rubbing with oil periodically to prevent rusting. Where is Lodge’s Enameled Cast Iron Made? As an American manufacturer for 124 years, it’s always been our goal to make products in the USA whenever possible. When we decided to make enameled cast iron cookware, we searched extensively for a manufacturer who would enamel bright colors in the United States. After exhausting efforts to find one, Lodge had to search overseas for a partner that could meet our quality standards. We happened to find those partners in China, and have worked directly and constantly with them. We work with U.S.-owned, third-party inspection teams to ensure that quality is up to Lodge standards, and that all partner companies comply with all applicable employment laws and regulations. We are proud of our enamel products and stand behind them like we do our traditional cast iron. The profits from our enamel sales go to support the more than 450 employees who work at our American company. It's dutch oven time! Every kitchen (or campfire) deserves this ultimate multitasker. Shop all dutch ovens Get $10 off any $50+ order!* While you're shopping, become a Pan Fan today and sign up for our newsletter! *Coupon code will be sent to your email after you sign up for our newsletter! New sign ups only. Sign Up By submitting your information, you are agreeing to Lodge Cast Iron’s Terms of Use and Privacy Policy. Please try again.
