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Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart
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- 5-quart pre-seasoned cast-iron Dutch oven and casserole with skillet cover
- Sturdy, integrated side handles on base and lid for secure transport
- Cover converts to 10.25 inch Skillet
- Hand washing recommended; oven-safe
- Measures approximately 10-1/4 by 13 by 5-1/2 inches
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From the manufacturer
Multi-functional cookware that works wonders with slow-cooking recipes
Use & Care:
While the Dutch Oven comes pre-seasoned to prevent food from sticking, it works best when sprayed or lightly coated with vegetable oil before use. After cooking, we recommend cleaning with a stiff nylon brush and hot water. Using soap or the dishwasher is not recommended, and harsh detergents should never be used. Towel dry immediately cleaning and apply a light coating of oil to utensil while it is still warm.
Lodge Logic Double Dutch Oven and Casserole with Skillet Cover
Pre-seasoned and ready-to-use right out of the box
Every cook's dream: A 5-quart Dutch oven, with the lid easily converted to a 10 1/4-inch skillet. A natural for countless recipes, the Double Dutch will quickly become a favorite in your Lodge Cookware collection.
The Lodge Cast Iron Dutch Oven is a multi-functional cookware that works wonders with slow-cooking recipes. It comes with a tight-fitting lid that helps lock in nutrition and flavor. This pre-seasoned Dutch Oven works like a charm right out of the box. Made of cast iron, this Dutch Oven evenly distributes heat from the bottom through the sidewalls. Also, it retains heat better so your delicious meal remains warm for a long time. Sporting a stylish black color, the cast iron Dutch Oven looks good in most kitchens and it doubles up as an excellent source of nutritional iron. It features loop handles for convenient handling and the oven is easy to clean and maintain.
A simple Cast-Iron Dutch Oven, like the one your grandmother used, still ranks as one of the best cooking utensils ever made. It gives you a nearly non-stick surface, without the possible harmful fumes generated by preheating chemically treated nonstick cookware.
Many of the pieces of cast iron cookware made in the Lodge Foundry over a century ago remain in use today.
- Made of cast iron
- Assist handles for easier handling
- Pre-seasoned and ready-to-use
- Multi-functional cookware
- Virtual Non-stick surface
- Works with induction stove tops
- Cover converts to a 10.25 inch skillet
The right tool for searing, sauteing, simmering, braising, baking, roasting, and frying.
Made of Cast-Iron
Cast-Iron is a form of cookware developed over a millennia ago remains as popular today as when it was used to prepare meals hundreds of years ago. Cast Iron is one of only two metals compatible with induction stovetops. Unparalleled in heat retention and even heating.
Seasoned for a natural, easy-release finish that improves with use.
Seasoning is a necessary step in using cast iron cookware. Oil is baked into the pores of the iron at the foundry to prevent rusting and to eventually provide a natural, non-stick cooking surface. Unlike synthetically coated cookware, it is possible to restore the cooking surface of cast iron.
Lodge uses a proprietary soy-based vegetable oil to season our cookware. The oil contains no animal fat or peanut oil. The seasoning is functional application and slight inconsistencies may appear in the seasoning finish. The inconsistencies will not affect cooking performance.
Can Be Used With A Variety of Heat Sources
At home in the oven, on the stove, on the grill or over the campfire. Skillet may be used on various heat sources including gas, electric, induction and ceramic-glass top stoves and ovens. When using on glass stove tops, be careful not to slide the cookware around as it's possible to scratch the surface. Seasoned cast iron can also be used on the grill or outdoor fire and coals for camp cooking. Begin heating cookware on low and slowly bring heat up to medium or medium/high. Always remove cookware from the stovetop after cooking.
- Seasoned with oil for a natural, easy-release finish that improves with use
- The right tool to sear, sauté, bake, broil, braise, fry or grill
- At home in the oven, on the stove, on the grill or over the campfire
- Unparalleled in heat retention and even heating
- Brutally tough for decades of cooking
100 years & still cooking. ..
Two historic events—the introduction of foundry seasoned cast iron cookware and the recent expansion of our foundry—represent dynamic examples of Lodge Manufacturing Company’s century-plus commitment to product innovation and investment in new equipment and technologies.
Seasoned cast iron propelled Lodge from the position of a regional manufacturer to the national stage, with Good Housekeeping presenting a 'Good Buy' Award for the product enhancement. Our appearance on the national stage expanded throughout the first decade of the new century, with record sales leading Lodge to the largest expansion in our history.
While we are proud of our recent history, there is a backstory. So travel with us to the small town of South Pittsburg, Tennessee at the end of the 19th Century. Nestled at the base of the Appalachian Mountain’s Cumberland Plateau and on the banks of the Tennessee River, the town was abuzz with new opportunities.
In 1896 Joseph Lodge began a cast iron foundry, named in honor of his minister, Rev. Joseph Hayden Blacklock. Family owned, our origins were humble and our products varied, from stoves, to skillets and kitchen sinks.
As each decade passed, Lodge developed a business model to continually update and improve equipment and foundry practices. Work was labor intensive, with all of our cookware poured and cleaned by hand.
The 1950s saw the installation new molding machinery, mechanized sand delivery systems, the construction of a gas fired aluminum furnace to cast patterns for the production of sand mold impressions and a machine to clean castings.
When the introduction of new cookware metals and coatings increased competition in the 1960s, Lodge countered with a Disamatic automatic molding machine. Two years later, Lodge added an electric furnace to operate the Disamatic molding and pouring system, outpacing the capacity of the coke-fired cupola, at lower cost.
The Clean Water and Air Acts of 1970 led American companies to install new equipment to meet the pollution control laws. Lodge accepted the standards by replacing the old electric furnaces and adding a second Disamatic molding machine.
Not only did the updates meet the requirements of the Clean Air and Water legislation, by 1976 our automated processes produced as many molds in an hour as one man’s daily productivity 30 years earlier.
With the switch from antiquated electric furnaces to more efficient induction furnaces, 1991 proved to be a pivotal juncture in the green standards of Lodge Manufacturing Company. The use of magnetic energy to produce heat changed our status from a Large Quantity Generator of Hazardous Waste to a Small Quantity Generator, and we received the 1994 Tennessee Governor’s Award for Excellence in Hazardous Waste Reduction.
Today, Lodge Manufacturing Company maintains a zero hazardous waste stream foundry, earning accolades from the environmental and manufacturing communities.
Eleven years after in the introduction of seasoned cast iron cookware, Lodge broke ground for our foundry expansion. With completion of the first phase in the fall of 2014, the expansion includes a new melt system, an additional pouring/molding line and most importantly—new American jobs!
In more ways than he could have ever imagined, Joseph Lodge would not recognize the business he started over a century ago. Lodge continues to be family owned and we are the sole manufacturer of cast iron cookware in US, producing over 120 different foundry seasoned cast iron items for worldwide gourmet, outdoor and restaurant markets.
More importantly, Lodge Manufacturing Company is universally accepted as the world leader in the cast iron cookware category.
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This item Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart
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|Sold By||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Amazon.com||Utopia Deals|
|Item Dimensions||12 x 12 x 5 in||—||10.75 x 16.6 x 4.6 in||12 x 12 x 5.5 in||0.2 x 13.25 x 4.75 in||—|
|Material Type||Cast Iron||cast-iron||Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||5 qt||5 Qt||3 Quart||8 qt||9 qt||3.2-Quart|
Lodge Logic 5 Qt double Dutch oven and casserole with skillet cover. Sturdy integral, ovenproof loop handles for convenience. Tightly controlled metal chemistry and exacting mold tolerances deliver consistent product for even heating and superior cooking performance. The High Dome lid offers greater capacity and also works double duty as a skillet. Electro statically coated with a proprietary vegetable oil, and cured at high temperatures to allow the oil to deeply penetrate the surface of the cast iron. 10.25 inches in diameter. Dutch oven depth 4 inches and lid depth 1-1/2 inches
The item is sealed with a pre-seasoning oil which leads to a drop that can appear like rust which will burn off with 1-2 cookings.
Double Dutch oven
Top customer reviews
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Here's some helpful dimensions:
Pot--4.5 inches tall, 9.5 inches diameter at the lip, 8.75 inches at the base
Skillet--1.75 inches tall, 9.5 inches diameter at the lip, 8 inches diameter at the base
I have had a good chance to use both several times now and can say that I can’t imagine being without either anymore. I use mine on the glass top electric range and electric oven without any issues what so ever. Neither have scratched up the glass top that I can see and Im admittedly not all that carful. Both have done exceedingly well with the cooking on the electric range I have. From stews to braising chicken. Frying up fish or baking jalapeno cornbread. Both the Dutch oven and the skillet have performed so much better than I thought they would.
I admit, I was fully expecting that when I fried up the fish for the first time in the skillet that it was going to permanently fuse itself to the pan. But following Lodge’s caring for cast iron instructions, not to mention following Alton Browns instructions for cooking fish in a skillet, I was genuinely amazed how stick free it is. And it continues to be. Cornbread just dropped right out. Stew residue rinses away in hot water and a little scrubby I keep for just the cast iron. (OK so it’s a unitasker but it is small. Alton forgive me.)
Last, let me say that the Lodge cast iron appears to be on the low end of the price market but is definitely the high end of the quality market. How the others stay in business is a mystery at $150 and up for a single cast iron Dutch oven. Maybe some uber-chef out there will proclaim that the $300 “La Fancy de Costly” brand is better in some way but I’m not buying it. Literally or figuratively. With the very basic care that Lodge and others on the internet advise I am 100% sure this Lodge Cast Iron Dutch Oven and its skillet/lid will last me the rest of my life and then some.
Photos: I tried to get every angle on both the pot and lid/skillet plus a couple of food shots. Hope they give a good idea of the look and feel of these.