Lodge Dutch Oven 4.7L


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The original slow cooker, Cast Iron Dutch Ovens have been a kitchen staple in American homes for centuries. This seasoned and ready to use Dutch oven with cast iron lid is ideal for slow-cooking foods and the loop handles make it easier to move from the stove top to the oven. Cast Iron is brutally tough for decades of cooking.

5 quart / 4.7 litre capacity

  • Foundry seasoned, ready to use upon purchase 
  • Use on all cooking surfaces, grills and campfires 
  • Oven safe
  • Included lid also fits the Lodge 12 inch skillet 
  • Made in the USA


  • Hand wash. Dry immediately—even before first use. 
  • Rub with a light coat of vegetable oil after every wash. Why? To keep the iron “seasoned” and protected from moisture. “Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.
  • Seasoning creates the natural, easy-release properties. The more you cook, the better it gets. Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan. 
  • Lodge Cast Iron can be used on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. 
  • Do not use in the microwave.

More detailed care notes

  • Gas flames should not extend up the sides of cookware. 
  • Match pan size to burner size. 
  • Don’t use in the microwave. 
  • When deep frying, fill cookware only to 1/3 of capacity. 
  • On glass or ceramic cooktops, lift cookware; never slide it. 
  • Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils. Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning. 
  • Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established. 
  • Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking. 
  • Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware. 
  • If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary. Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.

If you do get rust

  • Without protective seasoning iron can rust. It’s really easy to fix. 
  • Scour the rust, rinse, dry, and rub with a little vegetable oil. W
  • hile maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. 
  • If food sticks to the surface, or you notice a dull, gray colour, repeat the seasoning process: 
  • Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware). 
  • Rinse and dry completely. 
  • Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish. Place aluminium foil on the bottom rack of the oven (not directly on bottom) to catch any drips. 
  • Set oven temperature to 350 – 400 degrees F / 175 celsius - 200 celsius
  • Place cookware upside down on the top rack of the oven to prevent pooling. 
  • Bake the cookware for at least one hour. 
  • After the hour, turn the oven off and let the cookware cool in the oven. 
  • Store the cookware uncovered, in a dry place when cooled. 
  • Repeat as necessary.