35+ Comforting Lodge Cast Iron Dutch Oven Recipes You Can’t Miss

When it comes to cooking, few kitchen tools are as versatile and reliable as the Lodge Cast Iron Dutch Oven.

Known for its ability to retain and evenly distribute heat, this kitchen staple is ideal for a wide range of cooking methods, from slow roasting to braising, baking, and frying.

Whether you’re simmering a hearty stew, baking fresh bread, or preparing a delicious pot roast, the Lodge Cast Iron Dutch Oven makes every meal taste better thanks to its ability to lock in moisture and enhance flavors.

In this article, we’ve curated over 35 mouthwatering Lodge Cast Iron Dutch Oven recipes that will help you make the most of this essential kitchen tool.

From comforting soups to decadent desserts, these recipes are perfect for family meals, special occasions, or simple weeknight dinners.

Prepare to discover new ways to enjoy the convenience and flavor that a Dutch oven brings to your cooking routine.

35+ Comforting Lodge Cast Iron Dutch Oven Recipes You Can’t Miss

The Lodge Cast Iron Dutch Oven is truly a culinary powerhouse that deserves a place in every kitchen.

From savory roasts to indulgent desserts, this versatile piece of cookware allows you to create meals with deep, rich flavors that are perfectly cooked.

These 35+ Lodge Cast Iron Dutch Oven recipes prove that there’s no limit to what you can create with this timeless kitchen tool.

Whether you’re a seasoned chef or a beginner, these recipes will inspire you to explore new dishes and techniques while elevating your cooking experience.

So grab your Dutch oven, get cooking, and enjoy the magic it brings to your kitchen.

Lodge Cast Iron Dutch Oven Beef Stew

This hearty and comforting beef stew is made in a Lodge Cast Iron Dutch Oven, bringing out rich flavors through slow cooking. Perfect for a chilly evening, it combines tender beef, vegetables, and a savory broth. The Dutch oven ensures that the flavors meld together beautifully, and the stew remains warm for longer, making it ideal for family dinners or gatherings.

Ingredients:

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 4 carrots, sliced
• 3 potatoes, peeled and diced
• 3 cups beef broth
• 1 cup red wine (optional, or use more broth)
• 2 teaspoons dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons all-purpose flour
• 1 tablespoon Worcestershire sauce

Instructions:

1. Preheat your Lodge Cast Iron Dutch Oven over medium heat. Add olive oil and brown the beef cubes in batches to avoid overcrowding. Set the beef aside once browned.
2. In the same Dutch oven, add the chopped onion and garlic, cooking until softened, about 3 minutes.
3. Sprinkle the flour over the onions and garlic, stirring to combine and cook for another 2 minutes to eliminate the raw flour taste.
4. Slowly add the red wine (or more broth), scraping up any browned bits from the bottom of the pot. Add beef broth, Worcestershire sauce, thyme, rosemary, salt, and pepper, stirring to combine.
5. Return the browned beef to the pot, followed by the carrots and potatoes. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
6. Taste and adjust seasoning with more salt and pepper as needed before serving.

This Lodge Cast Iron Dutch Oven Beef Stew is a fantastic recipe for any season but especially perfect for cooler weather. The Dutch oven’s thick walls evenly distribute heat, making it an excellent choice for slow-cooking stews like this. The result is a rich and flavorful dish that will warm you up and satisfy everyone at the table. The leftovers also taste even better the next day, making it a great meal for prepping in advance.

Lodge Cast Iron Dutch Oven Chicken and Rice

This one-pot chicken and rice dish cooked in a Lodge Cast Iron Dutch Oven is a time-saving and flavorful meal. The chicken becomes wonderfully tender while the rice soaks up all the savory flavors from the herbs and spices. It’s an easy and satisfying recipe, perfect for busy weeknights or as a comforting family dinner.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat olive oil in your Lodge Cast Iron Dutch Oven over medium-high heat. Season the chicken thighs with salt, pepper, paprika, oregano, and cumin. Brown the chicken on both sides, about 4 minutes per side. Once browned, remove the chicken and set aside.
2. In the same Dutch oven, add the chopped onion and garlic. Cook for about 2 minutes, until softened and fragrant.
3. Add the rice to the Dutch oven and stir to coat it in the oil and onion mixture. Toast the rice for 2-3 minutes, stirring occasionally.
4. Pour in the chicken broth and bring the mixture to a simmer. Return the chicken thighs to the pot, skin-side up. Cover the Dutch oven with its lid and reduce the heat to low.
5. Let it cook for 25-30 minutes, until the rice is tender and the chicken is fully cooked. Check for seasoning, adding more salt and pepper if needed.
6. Garnish with fresh parsley before serving.

Lodge Cast Iron Dutch Oven Chicken and Rice is a complete meal that delivers comfort and ease. The Dutch oven ensures even cooking, keeping the rice fluffy and the chicken perfectly moist. This simple yet flavorful dish can be prepared with minimal effort, making it a staple for those seeking quick meals without sacrificing taste. It’s also highly customizable—feel free to add vegetables or switch up the seasonings to suit your taste.

Lodge Cast Iron Dutch Oven Artisan Bread

Homemade artisan bread baked in a Lodge Cast Iron Dutch Oven produces a golden-brown crust with a soft, airy interior. This easy recipe involves minimal ingredients and no kneading, making it a perfect introduction to bread-making. The Dutch oven creates a steam environment, allowing the bread to rise beautifully and develop a professional-looking crust.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet active dry yeast (or 2¼ teaspoons)
• 1½ cups warm water
• 1 tablespoon olive oil

Instructions:

1. In a large bowl, combine the flour, salt, sugar, and yeast. Slowly add the warm water, stirring until the dough begins to form. Drizzle in the olive oil and continue mixing until everything is well combined.
2. Cover the bowl with a clean towel and let it sit at room temperature for 1 to 2 hours, or until the dough has doubled in size.
3. Preheat your oven to 450°F. Place your Lodge Cast Iron Dutch Oven, without the lid, inside the oven while it preheats.
4. Once the dough has risen, turn it out onto a floured surface and shape it into a round loaf. Carefully remove the hot Dutch oven from the oven and place the dough inside.
5. Cover with the lid and bake for 30 minutes. After 30 minutes, remove the lid and bake for another 10-15 minutes, or until the crust is golden brown.
6. Let the bread cool on a wire rack before slicing.

Baking artisan bread in a Lodge Cast Iron Dutch Oven results in a loaf with a rustic, crunchy crust and a tender, soft crumb. The even heat distribution and steam created by the covered pot allow the bread to rise beautifully, giving it that bakery-quality finish. This recipe is an ideal way to make homemade bread with minimal effort, and the smell of fresh-baked bread will fill your home with warmth and comfort. Enjoy it with butter, jam, or as a side to soups and stews.

Lodge Cast Iron Dutch Oven Pot Roast

A classic and comforting dish, pot roast made in a Lodge Cast Iron Dutch Oven is tender and full of flavor. Slow-cooked with vegetables and herbs, this dish allows the beef to become melt-in-your-mouth tender, while the vegetables soak up all the savory goodness from the roast. It’s an ideal meal for a Sunday dinner or a special family gathering.

Ingredients:

• 3-4 lbs chuck roast
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 cups beef broth
• 2 cups red wine (or more broth)
• 4 carrots, peeled and cut into 2-inch pieces
• 4 potatoes, peeled and quartered
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• Salt and pepper, to taste

Instructions:

1. Preheat your Lodge Cast Iron Dutch Oven over medium-high heat. Season the chuck roast generously with salt and pepper. Add olive oil to the Dutch oven and sear the roast on all sides until browned, about 5 minutes per side. Remove the roast and set it aside.
2. In the same Dutch oven, add the onion and garlic, cooking until softened, about 3 minutes.
3. Pour in the red wine (or broth) to deglaze the pot, scraping up any browned bits. Add the beef broth, rosemary, and thyme, stirring to combine.
4. Return the roast to the pot, nestling it into the liquid. Add the carrots and potatoes around the roast. Bring the mixture to a simmer, then cover with the lid and place the Dutch oven in the oven preheated to 325°F.
5. Cook for 3-4 hours, or until the roast is fork-tender and the vegetables are soft. Check occasionally and add more broth if necessary.
6. Once done, remove the roast and vegetables from the Dutch oven. Let the roast rest for 10 minutes before slicing.

This Lodge Cast Iron Dutch Oven Pot Roast is a timeless dish that brings the whole family together around the table. The Dutch oven provides a perfect environment for slow cooking, allowing the beef to become incredibly tender and the flavors to meld beautifully. The vegetables become infused with the rich, savory broth, making every bite a delight. This pot roast is ideal for a weekend dinner, and the leftovers are just as delicious the next day!

Lodge Cast Iron Dutch Oven Chili

This Lodge Cast Iron Dutch Oven Chili is the perfect comfort food, packed with hearty beans, tender meat, and a rich, flavorful sauce. The long, slow simmering process in the Dutch oven allows the flavors to develop deeply, making it a robust and satisfying dish. Ideal for chilly nights, this chili is perfect for feeding a crowd or enjoying as leftovers for days to come.

Ingredients:

• 1 lb ground beef
• 1 lb ground pork (optional, or use all beef)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 (14 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 (6 oz) can tomato paste
• 3 cups beef broth
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• Optional toppings: shredded cheese, sour cream, chopped green onions

Instructions:

1. Preheat your Lodge Cast Iron Dutch Oven over medium heat. Add the ground beef and pork (if using), breaking it apart with a spoon, and cook until browned, about 5-7 minutes. Drain excess fat if needed.
2. Add the chopped onion and garlic to the Dutch oven, cooking for 3-4 minutes until softened.
3. Stir in the chili powder, cumin, and smoked paprika, and cook for another minute until fragrant.
4. Add the diced tomatoes, tomato paste, kidney beans, black beans, beef broth, and Worcestershire sauce. Stir well to combine.
5. Bring the mixture to a simmer, then reduce the heat to low. Cover the Dutch oven and cook for 1-2 hours, stirring occasionally, until the chili has thickened and the flavors have melded together.
6. Season with salt and pepper to taste before serving. Top with cheese, sour cream, and green onions if desired.

This Lodge Cast Iron Dutch Oven Chili is a deeply satisfying meal that’s full of robust flavors. The Dutch oven helps the chili simmer slowly, enhancing the flavors of the meat, beans, and spices. Whether you’re serving it at a family gathering or enjoying it on a cozy evening, this chili will quickly become a favorite in your recipe rotation. The rich, savory broth and tender meat create a perfect balance of flavors, and the leftovers are even better the next day!

Lodge Cast Iron Dutch Oven Baked Mac and Cheese

Creamy, cheesy, and perfectly baked, this Lodge Cast Iron Dutch Oven Baked Mac and Cheese is a deliciously indulgent dish that everyone will love. The cast iron ensures even heating, resulting in a crispy, golden crust on top while maintaining a rich and creamy interior. This comforting side dish can easily become the main attraction at any family meal.

Ingredients:

• 1 lb elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 3 cups shredded sharp cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ teaspoon mustard powder
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• ½ cup breadcrumbs (for topping)

Instructions:

1. Preheat your oven to 350°F. Cook the elbow macaroni according to the package directions, drain, and set aside.
2. In your Lodge Cast Iron Dutch Oven, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes to create a roux.
3. Slowly whisk in the milk and heavy cream, cooking until the mixture thickens, about 5 minutes.
4. Stir in the shredded cheddar and mozzarella cheeses, mustard powder, garlic powder, salt, and pepper. Keep stirring until the cheese is fully melted and the sauce is smooth.
5. Add the cooked macaroni to the sauce, stirring to combine. Top with breadcrumbs for a crunchy finish.
6. Transfer the Dutch oven to the oven and bake for 25-30 minutes, until the top is golden brown and crispy.
7. Let it sit for 5 minutes before serving.

This Lodge Cast Iron Dutch Oven Baked Mac and Cheese is the ultimate comfort food, combining creamy cheese sauce with perfectly cooked pasta and a crispy breadcrumb topping. The Dutch oven ensures that the mac and cheese cooks evenly and the flavors meld together beautifully. Whether you serve it as a side dish or a main course, it’s sure to be a hit at any meal. Plus, it’s easy to customize by adding extras like bacon, breadcrumbs, or even vegetables!

Lodge Cast Iron Dutch Oven Beef Stew

This Lodge Cast Iron Dutch Oven Beef Stew is the epitome of comfort food. Slow-cooked in a heavy-duty Dutch oven, the beef becomes incredibly tender, while the vegetables absorb all the savory flavors from the broth. With a rich, hearty texture and deep flavor, this beef stew is the perfect dish for chilly nights or a family gathering. The slow simmering process in the Dutch oven ensures that the stew is full of flavor and that each bite is a comforting experience.

Ingredients:

• 2 lbs beef stew meat, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 celery stalks, chopped
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons dried thyme
• 1 teaspoon rosemary
• Salt and pepper, to taste
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Heat olive oil in your Lodge Cast Iron Dutch Oven over medium-high heat. Season the beef stew meat with salt and pepper, then brown the beef on all sides, about 5-7 minutes. Remove the beef and set aside.
2. Add the chopped onion and garlic to the pot, cooking for 3 minutes until softened.
3. Stir in the flour (if using) to coat the vegetables, cooking for an additional minute.
4. Add the beef back to the pot along with the carrots, potatoes, celery, diced tomatoes, beef broth, red wine (if using), thyme, and rosemary. Stir to combine.
5. Bring the stew to a simmer, then cover with the Dutch oven lid. Reduce the heat to low and cook for 2-3 hours, stirring occasionally, until the beef is tender and the flavors have melded.
6. If the stew is too thin, you can thicken it by stirring in a slurry of 1 tablespoon flour mixed with 2 tablespoons water, cooking for an additional 10 minutes.

This Lodge Cast Iron Dutch Oven Beef Stew is the ultimate dish for a cozy, hearty meal. The slow-cooking process in the Dutch oven allows the beef to become meltingly tender, while the vegetables soak up the rich, flavorful broth. The flavors intensify over time, making it a perfect dish to prepare ahead of time and enjoy the next day. This stew is guaranteed to be a crowd-pleaser and is sure to become a go-to recipe for colder months.

Lodge Cast Iron Dutch Oven Chicken and Rice

A simple and satisfying one-pot meal, Lodge Cast Iron Dutch Oven Chicken and Rice is perfect for busy nights when you want a wholesome, flavorful dinner with minimal cleanup. The chicken becomes beautifully roasted, while the rice cooks in the savory broth, absorbing all the spices and juices. This dish is both comforting and nutritious, combining tender chicken with fluffy rice in one pot.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 ½ cups long-grain white rice
• 3 cups chicken broth
• 1 teaspoon paprika
• ½ teaspoon dried thyme
• ½ teaspoon cumin
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish

Instructions:

1. Preheat your oven to 375°F. Heat olive oil in your Lodge Cast Iron Dutch Oven over medium heat. Season the chicken thighs with salt, pepper, paprika, thyme, and cumin. Sear the chicken, skin-side down, for 5-7 minutes until the skin is golden brown. Flip the chicken and cook for another 2-3 minutes. Remove the chicken from the pot and set aside.
2. In the same Dutch oven, add the chopped onion, bell pepper, and garlic, cooking until softened, about 3 minutes.
3. Stir in the rice, ensuring it is coated with the oil and vegetables. Add the chicken broth and bring the mixture to a simmer.
4. Nestle the chicken thighs back into the pot, skin-side up, making sure they are partially submerged in the broth. Cover the Dutch oven with the lid and transfer to the oven.
5. Bake for 40-45 minutes, or until the rice is tender and the chicken reaches an internal temperature of 165°F.
6. Remove the chicken from the pot and fluff the rice. Garnish with fresh cilantro or parsley before serving.

This Lodge Cast Iron Dutch Oven Chicken and Rice is a simple, yet incredibly flavorful dish. The Dutch oven ensures that both the chicken and rice cook perfectly, with the rice absorbing all the delicious juices from the chicken and broth. It’s a one-pot meal that’s easy to make, packed with flavor, and perfect for busy weeknights. With minimal effort and maximum taste, this recipe will quickly become a staple in your dinner rotation.

Lodge Cast Iron Dutch Oven Bread

Making homemade bread in a Lodge Cast Iron Dutch Oven is a game-changer. The heavy lid traps steam, resulting in a perfectly crispy crust and a soft, airy interior. This recipe is simple, requiring just a few ingredients and minimal hands-on time, yet it delivers a stunning loaf with bakery-quality results. Whether you’re a seasoned baker or a beginner, this recipe will help you achieve a beautifully risen, golden-brown loaf every time.

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 packet active dry yeast (2 ¼ teaspoons)
• 1 ½ cups warm water (about 110°F)
• 1 tablespoon olive oil (optional)

Instructions:

1. In a large bowl, combine the flour, salt, sugar, and yeast. Add the warm water and stir until the dough begins to come together. Knead the dough in the bowl or on a floured surface for about 5 minutes, until smooth.
2. Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise for 1-1.5 hours, or until doubled in size.
3. Preheat your Lodge Cast Iron Dutch Oven in the oven at 450°F for 30 minutes.
4. Punch down the dough and shape it into a ball. Carefully remove the hot Dutch oven from the oven, place the dough inside, and cover with the lid.
5. Bake for 30 minutes, then remove the lid and bake for an additional 10-15 minutes, until the bread is golden brown and has a hollow sound when tapped on the bottom.
6. Let the bread cool on a rack before slicing.

This Lodge Cast Iron Dutch Oven Bread is perfect for those who crave homemade bread without all the fuss. The Dutch oven mimics the effect of a professional bread-baking oven, ensuring a crisp, crackling crust and a soft, pillowy inside. Whether served with a meal or enjoyed on its own with butter, this bread is a sure winner. Easy to make with minimal ingredients, it’s an ideal bread recipe for beginners or seasoned bakers alike.

Lodge Cast Iron Dutch Oven Pork Roast with Vegetables

A perfectly cooked pork roast with tender vegetables, all cooked in one pot using your Lodge Cast Iron Dutch Oven, is a meal that brings the family together. This recipe ensures the pork roast is juicy and flavorful, while the vegetables absorb all the rich juices from the meat, creating a wholesome and satisfying dish. The combination of savory herbs and garlic makes this roast an ideal option for a Sunday dinner or any special occasion.

Ingredients:

• 3-4 lb boneless pork roast
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 tablespoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried rosemary
• 1 teaspoon thyme
• 1 cup chicken broth
• 3 medium carrots, peeled and chopped
• 2 medium potatoes, peeled and cubed
• 1 large onion, chopped
• 3 cloves garlic, smashed
• 1 cup green beans, trimmed

Instructions:

1. Preheat the oven to 350°F. Season the pork roast generously with salt, pepper, garlic powder, onion powder, rosemary, and thyme.
2. Heat olive oil in your Lodge Cast Iron Dutch Oven over medium-high heat. Sear the pork roast on all sides until browned, about 4-5 minutes per side. Remove the roast from the pot and set aside.
3. Add the chopped onions and smashed garlic cloves to the Dutch oven and sauté for 2-3 minutes until fragrant.
4. Pour in the chicken broth and return the pork roast to the Dutch oven. Arrange the carrots, potatoes, and green beans around the roast.
5. Cover the Dutch oven with the lid and roast in the oven for 2-2.5 hours, or until the pork reaches an internal temperature of 145°F and the vegetables are tender.
6. Remove the roast from the Dutch oven and let it rest for 10 minutes before slicing. Serve with the vegetables and pan juices.

This Lodge Cast Iron Dutch Oven Pork Roast with Vegetables is a comforting and hearty meal that’s perfect for any gathering. The Dutch oven ensures that the pork roast is cooked to perfection, remaining moist and flavorful, while the vegetables soak up all the savory juices. With minimal preparation and a relatively short cooking time, this dish is ideal for busy home cooks who want to impress their family or guests with a meal that feels special yet simple.

Lodge Cast Iron Dutch Oven Chili

This Lodge Cast Iron Dutch Oven Chili recipe is a flavorful and robust dish that brings together ground beef, beans, and a variety of spices to create a warming, hearty meal. The Dutch oven allows all the ingredients to meld together perfectly, creating a chili that’s rich, savory, and a little spicy. Whether you’re preparing for a game day party or enjoying a cozy evening at home, this chili is guaranteed to be a hit.

Ingredients:

• 1 lb ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon oregano
• Salt and pepper, to taste
• 1 cup beef broth
• 1 tablespoon olive oil
• Optional toppings: sour cream, shredded cheese, chopped green onions

Instructions:

1. Heat olive oil in your Lodge Cast Iron Dutch Oven over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-7 minutes. Drain any excess fat.
2. Add the chopped onion, garlic, and bell pepper to the pot, cooking for another 3 minutes until softened.
3. Stir in the diced tomatoes, kidney beans, black beans, chili powder, cumin, paprika, oregano, and beef broth. Season with salt and pepper to taste.
4. Bring the mixture to a simmer, then reduce the heat and cover the Dutch oven. Let it simmer for 45 minutes to an hour, stirring occasionally, to allow the flavors to blend together.
5. Serve with optional toppings such as sour cream, shredded cheese, and chopped green onions.

This Lodge Cast Iron Dutch Oven Chili is a must-try for chili lovers. The Dutch oven provides the perfect environment for slow simmering, allowing the beef and beans to absorb all the rich, smoky spices. With its deep flavors and customizable toppings, this chili is not only comforting but also versatile enough to please every palate. It’s a fantastic dish for family dinners or casual gatherings, and can be made ahead of time for a no-fuss meal.

Lodge Cast Iron Dutch Oven Baked Ziti

Baked Ziti in a Lodge Cast Iron Dutch Oven is the ideal combination of pasta, cheese, and a rich tomato sauce, all baked to golden perfection. The Dutch oven ensures that every bite is full of gooey, melted cheese and a flavorful sauce that has been absorbed into the pasta. This dish is great for feeding a crowd or for meal prep, as it can easily be reheated for later meals. The result is a hearty and comforting Italian-inspired meal.

Ingredients:

• 1 lb ziti pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 (24 oz) jar marinara sauce
• 1 (15 oz) container ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat your oven to 375°F. Cook the ziti pasta according to package instructions until al dente, then drain and set aside.
2. Heat olive oil in your Lodge Cast Iron Dutch Oven over medium heat. Add the chopped onion and garlic, cooking for 3 minutes until softened.
3. Stir in the marinara sauce and bring to a simmer. Season with salt and pepper to taste.
4. Add the cooked ziti to the sauce and mix to combine. Dollop spoonfuls of ricotta cheese over the pasta and stir gently.
5. Sprinkle the top with mozzarella and Parmesan cheese, then cover the Dutch oven with the lid.
6. Bake in the oven for 20-25 minutes, or until the cheese is melted and bubbly. For a crispy top, uncover the Dutch oven during the last 5 minutes of baking.
7. Garnish with fresh basil before serving.

Lodge Cast Iron Dutch Oven Baked Ziti is a delicious and easy-to-make comfort dish that is perfect for feeding a crowd. The Dutch oven gives it that crispy, golden top, while keeping the pasta perfectly moist and cheesy. This baked ziti recipe is versatile—you can add ground beef, sausage, or vegetables to customize it to your liking. It’s a fantastic dish for family dinners, potlucks, or a cozy meal at home with minimal fuss.

Lodge Cast Iron Dutch Oven Beef Stew

A hearty and comforting meal, this Lodge Cast Iron Dutch Oven Beef Stew is perfect for cold weather. The beef is tender and juicy, the vegetables are perfectly cooked, and the broth is rich and flavorful. Slow-cooked to perfection in the Dutch oven, this stew is filled with a blend of fresh herbs, tender beef, and root vegetables, making it a satisfying meal for the whole family. It’s an ideal dish for meal prep, as the flavors only get better the next day.

Ingredients:

• 2 lbs beef stew meat, cubed
• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 3 medium potatoes, peeled and cubed
• 2 tablespoons tomato paste
• 4 cups beef broth
• 2 teaspoons dried thyme
• 1 teaspoon rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 1 cup frozen peas (optional)
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Heat the olive oil in your Lodge Cast Iron Dutch Oven over medium-high heat. Brown the beef stew meat in batches, making sure all sides are seared. Remove the beef and set aside.
2. In the same Dutch oven, add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
3. Stir in the tomato paste and cook for another minute. Then add the beef broth, thyme, rosemary, bay leaf, carrots, and potatoes. Season with salt and pepper.
4. Return the browned beef to the Dutch oven and bring to a simmer. Cover the pot and reduce the heat to low. Let it cook for 2-2.5 hours, stirring occasionally, until the beef is tender and the vegetables are cooked through.
5. If you want a thicker stew, mix the flour with a little water to create a slurry, then stir it into the stew and cook for another 5 minutes.
6. Stir in the peas (if using) and cook for an additional 5 minutes.
7. Remove the bay leaf before serving.

This Lodge Cast Iron Dutch Oven Beef Stew is a perfect cold-weather dish that fills the kitchen with the savory aroma of slow-cooked beef and vegetables. The Dutch oven’s ability to evenly distribute heat makes the beef tender and the broth rich and flavorful. It’s the kind of meal that warms you from the inside out, making it a perfect dish for family dinners or meal prep. Leftovers taste even better the next day, and the stew freezes well for later enjoyment.

Lodge Cast Iron Dutch Oven Chicken Pot Pie

This Lodge Cast Iron Dutch Oven Chicken Pot Pie is the ultimate comfort food, offering creamy chicken, vegetables, and a flaky, golden crust all baked together in one pot. The rich, savory filling is made with tender chicken breast, carrots, peas, and a creamy sauce, while the buttery pie crust adds a satisfying crunch. Whether you’re preparing it for a weeknight dinner or a special occasion, this dish will surely become a family favorite.

Ingredients:

• 2 tablespoons butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 3 medium carrots, peeled and chopped
• 1 cup frozen peas
• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tablespoons flour
• Salt and pepper, to taste
• 1 teaspoon dried thyme
• 1 pre-made pie crust (or homemade, if preferred)
• 1 egg (for egg wash)

Instructions:

1. Preheat the oven to 375°F.
2. In your Lodge Cast Iron Dutch Oven, melt the butter over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened.
3. Stir in the carrots and cook for another 5 minutes. Add the peas and cook for 2 more minutes.
4. Sprinkle the flour over the vegetables and stir to coat. Gradually pour in the chicken broth and heavy cream, stirring constantly to avoid lumps.
5. Bring the mixture to a simmer, cooking until the sauce thickens, about 5-7 minutes. Add the shredded chicken and season with thyme, salt, and pepper. Stir to combine.
6. Roll out the pie crust and fit it over the top of the Dutch oven. Trim any excess dough and crimp the edges to seal.
7. Beat the egg and brush it over the top of the crust for a golden finish.
8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden and the filling is bubbling.
9. Let the pot pie cool for 5-10 minutes before serving.

This Lodge Cast Iron Dutch Oven Chicken Pot Pie is the epitome of comfort food, with a creamy filling and flaky crust that will satisfy every craving. The Dutch oven allows for even cooking, ensuring that the filling is perfectly thickened and the pie crust becomes golden and crispy. This dish is not only delicious but also easy to make, offering a great way to use up leftover chicken. It’s perfect for family dinners, and leftovers make for a tasty lunch the next day.

Lodge Cast Iron Dutch Oven Lemon Herb Roast Chicken

This Lodge Cast Iron Dutch Oven Lemon Herb Roast Chicken is a simple yet flavorful dish that highlights the juicy, tender chicken infused with fresh herbs and zesty lemon. The Dutch oven seals in moisture, ensuring the chicken remains perfectly cooked, with a golden brown, crispy skin. It’s an easy-to-make, one-pot recipe that’s great for a weeknight dinner or a special Sunday meal with the family.

Ingredients:

• 1 whole chicken (about 4 lbs)
• 2 tablespoons olive oil
• 2 lemons, quartered
• 4 garlic cloves, smashed
• 1 onion, quartered
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and pepper, to taste
• 1 cup chicken broth

Instructions:

1. Preheat the oven to 400°F.
2. Pat the chicken dry with paper towels. Rub the olive oil all over the chicken and season generously with salt and pepper.
3. Stuff the chicken with lemon quarters, smashed garlic, and half of the rosemary and thyme.
4. Place the chicken in the Lodge Cast Iron Dutch Oven, breast side up. Add the onion quarters around the chicken and sprinkle the remaining herbs over the top.
5. Pour the chicken broth into the Dutch oven, being careful not to pour it over the chicken skin.
6. Cover the Dutch oven with the lid and roast the chicken in the oven for 1.5 to 2 hours, or until the chicken reaches an internal temperature of 165°F.
7. Uncover the Dutch oven during the last 20-30 minutes of cooking to allow the skin to become crispy.
8. Let the chicken rest for 10 minutes before carving and serving.

This Lodge Cast Iron Dutch Oven Lemon Herb Roast Chicken is a flavorful and aromatic dish that is easy to prepare and delivers fantastic results. The Dutch oven ensures the chicken is moist and tender, while the crispy skin adds the perfect texture. The combination of fresh herbs and lemon enhances the natural flavors of the chicken, making it a delicious meal for any occasion. This recipe also pairs wonderfully with roasted vegetables, rice, or potatoes, making it a complete and satisfying dinner.

Note: More recipes are coming soon!