Lodge Logic L2SP3 Cast Iron Serving Pot, Black, 2-Quart

by Lodge

• Seasoned ready to use

Product Details

• Product Dimensions: 9.8 x 8.7 x 3.5 inches
• Shipping Weight: 7 pounds (View shipping rates and policies)
• Shipping: Currently, item can be shipped only within the U.S.
• Shipping Advisory: This item must be shipped separately from other items in your order. Additional shipping charges will not apply.
• ASIN: B00008GKDU
• Item model number: L2SP3
• Average Customer Review: 4.8 out of 5 stars  See all reviews (109 customer reviews)
• Amazon Best Sellers Rank: #3,062 in Kitchen & Dining (See Top 100 in Kitchen & Dining)
  • #8 in Kitchen & Dining > Cookware > Dutch Ovens
  • #16 in Sports & Outdoors > Outdoor Recreation > Camping & Hiking > Camp Kitchen > Campfire Cookware

Product Description

Amazon.com

There are lots of fancy cookware materials out there but cast iron still trumps them all with its even heating, heat retention, price, and duration. It’s these traits that make Lodge cookware favored by both indoor chefs and campfire cooks alike. The caveat is being able to lift cast iron cookware and, at 8 pounds, this serving pot will give most chefs a workout. The pot measures 8 inches in diameter and 2-7/8 inches deep and comes with a matching 8-inch iron cover. The pot arrives ready to simmer up to 2 quarts of baked beans, soup, or stew and goes right from stovetop to tabletop for serving.

While it usually takes years of cooking to burn on the prized finish that makes cast-iron cookware smooth and stick-free, the Logic line of cookware comes pre-seasoned to save you some work. Cast iron pots in this line are coated in a vegetable oil, which is then baked on in a hot industrial oven to obtain that blackened patina and silky surface. Logic cookware has plenty of fans, including the editorial staff at Good Housekeeping, who cited it as one of the best new products of the year at the 2003 Good Buy Awards. --Cristina Vaamonde

Product Description

This seasoned and ready to use 2 qt serving pot with loop handles and iron cover is perfect for oven to table presentations of soups, stews, beans and family favorites. 8" diameter, 2-7/8" deep

Most Helpful Customer Reviews

73 of 74 people found the following review helpful

5.0 out of 5 stars Handy little pot! January 13, 2004

By Lori Hinkle

Amazon Verified Purchase

This would be a great pot to subsitute for a dutch oven for a single person or couple because of it's smaller size. We are a family of 4 and it is the perfect size for side dishes like baked beans also. When you don't need the bigger 5 quart dutch oven, this pan gets the job done. As always, LOVE the pre-seansoning!

83 of 87 people found the following review helpful

5.0 out of 5 stars Versatile!!! April 9, 2005

By R. W.

Amazon Verified Purchase

This is a great pot -- so great in fact that within a half hour of its delivery, I was ordering a second from Amazon.

Think of it as: a two quart Dutch Oven; an 8 inch wide, three inch (almost) tall skillet WITH LID; a braising pan for a couple of chicken breasts; a sauce pan; a casserole dish.

This is a lot of pot, especially for the price!

I'd given up on cast iron because I could never seem to get and keep the iron seasoned. But Lodge's new preseasoning solves my problem -- I'm now replacing all my cookware with Lodge Logic (the fact it's an American company makes me even happier). THANKS, Lodge!

84 of 91 people found the following review helpful

3.0 out of 5 stars Cute but ... October 26, 2005

By Shree

This is probably the cutiest and the least used cast iron cookware in my collection. If you need to cook anything which requires stirring, this one is too small. There is too little room to toss and turn the food around. It maybe fine for heating soups and beans etc. but then its an overkill to buy something for just heating stuff. I often find myself using the 3 quart chicken frier a lot. Even if you make smaller quantities of food, you still need some room to maneuver.

37 of 38 people found the following review helpful

5.0 out of 5 stars Love this pot! November 1, 2004

By Mama Bear

I love this pot so much that I just ordered 2 more. We put all our side dishes in this. The size is perfect. It has a nice weight, not too heavy to handle.

It comes pre-seasoned which is convenient. As always with Lodge, quality is great. Nothing sticks and cleanup is a breeze.

We are trying to convert all our cooking over to cast iron. Cast iron - lasts forever, cleanup is easy, things don't stick and I feel it is so much safer than using something with Teflon or aluminum.

40 of 42 people found the following review helpful

5.0 out of 5 stars It gets the job done with finesse February 3, 2005

By Crab McNasty

Amazon Verified Purchase

My favorite use for this little guy is to make rice over the firepit and then dump a can of soup in. It fills you right up and comforts your soul at the same time. This pan is great on the stove and in the oven! Also, if you're ever being shot at I'm sure it could easily take a few bullets.

27 of 27 people found the following review helpful

5.0 out of 5 stars Perfect one-person Dutch oven, ideal for people who can't cook September 25, 2011

By eris523

Amazon Verified Purchase

Despite being named a "serving pot", this is a functional Dutch oven.

Introductory note: I don't cook. I famously don't cook. I destroy kitchen equipment. I'm known for trying to make ramen and setting the water on fire. I was once boiling water for pasta when the bottom of the pan made a loud explodey noise and developed a new hole. Several friends won't allow me in or near their kitchens now.

I recently bought a slew of Lodge Logic stuff, after resigning myself to the fact that the price tag on my nice cookware, coupled with the knowledge that I explode or incinerate anything cooking-related that I touch, is going to forever intimidate me into leaving them unused in the cupboard. Cast iron, I thought, should be able to survive even me.

I did season my "pre-seasoned" pots, by warming them on the stovetop, wiping them down with Crisco, and stacking them in a 350-degree oven for an hour with a cookie sheet under them to catch drips. Every one of them has performed superbly since, handling everything I've thrown at them flawlessly. If you're a terrible cook -- and I mean, water-catches-fire, pans-explode, dangerously terrible cook like me-- give cast iron a try before you give up.

Crazy let's-see-if-this-works attempt one, modified from a much larger recipe: Set the oven preheating to 350. On a medium-low burner (about "three-and-a-half" on my electric range), cook about two inches of a roll of sausage in the pot. Peel and slice a potato while it cooks, while desultorily poking at the sausage occasionally to turn it and break it into clumps. The sausage should be nice and brown and done through before you scoop it out onto a paper towel to drain.... After scooping out the sausage onto a paper towel, but leaving the sausage grease in the pan, spread the potato slices across the bottom. Stir and turn them for a few minutes, then spread them out into a single layer again and crumble the cooked sausage over them. Pour about half a small carton of egg substitute over the sausage and potatoes. Cover with grated Cheddar or sliced cheese-food-product. Put the lid on, bang the whole mess into the oven, and ignore it for a while. When your stomach rumbles, wander back to it and find a poofy, unhealthy, delicious mess of breakfast inside. This turned out so well I had three breakfasts in a row, at one sitting.

If you want to look like you know what you're doing, get some small, cute cookie cutters and cut out a few shapes from the cooked potato slices. Save these out and put them on top of the cheese during the oven phase. This makes the final dish look like you know what you're doing and spent hours at it. Total time actually working: 15 minutes.

Crazy let's-see-if-this-works attempt two, also modified from a larger recipe: Gather a 30-ish-ounce can of peaches in syrup, a cheap box of plain cake mix, some cinnamon, and some butter. Dump the can of peaches in the pot, with about half the syrup. Shake out half the box of cake mix on top at pat it out even with a spoon or spatula or something. Sprinkle cinnamon over that and put a few dollops of butter around the surface. Put the lid on, shove it in the oven, and turn the oven on to 350. (Forgetting about -- I mean, choosing against! -- preheating the oven lets the pot warm with the oven and prevents thermal shock.) After an hour or so (or however long it takes to watch the new episode of Doctor Who and forget about the cobbler completely), remember in a startled panic that "OH WHOOPS I HAVE FOOD IN THE OVEN!" and run to check on it. Chances are, the tantalizing smell of the cake mix baking together with the peach syrup was what reminded you of your food, and the cobbler is ready to serve. Present it to your guests as though you spent more than 5 minutes upending boxes, jars, and cans into an empty pot, and watch it disappear.

Thanks to cast iron, I might get the hang of this cooking thing after all.

More seriously, I have yet to make something in this pot that didn't come out delicious, and -- I cannot emphasize this enough -- *I can't cook*. I could theorize about how the even heating and lack of hot spots makes the pot act more the way inexperienced chefs expect a pot to act, or I could go on about the effects of starting on the stovetop and transferring the dish to the oven, or I could rhapsodize about the joys of a pot allergic to being washed that only needs wiping clean and a light coating of oil before storing it, but the gist is this: ANYONE can cook in cast iron. Even me. And for experimenting, or cooking for one or two people, this little skillet/saucepan/casserole-dish is an inexpensive (and thus far indestructible!) way to start.

Just... don't put it in the microwave. Stay away from the microwave, and you'll be fine. Read more ›

26 of 26 people found the following review helpful

5.0 out of 5 stars A single person's dutch oven. November 25, 2008

By Katherine Hall

Amazon Verified Purchase

I love it. I don't know why it's a "serving pot" and not a dutch oven, but it functions just fine as one. Being a single person trying to stick to reasonable serving sizes, I find this pot to be ( as Goldilocks said) Just Right. The lid fits the Lodge 8" skillet too, and I like things that coordinate with each other. It has the self-basting points on the lid, clever and functional!

24 of 24 people found the following review helpful

5.0 out of 5 stars fantastic 2 qt cast iron pot September 22, 2007

By J. Wang

Amazon Verified Purchase

I REALLY love this pot. This is a perfect pot for:
Korean soft tofu soup (for 1 or 2);
Korean bibimbap for 1;
Chinese hot pots (for 1 or 2);
Japanese oden stew (for 1 or 2);
any of the Chinese claypot stews (for 1 or 2);
very very handy for how I cook.

The cast iron is able to cook at a low steady temperature, and imparts a really nice flavor to the food that I couldn't get from plain stainless steel cookware or anodized cookware.

I really love mine. I am now looking to buy the 5 qt. dutch oven, so I can make my famous Chinese chicken soup!