---
product_id: 1160153
title: "Lodge Cast Iron Double Dutch Oven - 5-Quart"
brand: "lodge"
price: "A$190"
currency: AUD
in_stock: true
reviews_count: 13
category: "Lodge"
url: https://www.desertcart.com.au/products/1160153-lodge-cast-iron-double-dutch-oven-5-quart
store_origin: AU
region: Australia
---

# Superior heat retention & even cooking Indoor/outdoor versatile use Durable, chemical-free cast iron Lodge Cast Iron Double Dutch Oven - 5-Quart

**Brand:** lodge
**Price:** A$190
**Availability:** ✅ In Stock

## Summary

> 🔥 Elevate your kitchen game with the ultimate all-in-one cast iron powerhouse!

## Quick Answers

- **What is this?** Lodge Cast Iron Double Dutch Oven - 5-Quart by lodge
- **How much does it cost?** A$190 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.com.au](https://www.desertcart.com.au/products/1160153-lodge-cast-iron-double-dutch-oven-5-quart)

## Best For

- lodge enthusiasts

## Why This Product

- Trusted lodge brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Dual-Purpose Design:** Cook smarter with a Dutch oven and skillet in one sleek pot.
- • **Unmatched Heat Mastery:** Experience flawless searing, baking, and slow-cooking with even heat distribution.
- • **Anywhere, Anytime Cooking:** Seamlessly transition from stovetop to oven, grill, or campfire without missing a beat.
- • **Built to Last Generations:** A timeless heirloom crafted in the USA with a lifetime warranty for enduring kitchen dominance.
- • **Pure & Safe Craftsmanship:** PFAS-free, naturally seasoned cast iron ensures chemical-free, healthy meals.

## Overview

The Lodge Cast Iron Double Dutch Oven (5-Quart) is a versatile, dual-handle cookware piece combining a Dutch oven and skillet. Engineered for even heat distribution and superior heat retention, it excels in searing, baking, frying, and slow-cooking. Crafted from naturally seasoned, PFAS-free cast iron, it offers a durable, chemical-free cooking surface that improves with use. Oven-safe and perfect for indoor or outdoor cooking, this 11-inch round pot is a modern heirloom made in the USA, backed by a lifetime limited warranty.

## Description

Product Description Built for cooks who value durability, simplicity, and heritage craftsmanship, the Lodge cast iron delivers dependable performance in a timeless cooking vessel. The cast iron pot is thoughtfully designed for everyday versatility. Use it as a slow-cooking pot for soups, stews, and braises, or rely on it for baking bread, roasting meats, and preparing one-pot family meals. The fitted cast iron lid helps retain moisture and heat, supporting consistent results across a wide range of recipes. Engineered for performance, the heavy cast iron construction supports even heat distribution and excellent heat retention. This helps reduce hot spots and maintain steady temperatures, whether you are simmering sauces, slow-cooking comfort foods, or preparing a hearty soup pot for stovetop meals. Seasoned with natural oil and crafted without synthetic coatings, this non-toxic cooking pot offers a chemical-free surface that is PFAS free. The durable finish improves with use and remains easy to clean with proper care. Made in the USA, Lodge seasoned cast iron cookware is crafted to be a modern heirloom that will last generations. With over 125 years of experience, Lodge knows cast iron and the joy cooking with it can bring. We're proud to be a family-owned company that still makes quality cast iron in the USA, in sustainable foundries that put innovation to work. Over the years, we've survived and thrived by listening to our customers, caring for our employees, and taking pride in what we do. We're constantly improving our operations and impact to better serve our community, our planet, and the customers who love us. Brand Story By

Review: My favorite Lodge item! Perfect for bread. - 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!
Review: The Little Pot That Could Do It All - The Little Pot That Could Do It All I've always been a bit intimidated by cast iron. It seemed like something only seasoned chefs or rugged outdoorsmen used, requiring special care and a level of culinary expertise I wasn't sure I possessed. But I kept hearing about the magic of cast iron – the incredible heat retention, the way it can go from stovetop to oven, the promise of food cooked to perfection. I finally decided to dip my toes in the cast iron waters, and this Lodge 2 Quart Dutch Oven was my entry point. Let me tell you, it's completely won me over. This little pot is a powerhouse. Don't let the 2-quart size fool you; it's perfect for cooking for one or two people, or for making smaller batches of sauces, sides, or desserts. The pre-seasoning was a huge plus for a cast iron beginner like me. It meant I could start using it right away after a quick rinse. And they weren't kidding – the more I use it, the better that natural, easy-release surface gets. It's incredibly satisfying to see it develop. The heat distribution and retention are truly impressive. It heats up evenly and stays hot, which is fantastic for searing meats or simmering stews. I've used it on my gas stovetop, in the oven for baking small loaves of bread and cobblers, and I even took it camping once to cook beans over a fire (it handled it like a champ!). The tight-fitting lid is a game-changer for keeping moisture in, resulting in incredibly tender pot roasts and flavorful stews. Taking care of it is much simpler than I anticipated. A quick hand wash with hot water and a stiff brush (no soap needed most of the time!), a thorough drying, and a thin coat of oil keeps it happy. It's a small ritual that feels like caring for a valued tool. Knowing that Lodge is a family-owned company that's been making cast iron in the USA since 1896 also adds to the appeal. There's a sense of history and quality craftsmanship that you can feel when you use it. If you've been curious about cast iron but felt intimidated, or if you're looking for a versatile and durable small pot that can handle everything from searing to baking, this Lodge 2 Quart Dutch Oven is an excellent choice. It's a little pot that truly can do it all, and it's made me a cast iron convert.

## Features

- 2-in-1 Versatile Cookware Design: The Lodge Cast Iron Double Dutch Oven is a Dutch oven and dual-handle skillet in one smart design, expanding your options for searing, baking, frying, and more
- Time-Tested Even Heat Distribution: Designed for uniform cooking, this durable cast iron helps reduce hot spots and retain heat for consistent results, ideal for sourdough and more
- Indoor & Outdoor Versatility: Built as a true multi-use iron pot, this oven-safe cooking vessel moves seamlessly from ovens and stovetops to grills and campfires
- Traditionally Crafted Non-Toxic Finish: Made with only iron and oil, this PFAS-free cookware makes dependable, chemical-free cooking easy
- About Lodge Cast Iron: Lodge seasoned cast iron cookware is versatile and as easy to clean as it is to cook with; taste a difference in your cooking with cast iron

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B000LEXR0K |
| Best Sellers Rank | #3,222 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #15 in Dutch Ovens |
| Brand | Lodge |
| Brand Name | Lodge |
| Capacity | 5 Quarts |
| Color | Cast Iron |
| Customer Reviews | 4.7 out of 5 stars 15,263 Reviews |
| Finish Type | Enameled |
| Global Trade Identification Number | 00075536361802 |
| Included Components | Dutch oven and lid |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Dimensions | 11.15 x 11.15 x 5.55 inches |
| Item Dimensions W x H | 11.15"W x 5.55"H |
| Item Shape | Round |
| Item Type Name | Cast Iron Serving Pot |
| Item Weight | 13.13 Pounds |
| Lid Material | Cast Iron |
| Manufacturer | Lodge Manufacturing Company |
| Material | Cast Iron |
| Model Number | Cast Iron Serving Pot |
| Part Number | L8DD3 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Shape | Round |
| Temperature Rating | 315 Degrees Celsius |
| UPC | 075536361802 |
| Unit Count | 1.0 Count |
| Warranty Description | Lifetime limited manufacturer's warranty |
| With Lid | Yes |

## Product Details

- **Brand:** Lodge
- **Capacity:** 5 Quarts
- **Color:** Cast Iron
- **Finish Type:** Enameled
- **Material:** Cast Iron

## Images

![Lodge Cast Iron Double Dutch Oven - 5-Quart - Image 1](https://m.media-amazon.com/images/I/91UT4fU+y3L.jpg)
![Lodge Cast Iron Double Dutch Oven - 5-Quart - Image 2](https://m.media-amazon.com/images/I/81VOdblh7ZL.jpg)
![Lodge Cast Iron Double Dutch Oven - 5-Quart - Image 3](https://m.media-amazon.com/images/I/81KF-HgD+6L.jpg)
![Lodge Cast Iron Double Dutch Oven - 5-Quart - Image 4](https://m.media-amazon.com/images/I/81rvQ07F-HL.jpg)
![Lodge Cast Iron Double Dutch Oven - 5-Quart - Image 5](https://m.media-amazon.com/images/I/81ismUL4uIL.jpg)

## Available Options

This product comes in different **Size, Style** options.

## Questions & Answers

**Q: what is best way to re-season the lodge logic l8dd3 before using it?**
A: Pretty much everything that you read here is the way to do it I use lard in my seasoning I agree do not submerge and hot soapy water wipe it out with a hot soapy red then immediately rinse with hot water dryad good if that means put it in the oven to dry dry it apply lard liberally while it's hot wipe it in good turn it upside down in the oven 400 to 500 Degrees for an hour after a few times of doing this every time you cook with it just re-cook some lard in it and wiping it in good after it's good and hot that's the way my great-grandma did it that's the way my grandma did it that's the way my mom dose it and that's what I do

**Q: Can anyone give me the inside diameters at the top AND bottom for this? I want to use it with an existing fry basket and I need to make sure it will fit. Thanks!**
A: Oven measure 11.75" at the top, and 9" at the very bottom.  However, the bottom is rounded at the edge, so it measures 10" about 1/2" above bottom.  Total depth is 5".

**Q: Exact dimensions?**
A: Handle to Handle width: 12 5/8"Non-handle width: 10 5/8"Depth including lid: 6 1/4"Depth without lid: 4 1/2"Depth of lid including lip: 1 7/8"

**Q: can it be used in a 500 degree oven to bake bread?**
A: Even though you may not BAKE bread at 500 degrees, it is a good idea to preheat the oven and cast iron up to 500 to compensate for heat loss when you open the oven. I typically turn oven down to 450/425 after I've placed the dough and covered. The preheating seals the crust and allows for a good steam.

## Customer Reviews

### ⭐⭐⭐⭐⭐ My favorite Lodge item! Perfect for bread.
*by J***U on August 26, 2008*

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!

### ⭐⭐⭐⭐⭐ The Little Pot That Could Do It All
*by M***S on April 28, 2025*

The Little Pot That Could Do It All I've always been a bit intimidated by cast iron. It seemed like something only seasoned chefs or rugged outdoorsmen used, requiring special care and a level of culinary expertise I wasn't sure I possessed. But I kept hearing about the magic of cast iron – the incredible heat retention, the way it can go from stovetop to oven, the promise of food cooked to perfection. I finally decided to dip my toes in the cast iron waters, and this Lodge 2 Quart Dutch Oven was my entry point. Let me tell you, it's completely won me over. This little pot is a powerhouse. Don't let the 2-quart size fool you; it's perfect for cooking for one or two people, or for making smaller batches of sauces, sides, or desserts. The pre-seasoning was a huge plus for a cast iron beginner like me. It meant I could start using it right away after a quick rinse. And they weren't kidding – the more I use it, the better that natural, easy-release surface gets. It's incredibly satisfying to see it develop. The heat distribution and retention are truly impressive. It heats up evenly and stays hot, which is fantastic for searing meats or simmering stews. I've used it on my gas stovetop, in the oven for baking small loaves of bread and cobblers, and I even took it camping once to cook beans over a fire (it handled it like a champ!). The tight-fitting lid is a game-changer for keeping moisture in, resulting in incredibly tender pot roasts and flavorful stews. Taking care of it is much simpler than I anticipated. A quick hand wash with hot water and a stiff brush (no soap needed most of the time!), a thorough drying, and a thin coat of oil keeps it happy. It's a small ritual that feels like caring for a valued tool. Knowing that Lodge is a family-owned company that's been making cast iron in the USA since 1896 also adds to the appeal. There's a sense of history and quality craftsmanship that you can feel when you use it. If you've been curious about cast iron but felt intimidated, or if you're looking for a versatile and durable small pot that can handle everything from searing to baking, this Lodge 2 Quart Dutch Oven is an excellent choice. It's a little pot that truly can do it all, and it's made me a cast iron convert.

### ⭐⭐⭐⭐⭐ One my FAVORITE items in my entire kitchen!
*by M***H on July 23, 2013*

I got this with an amazon gift card about 2 years ago. The skillet lid, 5 quart pot and dutch oven combo make this an excellent value. It's worth giving as a gift to anyone who truly loves to cook and these pieces only get better with time due to the seasoning process. I've simply stopped using most of my other pots and pans, except when my lodge items are in use and I'm desperate in the kitchen. I've made everything from soups, stews, roasts, chicken & dumplings, cornbread, chili, bacon and eggs... the list goes on. Makes the best crackling cornbread ever in the skillet if you preheat the pan before pouring the cornbread mixture in it! Also makes the best pot roasts and chili we've ever tasted. I use it on the stove, in the oven and have even taken it camping. It's so durable that it's perfect for outdoor cooking. The weight of the lid locks in the flavors & juices and liquid when using them together and actually speeds the cooking time. The heat distribution can't be beat and the cast iron heats quickly and evenly. The other thing I like, and this is important to me, is that the food stays nice and hot for a long period of time when you are done cooking if you use them together as a dutch oven and keep the lid on. I took chicken and dumplings to our friends' home 30 minutes away and the food was still piping hot and ready to serve when I arrived. It keeps food hot throughout an entire meal without reheating, even to go back for seconds and thirds! I wash it with a metal stainless steel scrubber and water and dry with paper towels. I ONLY USE A BIT OF SOAP with my stainless steel scrubber if I make dish with a thick gravy or strong taste like chili or curry stew. I re-season it after washing & drying with a bit of bacon grease (which I save in a container just for my lodge items) or a bit of oil if no bacon grease is on hand. These are steps most people are to lazy to do, but I assure you is well worth it if you love good home cooking. Any rust can be easily scrubbed away and is minimized by the re-seasoning after washing and drying. This will last my ENTIRE lifetime and I'm handing it down to one of my children. It's become so valuable to me in the kitchen, I'm not sure who I'm gonna give it to yet as my kids all love to cook! My only regret is that I did not buy this years ago! In service, quality and value it stands up to my kitchen aid mixer and Japanese MAC knife set. The only con that I can possibly think of is that these pieces get extremely hot when cooking and you need to handle it with great care. They are also very weighty so I would not teach younger children to cook with these items, they could get hurt. Nor would I recommend this item to a feeble person. My teen and preteen use them just fine, as they are very experienced in the kitchen. My nine year old hasn't cooked with them yet. I've looked over all the lodge logic items and this piece is by far their best value, in my opinion.

## Frequently Bought Together

- Lodge 5 Quart Cast Iron Double Dutch Oven – Pre-Seasoned – Lid Converts to 10.25" Skillet – PFAS-Free – Made in USA – Dual Handles – Oven, Grill, Campfire & Stovetop Safe – Durable & Non-Toxic
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*Product available on Desertcart Australia*
*Store origin: AU*
*Last updated: 2026-06-27*