Features:

  • 5 Quart Seasoned Cast Iron Double Dutch Oven. The Lodge Cast Iron Double Dutch Oven works overtime. Featuring a lid that easily converts to a skillet. The domed cover is great for roasts and non-knead bread recipes, too. Conducts heat evenly and efficiently — just like cast iron should. Measures 12.62" x 10.38" x 6.3" with lid.
  • SEASONED COOKWARE. A good seasoning makes all the difference. Lodge seasons its cookware with 100% vegetable oil; no synthetic coatings or chemicals. The more you use your iron, the better the seasoning will get.
  • MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility
  • MAKE EVERY MEAL A MEMORY. Lodge knows that cooking is about more than just the food; it’s about the memories.
  • FAMILY-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.
My favorite Lodge item

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 Oven with 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!

Very versatile!

I bought this along with a deep fryer basket and a trivet. Haven't used either with it yet but so far I've cooked pasta and pie filling in the base and grilled many cheese sandwhiches in the top using a grill press I bought from another manufacturer (Companion). The size of this fits easily on my glass top electric burner, and it's the perfect in between size volume either for cooking meals for one, or making food for one with many leftovers to freeze, or cooking portions for a family of four. Very low maintenance to keep clean. I cannot will myself to be a person who does dishes and scrapes tge crud off the bottom of them without letting it soak for... oh a fortnight or so, so I wish I'd gotten this years back. I feel like a very responsible sort actually being able to just give my cast iron cookset a quick wipe down with a cloth, water, and maybe a bit of salt and getting ut all tidied away not long after I'm done cooking. Definitely recommend this.

Dutch oven to last

Love this dutch oven! Have had it for just a bit over 3 years now. As long as you take care of it, it will last forever. People who are saying it is turning rusty, etc. need to thoroughly research how to care for cast iron! Always dry thoroughly right away and lightly oil prior to putting away. I would season it prior to using with some crisco in the oven as well, even though it is supposed to be pre-seasoned, I don't feel it is enough of a seasoning. Lodge has a rougher surface than old cast iron, so seasoning it prior only helps make it better. I mostly use it to make bread either no knead or dough from my kitchen aid. Makes a good crusty bread. The top pan traps in the moisture. Also use it for deep frying food or stews. I love that the top has no handle so I can use it as a pan, which I use all the time for frying up small sides/servings. The only thing is, be very careful if you do use it as a cover and slowly lift up and away from you with gloved hands because of all the steam that comes out. It is a bit more inconvenient using as it doesn't have a handle (though there is a version which has the handle if you prefer), but I prefer the multi use purpose of using the top as a pan either way.

I really like this Dutch Oven

I really like this Dutch Oven. I particularly like the Skillet Cover because they are great for making deep dish pizza. In fact, I just used them the other night to make the pizza you see in the images I posted. You can check out my blog post to see more tasty pictures: http://bake-craft-love.com/Posts/7-13-2015.aspx. I originally bought one of these Dutch Ovens to give as a Christmas present and purchased a bread making kit to go along with it. After giving the gift to a very happy recipient, I realized I didn't actually have one of my own. I remedied this by buying two of them for myself! Many lovely bread loaves and pizzas later, I have to say I don't know how I ever got along without them.

HIGHLY recommend... esp. great for baking artisan bread and easily scoring the loaf.

This is my fourth Lodge cast iron purchase. Love this double dutch oven for baking bread. I use it two ways for making bread. I use the deeper part with full parchment paper under the dough.. parchment acts as handles to lift the dough into the pre-heated hot cast iron bottom. I also use the shallow part as the bottom for the loaf when I want to do fancy scoring (last photo). Using the top as the bottom for bread makes scoring the loaf much easier. I place a square of parchment paper under the dough when using the top as the base. I use parchment because I don't like to use corn meal under dough (flys around, messy). This cast iron double dutch oven was delivered nicely packaged and the cast iron had been seasoned (smooth finish no sharp edges). However, I seasoned it again (very very very light coat of canola oil wiped off then baked in a 350 F oven for 1 hour).... beautiful finish. I use a no knead bread recipe for these loaves. Highly recommend Lodge's cast iron products. I paid full price for this item. Update: 4/22/17 I find I am using the lid for personal size pizzas (with my home made dough). outstanding!

Love my double Dutch oven

I have been looking for awhile for a Dutch oven but I didn't know the difference between this cast iron and the porcelain enamel cast iron pots. I liked the idea of cooking my ground turkey & sausage on the stove with this and then putting it right in my oven with my rice and other spices to finish making my dirty rice. It feels good to not have to transfer meat out of this to a casserole dish when it can all be combined in one pot and cooked on the stove then straight to the oven once everything else is added and need to bake. I use my crockpot for like 50% of my food that I cook but now I will start making my chili beans (beans period), dirty rice, jambalaya,greens, cabbage, beef stew & oxtails in this now because after I brown my ground turkey meat on the stove I can just add the rest of my ingredients to this pot and put it in the oven for my dirty rice or jambalaya. Or I can brown my ground beef and ground turkey in this and add my beans for my chili beans and finish cooking it on the stove instead of transferring the meat to my crockpot. My life has gotten much easier with having this double Dutch oven in my possession, not to mention my lid is now also a skillet😉

A must have!

This is a must have in the kitchen! I was a little intimidated by the fact that it's deeper and I knew the upkeep requirement, but it's so easy! I did the recommended seasoning again before my first use. Yesterday was my first time using the full Dutch with the top and my whole chicken came out awesome! My family loved it. I have used the top several times already and it's great for side dishes like veggies or if you are making something fir 2 or two people. Together they are heavy but this baby keeps your food got. The top is not so heavy but I've been cooking with Lodges 12" before this so of course it feels lighter! I have friends who love their enamel Dutch ovens, but I went with raw cast iron so I wouldn't have to deal with possible chipping of enamel in the future and I like the versatility of the double Dutch! This was definitely worth my money and it's cheaper than those pretty enameled ones but I think this looks lovely.

The best purchase I have ever made on Amazon!

I wasn't planning on writing a review on this double dutch oven but when I used it once I ran and made this review. The dutch oven is pre seasoned well but I still had to give it my final touches by cleaning the factory oils off with warm water and a chainmail (best cleaner for cast iron hands down!), wipe it dry, let it completely dry in the oven for a few minutes while the oven was warm, then hit it with some olive oil to finish it off. After I did that the thing looked so awesome! My first cook was a honey white loaf. I just generously wiped some olive oil inside the Dutch oven and baked it. After it was done the loaf fell right out of the pan.when I turned it over, no parchment paper needed. This is hands down one of the best purchases I've made on Amazon!

Lifetime cookware for the same price as cheap nonstick---just season first!

I love this thing. I actually use the skillet top more than I use the dutch oven. The skillet is just the right size for daily cooking--frying eggs, searing chicken. This cost the same as box store-quality nonstick skillets. The directions make it seem like additional seasoning is optional. It's not. I made the rookie mistake of frying an egg without seasoning the pan first. I used a lot of butter, but boy, did it stick. After some research I learned that you should always season pre-seasoned pans, and that eggs are the last thing you should cook until a good seasoning is built up. I've seasoned (it *was* easy) and now eggs and everything else clean up great. I just wish that Lodge had suggested 1-2 coats of seasoning first. Following their own directions, it hardly takes any time. I'm ready to buy more!

Amazing! Great to use individual

I am still sort of new to using cast iron, but decided a while ago that I would switch to cast iron and toss most of my coated pans. All those Teflon or ceramic skillets I owned eventually had a scratch or started to get wobbly and would not lay flat on the stove anymore. I like that with cast iron I know what kind of material it is - Iron and nothing else. At first I was concerned that it would scratch my glass stove but all of Lodges items so far are really smooth and I have worked with them on my glass stove with no issues at all. I love that cast iron is non- stick with proper use easy to care for- once you know how and for the same price of coated pans will last a life time. This Durch oven I use in 2 ways: 1) for baking some awesome bread. It's amazing and with little effort creates the best crunchy crust ever 2) use the lid as a skillet. I am single so this size is perfect for cooking for one ir 2 people. I love how cast iron holds the temperature, heats up faster and for cooking meats how it creates that nice brown crust on your meat as I know it from when my grandma cooked. I could never get that with my other skillets. I really have nothing but good thing to say about this Dutch oven and lodge's products.

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