---
product_id: 580033
title: "7-Quart Cast Iron Dutch Oven – Made in USA, Pre-Seasoned, PFAS-Free & Non-Toxic, Heat-Treated, Induction Compatible, Self-Basting Lid, Durable Multi-Use Cooking Pot for Oven to Table"
brand: "lodge"
price: "₪815"
currency: ILS
in_stock: true
reviews_count: 12
category: "Lodge"
url: https://www.desertcart.co.il/products/580033-7-quart-cast-iron-dutch-oven-made-in-usa-pre
store_origin: IL
region: Israel
---

# Superior heat retention PFAS-free & non-toxic safety Made in USA, family-owned legacy 7-Quart Cast Iron Dutch Oven – Made in USA, Pre-Seasoned, PFAS-Free & Non-Toxic, Heat-Treated, Induction Compatible, Self-Basting Lid, Durable Multi-Use Cooking Pot for Oven to Table

**Brand:** lodge
**Price:** ₪815
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your kitchen game with timeless cast iron craftsmanship!

## Quick Answers

- **What is this?** 7-Quart Cast Iron Dutch Oven – Made in USA, Pre-Seasoned, PFAS-Free & Non-Toxic, Heat-Treated, Induction Compatible, Self-Basting Lid, Durable Multi-Use Cooking Pot for Oven to Table by lodge
- **How much does it cost?** ₪815 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.co.il](https://www.desertcart.co.il/products/580033-7-quart-cast-iron-dutch-oven-made-in-usa-pre)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Pure & Safe Cooking:** Crafted without PFAS, PFOA, or PTFE, guaranteeing a chemical-free, naturally seasoned surface that improves with every use.
- • **Unrivaled Heat Mastery:** Thick cast iron ensures even heating and exceptional heat retention for flawless slow cooking and searing.
- • **Effortless Moisture Lock:** Innovative self-basting lid keeps your dishes juicy and flavorful, elevating every meal from oven to table.
- • **Built to Last Generations:** Proudly made in the USA by a family-owned brand since 1896, designed for decades of reliable, heirloom-quality cooking.
- • **Versatile Culinary Powerhouse:** From stovetop to oven, grill, or campfire—sear, sauté, bake, braise, and more with one durable, multi-use Dutch oven.

## Overview

The Lodge 7-Quart Cast Iron Dutch Oven is a premium, pre-seasoned cookware piece made in the USA, featuring superior heat retention, a self-basting lid, and a PFAS-free, non-toxic surface. Designed for versatile cooking from stovetop to oven and grill, it combines durability with safe, chemical-free performance, perfect for professional-quality meals and lasting family traditions.

## Description

Product Description The Lodge 7 Quart Cast Iron Dutch Oven is ideal for slow cooking foods, and the cover features self-basting tips. Complete with loop handles for great control, this Dutch oven provides excellent heat distribution and retention for consistent, even cooking. It offers an abundance of possibilities. Use to sear, sauté, simmer, bake, broil, braise, roast, fry, or grill. It’s safe to use in the oven, on the stove or grill, and over a campfire. The Lodge Cast Iron Dutch Oven is made for decades of cooking and comes pre-seasoned for an easy-release finish that improves with use. Includes one Lodge 7 Quart Cast Iron Dutch Oven. Made in America. Care instructions for cast iron: 1. Wash with warm water. Add a mild soap, if desired. 2. Dry thoroughly with a lint-free cloth or paper towel. 3. Oil the surface of the pan with a very light layer of cooking oil while warm. Hang or store the cookware in a dry place. Brand Story By Lodge

Review: Another great Lodge cast iron product - Lodge has done it again. They delivered with an amazing cast iron product that comes preseasoned. You can use it right out of the box. As heavy as the product is, I expected there might’ve been some damage. But the pot was perfect. Lodge is the best brand of cast-iron products in my opinion. This goes great with my collection. The pot functions well it looks great and it’s resistant to chipping if the seasoning wears down it’s very easy to re-season it.
Review: Perfect one-person Dutch oven, ideal for people who can't cook - Despite being named a "serving pot", this is a functional Dutch oven. Introductory note: I don't cook. I famously don't cook. I destroy kitchen equipment. I'm known for trying to make ramen and setting the water on fire. I was once boiling water for pasta when the bottom of the pan made a loud explodey noise and developed a new hole. Several friends won't allow me in or near their kitchens now. I recently bought a slew of Lodge Logic stuff, after resigning myself to the fact that the price tag on my nice cookware, coupled with the knowledge that I explode or incinerate anything cooking-related that I touch, is going to forever intimidate me into leaving them unused in the cupboard. Cast iron, I thought, should be able to survive even me. I did season my "pre-seasoned" pots, by warming them on the stovetop, wiping them down with Crisco, and stacking them in a 350-degree oven for an hour with a cookie sheet under them to catch drips. Every one of them has performed superbly since, handling everything I've thrown at them flawlessly. If you're a terrible cook -- and I mean, water-catches-fire, pans-explode, dangerously terrible cook like me-- give cast iron a try before you give up. Crazy let's-see-if-this-works attempt one, modified from a much larger recipe: Set the oven preheating to 350. On a medium-low burner (about "three-and-a-half" on my electric range), cook about two inches of a roll of sausage in the pot. Peel and slice a potato while it cooks, while desultorily poking at the sausage occasionally to turn it and break it into clumps. The sausage should be nice and brown and done through before you scoop it out onto a paper towel to drain. After scooping out the sausage onto a paper towel, but leaving the sausage grease in the pan, spread the potato slices across the bottom. Stir and turn them for a few minutes, then spread them out into a single layer again and crumble the cooked sausage over them. Pour about half a small carton of egg substitute over the sausage and potatoes. Cover with grated Cheddar or sliced cheese-food-product. Put the lid on, bang the whole mess into the oven, and ignore it for a while. When your stomach rumbles, wander back to it and find a poofy, unhealthy, delicious mess of breakfast inside. This turned out so well I had three breakfasts in a row, at one sitting. If you want to look like you know what you're doing, get some small, cute cookie cutters and cut out a few shapes from the cooked potato slices. Save these out and put them on top of the cheese during the oven phase. This makes the final dish look like you know what you're doing and spent hours at it. Total time actually working: 15 minutes. Crazy let's-see-if-this-works attempt two, also modified from a larger recipe: Gather a 30-ish-ounce can of peaches in syrup, a cheap box of plain cake mix, some cinnamon, and some butter. Dump the can of peaches in the pot, with about half the syrup. Shake out half the box of cake mix on top at pat it out even with a spoon or spatula or something. Sprinkle cinnamon over that and put a few dollops of butter around the surface. Put the lid on, shove it in the oven, and turn the oven on to 350. (Forgetting about -- I mean, choosing against! -- preheating the oven lets the pot warm with the oven and prevents thermal shock.) After an hour or so (or however long it takes to watch the new episode of Doctor Who and forget about the cobbler completely), remember in a startled panic that "OH WHOOPS I HAVE FOOD IN THE OVEN!" and run to check on it. Chances are, the tantalizing smell of the cake mix baking together with the peach syrup was what reminded you of your food, and the cobbler is ready to serve. Present it to your guests as though you spent more than 5 minutes upending boxes, jars, and cans into an empty pot, and watch it disappear. Thanks to cast iron, I might get the hang of this cooking thing after all. More seriously, I have yet to make something in this pot that didn't come out delicious, and -- I cannot emphasize this enough -- *I can't cook*. I could theorize about how the even heating and lack of hot spots makes the pot act more the way inexperienced chefs expect a pot to act, or I could go on about the effects of starting on the stovetop and transferring the dish to the oven, or I could rhapsodize about the joys of a pot allergic to being washed that only needs wiping clean and a light coating of oil before storing it, but the gist is this: ANYONE can cook in cast iron. Even me. And for experimenting, or cooking for one or two people, this little skillet/saucepan/casserole-dish is an inexpensive (and thus far indestructible!) way to start. Just... don't put it in the microwave. Stay away from the microwave, and you'll be fine.

## Features

- PFAS-FREE & NON-TOXIC COOKWARE: Lodge cast iron is free from PFAS, PFOA, and PTFE. Enjoy safer cooking with a naturally seasoned, chemical-free surface that improves with use.
- SELF-BASTING LID & CONVENIENT HANDLES: Lid features self-basting tips to keep food moist; dual loop handles allow easy transfer from oven to table.
- RUST? DON’T PANIC! IT’S NOT BROKEN: If you notice a spot that looks like rust upon arrival, it’s just oil that hasn’t fully carbonized. If rust appears, simply clean with steel wool, dry, and re-season with vegetable oil.
- SUPERIOR HEAT RETENTION: Thick cast iron construction delivers even heating and excellent retention, ideal for slow-cooked stews, crispy breads, or seared meats.
- MADE IN USA & FAMILY-OWNED: Lodge has been a family-owned business since 1896, crafting high-quality cookware that’s built to last. Proudly made in the USA, this skillet is perfect for generations of cooking. Lodge products are free from PFOA and PTFE.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000SOM5XS |
| Best Sellers Rank | #1,460 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #6 in Dutch Ovens |
| Brand | Lodge |
| Capacity | 7 Quarts |
| Color | Black |
| Customer Reviews | 4.7 4.7 out of 5 stars (35,759) |
| Date First Available | June 27, 2007 |
| Department | unisex-adult |
| Finish Type | Cast Iron |
| Global Trade Identification Number | 00075536361604, 10075536351367 |
| Is Discontinued By Manufacturer | No |
| Is Dishwasher Safe | No |
| Is Oven Safe | Yes |
| Item Weight | 15.2 pounds |
| Item model number | Cast Iron Serving Pot |
| Lid Material | Cast Iron |
| Manufacturer | Lodge Manufacturing Company |
| Material | Cast Iron |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Product Dimensions | 12.25"W x 6.93"H |
| Shape | Round |
| Temperature Rating | 400 Degrees Fahrenheit |
| UPC | 075536351360 731598293221 617135469185 759455223815 013389099404 749628450360 075536361604 791769559983 |
| With Lid | Yes |

## Product Details

- **Brand:** Lodge
- **Capacity:** 7 Quarts
- **Color:** Black
- **Finish Type:** Cast Iron
- **Material:** Cast Iron

## Images

![7-Quart Cast Iron Dutch Oven – Made in USA, Pre-Seasoned, PFAS-Free & Non-Toxic, Heat-Treated, Induction Compatible, Self-Basting Lid, Durable Multi-Use Cooking Pot for Oven to Table - Image 1](https://m.media-amazon.com/images/I/51ALBFIACrL.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Questions & Answers

**Q: what is best way to re-season the lodge logic l8dd3 before using it?**
A: Pretty much everything that you read here is the way to do it I use lard in my seasoning I agree do not submerge and hot soapy water wipe it out with a hot soapy red then immediately rinse with hot water dryad good if that means put it in the oven to dry dry it apply lard liberally while it's hot wipe it in good turn it upside down in the oven 400 to 500 Degrees for an hour after a few times of doing this every time you cook with it just re-cook some lard in it and wiping it in good after it's good and hot that's the way my great-grandma did it that's the way my grandma did it that's the way my mom dose it and that's what I do

**Q: Can anyone give me the inside diameters at the top AND bottom for this? I want to use it with an existing fry basket and I need to make sure it will fit. Thanks!**
A: Oven measure 11.75" at the top, and 9" at the very bottom.  However, the bottom is rounded at the edge, so it measures 10" about 1/2" above bottom.  Total depth is 5".

**Q: Exact dimensions?**
A: Handle to Handle width: 12 5/8"Non-handle width: 10 5/8"Depth including lid: 6 1/4"Depth without lid: 4 1/2"Depth of lid including lip: 1 7/8"

**Q: can it be used in a 500 degree oven to bake bread?**
A: Even though you may not BAKE bread at 500 degrees, it is a good idea to preheat the oven and cast iron up to 500 to compensate for heat loss when you open the oven. I typically turn oven down to 450/425 after I've placed the dough and covered. The preheating seals the crust and allows for a good steam.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Another great Lodge cast iron product
*by K***N on January 23, 2026*

Lodge has done it again. They delivered with an amazing cast iron product that comes preseasoned. You can use it right out of the box. As heavy as the product is, I expected there might’ve been some damage. But the pot was perfect. Lodge is the best brand of cast-iron products in my opinion. This goes great with my collection. The pot functions well it looks great and it’s resistant to chipping if the seasoning wears down it’s very easy to re-season it.

### ⭐⭐⭐⭐⭐ Perfect one-person Dutch oven, ideal for people who can't cook
*by T***A on September 25, 2011*

Despite being named a "serving pot", this is a functional Dutch oven. Introductory note: I don't cook. I famously don't cook. I destroy kitchen equipment. I'm known for trying to make ramen and setting the water on fire. I was once boiling water for pasta when the bottom of the pan made a loud explodey noise and developed a new hole. Several friends won't allow me in or near their kitchens now. I recently bought a slew of Lodge Logic stuff, after resigning myself to the fact that the price tag on my nice cookware, coupled with the knowledge that I explode or incinerate anything cooking-related that I touch, is going to forever intimidate me into leaving them unused in the cupboard. Cast iron, I thought, should be able to survive even me. I did season my "pre-seasoned" pots, by warming them on the stovetop, wiping them down with Crisco, and stacking them in a 350-degree oven for an hour with a cookie sheet under them to catch drips. Every one of them has performed superbly since, handling everything I've thrown at them flawlessly. If you're a terrible cook -- and I mean, water-catches-fire, pans-explode, dangerously terrible cook like me-- give cast iron a try before you give up. Crazy let's-see-if-this-works attempt one, modified from a much larger recipe: Set the oven preheating to 350. On a medium-low burner (about "three-and-a-half" on my electric range), cook about two inches of a roll of sausage in the pot. Peel and slice a potato while it cooks, while desultorily poking at the sausage occasionally to turn it and break it into clumps. The sausage should be nice and brown and done through before you scoop it out onto a paper towel to drain. After scooping out the sausage onto a paper towel, but leaving the sausage grease in the pan, spread the potato slices across the bottom. Stir and turn them for a few minutes, then spread them out into a single layer again and crumble the cooked sausage over them. Pour about half a small carton of egg substitute over the sausage and potatoes. Cover with grated Cheddar or sliced cheese-food-product. Put the lid on, bang the whole mess into the oven, and ignore it for a while. When your stomach rumbles, wander back to it and find a poofy, unhealthy, delicious mess of breakfast inside. This turned out so well I had three breakfasts in a row, at one sitting. If you want to look like you know what you're doing, get some small, cute cookie cutters and cut out a few shapes from the cooked potato slices. Save these out and put them on top of the cheese during the oven phase. This makes the final dish look like you know what you're doing and spent hours at it. Total time actually working: 15 minutes. Crazy let's-see-if-this-works attempt two, also modified from a larger recipe: Gather a 30-ish-ounce can of peaches in syrup, a cheap box of plain cake mix, some cinnamon, and some butter. Dump the can of peaches in the pot, with about half the syrup. Shake out half the box of cake mix on top at pat it out even with a spoon or spatula or something. Sprinkle cinnamon over that and put a few dollops of butter around the surface. Put the lid on, shove it in the oven, and turn the oven on to 350. (Forgetting about -- I mean, choosing against! -- preheating the oven lets the pot warm with the oven and prevents thermal shock.) After an hour or so (or however long it takes to watch the new episode of Doctor Who and forget about the cobbler completely), remember in a startled panic that "OH WHOOPS I HAVE FOOD IN THE OVEN!" and run to check on it. Chances are, the tantalizing smell of the cake mix baking together with the peach syrup was what reminded you of your food, and the cobbler is ready to serve. Present it to your guests as though you spent more than 5 minutes upending boxes, jars, and cans into an empty pot, and watch it disappear. Thanks to cast iron, I might get the hang of this cooking thing after all. More seriously, I have yet to make something in this pot that didn't come out delicious, and -- I cannot emphasize this enough -- *I can't cook*. I could theorize about how the even heating and lack of hot spots makes the pot act more the way inexperienced chefs expect a pot to act, or I could go on about the effects of starting on the stovetop and transferring the dish to the oven, or I could rhapsodize about the joys of a pot allergic to being washed that only needs wiping clean and a light coating of oil before storing it, but the gist is this: ANYONE can cook in cast iron. Even me. And for experimenting, or cooking for one or two people, this little skillet/saucepan/casserole-dish is an inexpensive (and thus far indestructible!) way to start. Just... don't put it in the microwave. Stay away from the microwave, and you'll be fine.

### ⭐⭐⭐⭐⭐ Fantastic!!
*by J***Y on November 1, 2009*

****EDITED BELOW**** I am so very happy with this Dutch Oven. Just so you know where I'm coming from, my mom used a cast iron skillet when I was growing up. When I started on my own I also used a cast iron skillet and was very happy with it. Years ago I was in an accident which forced me to close up my apartment and move back home. I gave away all my cookware and focused on physical rehab. When I was patched up and ready to get back in the rat race I bought all T-Fal cookware which I've used for years. My reasons for going with Teflon was because the Teflon was ready to use right away so I could hit the ground running. It didn't require seasoning which was something I didn't want to be bothered with at that time. Using it has been okay but I truly missed my cast iron pan. You could do anything to that pan and it would still love you the next day. I've read people talking on here about the arduous task of having to re season cast iron regularly. I don't know what those people are talking about. All you have to do is keep using it, it seasons itself. You could even get one bland in the mail and not season it at all. Just start cooking on it and deal with strangely burnt food for a while till eventually it becomes seasoned with regular use. Even my Teflon pans became seasoned after years of using it on a regular basis. Seriously, cast iron is ridiculously low maintenance and that is one of my strongest reasons for upgrading to it. And now they come pre seasoned! BONUS! This wasn't the case when I bought one years ago. All I've used in the past were skillets. This time around I decided to convert ALL of my cookware to cast iron. I went with this Dutch oven because it was eligible for the 4 for 3 deal here at Amazon and the other model I looked at wasn't. I was afraid of how heavy it would be. The Dutch oven really isn't all that bad weight wise. My electric slow cooker seems heavier by comparison. This is my first time using a cast iron Dutch oven and when I finally got it I was so excited I decided to start cooking on it right away. The fact that it comes pre seasoned bothered me a little because I didn't get to choose the kind of oil I wanted since it was already predetermined. Nobody is really selling unseasoned cast iron these days though so I decided to go with the Lodge brand made right here in America. I was really distracted by the concept of pre seasoning but now that the Dutch oven is here my misgivings about it are completely gone. The pre seasoning is not sticky or gross, it wasn't thick like it could chip off and there was no funny smell to it at all - all things I was paranoid about. Compared to the worries about Teflon and the fumes from it though, the pre seasoning of cast iron is the least of my concerns. They were clean, ready to use and I loved being able to dig it right out of the box and start using it as soon as it arrived. It was only received yesterday and so far I've used it twice to cook vegetables and once I've used the lid to fry bacon as suggested by another reviewer. FABULOUS! I will add that I didn't stir anything in these pots. I just set the food in and let it cook in there. Nothing stuck to the Dutch. When everything was done and the pot cooled I simply hosed it off with water and a soapy sponge, then dried it up. Splendid! Paper towels shed in this pot however. It might be better to use a cloth or a rag of some sort that wont leave lint behind. The lid does not have a knob on the top like most lids you see on a Dutch oven. When I put this lid on the Dutch oven I'm sure not to line up the side handles to the handles on the Dutch so that it's easier to remove the lid for stirring, adding ingredients and peeking in to see how things are coming. The lid seems to fit the same way on the pot no matter which direction you put it on so there's no qualitative reason to line up the handles. Just make sure you protect your hands with oven mitts because this thing does get very hot. I just ordered another lid for it. It's not something I really *need* to do, the present lid works just fine. I just thought it might be nice to have one of those lids with the spiky interior for even distribution of condensation back in to the food as it cooks. The lid that comes with it is smooth inside which is handy for using it as a skillet. In all honesty I'm purchasing this other lid simply because I know it exists, the present lid is perfectly fine so far. I just like having other options and I'm hoping the spike lid I just bought will also fit on the Dutch oven lid. Wouldn't that be cool? Don't be afraid of this Dutch oven. It's a keeper! I'm really pleased with my purchase. EDIT: I finally got the other lid and it fits perfectly with no problems. I'm glad I bought this particular Dutch however and not the other. The lid that comes with this Dutch is ideal for the way I use it. I make short ribs but instead of braising them beforehand I put them in the hot liquid straight from the freezer. The ribs pile up high in the Dutch. The new lid would not fit on top of the meat but the depth of the original lid makes it fit right over it with no problems. I've searched and you can't buy this lid separately, it only comes with this particular Dutch. I'm thrilled with the other lid too but I'm REALLY glad I have this one. Options are A+ in my book. Purchase a steel brush with this pot. I've bought a couple of Lodge cast iron products and they do tend to develope rust. I scrubbed them with a Quickie steel brush and reseasoned them a few times which solved the rust problem. You DO need to season these yourself though. The preseasoning is just a quick dressing to get you started.

## Frequently Bought Together

- Lodge 7-Quart Cast Iron Dutch Oven – Made in USA, Pre-Seasoned, PFAS-Free & Non-Toxic, Heat-Treated, Induction Compatible, Self-Basting Lid, Durable Multi-Use Cooking Pot for Oven to Table
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*Product available on Desertcart Israel*
*Store origin: IL*
*Last updated: 2026-02-12*