Thursday, March 6, 2014

Review Lodge Color EC3CC33 Enameled Cast Iron Covered Casserole Caribbean Blue 3-Quart


Lodge Color EC3CC33 Enameled Cast Iron Covered Casserole Caribbean Blue 3-Quart

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This 3-Quart enamel covered casserole is great for cooking marinating refrigeration and freezing. The color porcelain enamel on cast iron can be used on gas electric ceramic and induction cooktops as well as in the oven. Not recommended for use on outdoor grills or over open outdoor flames. Not for use in microwaves. Lodge Color Porcelain Enamel on Cast Iron cookware is cast ... Read more or Check Price



Lodge Color EC3CC33 Enameled Cast Iron



Lodge Color EC3CC33 Enameled Cast Iron Covered Casserole Caribbean Blue 3-Quart Features


  • Porcelain surface eliminates the need to season
  • Tightly fitting lid seals in moisture
  • Superior heat distribution and retention
  • Two layers of porcelain enamel are chip resistant



Customer Reviews Purchased this product

love this cooker...little sister to the large lodge dutch oven we own. Very cool for the two of us to make dinner or any meal in. by Kindle Customer

Add ingredients bring to boil on the stove top then place in the oven. Cook until steak is tender at 300 degrees. by Mark Morton

No it doesn't have the fancy French name but as a person that likes to cook but still likes to save money this brand has been a great purchase. The blue color is vibrant. by T. Kemp

I was not happy to find that this is an American company but manufactures it from China. I did not buy one from Le Creuset for that reason. by Pierann Walsh

I love this pan and I can't say enough good about it. I can take it from the stove to the oven and it cleans up so easily. by Tammy Edwards

saw something similar on a cooking show by that expensive french brand but have had Lodge products before so opted for their version. Couldn't be happier. by roy a rocha

Great item. Big enough to use as a fryer or for baking roast. The item is very heavy and looks of good quality by Tamie

This dish does a great job at cooking dishes that need some extra time to marinade in the juices. I make a particular meal on a regular basis that requires the meat to simmer in... by Sherri Griffin



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