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Lodge Pro-Logic P10D3 Cast Iron Dutch Oven, Black, 4-Quart

4.8 out of 5 stars 167 customer reviews
| 23 answered questions

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  • Pre-seasoned, ready to use
  • Superior heat retention and cooking performance
  • Self basting lid
  • Easy grip loop handles
  • Good Housekeeping 2003 Good Buy Award
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This item Lodge Pro-Logic P10D3 Cast Iron Dutch Oven, Black, 4-Quart
Customer Rating 5 out of 5 stars (167) 4 out of 5 stars (2192) 4 out of 5 stars (577) 4 out of 5 stars (1401)
Price $44.00 $35.97 $24.99 $38.99
Shipping FREE Shipping FREE Shipping FREE Shipping FREE Shipping
Sold By Amazon.com Amazon.com Amazon.com Amazon.com
Color Black Black Black Cast iron
Item Dimensions 11.02 x 11.42 x 5.91 in Information not provided 8.66 x 9.84 x 3.54 in 12 x 12 x 5 in
Material Type Cast Iron cast-iron Cast Iron Cast Iron
Size 4 qt 5 qt 2-Qt. 5 qt
Add to Cart Add to Cart Add to Cart Add to Cart

Product Description

Lodge Pro-Logic Dutch Oven

Lodge Pro-Logic Dutch Oven
Smooth Distribution, Retention, and Cooking Versatility

Company's coming ...your Pro-Logic Dutch Oven will cook and serve your family favorite handsomely. Cover included.

Beautifully designed cast iron cookware that will compliment any kitchen. Pro-Logic skillets are designed with sloped sides, and loop handles that make handling them easy.

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
  • Pre-seasoned and ready to use
  • Multi-functional cookware
  • Virtual Non-stick surface
  • Works with induction stove tops
  • Brutally tough for decades of cooking
  • Easy to clean: hand wash, dry, rub with cooking oil.
Lodge Pro-Logic Dutch Oven
Even, Gentle Heating

Detailed Highlights:

Multi-Functional Cookware

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.

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 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.

Easy to Care for

Hand wash, dry, rub with cooking oil. It is very important to replenish the seasoning of your cast iron cookware by applying a thin layer of oil after each cleaning. Seasoning is an on-going process. The more you use cast iron, the seasoning is improved.

Using Your Lodge Cast Iron

Rinse with hot water (do not use soap), and dry thoroughly.

Before cooking, apply vegetable oil to the cooking surface of your pan and pre-heat the pan slowly (always start on low heat, increasing the temperature slowly).

Once the utensil is properly pre-heated, you are ready to cook.

TIP: Avoid cooking very cold food in the pan, as this can promote sticking.

PLEASE REMEMBER: Handles will become very hot in the oven, and on the stovetop. Always use an oven mitt to prevent burns when removing pans from oven or stovetop.

Care and Cleaning of your Lodge Cast Iron

After cooking, clean utensil with a stiff nylon brush and hot water. Using soap is not recommended, and harsh detergents should never be used. (Avoid putting a hot utensil into cold water. Thermal shock can occur causing the metal to warp or crack).

If you are having trouble removing stuck-on food, boil some water in your pan for a few minutes to loosen residue, making it easier to remove.

Towel dry immediately and apply a light coating of oil to the utensil while it is still warm.

TIP: Do not let your cast iron air dry, as this can promote rust.

Store in a cool, dry place. If you have a cover, or lid, for your utensil, place a folded paper towel in between lid and utensil allowing air to circulate. This prevents moisture from collecting inside the utensil, which can cause rust.

TIP: The oven is a great place to store your cast iron; just remember to remove it before turning on the oven.

NEVER wash in dishwasher.

If for some reason your utensil develops a metallic smell or taste, or perhaps rust spots (maybe a well-meaning relative washed your utensil in the dishwasher or with soap thinking they were being helpful), never fear. Simply scour off the rust using a very fine grade of sandpaper or steel wool and refer to our section on re-seasoning.

Re-Seasoning your Lodge Cast Iron

While maintaining the seasoning should keep your Cast Iron in good condition, at some point you may need to repeat the seasoning process. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

Rinse and dry completely. Apply a thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware (inside and out).

Place aluminum foil on the bottom rack of the oven to catch any dripping.

Set oven temperature to 350 - 400 degrees F.

Place cookware upside down on the top rack of the oven.

Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

Store the cookware uncovered, in a dry place when cooled.

Why should I choose Lodge cookware over other brands?

For over 112 years, Lodge has provided quality cast iron cookware and accessories, with a broad and innovative assortment. Our continued commitment to quality enables Lodge to offer a superior product line.

How is the diameter measurement of Lodge Cookware determined?

We measure from outside rim to outside rim across the top of the cookware, not the bottom.

What type utensils are recommended to be used with Lodge products?

We recommend using wood or silicone utensils to avoid scratching.

Why should soap or detergent not be used to clean cast iron cookware?

Soap and detergent are used to break down and remove oils. Since the seasoning of your cast iron consists of oil, cleaning with soap will strip or remove the seasoning from cookware.

Are there any types of food that are not recommended to be cooked in cast iron cookware?

Foods which are very acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in a cast iron utensil until the cookware is highly seasoned. The high acidity of these foods will strip the seasoning and result in discoloration and metallic tasting food. Wait until cast iron is better seasoned to cook these types of foods.

Lodge is a Green Foundry:

Lodge is a zero hazardous waste stream foundry. Lodge designed a vegetable oil recycler for the seasoning process to reduce waste and unusable oil is recycled and used as biodiesel generator. Lodge uses recycled and biodegradable packing materials. Reuse of foundry sand used in the casting process is recycled and unusable sand, working to purify the water of the local streams and planting trees to improve air quality and beautification.

Lodge History:

Lodge is the oldest family-owned cookware foundry in America. Since 1896, the Lodge family has been casting premium iron cookware at their Tennessee foundry. Starting with raw materials and finishing with their seasoning process, they continue to improve on the highest quality standards that go into every piece we make. As the sole American manufacturer of cast iron cookware, they are proud to carry on the legacy started by founder Joseph Lodge. Lodge doesn't just make cast iron; they make heirlooms that bring people together for generations.

Product Information

Warranty & Support

Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.


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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

A small correction maybe, but it is still an important correction. This is not a Lodge "Logic" Dutch Oven as the title suggests, rather it is a Lodge "Pro-Logic" Dutch Oven. This is important because the Pro-Logic line is the newer ergonomic and stylish cookware. I bought this as part of the 4-for-3 program, so I only paid ~$28 for it. My Pro-Logic Dutch Oven is easy to care for and it cooks well for a wide variety of foods. I also own the original Logic design. While my Logic Dutch Oven is great, this Pro-Logic one is slightly better. Specifically, I like the two changes in the Pro-Logic cookware. First, the edge of the Pro-Logic Dutch oven rises up from the bottom at a smoother/rounder angle, so it is easier to stir with a spoon. Second, the handles are made larger, so they are much easier to hold onto. This is especially important when using potholders or oven mitts. The cover is also different. In the Logic version, the lid has drip spikes. In this Pro-Lodge version, the lid has a circular ridge. Both designs are to help evaporated liquid to condense and to effectively drip back to the pot. I have upload some pictures to show these features.

One thing which I do not like about Lodge Dutch Ovens is that they are preseasoned but done so poorly. I wish they either do a good job or simply oil the cookware and let the buyers season the cookware themselves, much like how typical carbon steel woks are sold. In my case, the original seasoned surface had an bubbled area. This indicates the surface underneath has rusted and indeed it was when I inspected it.
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After years of curiosity I finally tried Jim Lahey's no-knead bread recipe featured in the NY Times but was too afraid of using the Le Creuset for fear of cracking or breakage. I am thrilled with this Dutch oven, the recipe worked like a dream! The round shape of the pot turns out a beautiful, perfectly shaped loaf. I rinsed the pot with some water and then dried it and rubbed a splash of oil into it before using it the first time; my bread did not stick at all. The handles and looped lid make the pot very easy to carry and move around, and the size is perfect for other general cooking purposes (pasta, stews, sauteeing, etc.) If you need a good all-around pot/Dutch oven, buy it! If you are interested in trying no-knead bread, buy it! (And never look back; say goodbye to paying $10 for loaves of fancy artisan bread. Happy baking and cooking!)
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What is not to like? I love to crank my heat up and get things going, splash the wine, sear the meat, try it with teflon and you end up with chemical soup.

This is good old fashioned safe cooking, from the stove top to the oven, no melted handles, easy clean up, will last longer than a life time. I feel more comfortable using the little handles to take the pan out of the oven, have not tried the swinging handle version.

This is a great product at a great price, I could not find it cheaper anywhere else but Amazon.
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We originally bought this because we wanted a "pan" that is deeper for stir-frying. Instead of the chicken frier that is 3 inch deep, we picked this 4-inch deep model. And just like every other cast iron owner, we ended up using it for almost everything. Indeed, within a shortly one month period, it has already become our favorite cooking device, replacing a top-of-the-line calphanon non-stick and an claded stainless steel for all kinds of food: meat, eggs, tofu, vegetables, you name it. I didn't know cast iron can be soooo good.
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excellent product. use it for nyt no-knead bread. the lid fits snuggly, no sticking, no flaking, no problem. love it!
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(THREE AND A HALF STARS) First of all let me say I love cast iron! I have two skillets that were handed down from my husband's Mother and they have been seasoned for probably 30 years so maybe that has spoiled me. Slick as a whistle!!
Of course I did not expect a new preseasoned pot to match those lovely heirloom pans that have cooked thousands of country meals. That being said, in my opinion, the "preseasoning" on this new Dutch oven is a little too rough (as in bumpy sprayed on) for my liking, and the lid was BADLY mottled on the underneath side. The lid was also not quite black and did not match the pot. For the price I expected a little better. I am now reseasoning it in my oven and I'm sure it will be great after some of the "roughness" goes away. I have used it three times so far and I have had no problem with sticking but I will definately work towards smoothing it out. Can't complain one bit about how great it cooks, BUT it seems to me that a smoother surface will result in better nonstick abilities. Therefore I am reseasoning the pot. Something to note as well is that after purchasing this 4 quart I noticed that the 5 quart here on Amazon is A LOT less expensive. I would have gone with that one had I done my homework properly. I can see how this 4 quart will be good for a lot of things, but is it worth the extra $$ and couldn't a gal (or guy) do the same thing in a 5 quart if you don't mind the extra weight?
Bottom line: I would buy the regular old unseasoned pot and season it myself if I could. Cook's Illustrated said that Lodge no longer makes the non preseasoned pans because more people like the pre-seasoned. NOT ME! Call me "old fashioned". I did read a review on another Lodge pan here on Amazon where the lady said to run it through the oven on the self cleaning cycle to remove the "factory" finish and start over.
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