Pre-Seasoned Cast Iron 2-in-1 Double Dutch Oven with Lid. Casserole Pot and Skillet for Indoor and Outdoor Use. Induction, Oven, Grill and Metal Utensil Safe. Made in the USA. 4.75 Litre/5 Quart

Great combo cooker - retains heat and looks great

Brilliant peice of equipment. Cooks the best of everything as a dutch oven.But it's a double dutch oven and the lid is great for cooking steak and eggs or anyway you like it. Or maybe a full English breakfast. One of the best things I ever bought .very economical with electricity costs all time high.retains heat amazingly well.

I've had this one for nearly 2 years using it regularly to bake bread. It's the perfect size for a regular 500gr flour bread. It retains the heat well and keeps moisture in. Mine came in perfect condition, but even if it had a little chip that wouldn't be an issue, as those go away with use and seasoning. I've oiled it occasionally and it still looks like new. Perfect quality cast iron at a really good price. These are heavy pots, but that's what to expect from cast iron. I've a couple of these in different sizes and constellations. I love using these and would never use other non stick pots.

I bought this pot for principally for baking bread in. My first loaf has been a total success. I got a good oven spring and the bread came out of the pot very easily. It''s the perfect size for a round loaf. What I hadn't considered is how versatile it is. I've also used it for a slow cook curry which again worked very well. Cleaning it is easy, just soap and water. But the surface, although "seasoned" is slightly rough, so it took a little gentle scrubbing to removed baked in curry sauce (hence only 4 stars for Easy to Clean). You can tell that even with minimal care, it will last a lifetime. Only thing to consider, is that it is quite heavy, you really do need to hold it with both hands. So wouldn't be something to recommend for someone who is frail. But overall extremely pleased with it.

I first made a sourdough loaf in the oven, just on a tray and it came out very flat with no oven spring. This dutch oven is perfect for creating good bread with a good oven spring and nice crust. I needed to send the first one back, the quality is good but i think the quality control is poor, therefore the first one had some rust and a few chipped areas. The second one is fine. Worth the cost and wouldn't use anything else to bake bread. The size is good up to about 500 g loaf (small/ medium). I tend to bake two loafs one at a time.

This is my favourite cooking pot. Ignore the reviews who complain of rust or poor quality casting. The pot needs oiling after use and the casting quality is good. Apart from being used as a dutch oven. The pot can be used for cooking anything, stews and curries look fantastic in it against the black colour. The lid can be used as a frying pan, once long time seasoned it does perfect fried eggs, no sticking. The pot is also useful as a chip pan, because it holds so much heat, the oil does not cool down quickly when chips are added giving a good crisp chip. Good as casserole dish in the oven. I use it for sourdough bread, use it upside down, tipping the dough into the lid, then place the oven on top as the lid. Highly recommended will last a lifetime, and gets better with time.

Just received the 5 quart dutch oven. Initially I wanted the flat lid for piling hot coals on top but thought this one would be more useful as it could transfer from oven to stove top to BBQ grill the other type with the rimmed lid and legs was more geared towards outdoor cooking only. I like that this doubles as both a dutch oven, casserole and the lid can be used as a skillet. It is solid and well made and has been pre seasoned. There are a bunch of 1 star reviews with photo's of blemishes in the preseasoning. These people might consider that this item is a traditionally cast iron pan, cast in sand and that minor imperfections in the seasoning would disappear with use and these "blemishes" would in no way effect the cooking properties of the pan

Ok first time lodge owner, I have cooked with cast iron (French) This is the first real cast iron item I have ever bought. I wanted real old school, keen home cook and the heritage was a important thing for me as well as performance. So build quality Amazing!!!!!! Very well made, its cast iron cast in sand so that reflects in the finish and its not a problem at all. Heat retention Amazing buy this and energy bills must come down it cooks well on very low heat once it up to temp really good. Really easy to look after, just remember dry after washing and a wee rub of oil and thats it. Ok lodge say ready to use out of the box!!!!!! Disagree most definitely , it was Christmas eve and I was making soup for Christmas day , things going well it came to the first taste and thought WTF yes my friends metallic could have cried. I have a far bit of lodge all bought at the same time and its how I want to cook . Back to the soup. Sat down and thought hope this can be sorted or its going to be devastating. Good News, Read on the Internet for a solution, Season Season season I seasoned it 4 time and I was so happy this now kicks ass the best thing I have ever purchased and its for life. So buy with confidence season it at least 3 times before use and your sorted. Happy cooking!!!!!

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.