Lodge 5 Quart Cast Iron Double Dutch Oven, Black

Absolutely happy with the product. A pre seasoned oven, it was a joy to go about our first cooking in it, a pasta dish. This can be with you or within the family for generations. it's a very sturdy and a very good product. I read a lot of reviews in the interational review page of Amazon that some of them didn't get it properly pre seasoned, or the cover was not fitting properly, etc. I can say that our product came without any blemishes.

A great investment. It is a little high maintenance as you can't leave stew, curry sitting around in the pot for long but the taste of the food is great and it doesn't burn easily like other cheaper pots. It's awesome for cooking tradition Trinidadian curry which always tastes fab when cooked in one of these. Akso great for boiling bird/game, then roasting it at the end in the oven. Definitely recommend!

Worth the money

Exactly as described and expected. Good product. Need to dru well after washing to avoid rust

This is a nice combo set where you can use both as a skillet and a dutch oven. my family is really enjoying every meal prepared in this. it took two seasonings before we started really seeing the finest dishes. I simply love it and am looking forward to a 7-quart set to buy asap.

Really nice quality and outstanding customer support. I’ve used the pot several times already and I’m very happy with it. If you take care of it I’m very sure it will last for generations. Really nice to cook stews, breads or just use the top part if you want to grill your fish and meat. Very happy!

It came with some scratches on the lid and the edges of the pot also was the same. I had to use it for my baking class and didn’t have time to change it. It works for me but when you open a box you expect it without any problems.

It is perfect for cooking and baking

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.