Cast Iron Double Dutch Oven, 2-in-1 Pot and Skillet Combo, 5 Quart

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.

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!

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.

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.

The Little Pot That Could Do It All I'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.

Affordable and good size for baking bread. The bread cooks extremely well and evenly, I’m very happy with the results. I highly recommend this for bread baking. One large loaf fits wonderfully and has plenty of room for rising.

I have owned this particular Dutch Oven now for a few months. I use it a couple of times a week and love it. It has become my most used cooking utensil other than my cast iron skillet. The only reason I give it a 4 star rating is because of how rough the cooking surfaces were out of the box. I ended up having to sand down the bottom and a couple of inches or so up the sides because of the roughness. The entire bottom and part way up the sides looked as if they had been coated with a dispersed layer of sand before the pot was seasoned. It was an incredibly rough surface for a cooking utensil and the best one word description I can think of would be "pebbly". I've used other Dutch Ovens and cast iron skillets for years and never seen such a rough surface. After sanding down the bumps and re-seasoning it a couple of times this has become very usable and easy to clean after using. Before, it was not. Food particles would stick between the bumps. Other than having to spend a couple of dollars for sandpaper and spend an hour or so sanding down the inside I love this thing. It fills my needs very well. Even with having to work over the surface I consider this to be a very good value. It will last me many years and I'll make many a good-tasting dish in it. I also like how well the lid fits the pot. With how it fits, and as heavy as the lid is, it's like a low-pressure pressure cooker. It cooks things quickly. Lentils and beans cook faster in it than they do a regular pot with a lighter lid. I made a lentil stew the other day and the lentils were done in less than 1/2 hour. The weight of the lid is also very nice for transporting food as it's pretty difficult to spill anything out of this little Dutch Oven. And, with the D-shaped handles you can tie them together and make it almost impossible to spill the contents while keeping the food warm for an extended amount of time, as this is a heavy cooking utensil. I haven't used the lid much as a frying pan, but have found it very handy for things like grilled sandwiches.

I recently lucked out & purchased the Lodge 12" skillet on sale through Amazon for less than I would have on sale & w/ a coupon at a big box store. I've decided to return to cooking w/ cast iron. I chose Lodge brand because it's made in the USA and I know I don't have to worry about questionable metals in Lodge cast iron cookware. i also knew that I wanted to buy a dutch oven. I found this for under $50. Since I had a pot roast I wanted to cook, I ordered this dutch oven & started defrosting my roast. I cleaned the oven when it came in & then did an additional seasoning prior to making my roast. I seared the roast in the dutch oven on the stove top, then I seasoned the roast w/ salt, ground pepper, & fresh rosemary. I added some seasoned quartered red potatoes w/ chopped onion to the pan and put it into the oven. I put some baby carrots & quartered onions in a casserole dish w/ seasoning & placed it in the oven about an hour before the roast was to be finished. After the roast was cooked, I let it rest for 15 minutes. During that time, I spread the potatoes in a single layer on a baking sheet & let them finish browning. I made gravy in the dutch oven w/ the juices from the roast & some beef stock. I had a full roast beef dinner w/ gravy using only 2 pans. The roast came out so much better than it usually does in a roasting pan. I had bought the Lodge cast iron kit for cleaning their cookware. It also comes w/ spray oil. But, I also purchased the Cast Iron Cleaner,Premium Stainless Steel (316 Grade) Chainmail Scrubber-for Waffle Iron Pans ,Seasoned Pan,BBQ Grill, Best Pot Cleaning Brush (8×8 inch) from Amazon when I bought my skillet. I highly recommend using a chainmail scrubber to clean your cast iron cookware. I even used it to clean my hard anodized cookware. It doesn't scratch like those green scrubber sponges or steel wool. Chainmail scrubbers are easily cleaned, dishwasher safe, & don't harbor any germs. I couldn't be happier w/ this dutch oven. I highly recommend this for any cook. It would make a fantastic gift for a bridal shower or for someone who loves camping. Also, it's like getting 2 pans in one when you consider the fact that the lid can be used as a 10 1/2" skillet. Should you need a second lid to use with the 10 1/2" skillet, I recommend the J&C Life Silicone Lids for Pans, Pots & Skillets | Durable, Universal, Easy to Use Glass & Silicone Lid for Pots & Pans Fits 10", 11", and 12”Diameter, Black. I purchased that from Amazon as well. I can use it on the 10 1/2" & the 12" skillets & it is oven safe to 220C which is 428F. The tempered glass lid that Lodge makes is only oven safe to 400F and you need to be a different lid for every size pan. The one thing I would really recommend is that you research how to properly clean & care for your cast iron. If done right, it will last for years. Even if done wrong, you can restore your cast iron by following basic care instructions for cleaning & seasoning.

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Mucho mejor que el teflón, no necesitas nada más

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.

Mainly use it for bread making, and it’s honestly perfect. Has more than enough space, makes a great crunchy crust and don’t have to worry about cleaning it. Only wish it was cheaper here compared to the price in USA.