Logic Double Dutch Oven - 10.25-Inch Diameter - 4.7 Litres

Absolutely loving it. Even though I have all different kinds of woks and skillets, I suspect this is going to be my most loved. Though I think the skillet on top will be put to better use and often. Heating is even and retention is even better. Size is perfect too around 5 liters.

Its very expensive here, one can get this for ~2500 in US ......but anyways I love this stuff. My experience so far; 1. You need to wash it the same night, dry it and put some oil, else it will rust 2. Washing is preferred with hot water, you can use scrub but avoid detergent because that will destroy seasoning 3. Seasoning will build over time and will make this stuff better than any non stick you ever had 4. The top works as skillet and is most useful and used part, the superior heat retention cooks everything better, even a simple omelette will turn out great 5. Cooking point of view, use low heat as this stuff retains heat well and second is to time lifting the lid, specially mutton 6. It is very useful in Oven, there it is awesome Hope it helps.....Thanks

Can’t seem to keep it rust free

Very good

I am in love with all the Lodge Logic cast iron cookware. The Double Dutch oven is a dream to use. I am so glad pre-seasoned cast iron cookware is now available so easily.

I love this oven. I use it at least twice a week. Fantastic for slow cooked food. Can be used on the gas at low heat or on coals.

It is good, but the fact that you pay full price (it is often available on sale in the US) plus international postage makes it expensive. Value yes. Value for money???

What can I say. Its a lodge logic after all. Nuf said. Go for it with no hesitation.

كما هو موصوف

Mucho mejor que el teflón, no necesitas nada más

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!

Excellent quality! Use for sour dough bread & works great for pot roast. Highly recommend

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.