---
product_id: 1160153
title: "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"
brand: "lodge"
price: "€ 211.91"
currency: EUR
in_stock: true
reviews_count: 4
url: https://www.desertcart.nl/products/1160153-5-quart-cast-iron-double-dutch-oven-pre-seasoned-lid
store_origin: NL
region: Netherlands
---

# 2-in-1 Dutch oven & skillet Superior heat retention PFAS-free & non-toxic 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

**Brand:** lodge
**Price:** € 211.91
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate your cooking game with timeless cast iron versatility!

## Quick Answers

- **What is this?** 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 by lodge
- **How much does it cost?** € 211.91 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.nl](https://www.desertcart.nl/products/1160153-5-quart-cast-iron-double-dutch-oven-pre-seasoned-lid)

## 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:** Maximize your kitchen space with a lid that transforms into a 10.25" skillet—two essentials in one sleek cast iron package.
- • **Ergonomic Dual Handles:** Wide loop handles on both base and lid ensure secure, comfortable grip whether you’re in the kitchen or around the campfire.
- • **Unmatched Heat Mastery:** Experience even heating and exceptional heat retention for perfectly slow-cooked stews, crispy artisan breads, and seared meats every time.
- • **Safe & Chemical-Free Cooking:** Cook confidently with cookware free from PFAS, PFOA, and PTFE—naturally seasoned and improving with every use.
- • **Heritage Quality, Made in USA:** Trust a family-owned brand since 1896 delivering durable, heirloom-grade cast iron cookware built to last generations.

## Overview

The Lodge 5 Quart Cast Iron Double Dutch Oven is a versatile, pre-seasoned cookware piece featuring a lid that doubles as a 10.25" skillet. Crafted from durable cast iron with superior heat retention, it’s PFAS-free and non-toxic for safer cooking. Designed with dual handles for easy handling, it’s oven, grill, campfire, and stovetop safe. Proudly made in the USA by a family-owned company since 1896, this cookware promises lasting performance and classic style.

## Description

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

## Features

- PFAS-FREE & NON-TOXIC COOKWARE: Lodge cast iron is free from PFAS, PFOA, and PTFE. Enjoy safer cooking with a naturally seasoned, chemical-free surface that improves with use.
- 2-IN-1 DUTCH OVEN & SKILLET: The lid doubles as a 10.25-inch cast iron skillet, giving you two essential pans in one space-saving design—ideal for baking, roasting, sautéing, and grilling.
- SUPERIOR HEAT RETENTION: Thick cast iron construction delivers even heating and excellent retention, ideal for slow-cooked stews, crispy breads, or seared meats.
- DUAL HANDLE DESIGN: Both lid and base feature wide loop handles for safe, confident control when lifting, even with oven mitts or while cooking outdoors.
- MADE IN USA & FAMILY-OWNED: Lodge has been a family-owned business since 1896, crafting high-quality cookware that’s built to last. Proudly made in the USA, this skillet is perfect for generations of cooking. Lodge products are free from PFOA and PTFE.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| Product Care Instructions | Hand Wash Only |
| Is the item dishwasher safe? | Yes |
| Lid Material | Cast Iron |
| Finish Types | Natural easy-release finish |
| Material Type | Cast Iron |
| Item Weight | 12.4 Pounds |
| Item Dimensions W x H | 11.15"W x 5.55"H |
| Capacity | 0.38 Liters |
| Shape | Round |
| Color | Cast Iron |
| Is Oven Safe | Yes |
| Temperature Rating | 315 Degrees Celsius |
| With Lid | Yes |

## Product Details

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

## Images

![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 - Image 1](https://m.media-amazon.com/images/I/91UT4fU+y3L.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

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

The Little Pot That Could Do It AllI'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.

### ⭐⭐⭐⭐⭐ Excellent quality, perfect for my artisan bread-making
*by H***L on July 9, 2025*

Love this Dutch oven! Lodge is the best! I am using this for artisan bread making, but one could also use it for meat dishes and stews. The cast-iron conducts the heat evenly, making an excellent, professional bread crust. The dutch oven comes conveniently seasoned for immediate use. When you go to the manufacturer's site you will also see additional tips, and care instructions - which is wonderful! My only issue was with the USPS shipping, the postal service was too rough with the package and a 1/4 inch chip to the cast iron finish was created in transit - will not affect my use, but it irritates me. If you are able, opt for the express shipping. Highly recommend!

### ⭐⭐⭐⭐⭐ Perfect one-person Dutch oven, ideal for people who can't cook
*by T***A on September 25, 2011*

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.

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*Product available on Desertcart Netherlands*
*Store origin: NL*
*Last updated: 2026-01-24*