Lodge 3.6 Quart Cast Iron Casserole Pan 3.6 Quart EC3CC13

Cooks like an oven. Very nice 👍🏻

it is very aesthetic! the only down side is that it is really heavy

Delighted with the cast iron braiser 👍🏻

Very satisfied nd arrived faster

This casserole is so heavy for a petite lady like me and that I would not want to use it. It was a waste of money as this has become only a display and I cannot use it for its purpose.

It's heavy, very heavy, but it cooks great as cast iron should. Easy to clean up etc. I We will be ordering more Lodge Cast iron Porcelain products for sure.

Lodge is a US company, but these Dutch ovens are made in China and are excellent. This Lodge has superior wear and enameling than my Chasseur, made in France. The Chasseur does get used more, as the Lodge's low, wide size is less versatile, but there in not a mark on the Lodge enamel, it is noticeably thicker and will wear better. The Chasseur is already very worn and chipped on the rims. It'll still work for many years, but at the cost, it should be better.

Me encanta, es súper bonita y resistente, y tamaño ideal, distribuye y retiene muy bien el calor, súper versátil para todo tipo de comidas, se ha convertido en la cacerola que más uso en mi cocina, si son pesadas pero vale la pena, la calidad es excelente

This is my third Lodge product and I am consistently impressed with the quality.

I have many cast iron pots and this braiser was great for the price. Perfect for making sweet potato casserole, meat, stews and so many others! It gets alot of use out of it. Would buy again. We got the white. It’s a marshmallow creamy color and very nice.

Product arrived without the enamel chipping off, assuming this has been a common delivery complaint. The casserole/braiser is justifiably heavyweight for the kind of wear and tear it needs to take (10-12 kg with lid on). The pan needs no pre-seasoning, but slowly heating up a dash of oil at 140 degrees Celsius and reducing heat to 100-120 degrees Celsius during cooking would be ideal. Keep the lid on when reducing heat to get the best results. With the lid on, the pan does a great job even at 80 degrees Celsius, sealing in the flavours of the food, particularly meat, incredibly well. When it comes to choosing between a burnt casserole bottom and cleaning-up headaches after a blockbuster meal, you might prefer working with lesser heat and avoid the pain of scraping of residues from the pan bottom. Patience is the key while using an enamelled cast iron Dutch oven for braising — a task which it executes astoundingly well. And, the results are as good as that of a Le Creuset or Staub pan, which cost four times as much as the Lodge enamelled cast iron casserole. Again, remember that food runs the risk of burning and forming scar residue on the pan bottom at temperatures exceeding 200 degrees Celsius. The cast iron retains heat incredibly well when transitioning to lower heat levels, so exceeding 200 degrees while cooking is not required in any scenario. That makes the Lodge casserole a great energy saver as well. The vessel is incredibly easy to clean if treated right. Use baking soda and hot water to clean stubborn dirt, if any. I use Frosch baking soda spray and a sponge-based scrubber, which yields equally good results.