The Lodge 5-Quart Double Dutch Oven has a seasoned cast-iron surface, rather than the enamel finish found on other models. This means it requires a bit of extra care, but it also isn't vulnerable to chipping. Users say that when well seasoned, it keeps food from sticking and provides great flavor. Another plus is the lid, which doubles as a small skillet.
Very versatile. Owners describe using this Dutch oven for searing meats, making stews, frying chicken and baking bread, all with great results. Owners say its cast-iron body holds heat well, and when well seasoned, keeps food from sticking. Some reviews even claim that food tastes noticeably better when cooked in this cast-iron pot. One Amazon reviewer says "foodie" friends generally prefer seasoned cast iron to enameled because it "absorbs the flavor of your meats, etc., and releases them through the cooking process." Another owner says that a stew cooked in this Dutch oven came out perfectly, which had never happened when preparing the same recipe in a "conventional" enameled Dutch oven. We did see a couple of reviews complaining that food cooked in this pot developed a metallic taste. Most users say the lid fits snugly, holding in juices to produce tender stews and roasts. Used on its own as a frying pan, the lid is useful for eggs, pancakes, burgers and even potpie.
Requires extra maintenance. Compared to enameled Dutch ovens such as the Le Creuset 7.25-Quart Round French Oven (*Est. $290) and Lodge 6-Quart Color Enamel Dutch Oven (*Est. $60), this model needs extra care. It must be hand-washed, dried promptly and rubbed with a light coating of oil after use. Most owners say this process isn't burdensome, but it must be done consistently to prevent rust. Although this pot comes pre-seasoned, several owners say the factory seasoning doesn't keep food from sticking -- and we saw one complaint that it comes off and turns food black. Several owners recommend re-seasoning the Dutch oven at home, a process that takes time and can be messy. (Other reviews suggest that an easier approach is to cook up a few pounds of greasy hamburger in the pot.) One owner warns against cooking tomatoes in this pot, since the acid may strip away the seasoning.
Aside from the finish, most owners find this pot easy to use. They do note that the pot is heavy, but the fact that the lid doubles as a skillet is also a plus for users. One owner says removing the lid is tricky without a knob, but another points out that it's easier if you don't align the handles when putting it on.
Looks like something from your grandmother's attic. This old-fashioned style doesn't appeal to everyone; One owner at Amazon.com says that cast iron is great for cooking but "ain't pretty to look at." However, far more reviewers seem pleased with this pot's looks; another Amazon review describes the pots as having "a vintage-y, industrial charm that allows them to mix and match smartly with existing serveware." Moreover, owner reviews suggest that the looks of this cast-iron piece will only improve with use. Several reviews say that the inner surface of the pot feels very rough when it first comes out of the box, but after some additional seasoning it develops a smooth, glossy patina that just gets better with time. When properly seasoned writes one owner at Amazon, this pot will function just like new and "take on an experienced yet handsome look."
Solidly build. The cast-iron body of this Lodge Dutch oven isn't vulnerable to dents or dings (it's more likely to dent whatever it lands on). Although it can rust if not maintained properly, Lodge says that this problem is easily fixed: Just scour off the rust, and then rinse, dry and oil it as usual. However, a few owners at Walmart.com say that their pans were damaged when they first arrived; one was cracked and two had broken handles. Lodge pledges to back its products though it does not offer a written warranty with its cookware. Reviews of other Lodge products indicate that the manufacturer will indeed replace a piece that it determines to be faulty. Users don't appear to be bothered by the lack of a formal warranty; one owner at Walmart.com declares, "Lodge Logic stands behind its products and for that reason alone, it's the one you can be sure will stand the test of time!" We read more than one review from owners who say they expect to pass this Dutch oven down to their grandchildren.
Review Credibility: Very Good The Lodge 5-Quart Double Dutch Oven has about 250 reviews at Amazon.com, with an overall rating of 4.7 stars out of 5. Owners describe this Dutch oven as very versatile -- good for searing, making stews and baking crusty bread. They also say that the seasoned cast-iron material holds its heat well, keeps food from sticking and even makes food taste better. However, they warn that it's also heavy and requires extra work to maintain. Several reviews recommend re-seasoning the pot at home.
Review: Lodge Logic L8DD3 Double Dutch Oven and Casserole with Skillet Cover, 5-Quart, Contributors to Amazon.com, As of March 2013
Review Credibility: Good We found about 75 reviews for the Lodge 5-Quart Double Dutch Oven at Walmart.com. It receives a rating of 4.8 stars out of 5 overall, and 97 percent of owners say they would recommend it. Users say this pan is very versatile, and most of them find that cleaning and maintaining the cast iron is not burdensome. We also found recommendations here that the pot be re-seasoned before use. There are a few complaints that the pot arrived cracked, though users blame this on poor packaging.
Review: Lodge Logic 5-Quart Cast Iron Double Dutch Oven, Contributors to Walmart.com, As of March 2013
Review Credibility: Good This Lodge Dutch oven is one of the top-rated models at Cooking.com, with more than 20 users giving it an overall rating of 4.5 stars out of 5. Owners say this Dutch oven is a great value, especially with its lid that can double as a small skillet. The construction is solid, they say, and prepared food tastes great. Its only drawback, according to users, is that it's heavy.
Review: 5-qt. Logic Double Dutch Oven by Lodge, Contributors to Cooking.com, As of March 2013