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!

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. 😁

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.

El producto es de muy buena calidad y tolera altas temperaturas, recomendado!

So happy with my Lodge cast iron pots. I use them for my sourdough baking and they turn out beautifully. I use my 7" and 9" banneton baskets for this size pot. They are also fantastic for browning meat. No issues yet, but they are heavy!

Exactly what I needed for baking bread. I wanted one without a handle on the top lid so I could use the lid as a cast iron skillet as well. Removing the lid with oven mitts is easy when you rotate it 90 degrees from the bottom handles. Very happy with the size and quality of this purchase and it is used a lot!

You simply can't go wrong with a Lodge Cast Iron Dutch Oven! This product has become an absolute gem in my kitchen, and I find myself using it all the time.The durability and quality of Lodge products are unparalleled, and this Dutch Oven is no exception. From stovetop to oven, it performs flawlessly, delivering even heat distribution for consistently delicious meals. The versatility of this Dutch Oven has truly transformed the way I cook.The fact that even my kids asked for one for Christmas speaks volumes. It's a testament to the enduring appeal and functionality of Lodge cast iron cookware. If you're considering adding a Dutch Oven to your kitchen arsenal, look no further. Lodge delivers yet again!

Cast iron is the best cookware to use according to specialists due to the fact that it is safe and adds iron to the food (fact). Lodge is one of the best brands for Cast iron cookware. Needs some care.