Average Reviews:
(More customer reviews)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.
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Product Description:
Lodge cast-iron cookware has long been admired for its superior heat retention and even heat distribution, but now the company adds another enticement with its Lodge Logic line. All Lodge Logic cookware, including this 5-quart Dutch oven, comes preseasoned via a proprietary "electrostatic" vegetable-oil spray system and is ready for cooking right out of the box--unlike traditional Lodge cookware, which needs seasoning in your home oven before use. During the timesaving pre-seasoning process, oil penetrates deeply into the cast-iron surface while a high-temperature gas oven seals it in, preserving the cookware for generations and creating an attractive heirloom finish.
The Dutch oven measures 10-1/4 inches in diameter and 4 inches deep--an ideal size for making a large batch of stew or outdoor casserole. The vessel is also suited for boiling water, making rice, or heating up soup, as its cast-iron material delivers a smooth, consistent temperature without wasting heat. The unit's esteemed heat retention particularly enhances slow-cooking recipes that call for tender meats and rich, seasoned flavors. For added versatility, the Dutch oven can be used without the lid as a casserole, and its 1-1/2-inch-deep domed lid doubles as a skillet--perfect for silver-dollar pancakes, eggs, and other breakfast fare. Sturdy, integrated side handles on the oven and its lid help ensure safe, secure transport. With proper care, Lodge Logic cast-iron cookware will last a lifetime. Lodge recommends hand washing the oven, which carries a lifetime warranty, with a stiff brush and hot water.
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