LODGE(ロッジ) ダブルダッチオーブン L8DD3

友人宅でいただいたダッチオーブンで揚げたポテトが美味しくて、揚げ物鍋として購入しました。 間違えなく揚げ物が美味しいです！ 今までと同じ作り方で揚げ物がカリっとなり、揚げ物が楽しくなりました。 重いけど、毎日揚げ物しないし美味しいもの食べれるなら気になりません。

アウトドアのバーベキューやキャンピング料理にも最適ですが、現在私は家のオーブンでパン焼用に使っています。プロフェッショナルなパンが焼けて幸せです。

キャンプ用に買ったのですが、使い勝手が良過ぎて家でも頻繁に使ってます。特に蓋になるパンが焼くから炊くまで使えます。 買ってよかったです。

ずっと悩み、やっと思い切って購入きめました！家でＩＨで使いたい、沢山の材料を煮込む大鍋料理したいなと思っています！ 購入し、すぐに使い出せるというのは、ありがたかったです！肉も、ふっくらジューシーに焼き上がり満足〜どんどん使っていきたいです！

The size fits my oven and it works perfect to bake sourdough bread. Highly recommended!

サワードウ・ブレッドを焼くのに使ってます。オーブンは余熱と、260度で20分、蓋を外して230度で20分で使ってますが、焼き上がりに大満足。

You need to season well before using. The food had a bad taste the first one or two times i used it. Now it has improved and the flavor is good. Also do not touch without oven mitts and let it cool down well before cleaning otherwise you will burn your hand

Vere good product to cook sourdough bread.

Mucho mejor que el teflón, no necesitas nada más

Muy buena olla

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!

القدر فنانه ومايلصق فيه شي بس مررررره يبغاله عنايه فائقه لانه بسرعه يصدي لازم بعد كل استخدام يتنشف مزبوط ويندهن زيت ويدخل الفرن ساعه علشان تحافظين عليه من الصدر يبغاله طوله بال الا حجمه مررررره حلو والغطا تقدرين تستخدمينه طاوه فيه محاسن كثير والاكل فيه طعمه حلو بس عيبه الصدا

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.