Lodge 5-Quart Cast Iron Double Dutch Oven

“I have suspected for a while now that the crust was developing to quickly in my usual baking vessel (a 5qt lodge double Dutch oven).”

“Currently I’m using the lodge double oven. I use the lid and the pot as a bread dome by baking with it upside down. It is not enameled and has more uses than the bread dome since I can also use the pot as a Dutch oven.”

“Just got a lodge double Dutch oven and a bit disappointed realizing I’ll be mostly limited to boules with it - but it was like 1/5th the price”

“I have a regular enamel cast iron Lodge Dutch Oven and the Double Dutch Oven. We use the regular enamel cast iron way more- a couple of times a week. The double dutch oven is great for camping and thats primarily how we use it.”

“was my number one recommendation. I've got two at home. The lid doubles as a skillet, so it can be used as the lid or base.”

“My lodge double Dutch oven I have to oven season every time I cook anything that has water in the pot because hot water evaporates gets stuck between where the two metals meet and erodes the seasoning”

“I’ve got the lodge double Dutch, which has the shallow pan as a lid and can be used upside down like the bread oven) and whenever I try to use it for bread the high-temp preheat smokes and burns all my seasoning.”

“I've had [this one](https://www.walmart.com/ip/Lodge-Cast-Iron-5-Quart-Seasoned-Double-Dutch-Oven/12554407?wmlspartner=wlpa&selectedSellerId=0) for a decade or so. Only difference is the handle on the lid/top pan. I actually much prefer mine; I wouldn't want that handle.”

“The Lodge double dutch oven is fantastic and only $50US. It's so good, though, that my wife claimed the "skillet" side for everyday cooking”

“I just got a Lodge Double Dutch Oven. I boiled water and vinegar to get rid of the oil and still it has a TON of rancid oil. I heated it in the oven at 450degrees for an hour and a good amount of rust still on it. Used salt to get rust out. But still rust on it and rancid oil. It is a heavy pain!”

“I throw a pizza stone one rack under the dutch oven when I put the dough in the preheated dutch oven. It keeps the bottom of the bread from burning.”

“I ended up getting a lodge Dutch oven like this one: https://www.lodgecastiron.com/product/double-dutch-oven?sku=L8DD3 No real cleanup like the le creuset and I’ve also used it for sourdough bread. The top is also a pan which I use regularly by itself. It’s perfect for over the top chili.”

“I personally have a Lodge Cast Iron, but would like a ceramic or other material, the steam from adding ice cubes to the pot is causing rust”

“If you buy the Lodge Double Dutch oven you can bake the bread in the lid and lower the “bottom” on top.”

“I finally am concluding that the Lodge doesn't allow for as much rise or spring.”

“My husband got me a Lodge Double Dutch Oven right quick - not to let a week go by. The Lodge CI works really well for bread.”

“I know everyone loves Lodge, and I have one of their cast iron cookers which works well, but I'd trade in a heartbeat for the BK or the RO. It's SO freaking heavy”

“I found that from mainly just doing sourdough I have to retouch the seasoning almost every use”

“mine unfortunately has a hole, probably caused by a small bubble during the pouring”

“It's difficult to get your fingers into the handles, with or without gloves.”

“I bought three of these about 5 years ago, when they were cheaper than $50 each, but they work great”

“I started off with two Lodge double Dutch ovens. Then was gifted two Challenger bread pans. I like both”

“The lodge 5qt is 5.6kg / 12.5 lbs. that’s really heavy!”

“I'm using the Lodge dutch oven where the "lid" doubles as a fry pan. I use it as my base and then carefully lift the "pot" side on top. So effectively I'm baking it in an inverted fashion, but it makes it a lot easier to put the dough in and remove it without burning my arms.”