Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
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The cost of the two Dutch ovens is comparable. The EC3CC33 is a little wider and shallower than the EC3CC32, making it easier to get all of the food on one level. The EC3DC43 is a little taller and better suited to a large roast; both are expected to retail for around $60. Continue looking if one appears to be much higher. These enameled cast iron Dutch ovens are beautiful and comparable in quality to the much more expensive Le Crueset.
The Lodge 3 was just delivered (5/20/2020). 6 qt. It's a Chinese casserole.
Mine stands 4 7/8" tall from the bottom to the top of the lid's knob. The pan has a diameter of 12 inches and a depth of 2 1/2 inches. I hope you found this information useful.
LoL. It weighs a little more than 16 pounds. It is, however, quite heavy. I appreciate the weight of the cast iron and the high quality of the product; I own all of their (Lodge) enameled cast iron pieces, and my mother, who owns the other, much more expensive enameled cast iron, admires it.
Selected User Reviews For Lodge 3.6 Quart Enamel Cast Iron Casserole Dish with Lid (Carribbean Blue)
When I first received this pan, I was so enamored with it that it took up residence on my stovetop as the primary pan I used on a daily basis. It was simple to clean, and I enjoyed the type of chef who prepared my meals. However, I was dissatisfied when the enamel began to peel off only three months after purchase. It started peeling while I was cooking because I always hand washed and never used metal utensils. I'd like to return it, but it's past the return period, and I've already spent my money on it.
I contacted the lodge to see if this was normal, and they advised me to return it because it had not flattened. The second casserole I received was ideal; it can be used as an open or covered skillet in addition to its intended use as a casserole. Before using it, I gave it a thorough cleaning and a light coating of oil or butter. Eggs, potatoes, pancakes, caramelizing onions, and other foods cook quickly and easily without sticking. It's great for both braising and browning on the stovetop and baking in the oven. This is a great pan to have on hand all of the time because it can cook anything. Like my Lodge enameled 6 qt, it's a lovely color, well-made, and of excellent quality. I have a Dutch oven that I use for stews and chilis all of the time. The dimensions are ideal for two people. This pan, in my opinion, can't go wrong. br>br> br> br> br> br> br> b Friday, May 5, 2016. Not only do I use this covered casserole for casseroles, chili, soups, stews, and other dishes, but I also use it for bacon, eggs, sauteed foods, and a variety of other things! I recently underestimated the amount of space required to add the potatoes to the top of my shepherd's pie. In my oven, the results were a bit of a disaster. This was the most difficult test my pan has faced thus far. I assumed I'd have to break out my Scrub Daddy and get to work! Wow, after 5 minutes of soaking in warm, soapy water, the empty pan looked brand new! I'm completely blown away. Nothing I've tried to cook in this pan has stuck, and it cooks everything perfectly! Another advantage is that after baking in the oven, the pan keeps everything much hotter for much longer! This is a fantastic pan!.
When we decided it was time to own a braiser, we shopped Le Creuset first, but while reading reviews, I came across the Lodge. I have a number of Lodge traditional cast iron pots and pans, so I figured I'd give this a shot (at a fraction of the cost). br>I read other reviews that said to double-check the quality because the QC might not be up to par, so I did just that. Ours was flawless, with no flaws whatsoever, and I much prefer the Lodge's finish. The handle requires a pot holder right out of the oven, which is one difference between this and a Le Creuset, but who grabs any handle out of the oven without a mitt or pot holder? br>Do you require the use of a braiser? The most cost-effective option on the market. After seeing how happy our daughter was with this, I immediately ordered a Lodge Dutch Oven for her!.
It's great because it's nonstick while still crisping up whatever you're frying. It only takes a few minutes to braise and steam the meat. Your eggs will be perfectly cooked with just a pat of butter. Works well with chicken fried steak, brussel sprouts, rice, corn, ribs, and onions, and can be finished in the oven if desired. In a flash, potatoes become crispy! br>br>Cleaning is a breeze – a little soak can go a long way, and it scrubs up easily with a soft sponge scrubber rather than steel wool. There will also be no metal spatulas. br>br>Be aware that preheating is required for this pan, so plan ahead. My entire adult life has been spent cooking with cast iron, and this one, with the nonstick coating, is no exception. The cat's meow is stick lining. If you're using a stovetop, turn it off about 15 minutes before you're ready to finish because iron retains heat for a long time. br>br>Don't put it in the sink. Soak in water until it has cooled a little. Just a word of warning. There's no need to "season" the pan with lard like I do with my grandmother's because the inner coating on this one does everything for you. It's the best pan I own, and I use it all the time. br>br>Believe me when I say this will become your "go–to" pan. The weight is the only drawback. br>br> Maybe it's because I'm an elderly lady, but it's heavy. Enjoy. Peace.
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