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Lodge Cast Iron Dutch Oven (How To Use It✅)

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✅ Get Your Own Lodge Cast Iron Dutch Oven Here ➡️ amzn.to/3uyp3zh
Topic: Lodge Cast Iron Dutch Oven 5 Quart Review
In this video, I show you how I use my Lodge Cast Iron Dutch oven to slowly cook a delicious tomato sauce.
By starting off the sauce on the gas stove then transferring it to the oven with the lid ajar.
Your best friend with cooking many different types of food is TIME.
But when time means stirring the pot every 5-10 minutes to avoid burning, it's very unappealing.
However, if you have a dutch oven you can chuck the sauce in the oven at a low heat (100 - 110°C aka 212 - 230°F) and let it take its time without any risk of burning.
The cast iron combined with the low steady heat will cook from all directions at the same time with an even heat distribution.
Absolute must-have in my opinion, and you get a delicious result with much less involvement if you use it smartly.
Lodge is also an extremely affordable brand, and if you look after your cast iron well (See Joshua Weissman's cast iron care video) it'll last you forever even when you think you've ruined it.
Get Your Own Lodge Cast Iron Dutch Oven Here ➡️ amzn.to/3uyp3zh
#Lodge #LodgeCastIron #LodgeCastIronDutchOven
AFFILIATE EARNINGS DISCLOSURE: This video and description may contain affiliate links, which means that if you click on one of the product links, I’ll receive a commission. I won't put anything here that I haven't verified and/or personally used myself.

Опубликовано:

22 авг 2024

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Комментарии : 53

@frankmorris4790 2 года назад

Greetings from the border country of New Mexico. Cast iron is almost a religion here. You already know about tomatoes being acidic.So are Green Chiles. Just keep your seasoning up, you'll be fine, and ignore the purists. BUT, have you baked any biskits or corn bread in it? Pretty shiney! Green chile corn bread? Yeah buddy! Now glom onto a #7 or #8 skillet and you'll be able to do about anything. Mind your top knot and stay off the ridgeline.

@EatDrinkRepeat 2 года назад

Haha, what a great comment! Thanks, Frank, I'll definitely give a Green Chile Corn Bread a go for sure; what are some other dishes you recommend? Cheers!

@frankmorris4790 2 года назад

Have a look at COWBOY KENT RAWLINS cowboy cooking extrodinare!

@EatDrinkRepeat 2 года назад

@@frankmorris4790 I will!

@frankmorris4790 2 года назад

@@EatDrinkRepeat I do some of the things he does, but not near as well. On Chiles. Chilies all have destinctive flavor profiles, depending on soils, altitude, water... One of the most famous is HATCH brand. So named for the town. You may be able to find canned Hatch chiles ? We are about fifty crow miles from Hatch. Right now is Chile harvest time, people come from all over the world to the Hatch chile Festival and people buy great large field sacks full and have them roasted fifty pounds at a time! Oh the smell!!!! The OFFICIAL State question of new Mexico is: "Red or green?" Asked in order learn what kind you would prefer on your eggs? The proper answer is of course: "Christmas!"

@RaymondCore Год назад

Been cooking with cast iron for 55 years and it has properties no other cookware has. I learned about garlic when my friend's wife lowered the boom on him for 'tainting' her cast iron.

@waynethebarber1095 2 года назад

Thank you for the very nice video. I hope you realize that the acidity of tomatoes can damage the seasoning on your cast iron Dutch oven. If you do this be sure to reseason the inside of your Dutch oven after you make your tomato sauce. A better idea of using a cast iron Dutch oven would be to use a enameled cast iron cast Dutch oven. Lodge does make a seven and a half quart enamel Dutch oven. You can use it on the stove top and in the oven. It's good for making anything with tomato sauce in it or you can put a roast or a chicken in it if you like. It's a very large heavy cast iron that will hold the heat and help you to make the tomato based meals you want. I personally use mine to make American goulash and turkey soup among other things. You may think 7.5 is too large but it's better to have more room than not enough. Again thank you for making this video, we appreciate the time it takes to make a project like this.....

@EatDrinkRepeat 2 года назад

Yeah I do know that but I should've mentioned it in the video for sure. I Regularly season all my cast iron but a lot of people probably don't want to do that so it would be ideal to warn them that doing this in cast iron rather than enamel will deteriorate the seasoning. I much appreciate your input and kind words Wayne, cheers to you my friend!

@waynethebarber1095 2 года назад

@@EatDrinkRepeat thank you for the kind words, you made my day....

@rojergrison3752 4 года назад

If you are worried about acidic foods removing the seasoning go for the enameled version instead .

@kalamata480 3 года назад

Enamel can't withstand sudden temperature shocks, so it is not appropriate for stovetop cooking *apparently*. For this reason I bought a dutch oven with no enamel coating; I would hate to suddenly crack the enamel accidentally.

@Rhythmicons 3 года назад

@@kalamata480 All iron is vulnerable to thermal shock and will crack.

@DoubleDogDare54 2 года назад

@veryserioz If you are buying Le Crueset, yes, they are ridiculously expensive. But I was at Walmart today and bought an extra enamel Dutch oven, 5.5 quarts, $41. All my enamel Dutch ovens - I have several sizes - are Lodge. Never had a problem with them that would make Le Crueset a better option.

@cefarther3945 2 года назад

Ovens and refridgerators are real energy-inefficient. Have you thought of stove top with a little cheese and tomato paste to thicken that? Looks great. Loved the fact you threw the stalk of the basil in it. I use Thai basil for that rich taste, but I do grow the sweet basil. I am getting a cast iron Dutchy, they just make sense.

@EatDrinkRepeat 2 года назад

Yeah no point in throwing the stalk out, full of flavour! I Might have to try Thai Basil as well as I love the flavour of it and can totally see why it would work well! Thanks for your input Ce 😀

@billstewart2425 3 года назад

Tanks for the info I've been looking for what size to use 5qt work s perfectly

@EatDrinkRepeat 3 года назад

I'm glad I could help you Bill! Enjoy it, they're awesome!

@privatecitizenguy2640 3 года назад

No matter what they say.....PRE TREAT YOUR CAST IRON!

@EatDrinkRepeat 3 года назад

Asbolutely!

@pfallasro 2 года назад

What does this mean?

@randleqgod 2 года назад

I agree! I put my cast iron in the oven for at least 20-25 minutes on 200 degrees F before cooking anything in it . It will make your cooking experience a lot better!

@taqwataweel8610 3 месяца назад

I dont understand why are cooking it for too long? I just leave it for 1/2 hour and it does great?

@alj521 3 года назад

great video....thanks. take care

@EatDrinkRepeat 3 года назад

Thanks for watching!

@persistentone3448 3 года назад

Acidic sauces in a cast iron pan will leach out iron into the sauce. Is it safe? I have been looking for a really thick-walled three-ply stainless dutch oven that would have a lot of thermal mass like cast iron does. Sadly, I cannot find the product. I want a stainless dutch oven built like a Demeyere frying pan!

@pfallasro 2 года назад

Yeah, I have the very same question. Everywhere I read it says not to cook tomato sauce on cast iron or carbon steel, so I'm not sure if this is safe.

@caesarapollyon9482 2 года назад

Iron is found in many foods. It's essential to the human body

@EatDrinkRepeat 2 года назад

It is definitely say, but may not be ideal for the outcome, so this is a total mistake on my end for which I apologize. It will strip some of the seasoning, and ideally you would use a enamel dutch oven instead!

@ekaterinar.7677 3 дня назад

You might look for a "lucky iron fish" product. It is used to help with anemia. So if your cast iron has a good metal source and no lead, it can actually be a supplement for iron in your diet.

@navagabby101 3 года назад

Can you please make a video of how you store the tomatoe sauce?

@EatDrinkRepeat 3 года назад

I plan on making that in the future! Thanks for the idea!

@ripalkasumbiwal6972 4 года назад

Did tomato have any kind of effect on your cast iron? Was it say discolored? Because I want to cook the same sauce but I'm too scared.

@bigfatburn6229 4 года назад

It will destroy your seasoning not the pot. Depends if old or not. If old seasoning, I would not risk destroying it

@peterpoel1019 3 года назад

Yeah hi acid foods aren’t great in a caste iron. Use SS or I have an enamel coated Dutch oven

@EatDrinkRepeat 3 года назад

It's not ideal, but the worst that will happen is that you have to reseason the cast iron cookware and you might get a slight metallic taste (because of the iron) in your food.

@johnagen3688 2 года назад

Total 100 percent myth! Cook away! No worries! I do it regularly! It's just plain not true!

@stephanieramirez2947 5 месяцев назад

is the 5qt large enough for braised beef ribs?

@EatDrinkRepeat 5 месяцев назад

It depends on the size of the ribs, but also keep in mind that any braising liquid that is high in acidity (tomato, wine) will break down the seasoning of the cast iron (and carbon steel); I'd recommend stainless steel instead, I learned that the hard way!

@stephanieramirez2947 4 месяца назад

@@EatDrinkRepeat thank you

@denisec5786 3 года назад

Can I cook a steak in it?

@EatDrinkRepeat 3 года назад

Absolutely Denise! I'd recommend a skillet instead, but if you only have this as an option it will do the job just as well. Cast iron in general holds the heat extremely well, so it's my favorite way to cook a steak for a good sear.

@apdarchitect3840 3 года назад

Please help...how to avoid rusting during cooking specially stew.

@Rhythmicons 3 года назад

Season it really good first. When you cook the stew and are ready to serve, transfer the contents to a serving or storage container and then keep the iron hot. Immediately clean it before it has a chance to cool, and then let it remain on the fire until all of the moisture has evaporated from the pores. Reseason.