Reddit reviews Lodge 6 Quart Enameled Cast Iron Dutch Oven. Deep Teal Enamel Dutch Oven (Lagoon Blue)
We found 3 Reddit comments about Lodge 6 Quart Enameled Cast Iron Dutch Oven. Deep Teal Enamel Dutch Oven (Lagoon Blue). Here are the top ones, ranked by their Reddit score.
A flawless pairing of form and function that doesn't quit, the Lodge Dutch Oven is an enameled cast iron classic that's great for preparing and serving memorable meals.WHAT IS PORCELAIN ENAMEL ON CAST IRON? It is actually glass that becomes bonded to the cast iron at high temperatures. A particulate of glass, called frit, is applied to the cast iron vessel and then baked at temperatures between 1200 and 1400° F. The glass frit melts and fuses to the cast iron, forming a bond. Porcelain enamel on cast iron is heat tolerant and impervious to water and other consumables.MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories. Dimensions : 13.56 L X 10.98 W X 4.68 H inchFAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America. All Lodge seasoned cast iron and carbon steel cookware is proudly made in the USA, meaning you’ll get craftsmanship that has been passed down through generations. Lodge Enameled Iron products are made in China to strict metallurgical and casting specifications.Measures 10-3/4 inches in diameter by 4-1/2 inches deep
i know it might not be the same, but I've been super happy with our 6 qt lodge enameled dutch oven and it's way cheaper
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https://smile.amazon.com/dp/B013FDOXJC/
I haven't had any issues with sticking but I've always used a circle of parchment paper underneath the bread.
This is the one I bought -- working great so far!
Rent: $550
Phone: $35
Food: $220
Credit: $400
Savings: $100
Health/Dental: $75
Misc/Fun/other: $100
Total: $1480
My opinion is that you need something more like this. As the other poster mentioned, your two jobs aren't going to sustain the budget you developed.
Food: no offense, but you need to look a bit more into how to meal prep each weekend, or over a couple evenings if you don't have free weekends, and buy cheaper food. You really should NOT need to 'cut calories' to spend less money on food. Buying 'family size' portions of meat and then breaking that down into weekly packages and then sticking two weeks worth in the freezer will do a lot. You just need to make sure you have a plan for the food as it goes in so you don't waste it. I make four meals a week, on keto (think lots of expensive meat), and I barely spend more than $60/week and I have more income to work with. I make four because that way I don't get sick of eating the same thing every day. These meals can be incredibly easy and cheap (fried eggs over some greens with spices or some bacon on the side) and others can be easy to prep as well. I'll link you some of my favorites so you have some ideas. Non-cream based soups are great because you can make a double batch once a week for three weeks and stick half in the freezer. Then, one week, you don't have to cook and yet you have three meals already complete.
Phone: If you are past the two years you have to be on a contract (because that seems to be standard in the US when people buy new phones), then you need to get over to a non-contract provider. I was spending less than $35/month for internet and phone service comparable to what I had when on a contract. That's Net10 and gives you unlimited talk, text and 2gigs of 4G data then slower after that. You might even be able to find something better in your area.
Health/Dental: Both are important things to have in the US. One slightly more than minor issue with your health or teeth can put you in thousands of dollars of debt. If your employer is covering 75%, your monthly cost should not be that high. Ask if there are other single folks in the office that you can ask what comes out of each paycheck or if they have a cheat sheet that shows how much each plan costs. Even getting the cheapest plan that will at least cover emergency care, if big, bad things happen, etc, could really save you.
Credit and Savings: I knocked both down because I don't see how your budget will allow for your numbers. I bumped up the credit because not getting that paid off quickly is going to cost you in the long run. As the other person mentioned, get an emergency fund established, but after that, put in only a little until that debt is gone and then you can transfer that line item in your budget to savings.
403B: Google tells me that the only difference between a 401K and a 403B is that the admin costs for running a 403B are less. What that means for you will vary dependent on what exactly your company does, but with lower admin costs, more of the money goes into investments. Doesn't sound like it has a huge effect though to the bottom line. Which means, when you are looking at whether to put any of your money into it, that depends on what you can afford (frankly, it doesn't look like you can afford it for the next couple years until you get that CC debt paid off) and how much your employer will match.
More recipe and food info:
Budget Bytes
Budget Bytes Meal Prep
Some of my favorite recipes:
Swedish meatballs, though this recipe is working a bit hard
Egg roll in a bowl
Mexican shredded chicken - put on lettuce or rice
Chicken salad
Chicken taco soup
Sausage and White Bean soup
Black bean soup
Garbanzo bean salad
Roast chicken in milk- sounds weird, tastes awesome
Other tips: when buying meat, buy what is cheap. Often people will buy boneless, skinless chicken breasts when thighs would cost you a dollar less a pound. Or they buy a rotisserie chicken when buying a whole chicken and baking it (to use in recipes), would save a lot. So, look at what is cheap and plan your meals accordingly. Most recipes that call for '1 lb of chicken' don't matter if it's white meat or dark. If it asks for dark and you use white, it might be drier than you thought, but that's about it. Quit buying junk food or pre-prepped foods. They are expensive and not worth the money.
Same with produce. If your grocery stores have apps that show you the sales, put those on your phone and meal plan around that.
Here's how I meal prep: Thursday night, I plan what meals I want to make for the next week and then I make a grocery list on my phone of all the ingredients I need. Friday after work, I get the groceries. Saturday or Sunday, I cook. Now all I have to do all week is grab my lunch or supper out of the fridge and re-heat. Sometimes I have everything prepped in separate containers, sometimes there isn't room or that's not convenient. In the latter case, I put each meal in one big container and then each evening, I prep the next days lunch (and supper if you work nights) into easy to take with me containers and I'm all set for the next day.
When you are planning meals and want to save money, plan a 'cheap' meal each week. Pancakes & bacon, eggs and greens, black bean soup, etc. That will drastically help keep your grocery bill down week to week. If you suck at meal prep/cooking, a cheap slow cooker (spending more than $15-20 is too much! Shop at thrift stores if you can't find one that cheap) will help take care of one meal while you make the other ones. I find that anything in slow cooker but soup or roast is kind of meh, so you may end up using it less as you get the hang of cooking more often.
Since Christmas is coming up, if there are kitchen things that you need, make an Amazon Wish list and hand that out to friends and family so that you can better prepare for being able to cook more. Things I highly suggest: TWO really good, big non-stick skillets (I like enamel lined, but NO METAL USED with those); two good sized pots - think 5 quarts, stainless steel; one smaller sauce pot; Crock pot - 3 quart is fine; Something like this that can go from stove to oven; a couple wooden spoons and rubber spatulas.
ETA - I should have mentioned - one good tip on meal prep is to prep veg, onions, get spices out, etc for one meal while the other meal is simmering on the stove or in the oven. This is why I like to have two big skillets- one can be something cooking away while it's not slowing me down on starting the next thing. Because of this, it only takes me about 2 hours of prep, cooking and cleaning up (I do have a dishwasher for most of my items) each week.