Dutch ovens: BGE vs Lodge

ERC393

I'm in the market for a dutch oven for my large EGG. Any thoughts on the BGE 5-qt D.O. vs the Lodge one?  The Lodge is about 3X cheaper than the BGE one.

bgebrent

Lodge makes great stuff.  Save your money.

chuckytheegghead

I'm in the same boat here but I think I'm going to pull the trigger on the lodge. 

SGH

bgebrent said:

Lodge makes great stuff.  Save your money.

This^^^^^^^^^^^^^^^

Mattman3969

+3 with Brent.  

Take your pic
http://www.amazon.com/s/?ie=UTF8&keywords=the+lodge+dutch+oven&tag=googhydr-20&index=aps&hvadid=73467230196&hvpos=1t1&hvexid=&hvnetw=g&hvrand=9764633563332821417&hvpone=&hvptwo=&hvqmt=b&hvdev=t&ref=pd_sl_1oim7ymxie_b

blasting

I don't have the BGE, but I have "a few" Lodge pieces.  Can't go wrong with Lodge.

Dredger

Lodge rocks.

SoCalTim

Bought a 5 quart Lodge DO at Walmart recently, $29 dollars. Take a look there.

BYS1981

I actually used my lodge dutch oven tonight for the first time tonight, I love lodge.

Skiddymarker

I like the L8DD3, the skillet is great in the egg when used without the oven. I also have the 12" camp oven, use it mostly in the kettle with briquettes. Lodge=Good stuff.

feef706

I have lodge, didn't even know BGE made a Dutch oven, def save your money!

ERC393

Sounds unanimous for Lodge. I was leaning in that direction already since I've used a number of their campfire DOs over their years (not in the EGG). Thanks for the advice!  If anyone's really interested in dutch ovens, check out the International Dutch Oven Society web site at idos.com. I suspect a lot of the BGE folks are already familiar with that.

bettysnephew

I also have the Lodge Double Dutch 5 qt. L8DD3. Versatile as you get three combinations with the 2 parts. The lid id a skillet, the base is an open deep pot and together they are a Dutch oven. Also not much more expensive than a conventional DO. 

Eggaroo

I have the BGE because it was gifted to me, but would have preferred the Lodge. I always have trouble keeping the wire handles down out of the way to get the lid on and off.

Mosca

If you have the time before purchasing, spend a Saturday visiting garage sales or flea markets. You can usually get a Lodge DO for around $5. You'll probably have to de-rust and reseason it.

onedbguru

I have a 39 year old Lodge 8 SK D skillet that I use all the time. And a 5qt Lodge DO that is at least 20+ yrs old and they both make some amazing food. 

rmr62

I recently stopped at the Lodge Factory Store in S. Pittsburg, TN and picked up the DO that has the top that doubles as a skillet---sort of a 2 for 1 type thing.  Also got the optional "fry basket" that comes with the set up

BYS1981

I bought a lodge skillet due to the frequency which people used them on here - I use it all the time. I would say my lodge skillet is my most used accessory, but it isn't just that because I use it as my primary skillet in the kitchen too. 

I did shrimp tacos the other day in my lodge skillet, they came out wonderful.

DeltaNu1142

bettysnephew said:

I also have the Lodge Double Dutch 5 qt. L8DD3. Versatile as you get three combinations with the 2 parts. The lid id a skillet, the base is an open deep pot and together they are a Dutch oven. Also not much more expensive than a conventional DO. 

I have this setup, too. It's perfect for me as I use it in the Egg and on the stovetop for searing stuff... as much as I'd like to, I can't justify a wide variety of CI gear, so this works out great.

500

When I was looking for a DO, I found one on eBay. Craigslist has them also. I not an expert but I think the older cast iron and s better than the new stuff. 

Dredger

Been using my Lodge 8" for sausages and my 10" for burgers and cube steak in gravy on the stove, on the egg, the sky's the limit. I have a Lodge 5 qt. chicken fryer and I have a Lodge 3 qt chicken fryer due to deliver today for hamburger pie and chicken pot pies. Making a chicken pot pie tonight using my left over smoked rotisserie chicken in it, if it fits right. Will post pics. I have several other pieces of Lodge, Camp Chef, and Wolfgang Puck enameled and use them a lot now. Can't go wrong with Lodge, IMHO. If you're looking to do chili or beans, I suggest you look at an 8 quart. A 5 quart is a little small for that. If I'm going to simmer something for 3 hours or more, I'm going big, lol. That's just how I roll.

THEBuckeye

Lodge

Next?

Captainjimpark

Dredger said:

Been using my Lodge 8" for sausages and my 10" for burgers and cube steak in gravy on the stove, on the egg, the sky's the limit. I have a Lodge 5 qt. chicken fryer and I have a Lodge 3 qt chicken fryer due to deliver today for hamburger pie and chicken pot pies. Making a chicken pot pie tonight using my left over smoked rotisserie chicken in it, if it fits right. Will post pics. I have several other pieces of Lodge, Camp Chef, and Wolfgang Puck enameled and use them a lot now. Can't go wrong with Lodge, IMHO. If you're looking to do chili or beans, I suggest you look at an 8 quart. A 5 quart is a little small for that. If I'm going to simmer something for 3 hours or more, I'm going big, lol. That's just how I roll.

Dredger
will the 8 quart fit in a large egg?

GregW

I have Lodge. Main reason it is well made in The USA.

GregW

Deleted duplicate

Dredger

@Captainjimpark, sorry, I hit the wrong number when typing. Lodge makes a 7 quart, not an 8 quart and, yes it will fit in the egg. I just measured and it is 5 inches deep and 12 inches wide. The lid adds about another 1 1/2 inches, so no clearance problems. It's more than enough to do a 2 pound bag of dried beans or a pot of chili or soup.

1move

You can also bake bread in them for a more even heat!

RRP

Lodge hands down! Now for a couple finer points to consider. The traditional DO has a flat bottom while the camp style has 3 legs cast into the bottom. I prefer using my flat bottom DO when cooking direct with it sitting on the grate such as for chili. OTOH I prefer using my camp style DO resting on my PS with legs up. The camp style legs protect the bottom from burning and with the lid on its a more protected cooking/baking environment. True, you can just settle for one style and use spacers but just in case you have a chance to score either style at a great price then jump for the style you don't already have. You won't be sorry! There's 2 styles for a reason.

Sammi

Lodge DO here, love it.

Skiddymarker

@RRP makes a good point. The legs are to keep the camp oven off the ground and allow room to have briquettes under the oven without the loaded oven crushing the briquettes and restricting the airflow and screwing up your temps. If the camp oven sits on a setter, you have an air gap to help regulate temps without too much heat transfer from the setter, 

Dredger

As promised. Pics of chicken pot pie using leftover rotisserie chicken from the egg in my new 3 quart chicken fryer. Came out perfect. Crust perfect top and bottom. You would have to pry this baby from my cold, dead hands.


Loving this cast iron stuff.