Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven with Lid - Dual Handles - Lid Doubles as 10.25 Inch Cast Iron Grill Pan - Use in the Oven, on the Stove, on the Grill or over the Campfire - Black

The absolute BEST Dutch over I've ever owned. I cook a LOT. This one is pre-seasoned and made of cast iron. It cooks to perfection and the top cover can be used as a small frying pan. Food cooks evenly. It is very high quality, durable and very easy to clean. In addition, VERY affordable!

The Lodge Pre-Seasoned Cast Iron Double Dutch Oven with Loop Handles has quickly become a staple in our kitchen.Its versatility is unmatched, making it a go-to for both hearty soups during the fall and winter months and delicious homemade bread all year round. The cast iron construction ensures even heat distribution, which is essential for perfecting recipes. The pre-seasoned surface adds a convenient, non-stick layer, making cooking and cleaning a breeze. The double functionality as a Dutch oven and skillet lid adds to its value, allowing for creative culinary adventures.The loop handles are a thoughtful design feature, making it easy to maneuver, even when the pot is full. The oven's robust build feels durable and built to last, promising many years of use. The ability to transfer it from stovetop to oven without a hitch is fantastic, making it ideal for recipes that require a seamless transition from searing to baking.In our experience, this Dutch oven has been perfect for crafting rich, flavorful soups and perfectly baked bread. Its capacity is generous, accommodating large batches that feed the whole family. This Lodge Cast Iron Double Dutch Oven is an outstanding investment for any kitchen. Five out of five stars!

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 Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven JUST fits inside my countertop convection ovenNow I can cook bubbly smelly splashy stuff without having to clean the oven 👍Used " upside down " it’s perfect for baking sourdough bread 😊 and the lid by itself is fantastic for skillet biscuitsFlat bottoms on both the base and the lid makes it usable for electric range cooking ( cringe ) and can also work beautifully on my charcoal grill. With properly seasoned cast iron, charcoal soot wipes right off with a damp cloth.And Lodge is made in the USA 👍✅😎

Bought this dutch oven to use on the charcoal grill to braise some lamb shanks. Worked perfectly. easy to clean up ans season. No rusting so far. Should be durable for years.

I replaced an old enamel Dutch oven with a worn surface with this Lodge. Without hesitation, I have to say that I prefer cast iron over enamel. Wish I had made the switch sooner. On the stove top the heat is uniform across the surface (using an infrared thermometer). This fact makes everything I cook in it reliably consistent. Better, quicker browning of roasts, for example. The lid sits tightly, so moisture loss in the oven isn't an issue. The inner lid design is effective at preventing moisture building or pooling under the lid. So that when you lift the lid, you don't ever get a stream of water pouring off of it. This is something I disliked intensely about my old dutch oven.Very happy I made this purchase. I expect this will be the Dutch oven I am using until I leave it in my will to a descendant. 😁

Lodge makes good cast iron equipment. These handles are okay for cooking on gas stove but not for cooking on a woodstove.