Win ANY Lodge Cast Iron Product You Wish!

I think if you had narrow it down to one product that makes a kitchen look like it contains a serious cook, it’s a Dutch Oven. I don’t own one. (Or I didn’t until a month ago). This was partially due to a severe cupboard deficiency and partially due to my practical, frugal side, the side that had become resigned to a slow cooking method that consisted of pressing tin foil over a warped, discolored, rusted-in-the-corners, aluminum baking dish. But a warped, aluminum baking dish does not give off quite the aura of skill that a Dutch Oven does. It does not say, “From this pot will come forth heavenly things”, like a Dutch Oven.

So when I asked Lodge (the only US maker of cast iron cookware) if they would be interested in doing a giveaway, and they responded with unbounded enthusiasm, saying, “Pick any product!”, it was an easy choice. The cherry beauty arrived a week later, a bright red pot that has heft and grace in equal measure.  When not at work inside the oven, it’s now taken up permanent residency on top. (The one I picked, and shown above, is the L-Series and retails for $130.)

(By the way, the winner can also chose ANY product from the Lodge website - skillet, grill pan, Dutch Oven…)

I’ve been loyal to Lodge for years and have two skillets that also never leave my stove top (yes, it’s getting crowded up there). Their products are timeless and crafted with Tennessee love*. This Dutch Oven has an ergonomical lid handle that makes it a pleasure to hold and is deep enough to accommodate a puffy oven mitt. It also has an enamel coating that wont chip -  though I have to say, I hold fond memories of a red enamel pot from childhood, chipped on the edges that fed six mouths and served up everything from corn chowder to chicken a la king – a dish that was to the 70′s what miso cod is to now.  (They’re called Dutch Ovens, by the way, because the Dutch were the most advanced in using the cast iron technique for creating cooking pots in the late 1600′s.)

Another aspect of my love of Lodge is that despite the world’s infatuation with non-stick – those pans light enough to swing, one handed, from stove to sink – Lodge has stuck to their core beliefs and never stopped producing a big, clunky, truly natural product.

The recipe that christened my new pot? Chicken Tagine. It’s not the most orthodox version of the recipe, though I’m not sure there is any official way to make tagine (except in an tagine pot which, if you close your eyes and open your imagination, this can become).  But the end result of Manhattan Goes Moroccan, is very very good.

Don’t cut the olives. They look better whole.

I took off the lid for the last 15 mins of oven time, to let it brown and thicken…

…and started nibbling at it before serving it.

Get the recipe. (No Dutch Oven? Use the trusted baking dish method. It worked for me for many a year.)

So how to enter the giveaway: Either sign up as an email subscriber to The Sweet Beet (top right of any page on this site) or “Like” The Sweet Beet on FaceBook.

Want to double your chances? Do both!

And please forward this incredibly generous offer from Lodge to your friends! Email it, Tweet it, Face Book it…  Here’s a short URL of this page:  http://bit.ly/j4JcpJ

The winner will be chosen July 12th.

So tell us about your favorite pot or baking dish. Or very favorite slow-cooked meal?  (And yes, you can talk about “the other” brands…)

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*Update from Lodge: Their enamel coated cast iron is actually made in China (the cost to set up this kind of operation in the US would be prohibitive for a co of their size), but they exceed even the highest standards, are certified safe by a 3rd party and use no toxic chemicals (incl lead) in the enamel on the cooking surfaces.

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  • Scarcons

    I love this recipe…
    and being very lazy I chopped up the chard in fat ribbons and threw in after it was reheated and put cover on. It wilted delightfully by the time I served. DELISH!
    also LOVE LOVE LOVE my dutch oven..got hooked when I found one at a garage sale and later treated myself to a large oval one. Slow cooked lots of stuff goes on there! throw together and forget about for a few hours on low heat!

    • http://www.thesweetbeet.com Michelle Madden

      I’m so glad to hear that! When I made it the first time, I actually used 2 tbsp of honey (as well as the raisins and apricots) and found it a bit sweet, so in the recipe I put 1 tbsp honey. Did you find the sweetness level was just about right?

  • Celly

    likey on facebook! thanks

  • http://www.brooklynfoodtours.com Kelly

    Ahh…have been eyeing Lodge cast iron for a long time now.  I would choose a big skillet.  Thanks – great giveaway!

  • schipptomylou

    I made this last night, and it was delicious! Thank you!

    • Michelle

      Oh, I’m so glad ! it’s always so nice to hear that….

  • Lisa

    5 quart le creuset dutch oven!  I’m an email subscriber

  • Lisa

    I also liked you on facebook

  • http://profiles.google.com/justin.bell Justin Bell

    I believe the lodge enamled cast iron pots are actually made in china

    • http://www.thesweetbeet.com Michelle Madden

      This is true. The enameling process is highly capital intensive and very specialized. I was recently informed that yes, Lodge does have their pans enameled in China. (see more on that below..) I had heard rumor that Le Creuset did as well, so I emailed them and they confirmed that yes, they too, do their enameling in China or Thailand, even though the pans say “Made in France” – its just the iron that is cast in France, the rest is done in Asia.

      Here’s the reply I got back from Lodge when I asked about this:

      Thanks for your e-mail. Our enamel is made to our strict standards in China. We have a third party inspection team for our products there and they have been rated equal to French brands at much lower costs.

      We tried to make our enamel in the US, however, the enameling process is extremely expensive and EPA regulations for enameling here requires a lot of equipment/regulations that would make Lodge uncompetitive in the market.
      The cooking surfaces (the inside) of our enamel are either white or cream colored, therefore there are no heavy metals in them. Bright colored enamel on the exterior may have heavy metals. Although some manufacturers claim that there are no heavy metals in their enamel coated cast iron, our inspections prove differently. In fact, it’s impossible to have bright colored enamel without them.

  • http://chickenwireandpaperflowers.blogspot.com/ Beckycalvert

    I already follow you, but would LOVE a new pot.  I need a dutch oven.

    • Themakeupdivas

      I’m an email subscriber. 

  • Jenny

    I just subscribed!

  • Jenny

    And now I “like” you on Facebook. :-)

  • Jennifer Matthews

    I’m an email subscriber

  • Jennifer Matthews

    Facebook fan as well!  matthews.jennifer@gmail.com

  • Dan

    Oh man…I made this recipe last night with some quinoa and parmesan swiss chard from the garden.  The whole meal was divine!  Thanks Michelle!

    • Michelle

      Oh I’m so glad! Thanks for letting us know!

  • Philip

    Your recipe calls for 1.5 lbs chicken, which is about half of a fryer,
    and would serve 2 or 3 at most.  Yet you say “serves 6″.  Did I miss
    something?  Did you mean to call for meat off the bone?  Your photo
    shows a whole chicken leg, so…  ???

    Thanks–

    • http://www.thesweetbeet.com Michelle Madden

      I def left the meat on the bone. Serves 6 might be a bit of a stretch – my “servings” are generally smaller than the avg serving, mainly because I tend to serve other vegs, rice etc with it.