Smithey Cast Iron Dutch Oven, 5.5QT
Let's go Dutch.
Smithey’s stolen our hearts on numerous occasions with their slick-as-can-be skillets...so it was only a matter of time before they crafted the Dutch oven of our dreams. This 5.5-quart beaut—which, by the way, weighs in at a sturdy 14 pounds—is built for soup, braised meat, one-pot pasta, no-knead bread, you name it. That cast iron provides extra-even heat distribution—not to mention keeps food warmer for longer. (It’s induction-friendly, too!) Oh, and see the smooth, polished interior? It’s naturally nonstick for easy-breezy cleanup. Top it all off with a lid that just so happens to fit Smithey’s 10-inch skillet, and you’re ready to take this one to the table for the grand reveal.
Photography by Ty Mecham & Julia Gartland
Details & Materials -
Dutch oven measures 10" in diameter (13.25" L with handles) x 7.50" H; weighs 14 pounds.
Dutch oven lid fits 10" Smithey skillet.
Care & Notes
Dutch oven is pre-seasoned, but should be seasoned at user's leisure. For best results, use regularly as the oil from cooking helps to keep the cast iron seasoned.
Note that newer dutch ovens may appear more golden brown in color, but will darken with use and seasoning.
Compatible with all cooktops (electric, gas, and induction) and oven safe. To clean, scrub lightly with warm water. For stubborn food remnants, use a touch of dish soap and a nylon scouring pad. Always thoroughly dry dutch oven after each use, apply a light layer of vegetable oil with a towel, and store. Never put dutch oven in the dishwasher. Do not soak in water.
Seasoning coming off is normal while you are breaking in a polished cast iron skillet. Your Smithey arrives with 2-3 light layers of seasoning to protect your cookware in transit.
The second part of the seasoning process is done at home and will improve over time. During this transition period the dutch oven’s performance won’t be affected, however. Just be sure to dry your dutch oven and apply a light layer of oil after each use to keep building up your seasoning. It will completely blacken over time, which is the sign of a mature seasoning.
One method to accelerate the seasoning process is called the stovetop method. Steps below:
i) On your range, bring the dutch oven to a scorching temperature and intermittently rub light layers of shortening or vegetable oil over the cook surface with a paper towel in succession. Be careful because the dutch oven is hot. This will create a lot of smoke, so be sure to turn on a vent or hood.
ii) After 5-10 minutes of applying oil to the surface at a scorching temp, the dutch oven's surface will begin to turn a deep chocolate color. Once this happens turn the heat off and allow to cool down.
iii) After the dutch oven cools a bit, apply another light layer of oil to the surface and bake in your oven for 1 hour at 450 Fahrenheit.
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Meet the Maker
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