Lodge Cast Iron Double Dutch Oven - 5-Quart

I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Ovenwith a more traditional handle - I don't miss that one at all...nor do I miss not having a standalone 10" skillet.UPDATE (December 2010):I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn - I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!

The Little Pot That Could Do It AllI've always been a bit intimidated by cast iron. It seemed like something only seasoned chefs or rugged outdoorsmen used, requiring special care and a level of culinary expertise I wasn't sure I possessed. But I kept hearing about the magic of cast iron – the incredible heat retention, the way it can go from stovetop to oven, the promise of food cooked to perfection. I finally decided to dip my toes in the cast iron waters, and this Lodge 2 Quart Dutch Oven was my entry point. Let me tell you, it's completely won me over.This little pot is a powerhouse. Don't let the 2-quart size fool you; it's perfect for cooking for one or two people, or for making smaller batches of sauces, sides, or desserts. The pre-seasoning was a huge plus for a cast iron beginner like me. It meant I could start using it right away after a quick rinse. And they weren't kidding – the more I use it, the better that natural, easy-release surface gets. It's incredibly satisfying to see it develop.The heat distribution and retention are truly impressive. It heats up evenly and stays hot, which is fantastic for searing meats or simmering stews. I've used it on my gas stovetop, in the oven for baking small loaves of bread and cobblers, and I even took it camping once to cook beans over a fire (it handled it like a champ!). The tight-fitting lid is a game-changer for keeping moisture in, resulting in incredibly tender pot roasts and flavorful stews.Taking care of it is much simpler than I anticipated. A quick hand wash with hot water and a stiff brush (no soap needed most of the time!), a thorough drying, and a thin coat of oil keeps it happy. It's a small ritual that feels like caring for a valued tool.Knowing that Lodge is a family-owned company that's been making cast iron in the USA since 1896 also adds to the appeal. There's a sense of history and quality craftsmanship that you can feel when you use it.If you've been curious about cast iron but felt intimidated, or if you're looking for a versatile and durable small pot that can handle everything from searing to baking, this Lodge 2 Quart Dutch Oven is an excellent choice. It's a little pot that truly can do it all, and it's made me a cast iron convert.

I recently learned how to bake sourdough and this dutch oven has made the learning process very easy.Being able to use the dutch oven upside down makes this incredibly versatile.The size of the dutch oven is perfect for boules. It is not too large or heavy so baking in this has been easy, even for someone who is small and not very strong like me.It has been very easy to maintain. As with all cast iron, you need to be careful to make sure it does not sit in water or get stored with moisture or it can rust. The easy way to avoid rust is to never leave it for prolonged periods of time in water, make sure to dry it immediately after cleaning and to season it regularly with a high smoke point oil such as avocado or grapeseed (low smoke point oils like olive oil can burn or leave a sticky residue on your pan).UPDATE: I still love this dutch oven as much as I did when I first wrote this review. I've had this for over a year now and its still easy to clean and maintain. Both the pot and the lid can be used for cooking - I often cook a batch of chili in the pot while I cook or heat tortillas in the lid. Not all dutch oven lids can be used as a pan, so this is a massive plus. I also find popcorn is way better in this since it maintains temperature a lot better than a non cast iron pan. Bigger puffs and less un-popped corn!

This Lodge Double Dutch Oven is hands-down one of the most versatile pieces of cookware I own. The 5-quart capacity is perfect for hearty stews, roasts, and no-knead bread, and the fact that the lid doubles as a 10.25" skillet is pure genius. I’ve used it to sear steaks, fry eggs, and even bake a cinnamon roll that fed a crowd—no joke.The pre-seasoned finish was ready to go out of the box, and it’s only gotten better with use. Heat retention is excellent, and it performs beautifully across the board—on the stovetop, in the oven, over the grill, and even on a campfire. The dual handles make it easier to maneuver than some other cast iron pieces, though I still recommend grabbing a silicone handle cover for safety.Easy to clean durable, and what you'd expect from a cast iron Dutch oven this size and is Made in the USA, PFAS-free, and built like a tank—this Dutch oven is a lifetime investment. If you’re short on space or just want maximum utility from your cookware, this one’s a winner. Lodge nailed it.

I got this with an amazon gift card about 2 years ago.The skillet lid, 5 quart pot and dutch oven combo make this an excellent value. It's worth giving as a gift to anyone who truly loves to cook and these pieces only get better with time due to the seasoning process. I've simply stopped using most of my other pots and pans, except when my lodge items are in use and I'm desperate in the kitchen. I've made everything from soups, stews, roasts, chicken & dumplings, cornbread, chili, bacon and eggs... the list goes on. Makes the best crackling cornbread ever in the skillet if you preheat the pan before pouring the cornbread mixture in it! Also makes the best pot roasts and chili we've ever tasted.I use it on the stove, in the oven and have even taken it camping. It's so durable that it's perfect for outdoor cooking.The weight of the lid locks in the flavors & juices and liquid when using them together and actually speeds the cooking time. The heat distribution can't be beat and the cast iron heats quickly and evenly.The other thing I like, and this is important to me, is that the food stays nice and hot for a long period of time when you are done cooking if you use them together as a dutch oven and keep the lid on. I took chicken and dumplings to our friends' home 30 minutes away and the food was still piping hot and ready to serve when I arrived. It keeps food hot throughout an entire meal without reheating, even to go back for seconds and thirds!I wash it with a metal stainless steel scrubber and water and dry with paper towels. I ONLY USE A BIT OF SOAP with my stainless steel scrubber if I make dish with a thick gravy or strong taste like chili or curry stew. I re-season it after washing & drying with a bit of bacon grease (which I save in a container just for my lodge items) or a bit of oil if no bacon grease is on hand. These are steps most people are to lazy to do, but I assure you is well worth it if you love good home cooking. Any rust can be easily scrubbed away and is minimized by the re-seasoning after washing and drying.This will last my ENTIRE lifetime and I'm handing it down to one of my children. It's become so valuable to me in the kitchen, I'm not sure who I'm gonna give it to yet as my kids all love to cook! My only regret is that I did not buy this years ago! In service, quality and value it stands up to my kitchen aid mixer and Japanese MAC knife set.The only con that I can possibly think of is that these pieces get extremely hot when cooking and you need to handle it with great care. They are also very weighty so I would not teach younger children to cook with these items, they could get hurt. Nor would I recommend this item to a feeble person. My teen and preteen use them just fine, as they are very experienced in the kitchen. My nine year old hasn't cooked with them yet.I've looked over all the lodge logic items and this piece is by far their best value, in my opinion.

After hearing rave reviews about how awesome cast iron is to cook on, I decided to finally throw down and buy a cast iron piece for my kitchen. I decided on the Lodge Double Dutch Oven and Casserole for its sheer versatility: its bottom works as a deep dish casserole pan, and the lid works as a skillet. When put together you have a dutch oven - it's like three pans for the price of one! I've used it a couple of times now, and I will admit that there is a learning curve when using this pan - thankfully there are plenty of websites that offer lots of tips when using cast iron. Some of the tips I learned were:1) you should season your pan before first using it - even if it's preseasoned. When my pan arrived, I washed it out with soap and water, dried it, coated it with avocado oil, then baked it at 500 degrees for an hour.2) Never let your pan soak with liquid, yes you can wash your pan with soap and water, dry your pan immediately after washing, and you should always reseason the pan with oil after drying the pan.3) Just because you used to fry your eggs at medium high heat with your teflon pans doesn't mean you should fry them at medium high heat with your cast iron...turn the heat down and the eggs won't stick or burn to high heavens.4) Cook in the pan often helps with the nonstick qualities and seasoning.I've cooked bread, eggs, and sauteed some veggies and meat in this pan, and so far I'm liking the results. The pan retains heat well, is fairly nonstick, and washes off very easily. I love how I can use the lid as a pan as well and when combined, it makes a great dutch oven - I made my first no knead bread loaf to great success last night...it was AWESOME. I've only owned this pan for a short time and it's quickly becoming my favorite...this a purchase I'm going to highly recommend to friends and family.

Only one complaint. So far, Its a good dutch iron. Heavy duty cast iron, appears and feels to be good quality. Works on the induction. The pre seasoning looks perfect. The lid and pot fit well together. Ive only used it for the last week, in the oven, to bake a few loaves of bread. I invert the dutch oven, bake the bread on the lid and cover with the pot, and for this double dutch works perfect EXCEPT the size of the handles. The handles line up perfectly, and you can just spin the top to misalign the handles and lift the lid BUT trying to place the top back on when handling a preheated 500 deg F with pot holders is a big challenge because the handles are small and you get the holders pinched between the lid and pot. Probably solved with good heat gloves... IF you can find a good pair of those. I love this double dutch.

Im new to the cooking world having come from the land of “peel film back and set microwave to 5 minutes”. But age and health concerns have required I know exactly what is in my food and in what quantities. As I progressed in my journey into cooking it became clear I was lacking some of the necessary tools including a Dutch oven and a good cast iron skillet. Meanwhile I still have the tiny kitchen I said I did not care about because I only use the sink, freezer and microwave anyhow. Space is a big issue for me so in the words of Alton Brown “There should only be one unitasker in the kitchen.” I also don’t want any junk in my kitchen so as I did my research all roads were leading me back to Lodge and I was thrilled to find they had a Dutch oven whose lid doubled as a skillet. Multitasker!I have had a good chance to use both several times now and can say that I can’t imagine being without either anymore. I use mine on the glass top electric range and electric oven without any issues what so ever. Neither have scratched up the glass top that I can see and Im admittedly not all that carful. Both have done exceedingly well with the cooking on the electric range I have. From stews to braising chicken. Frying up fish or baking jalapeno cornbread. Both the Dutch oven and the skillet have performed so much better than I thought they would.I admit, I was fully expecting that when I fried up the fish for the first time in the skillet that it was going to permanently fuse itself to the pan. But following Lodge’s caring for cast iron instructions, not to mention following Alton Browns instructions for cooking fish in a skillet, I was genuinely amazed how stick free it is. And it continues to be. Cornbread just dropped right out. Stew residue rinses away in hot water and a little scrubby I keep for just the cast iron. (OK so it’s a unitasker but it is small. Alton forgive me.)Last, let me say that the Lodge cast iron appears to be on the low end of the price market but is definitely the high end of the quality market. How the others stay in business is a mystery at $150 and up for a single cast iron Dutch oven. Maybe some uber-chef out there will proclaim that the $300 “La Fancy de Costly” brand is better in some way but I’m not buying it. Literally or figuratively. With the very basic care that Lodge and others on the internet advise I am 100% sure this Lodge Cast Iron Dutch Oven and its skillet/lid will last me the rest of my life and then some.Photos: I tried to get every angle on both the pot and lid/skillet plus a couple of food shots. Hope they give a good idea of the look and feel of these.

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Mucho mejor que el teflón, no necesitas nada más

Excellent quality! Use for sour dough bread & works great for pot roast. Highly recommend

Coating layer was exfoliating and I didn't cook anything acidic also seasoned after using it. I used a few times. always the same. After a few day at shelf, it totally rusted. also every time you get rusty taste from meals. Horrible product. I have other cast iron cookware and never had such issues. I'm returning it now.

Ho acquistato questa pentola dopo aver visto le recensioni e letto qualche articolo relativo alla cottura del pane in forno. La pentola è molto pesante e solida, per ora l’ho utilizzata solo per la cottura del pane ma so che può essere utilizzata anche per altre cotture, tra l’altro vorrei utilizzarla con il mio barbecue con il coperchio perchè ritengo che sia la pentola adatta. Mi sono trovata molto bene, il pane è venuto benissimo, se si scalda bene la pentola non c’è problema con la pulizia né che il pane si attacchi.