What is the difference between the Lodge L10DOL3 Pre-Seasoned Dutch Oven and the Lodge Pro-Logic P12D3 Cast Iron Dutch Oven?
2060822
i bought p12d3. it has nicer handles and lid. p12d3 has drip basting lid. not sure if the dol does.
2060823
This one has handles that slant up and the Lodge L10DOL3 handles are flat. (actually easier for seasoning it)This one has a lid with concentric rings, while the other one has drip points, not rings. (seems easier to season) That's why I got this one.As a note, I got this when it cost the same as the other model. I don't think it's worth paying extra.
2060824
One is ready to use because the manufacturer pre-seasoned it, the other isn't ready till the user pre-seasons it before cooking. The pre-seasoning consists of greasing the skillet and baking it for a specified amount of time. Contact the manufacturer for instructions.
2060825
I'm not exactly sure, but could it be that the P12D3 is not pre-seasoned? If so, I would Definitely recommend the pre-seasoned pot -THAT is what makes these Lodge pots so incredible.
1255211
This is a French Oven. A Dutch Oven has legs, a flat top, and can be stacked one on top of the other if you have more than one. Look for items from Lodge if you want excellent quality and price.
33629
The answer is yes. Lodge measurements are taken at the top of the pan. The Lodge 10.25 skillet, the 10.25" deep skillet (formerly known as the 3qt. chicken fryer) and the 5qt. dutch oven all will share the same size lid.
1586526
The 7 qt. dutch oven lid does fit the 12" skillet and the 5 qt. dutch oven lid fits the 10 1/4" skillet. As the previous poster said, buying the dutch oven is a great way to get a lid for the skillet and an extra piece of cookware. If you don't need two dutch ovens, it is cheaper to get the 7 qt. dutch oven with the spiral handle and the 10 1/4" lid ($55.97 total) than getting the 5 qt. dutch oven and the 12" lid ($57.65).
1722568
From what I've read Lisa it will wok on an induction cook top. It is quite heavy and you will have to resist the urge to drag it instead of lifting it from the surface. Remember though that the base construction of the Lodge Dutch oven is cast iron. Cast iron heats evenly and is excellent for slow and low stove top simmering. However the rule with cast iron is slow to heat, slow to cool. Here is a good article that might help you out. http://www.nytimes.com/2010/04/07/dining/07induction.html?pagewanted=all&_r=0
1793756
Actually, the one that we bought was this one: Lodge L8SK3 Pre-Seasoned Cast-Iron Skillet, 10.25-inch It is 10.25 at the top and 8 inches at the bottom. I'm not sure why the larger one was shown.
283888
Depends what you're looking for whether a campfire Dutch oven or one for stove top and or oven. Generally, the heavier it is, the more stable it is with regards to holding/dispersing heat. I have a campfire version, the enameled one, and another 8 qt with a dome lid. All are Lodge. There are others out there, although I'm not familiar with them. I have an older cast iron skillet that is not a Lodge, and it is fine. I also have a cast iron loaf pan in which I have made breads and meatloaf. I also recently purchased a 12 inch Lodge cast iron skillet, and got a stove top griddle and ribbed square pan as gifts; all are Lodge. Keep your un-enameled cast iron well seasoned. Even if pre-seasoned, I still season them myself.
651129
Don't know for sure. I have a 10.25" lid that will fit a 10" skillet loosly. I suspect the 12" would cover the pouring spouts, but the handle will prevent it from setting down level and sealing. The Lodge glass lids are round and will not cover the lips. If a sealed lid is important to you, go ahead and spend the money for the correct sized cast lid. All the Lodge cast-iron lids I have do have ears that close the pouring spouts.I've been using Lodge skillets for years and have found that when t comes to mixing pans and lids, if Lodge doesn't state a particular lid will fit the skillet in question, it probably won't (at least not very well). Skillet and dutch oven lids do interchange fairly well. Don't know for sure. I have a 10.25" lid that will fit a 10" skillet loosly. I suspect the 12" would cover the pouring spouts, but the handle will prevent it from setting down level and sealing. The Lodge glass lids are round and will not cover the lips. If a sealed lid is important to you, go ahead and spend the money for the correct sized cast lid. All the Lodge cast-iron lids I have do have ears that close the pouring spouts.I've been using Lodge skillets for years and have found that when t comes to mixing pans and lids, if Lodge doesn't state a particular lid will fit... » Read More Don't know for sure. I have a 10.25" lid that will fit a 10" skillet loosly. I suspect the 12" would cover the pouring spouts, but the handle will prevent it from setting down level and sealing. The Lodge glass lids are round and will not cover the lips. If a sealed lid is important to you, go ahead and spend the money for the correct sized cast lid. All the Lodge cast-iron lids I have do have ears that close the pouring spouts.I've been using Lodge skillets for years and have found that when t comes to mixing pans and lids, if Lodge doesn't state a particular lid will fit the skillet in question, it probably won't (at least not very well). Skillet and dutch oven lids do interchange fairly well. « Show Less
662622
All Lodge products are not made in USA. Most, if not all, of their porcelain coated Dutch ovens are made in China. I think the pre-seasoned cast iron is still made here, but I'm not sure. BTW: I hate this, but the Chinese made Lodge Dutch oven won the Cook's Illustrated test hands down. It beat Le Creuset easily, and I can believe it. I bought one of them at a local department store because it was cheap and I needed a pot (mine were in storage). I use the darned thing all the time! It CAME with a steel lid knob handle included, something we had to pay Le Creuset $20 apiece for!
1835875
The 5500 is the old design. Also, the lid on the 5500 is made in China, while the dutch oven is made in the USA!!! The new 4500 is redesigned with wider handles and the lid and the dutch oven are made in the USA. I called All Clad to find out for myself, before making my purchase. The 4500 cost $25.05 more, when purchased on Amazon, but is so worth it!!!
2261513
Both are very high quality ranges. I would say the pros and cons are mostly based on if you prefer to bake (double ovens are better) or cook on the stovetop (induction is better).
861673
I don't think there is a difference. The oven cooks using convection and infrared technology. I don't know why they list them different. I bought this black one with the extender ring. I love it. It comes with a pan, 2 metal racks, the extender ring and a DVD to show you how to use it. They also give you a plastic coated 8x11 card that is a quick guide to how long to cook meats and a little cook book. Here's my advice to you. They give you this lid holder. Don't use it. I think that is one of the reasons people's domes are cracking. The plastic gets really hot and the heating unit on top is heavy. When I want to check or turn the food, I pause it and completely take the dome off and place it upright on a wooden cutting board. Further more. When your food is done cooking, take the heating unit off the dome and let them cool separately. After the dome is cool, as in after your meal, hand wash it. People seem to have a problem with the dome cracking. I don't. I never put it in the dishwasher and I never leave it on it's side. Other than that, it's a great oven and I highly recommend it.
2225779
Not enough info. The one we got had 2 screws for a Dutch oven. I can't tell if this is the same one
651979
I have never used a Comal but I can tell the 14 inch Lodge Pro-Logic P14P3 Cast Iron Baking Pan is one of the best products I have found for baking very good Pizza.
338567
Enamel-coated cast iron has it uses, as does regular cast iron. Enameled cast iron is great, particularly with Dutch or French ovens when slow cooking is desired. The enamel coating is not as reactive as plain cast iron allowing for slow basting of reactive ingredients such as tomato sauce (acidic). Tomato sauce cooked for an extended time in a plain cast iron pot will react with the cast iron and also has the potential of stripping off the very carefully cultivated seasoning on your pan. 'Naked' cast iron is great for searing and cooking meat because you can safely turn up the heat under your plain cast iron (something you should never do with enameled cast iron). Enameled cast iron should not be used with burners over the medium setting, limiting their usefulness in searing meat. I have both types and use them for different types of cooking. For a grill pan such as this one...my preference is this pre-seasoned Lodge pan and NOT an enameled version of the same.
699569
The L8SGP3 is only 10.5 inches across AND it has high sides - (it is a square, grill skillet) The P12SGR3 is a full 12 inches square and has only a small lip around the edge.
1701843
I have both. They are good for different uses. For around the house i use the flat bottom dutch oven with solid handles. For camping and cooking over open fire i use the bail handle dutch oven with legs on the bottom. I have a steel tripod I can hang it over a fire with.