27+ Must-Try 10 Inch Lodge Dutch Oven Recipes for Every Occasion

If you own a 10 inch Lodge Dutch oven, you already know it’s one of the most versatile and durable pieces of cookware in your kitchen.

This cast iron marvel excels at everything from slow-cooked stews and hearty roasts to perfectly baked bread and casseroles.

Thanks to its excellent heat retention and even cooking surface, the 10 inch size strikes a perfect balance — big enough to cook meals for your family but compact enough for easy handling and storage.

Whether you’re a beginner or a seasoned home chef, exploring a variety of recipes designed specifically for this Dutch oven size can unlock a world of comforting, delicious meals with minimal fuss and maximum flavor.

In this article, we bring you 27+ incredible recipes that highlight the unique benefits of cooking with a 10 inch Lodge Dutch oven — perfect for any season and occasion.

27+ Must-Try 10 Inch Lodge Dutch Oven Recipes for Every Occasion

Cooking with a 10 inch Lodge Dutch oven opens up endless possibilities in your kitchen.

From classic comfort foods like pot roast and baked ziti to adventurous one-pot meals like jambalaya and chili, this versatile cookware helps you create satisfying dishes with ease and exceptional flavor.

Its heavy-duty cast iron construction guarantees even heat distribution and superb moisture retention, resulting in tender meats, crispy crusts, and perfectly cooked veggies every time.

By mastering these recipes, you’ll not only enjoy the taste of home-cooked goodness but also appreciate the convenience and durability that a quality Dutch oven brings to your culinary routine.

So grab your Lodge, gather your favorite ingredients, and start cooking up memorable meals that your family and friends will love.

chicken and rice

Chicken and rice is a comforting, all-in-one meal that’s perfect for your 10 inch Lodge Dutch oven.

This recipe uses the Dutch oven’s excellent heat retention to cook tender chicken thighs alongside fluffy, flavorful rice and vegetables.

The tight-fitting lid traps moisture, making every bite juicy and satisfying.

It’s an effortless, hearty dish that’s great for busy weeknights or casual gatherings.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup long grain white rice
• 2 cups chicken broth
• 1 cup frozen peas and carrots
• 1 teaspoon smoked paprika
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, and smoked paprika.
3. Heat olive oil in the Lodge Dutch oven over medium-high heat. Brown the chicken thighs skin-side down until golden, then flip and cook for 2 more minutes. Remove chicken and set aside.
4. Add onion and garlic to the pot and sauté until softened.
5. Stir in rice, coating it with the onion and garlic mixture.
6. Pour in chicken broth, then return the chicken thighs on top.
7. Cover with the lid and transfer to the oven. Bake for about 30-35 minutes or until the rice is tender and chicken is cooked through.
8. Stir in frozen peas and carrots, cover, and let sit for 5 minutes off heat.
9. Garnish with fresh parsley before serving.

The Lodge Dutch oven’s ability to maintain even heat and moisture makes this chicken and rice recipe perfectly cooked with minimal fuss.

beef stew

Beef stew is a classic comfort food that benefits tremendously from the 10 inch Lodge Dutch oven’s heat distribution.

This recipe features tender chunks of beef slow-cooked with vegetables in a rich, savory broth.

The Dutch oven locks in moisture and flavors, resulting in melt-in-your-mouth beef and a thick, hearty stew that warms you from the inside out.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• Salt and pepper to taste
• 3 tablespoons vegetable oil
• 1 onion, chopped
• 3 carrots, sliced
• 2 celery stalks, sliced
• 4 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 1 cup potatoes, diced
• Fresh parsley for garnish

Instructions:

1. Season beef with salt and pepper. Heat oil in Dutch oven over medium-high heat and brown beef in batches; remove and set aside.
2. Sauté onion, carrots, celery, and garlic until softened.
3. Stir in tomato paste and cook for 2 minutes.
4. Deglaze with red wine if using, scraping up browned bits from the bottom.
5. Return beef to the pot, add beef broth, thyme, bay leaves, and potatoes.
6. Bring to a simmer, cover, and cook on low heat for about 2 hours or until beef is tender.
7. Adjust seasoning and garnish with fresh parsley before serving.

The Lodge Dutch oven’s thick walls and tight lid create an ideal environment for slow cooking, making this beef stew rich and deeply flavorful.

cornbread

Cornbread is a Southern classic that bakes beautifully in a 10 inch Lodge Dutch oven.

The heavy cast iron ensures even heat distribution for a golden crust and moist interior.

This recipe produces a slightly sweet, tender cornbread perfect for pairing with chili, stews, or enjoying on its own with butter.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter

Instructions:

1. Preheat your oven to 425°F (220°C). Place the Lodge Dutch oven inside to heat while you prepare the batter.
2. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, mix buttermilk, eggs, and melted butter.
4. Combine wet and dry ingredients until just mixed.
5. Carefully remove the hot Dutch oven from the oven and grease it lightly with butter.
6. Pour batter into the hot pot and smooth the top.
7. Bake uncovered for about 20-25 minutes until golden and a toothpick comes out clean.
8. Let cool slightly before serving.

The Lodge Dutch oven’s cast iron holds heat perfectly, delivering a beautifully textured cornbread with a crisp crust and soft center every time.

chicken pot pie

Chicken pot pie is a timeless comfort dish that you can easily make in your 10 inch Lodge Dutch oven.

This recipe combines tender chunks of chicken, hearty vegetables, and a creamy sauce all baked beneath a golden, flaky crust.

Using the Lodge Dutch oven ensures even cooking and a perfectly crisp crust while keeping the filling moist and flavorful.

It’s an ideal one-pot meal for family dinners or special occasions.

Ingredients:

• 2 cups cooked chicken, shredded
• 1 cup frozen peas and carrots
• 1/2 cup diced celery
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 1 refrigerated pie crust

Instructions:

1. Preheat oven to 425°F (220°C).
2. In your Lodge Dutch oven, melt butter over medium heat. Add celery and cook until softened.
3. Stir in flour, salt, pepper, and garlic powder until smooth and bubbly.
4. Gradually whisk in chicken broth and milk, cooking until thickened.
5. Stir in cooked chicken and frozen vegetables. Remove from heat.
6. Roll out the pie crust and place it over the filling in the Dutch oven, tucking edges around the rim. Cut slits on top for steam to escape.
7. Bake uncovered for about 30 minutes or until the crust is golden brown.
8. Let cool for a few minutes before serving.

Using the Lodge Dutch oven provides even heat distribution that makes your pot pie crust perfectly crisp while the filling stays creamy and rich, making each bite satisfying.

jambalaya

Jambalaya is a vibrant and flavorful one-pot meal that’s perfect for a 10 inch Lodge Dutch oven.

This recipe brings together rice, smoked sausage, chicken, and shrimp with Cajun spices for a dish full of bold Southern flavors.

The Dutch oven’s heavy cast iron maintains steady heat, allowing the rice to cook perfectly while absorbing all the spices and juices.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 lb boneless chicken thighs, cut into chunks
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 celery stalks, chopped
• 3 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 lb shrimp, peeled and deveined
• Green onions for garnish

Instructions:

1. Heat Dutch oven over medium-high heat and brown sausage and chicken pieces; remove and set aside.
2. Sauté onion, bell pepper, celery, and garlic until softened.
3. Add diced tomatoes, rice, and spices; stir to combine.
4. Return meat to the pot and pour in chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. Stir in shrimp, cover, and cook until shrimp are pink and rice is tender, about 5-7 minutes.
6. Garnish with chopped green onions before serving.

The Lodge Dutch oven’s even heating ensures your jambalaya comes out with tender meat, perfectly cooked rice, and vibrant flavors infused in every bite.

apple crisp

Apple crisp is a simple, warm dessert that bakes beautifully in a 10 inch Lodge Dutch oven.

The cast iron creates a perfectly even bake, giving you tender, cinnamon-spiced apples topped with a golden, crunchy oat topping.

This recipe is easy to make and a perfect way to end any meal, especially during cooler months.

Ingredients:

• 6 cups peeled, sliced apples (Granny Smith or your choice)
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup butter, softened

Instructions:

1. Preheat oven to 350°F (175°C). Toss sliced apples with lemon juice, sugar, cinnamon, and nutmeg. Spread evenly in the bottom of the Dutch oven.
2. In a bowl, combine oats, flour, brown sugar, and butter until crumbly. Sprinkle topping evenly over apples.
3. Bake uncovered for about 40 minutes or until topping is golden and apples are bubbly and tender.
4. Let cool slightly before serving, optionally with vanilla ice cream.

Thanks to the Lodge Dutch oven’s excellent heat retention, this apple crisp develops a perfectly crisp topping while the apples cook down to a tender, flavorful filling.

pot roast

Pot roast is a classic, hearty meal that shines in a 10 inch Lodge Dutch oven.

This recipe uses the Dutch oven’s excellent heat retention to slowly braise a beef chuck roast until it’s fork-tender and infused with rich flavors from vegetables and herbs.

The tight-fitting lid traps steam, ensuring juicy meat and a savory sauce perfect for soaking up with mashed potatoes or crusty bread.

Ingredients:

• 3 to 4 lb beef chuck roast
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, quartered
• 4 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:

1. Preheat oven to 325°F (160°C).
2. Season roast generously with salt and pepper. Heat oil in Dutch oven over medium-high heat and brown the roast on all sides. Remove and set aside.
3. Add onion, carrots, celery, and garlic to the pot and sauté for 5 minutes.
4. Pour in beef broth and wine, scraping up any browned bits.
5. Return the roast to the pot and add rosemary and thyme. Cover and transfer to the oven.
6. Braise for about 3 hours, or until the meat is very tender.
7. Remove roast and vegetables to a platter; strain and reduce the cooking liquid to make a sauce if desired.

The Lodge Dutch oven’s ability to maintain steady heat and trap moisture makes pot roast exceptionally tender and flavorful with minimal effort.

no knead bread

No knead bread baked in a 10 inch Lodge Dutch oven is a simple way to achieve bakery-quality crust and crumb at home.

This recipe requires minimal hands-on time and uses the Dutch oven’s heavy lid to create steam for a crispy, golden crust.

The thick cast iron provides even heat that bakes the bread beautifully from all sides.

Ingredients:

• 3 cups all-purpose flour
• 1/2 teaspoon instant yeast
• 1 1/4 teaspoons salt
• 1 1/2 cups warm water

Instructions:

1. In a large bowl, combine flour, yeast, and salt. Add water and stir until shaggy dough forms. Cover with plastic wrap and let rise at room temperature for 12 to 18 hours until bubbly.
2. Preheat oven to 450°F (230°C). Place the Lodge Dutch oven with its lid inside to heat for 30 minutes.
3. Turn dough out onto a floured surface, shape into a ball, and carefully transfer to a parchment paper square.
4. Using oven mitts, remove hot Dutch oven, lift dough with parchment, and place inside. Cover with lid and bake for 30 minutes.
5. Remove lid and bake an additional 15 minutes to brown the crust.
6. Cool on a wire rack before slicing.

This no knead bread recipe is a fantastic way to use your Lodge Dutch oven to produce artisanal bread with minimal effort.

chili

Chili is a rich, flavorful dish perfect for making in a 10 inch Lodge Dutch oven.

The heavy cast iron distributes heat evenly, allowing the spices to deepen and the beans and meat to become tender and savory.

This recipe is easy to customize and great for feeding a crowd or meal prepping.

Ingredients:

• 1 lb ground beef or turkey
• 1 onion, diced
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 1 cup beef or chicken broth

Instructions:

1. Heat Dutch oven over medium heat and brown ground meat until cooked through. Drain excess fat.
2. Add onion, garlic, and bell pepper; sauté until softened.
3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper.
4. Add beans, diced tomatoes, and broth. Stir to combine.
5. Bring to a simmer, cover, and cook on low for 45 minutes to an hour to develop flavors.

The Lodge Dutch oven ensures your chili simmers gently, melding spices and ingredients into a rich, hearty meal perfect for chilly days or game day gatherings.

beef stew

Beef stew is a classic comfort food that comes together beautifully in a 10 inch Lodge Dutch oven.

The heavy cast iron allows for even heat distribution, slow cooking tender chunks of beef with vegetables until everything is rich and flavorful.

This one-pot meal is perfect for cozy dinners and easy to customize with your favorite root vegetables or herbs.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• Salt and pepper to taste
• 3 tablespoons olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 bay leaves
• 1 teaspoon dried thyme
• 2 potatoes, peeled and cubed

Instructions:

1. Season beef with salt and pepper. Heat olive oil in Dutch oven over medium-high heat and brown beef in batches. Remove and set aside.
2. Add onion, carrots, celery, and garlic to the pot; cook until softened.
3. Return beef to the pot. Pour in beef broth and wine, add bay leaves and thyme. Bring to a simmer.
4. Cover and cook in the oven at 325°F (160°C) for 2 hours.
5. Add potatoes and cook uncovered for another 30 minutes or until potatoes and beef are tender.
6. Remove bay leaves before serving.

The Lodge Dutch oven’s heat retention helps break down tough beef fibers slowly, creating a stew with melt-in-your-mouth meat and deeply developed flavors.

skillet cornbread

Skillet cornbread is a beloved Southern staple that bakes to perfection in a 10 inch Lodge Dutch oven.

This recipe creates a cornbread with a crispy, golden crust and tender crumb inside.

Using the Dutch oven for baking ensures even cooking and a beautifully browned bottom that’s hard to replicate with a standard baking pan.

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 425°F (220°C). Heat the Dutch oven in the oven while you prepare the batter.
2. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, whisk buttermilk, eggs, and melted butter.
4. Combine wet and dry ingredients until just mixed.
5. Carefully remove hot Dutch oven and add a small amount of butter or oil to coat the bottom.
6. Pour batter into Dutch oven and bake for 20-25 minutes or until golden brown and a toothpick comes out clean.

This recipe takes advantage of the Lodge Dutch oven’s heat retention to create the perfect cornbread crust that’s crunchy on the outside and soft inside.

chicken and rice

Chicken and rice is a comforting, no-fuss meal that cooks evenly in a 10 inch Lodge Dutch oven.

The Dutch oven traps moisture and heat perfectly, allowing the rice to cook tenderly while the chicken stays juicy and flavorful.

This recipe is ideal for weeknight dinners or meal prep, offering a balanced one-pot meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 cup long grain rice
• 2 cups chicken broth
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1 cup frozen peas

Instructions:

1. Preheat oven to 375°F (190°C).
2. Season chicken thighs with salt, pepper, paprika, and thyme. Heat olive oil in Dutch oven and brown chicken skin-side down until crispy. Flip and cook for a few minutes, then remove and set aside.
3. Add onion and garlic to the pot and sauté until translucent.
4. Stir in rice to coat with oil and onion flavors. Pour in chicken broth.
5. Nestle chicken thighs on top of the rice mixture. Cover and bake for 35-40 minutes until rice is tender and chicken is cooked through.
6. Stir in frozen peas and let sit covered for 5 minutes before serving.

Thanks to the Lodge Dutch oven’s heat distribution and lid seal, this chicken and rice dish turns out juicy, flavorful, and perfectly cooked every time.

jambalaya

Jambalaya is a vibrant and flavorful Cajun dish that cooks wonderfully in a 10 inch Lodge Dutch oven.

The heavy cast iron ensures even heat distribution for perfectly cooked rice, tender meats, and spicy seasonings.

This one-pot meal is great for gatherings or a comforting family dinner, packing bold flavors in every bite.

Ingredients:

• 1 lb andouille sausage, sliced
• 1 lb chicken thighs, diced
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 can diced tomatoes (14 oz)
• 1 1/2 cups long grain rice
• 3 cups chicken broth
• 2 teaspoons Cajun seasoning
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 green onions, sliced (for garnish)

Instructions:

1. Heat Dutch oven over medium heat. Brown sausage slices and chicken pieces until cooked through. Remove and set aside.
2. Add onion, bell pepper, celery, and garlic to the pot and sauté until softened.
3. Stir in diced tomatoes, rice, chicken broth, Cajun seasoning, paprika, salt, and pepper. Return sausage and chicken to the pot.
4. Bring to a simmer, cover, and cook for 25-30 minutes until rice is tender and liquid absorbed.
5. Garnish with sliced green onions before serving.

The Lodge Dutch oven helps meld the spices and cook the ingredients evenly, creating an authentic jambalaya that’s rich and satisfying.

baked ziti

Baked ziti is a cheesy, comforting pasta casserole that comes out perfectly baked in a 10 inch Lodge Dutch oven.

The heavy lid traps heat and moisture, melting cheese beautifully and allowing the sauce to thicken as the pasta cooks.

This recipe is easy to prepare and ideal for feeding a hungry crowd.

Ingredients:

• 1 lb ziti pasta
• 2 cups marinara sauce
• 1 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 cup ricotta cheese
• 2 cups shredded mozzarella
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package instructions until al dente; drain.
2. In the Dutch oven, brown ground beef with onion and garlic. Drain excess fat. Stir in marinara sauce and Italian seasoning; season with salt and pepper.
3. Add cooked pasta to the sauce and stir to combine.
4. Dollop ricotta cheese evenly over the pasta mixture, then sprinkle mozzarella and Parmesan on top.
5. Cover and bake for 25-30 minutes until cheese is melted and bubbly.

The Lodge Dutch oven’s excellent heat retention creates a baked ziti that’s creamy, cheesy, and perfectly cooked throughout.

cornbread chili bake

Cornbread chili bake is a comforting, layered dish that combines hearty chili with golden cornbread baked on top in a 10 inch Lodge Dutch oven.

The cast iron evenly cooks the chili underneath while the cornbread topping bakes to a crisp golden crust, making this dish perfect for chilly evenings and casual dinners.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14 oz)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 eggs
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 375°F (190°C). In the Dutch oven, brown ground beef with onion and garlic until cooked through.
2. Stir in beans, tomatoes, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
3. In a separate bowl, whisk together cornmeal, flour, baking powder, and salt. Add milk, eggs, and melted butter, mixing until smooth.
4. Pour cornbread batter evenly over the chili in the Dutch oven.
5. Bake uncovered for 25-30 minutes until cornbread is golden and cooked through.

This recipe showcases the versatility of a Lodge Dutch oven, creating a satisfying combination of spicy chili and fluffy cornbread all in one pot.

pot roast

Pot roast is a timeless, hearty meal that shines when cooked low and slow in a 10 inch Lodge Dutch oven.

The heavy cast iron locks in moisture and evenly distributes heat, allowing tough cuts of beef to become tender and infused with rich flavors.

This dish is perfect for a comforting weekend dinner or special family gathering.

Ingredients:

• 3 to 4 lbs beef chuck roast
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, quartered
• 4 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:

1. Preheat oven to 325°F (160°C). Season beef roast generously with salt and pepper.
2. Heat oil in Dutch oven over medium-high heat. Brown the roast on all sides, then remove and set aside.
3. Add onion, carrots, celery, and garlic to the pot; sauté until slightly softened.
4. Return the roast to the pot and add beef broth, wine, rosemary, and thyme. Bring to a simmer.
5. Cover and transfer to the oven. Cook for 3 to 4 hours, until beef is fork-tender.
6. Remove herbs before serving.

The Lodge Dutch oven’s durable cast iron and tight-fitting lid create the perfect environment for breaking down the collagen in the beef, resulting in tender, flavorful pot roast every time.

corned beef and cabbage

Corned beef and cabbage is a traditional Irish-inspired dish that benefits from slow, even cooking in a 10 inch Lodge Dutch oven.

The Dutch oven keeps the corned beef juicy while gently steaming cabbage and vegetables, making for a comforting and flavorful meal ideal for St.

Patrick’s Day or anytime you crave a hearty dish.

Ingredients:

• 3 to 4 lbs corned beef brisket
• 1 onion, quartered
• 4 carrots, peeled and cut into chunks
• 3 celery stalks, cut into chunks
• 1 head green cabbage, cut into wedges
• 4 garlic cloves, smashed
• 1 bay leaf
• 6 cups water

Instructions:

1. Place corned beef brisket in Dutch oven. Add onion, carrots, celery, garlic, bay leaf, and water to cover the meat.
2. Bring to a boil, then reduce heat to a simmer. Cover and cook for about 2 1/2 to 3 hours.
3. Add cabbage wedges on top of the meat, cover again, and cook for an additional 30 minutes or until cabbage is tender.
4. Remove meat and vegetables; slice corned beef against the grain before serving.

Cooking corned beef and cabbage in a Lodge Dutch oven yields a tender brisket with deeply developed flavors and perfectly cooked vegetables, all in one pot.

baked beans

Baked beans are a classic, hearty side dish that develop rich, smoky flavors when slow-cooked in a 10 inch Lodge Dutch oven.

This recipe is perfect for BBQs, potlucks, or as a comforting accompaniment to your favorite grilled meats.

The Dutch oven evenly bakes the beans, melding sweetness and smokiness beautifully.

Ingredients:

• 2 cans (15 oz each) navy beans, drained and rinsed
• 1/2 lb bacon, diced
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1/2 cup ketchup
• 1/4 cup molasses
• 2 tablespoons brown sugar
• 2 tablespoons yellow mustard
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F (150°C). In Dutch oven, cook bacon over medium heat until crisp. Remove and set aside, leaving fat in pot.
2. Add onion and garlic to bacon fat and sauté until softened.
3. Stir in ketchup, molasses, brown sugar, mustard, Worcestershire sauce, salt, and pepper.
4. Return bacon to pot and add beans, stirring to combine.
5. Cover and bake for 2 to 3 hours, stirring occasionally, until beans are thick and bubbly.

The Lodge Dutch oven allows slow, gentle baking that deepens the flavors and creates a luscious, rich texture perfect for baked beans.

chicken and rice

Chicken and rice is a comforting, all-in-one meal that cooks beautifully in a 10 inch Lodge Dutch oven.

The cast iron pot ensures even cooking, allowing the chicken to become tender while the rice absorbs all the delicious flavors from the broth and spices.

It’s a simple, hearty dish perfect for weeknight dinners or meal prepping.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 cup long grain rice
• 2 cups chicken broth
• 1 cup diced tomatoes
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Fresh parsley for garnish

Instructions:

1. Preheat oven to 375°F (190°C). Season chicken thighs with salt, pepper, and smoked paprika.
2. Heat olive oil in Dutch oven over medium-high heat. Brown chicken thighs on both sides until golden; remove and set aside.
3. Add onion and garlic to the pot and sauté until translucent.
4. Stir in rice, chicken broth, diced tomatoes, and thyme. Place chicken on top of the rice mixture.
5. Cover and bake for 35-40 minutes, until rice is tender and chicken is cooked through.
6. Garnish with fresh parsley before serving.

Using a Lodge Dutch oven helps lock in moisture and flavors, resulting in tender chicken and perfectly cooked, flavorful rice.

beef stew

Beef stew is a classic comfort food that benefits from slow cooking in a 10 inch Lodge Dutch oven.

The heavy cast iron distributes heat evenly, breaking down the tough beef into tender, juicy bites while melding the flavors of vegetables and broth.

This dish is perfect for chilly days when you want a warm, satisfying meal.

Ingredients:

• 2 lbs beef chuck, cut into cubes
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 teaspoons tomato paste
• 1 teaspoon dried thyme
• 2 bay leaves
• 2 tablespoons flour (optional, for thickening)

Instructions:

1. Preheat oven to 325°F (160°C). Season beef cubes with salt and pepper.
2. Heat oil in Dutch oven over medium-high heat. Brown beef on all sides; remove and set aside.
3. Add onion, carrots, celery, and garlic; sauté until softened.
4. Stir in tomato paste, then add beef broth, wine, thyme, and bay leaves. Return beef to pot.
5. Cover and transfer to oven. Cook for 2 1/2 to 3 hours until beef is tender.
6. (Optional) To thicken, stir flour into stew and simmer on stovetop until thickened. Remove bay leaves before serving.

The Lodge Dutch oven’s superior heat retention makes it ideal for slow-cooked stews that are deeply flavorful and tender.

apple crisp

Apple crisp is a warm, comforting dessert that’s perfectly baked in a 10 inch Lodge Dutch oven.

The even heat distribution of the cast iron creates a tender fruit filling with a golden, crunchy topping.

It’s a cozy treat great for family gatherings or a sweet ending to any meal.

Ingredients:

• 6 cups sliced apples (Granny Smith or your choice)
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 3/4 cup rolled oats
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup cold butter, cubed
• 1/4 teaspoon salt

Instructions:

1. Preheat oven to 350°F (175°C). Toss apples with granulated sugar, cinnamon, and lemon juice; spread evenly in Dutch oven.
2. In a bowl, mix oats, flour, brown sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
3. Sprinkle topping evenly over apples.
4. Bake uncovered for 40-45 minutes until topping is golden and apples are tender.

The Lodge Dutch oven helps create the perfect balance of tender baked apples and crisp, buttery topping for an irresistible dessert.

jambalaya

Jambalaya is a vibrant, flavorful one-pot meal that showcases the versatility of a 10 inch Lodge Dutch oven.

This Cajun-inspired dish blends rice, sausage, shrimp, and spices into a hearty, satisfying meal.

The cast iron helps develop rich flavors while cooking everything evenly, making it ideal for family dinners or entertaining guests.

Ingredients:

• 1 lb smoked sausage, sliced
• 1 lb shrimp, peeled and deveined
• 1 onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup long grain rice
• 2 cups chicken broth
• 1 can diced tomatoes (14.5 oz)
• 2 teaspoons Cajun seasoning
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in Dutch oven over medium heat. Brown sausage slices; remove and set aside.
2. Add onion, bell pepper, celery, and garlic; sauté until softened.
3. Stir in rice, Cajun seasoning, paprika, salt, and pepper. Cook for 2 minutes, stirring frequently.
4. Add chicken broth, diced tomatoes, and browned sausage. Bring to a boil.
5. Reduce heat, cover, and simmer for 20 minutes.
6. Stir in shrimp and cook, covered, for another 5-7 minutes until shrimp is pink and cooked through.
7. Garnish with fresh parsley before serving.

Cooking jambalaya in a Lodge Dutch oven allows the flavors to meld beautifully, creating a deliciously spicy and satisfying dish.

chili

Chili is a classic, hearty stew that benefits greatly from slow simmering in a 10 inch Lodge Dutch oven.

This recipe combines ground beef, beans, tomatoes, and bold spices for a warm, comforting meal.

The Dutch oven’s heavy construction helps develop rich, deep flavors that make chili a favorite for game days or chilly evenings.

Ingredients:

• 1 lb ground beef
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• 1 cup beef broth
• 2 tablespoons olive oil

Instructions:

1. Heat olive oil in Dutch oven over medium heat. Brown ground beef, breaking it up as it cooks. Remove excess fat.
2. Add onion and garlic; sauté until softened.
3. Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper; cook for 1 minute.
4. Add beans, diced tomatoes, and beef broth. Bring to a simmer.
5. Cover and cook over low heat for 1 to 1 1/2 hours, stirring occasionally.

Slow cooking chili in a Lodge Dutch oven enhances its hearty texture and allows spices to fully develop, making each bite flavorful and satisfying.

skillet cornbread

Skillet cornbread is a golden, buttery side that pairs perfectly with stews, chili, or barbecue.

Baking it in a 10 inch Lodge Dutch oven yields a crispy crust and moist, tender crumb.

The cast iron’s heat retention ensures even cooking, delivering the ideal texture and flavor every time.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 large eggs
• 1/4 cup melted butter (plus extra for greasing)

Instructions:

1. Preheat oven to 425°F (220°C). Grease the Dutch oven with butter.
2. In a bowl, whisk together cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, mix buttermilk, eggs, and melted butter.
4. Combine wet and dry ingredients until just mixed.
5. Pour batter into the prepared Dutch oven.
6. Bake for 20-25 minutes, or until golden brown and a toothpick inserted comes out clean.

Making cornbread in a Lodge Dutch oven creates a beautiful crust and moist interior, elevating this simple side to a delicious staple.

pot roast

Pot roast is a timeless, comforting dish perfect for slow cooking in a 10 inch Lodge Dutch oven.

The heavy cast iron ensures even heat distribution, allowing the beef to become tender and flavorful as it simmers alongside vegetables and rich broth.

This one-pot meal is ideal for cozy family dinners or special occasions.

Ingredients:

• 3 lb beef chuck roast
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, quartered
• 4 carrots, cut into chunks
• 3 celery stalks, cut into chunks
• 4 garlic cloves, smashed
• 2 cups beef broth
• 1 cup red wine (optional)
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions:

1. Preheat oven to 325°F (160°C). Season the roast generously with salt and pepper.
2. Heat olive oil in the Dutch oven over medium-high heat. Sear the roast on all sides until browned, then remove and set aside.
3. Add onion, carrots, celery, and garlic to the pot and sauté for 5 minutes.
4. Return the roast to the Dutch oven. Pour in beef broth and wine, then add rosemary and thyme.
5. Cover and transfer to the oven. Cook for 3 to 4 hours until the meat is fork-tender.
6. Remove herbs before serving.

Cooking pot roast in a Lodge Dutch oven creates a rich, succulent meal with tender meat and flavorful vegetables, perfect for any hearty dinner.

baked ziti

Baked ziti is a comforting pasta casserole that cooks beautifully in a 10 inch Lodge Dutch oven.

The cast iron provides even heat to melt cheese perfectly and create a bubbly, golden crust.

This dish combines pasta, tomato sauce, and cheese for a classic Italian-American favorite that’s great for family meals or potlucks.

Ingredients:

• 12 oz ziti pasta
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Cook pasta according to package instructions until al dente; drain.
2. In the Dutch oven, mix cooked pasta with marinara sauce, ricotta, half the mozzarella, and basil. Season with salt and pepper.
3. Sprinkle remaining mozzarella and Parmesan over the top.
4. Bake uncovered for 25-30 minutes until cheese is melted and bubbly.
5. Let rest for 5 minutes before serving.

Using a Lodge Dutch oven to bake ziti ensures even cooking and a perfect cheese crust that makes this dish a family favorite.

cornbread chili bake

Cornbread chili bake is a satisfying, layered casserole perfect for the 10 inch Lodge Dutch oven.

This dish combines hearty chili topped with a golden cornbread crust, creating a comforting and filling meal.

The Dutch oven’s heat retention guarantees a crispy topping while keeping the chili warm and flavorful.

Ingredients:
For chili:

• 1 lb ground beef
• 1 onion, diced
• 1 can kidney beans, drained and rinsed
• 1 can diced tomatoes (14.5 oz)
• 2 tablespoons chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

For cornbread topping:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup sugar
• 1 cup milk
• 1 egg
• 1/4 cup melted butter

Instructions:

1. Preheat oven to 375°F (190°C). In the Dutch oven, cook ground beef and onion until browned. Drain excess fat.
2. Stir in beans, tomatoes, chili powder, cumin, salt, and pepper. Simmer for 10 minutes.
3. In a bowl, mix cornmeal, flour, baking powder, and sugar. Add milk, egg, and melted butter; stir to combine.
4. Pour cornbread batter evenly over chili in the Dutch oven.
5. Bake uncovered for 25-30 minutes until cornbread topping is golden and cooked through.

This recipe showcases how a 10 inch Lodge Dutch oven can create a perfectly layered, comforting meal with minimal fuss and maximum flavor.

Conclusion

The 10 inch Lodge Dutch oven is more than just cookware—it’s a kitchen companion that elevates your cooking experience. The recipes featured here showcase its adaptability, from slow-simmered stews to quick casseroles and even baked treats. The beauty of using a Lodge Dutch oven lies in its ability to transform simple ingredients into mouthwatering meals with deep, developed flavors and ideal textures. Whether you’re preparing a weekday dinner or a special weekend feast, these recipes prove that great food doesn’t have to be complicated. Investing time in these dishes means enjoying the satisfaction of homemade meals that nourish both body and soul, all made possible by your trusty 10 inch Lodge Dutch oven.