Reddit mentions of Lodge Pre-Seasoned Cast Iron Double Dutch Oven With Loop Handles, 5 qt

Lodge cast iron.

I've gotten a 12 inch skillet ($20 at Target) and a 5 quart dutch oven with a 10 inch skillet lid ($33 on Amazon). I use them almost every day and they're my favorite tools in the kitchen, as well as my sturdiest.

I also got a Saddleback medium bifold wallet that's been perfect for the last couple years. I anticipate many more decades to come with it!

Going through this thread, I've remembered a couple more. I now have 2 Orion belts that I wear almost every day! The first is the hot dipped harness leather belt, and the second is the tan harness leather belt that I got for around $28 on Massdrop.

The last BIFL item I've gotten is a pair of Ex Oficio briefs this Christmas. They've been great so far...hopefully they hold up!

Sounds like OP has one of those 'convertible' dutch ovens - like this - which has a lid with a flat base that doubles as a skillet. I don't think this technique would work so well with a regular dutch oven lid!

If you keep it well seasoned it will be fine. For cleaning I just wash my gently with water and little soap, dry and wipe with canola oil after each use. I haven't ever had a problem.

The pot in the picture is a Lodge Dutch oven. The lid doubles as a skillet, makes a nice piece.

That sure is the truth. I never thought I'd be remotely interested in actual cooking, but I got my first cast iron (a Lodge 5-quart double dutch oven) about two months ago, and I've been finding excuses to use it at least twice a week ever since. It's extremely motivating to have a decent piece of very flexible equipment that actually requires a bit of care.

You don't really needed it, but a dutch oven is by far the best thing for baking bread next to a commercial steam injected oven. I highly recommend it. You don't need to buy something super fancy or expensive. Lodge makes a super basic dutch oven that will do a great job. I've tried all of the other steaming methods. Really, if your making hearth style loaves, nothing compares to using a banneton, a cast iron dutch oven, and stupidly hot oven.

Amazon. I know it's a sin to actually order stuff off of teh Interwebs instead of physically going to a store, but you can find almost anything there that would be next to impossible to find in most stores -- and you can usually get then at a discounted cost far less than Williams-Sonoma, plus free shipping with Amazon's "super saver shipping." Some of the things I've ordered from there that simply could not be found in a typical store: Bayou Classic 16-quart cast iron dutch oven, Reddit's favorite Victorinox chef's knife, the Lodge "double dutch" oven combo, and two cast iron items that were far less expensive at Amazon than you'd find at Williams-Sonoma -- the Lodge cast iron wok (purchased with a 2010 Xmas gift card) and the Lodge cast iron pizza pan (purchased with a 2011 Xmas gift card).

The biggest game changers for me have been preshaping properly to develop sufficient surface tension and getting a [cast iron combo cooker ](http://www.Lodge.com/ L8DD3 Cast Iron Double Dutch Oven, 5-Quart https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_apa_ER.PAbR4HMAZC)

I use this one. I would advise against enamel coated and also the 7qt. Larger isnt always better. If you have high hydration dough, it could spread the loaf out too wide. the smaller oven will limit how much it can spread.

I use the lid as the base and put the deeper part on top. just makes it easier to score it and get it out without accidentally burning yourself.

Some dutch oven lids are reversible and can be used as a skillet. Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_apa_ienQzbBFWR9DD

This is what convinced me to get a Dutch oven as well. I had been looking into the several hundred dollar le creuset ones, but after reading reviews about chipping of the enamel, I sprung for this $35 lodge one last year and it's incredible http://www.amazon.com/Lodge-5-Quart-Double-Casserole-Skillet/dp/B000LEXR0K/ref=sr_1_11?ie=UTF8&qid=1346088063&sr=8-11&keywords=lodge+cast+iron

Someone recommended this one when I asked for suggestions here, and I've been very happy with it! The big advantage is that there's no knob on the lid, which means you can flip it over and put the dough ball on the lid and use the pot on top. It's a lot easier to put the dough ball on the lid rather than trying to drop it evenly into the pot.

Soooo jealous right now.

I've been trying to do that same thing with this.

I'm still learning but I do have some comments for you. Regarding the salt + 50g water - keep that step as is. You need that extra bit of water to get the salt to dissolve and mix into the dough.

One thing I've done to help with shaping (my nemesis) is reduce the water content. You won't get exactly the same crust and crumb, but no one will know and it still tastes fucking amazing. Try 50g less and see how that goes. I also use a LOT more flour than recommended with shaping. I kept losing surface tension from the dough sticking to my hand or bench scraper and it would have a massive impact on how my bread turned out l. Sad and deflated bread from that. I also watched a ton of videos on shaping and tried a bunch of different techniques until I found what worked for me.

I do my bulk fermentation on the counter, shape, put into bannetons and then fridge overnight. I don't think that part makes much of a difference.

Last tip: transferring the dough to the hot as hell Dutch oven. Get a Dutch oven that has a lid that doubles for a pan like this one. Then you can bake in the smaller side and don't have to put your hands near the tall sides. I also flip my dough out of the bannetons onto a parchment lined pizza peel. I slash it there and then drag it from the peel to the Dutch oven using the parchment. Lid (the big side) then goes on and you're good! Preheat the lid next to the bottom too so you don't have to lift if off, add bread, and then put it on. Saves one very hot step from the process.

Ok. One last last last thing. Slashing. I sucked at this for a long time. Asked on here and someone told me speed is key and they were absolutely right. Watch a few videos of professionals and you'll see they make the slashes very fast and don't meet a lot of resistance or drag from the dough.

G'luck!

The Lodge Double Dutch may be what you're looking for. The lid flips over and can be used as a skillet/frying pan, although it doesn't have a long handle.

Also, look into using your slow cooker as a rice cooker (google for instructions). If you're cool with the results, you can drop the rice cooker and get that wok.

The following is link to a old school crock pot called a dutch oven.

http://www.amazon.com/Lodge-L8DD3-Casserole-Skillet-5-Quart/dp/B000LEXR0K/ref=sr_1_4?ie=UTF8&qid=1373772660&sr=8-4&keywords=dutch+oven+ceramic

I keep recommending this one:

https://www.amazon.com/dp/B000LEXR0K

I have a different 5 qt Lodge that is a good size for the loaf you're looking to bake. I like this one more because you can bake the loaf in the lid.

Dutch ovens are the bomb.

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K

This one has a lid that's also a skillet. It's pretty cheap too and will last long after you're dead.

Thats the fun part :)

currently I'm looking into getting a dutch oven / skillet combo to reduce the types of pots/pans.. like this https://www.amazon.com/dp/B000LEXR0K/ref=psdc_289818_t1_B01C4MPTWK

I have 2 Lodge 5q "combo cookers" I make all of my bread in. I prefer a combo cooker because I put my bread on the preheated skillet side and put the pot on top as the lid, this way you don't have to reach down the sides or flip a hot loaf out of hot Dutch oven.

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K

I own a lodge http://www.amazon.com/gp/aw/d/B000LEXR0K/ref=mp_s_a_1_2?qid=1394324744&sr=1-2 that is very similar, its just missing the texture on the lid/griddle.

The question is what can you not do with a dutch oven especially the double dutch oven with skillet lid? This is what I have and love using it for anything you can use normal stock pot for, skillet, ect.

https://smile.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K/ref=sr_1_10?s=kitchen&ie=UTF8&qid=1526430290&sr=1-10&keywords=dutch+oven

• Lodge Combo Dutch Oven & smaller one ~ use shallow part down.
  
• long-sleeved shirt tucked into 15 in. silicone oven mitts ~ no burns since

IMHO, people starting out in life on a tight budget should begin furnishing with camping gear. Hammock, cooler, emergency lantern, etc.

Cast iron will cook over/on electric, gas, wood, witches, more witches, etc.

A double dutch is a great first piece.

This could get long.

> Skillet - http://www.amazon.co.uk/gp/product/B000LEXR0K?keywords=lodge%20cast%20iron%20combo&qid=1458281902&ref_=sr_1_2&sr=8-2

That's not so much a skillet as it is a dutch oven, despite what they're calling it (unless this is a UK/US thing). It's an absolutely fantastic piece of gear though, but for other reasons. The fact that the lid can be used as both a casserole dish and a skillet increases its versatility. I wouldn't say necessary but very useful if you can get it in your budget. Dutch oven cooking is fantastic and a lot of people have started using them for baking bread, thanks to Jim Leahy.

> Smaller frying pan - http://www.amazon.co.uk/Circulon-80675-Infinite-Anodised-Skillet/dp/B000GQOW8Y/ref=sr_1_3?ie=UTF8&qid=1458282021&sr=8-3&keywords=circulon+frying+pan

That is probably too small to be your only one. All my numbers are in freedom units but that one's just under 8 inches. For only one frying pan or skillet, I'd say something closer to 12 inches or...~30cm? It's not even 7am, I'm trying to math. Maybe this one. I've used their stuff in the past, it's not bad as long as you take care of it.

> Smaller saucepan - http://www.amazon.co.uk/Brabantia-Titanium-Casserole-Glass-Lid/dp/B00QFMVF1U/ref=sr_1_19?ie=UTF8&qid=1458282106&sr=8-19&keywords=anodised+sauce+pan

That isn't really a saucepan, but that's the type of pot I was talking about. I'd say a bigger one of those, I've never seen one not measured in volume. Apparently, all the UK stuff I'm seeing is measured in diameter. As for the actual saucepan, I'd suggest you get something stainless like this. It looks to have a pretty solid, heavy bottom.

But, for a larger pot, this is more along the lines of what I was talking about. You can use this for soups, pasta, smaller quantities of stock and, since it looks like it's oven safe to probably 180C, would work for braises as well.

Keep in mind that I can't speak for any of these items firsthand but that skillet or the dutch oven (which you'll have forever if you take care of it well). However, if you bought those two items plus the saucepan and larger casserole pot I linked, you'd certainly have enough to get started, still come in at well under your £150 mark, and not end up with crap you won't use.

Later on down the road, add a heavy bottom 30cm stainless steel sautee pan with lid.

Here is a Cast Iron Dutch Oven with a lid that can be used as a skillet. Two in one.

https://smile.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K/ref=sr_1_7?s=home-garden&ie=UTF8&qid=1487076444&sr=1-7&keywords=dutch+oven+cast+iron

This is what I'm getting. The advantage of a combo cooker is that you can use that skillet side as the base where you place the dough. This makes it much easier to load, especially if you are going to want to move on to scored loafs.

This appears to be a double dutch oven. Not to be confused with double dutch jump roping or farting under the covers... twice.

I just bought this. It's similar but without the handles. I dig it.

I was actually starting to draft a little cooking ideas post like this. This is just what I found value in and will ramble because I haven't really edited it down at all. So if anyone reads it and has notes please let me know, it's fairly directionless at the moment. It is also from the perspective of and aimed towards young single people but not exclusive to. I am also well aware a lot of you folks are good cooks or at least have a functional kitchen and I in no way want it to sound like I'm more knowledgeable than anyone with an hour to watch youtube videos.

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TL:DR Make sure your skills are on point before getting convenience tools as you might not need them, a cast iron or good stainless steel skillet and a good couple of knives can do most things in a kitchen, plan meals before you shop to avoid wastefulness.

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This post is big, flawed, and broken into two main sections. One is purely skills based, stuff you can totally do for free and can start doing right this moment. That's a big part of minimalism for me, gaining skills and getting good at some things rather than owning and being okay at a ton of things. The second section is more of a buy guide, again all from my experience.

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First off is to focus less on the equipment and more on the technique. Fundamentally, knife skills, understanding of cook times, heat, and technique, creativity and planning are some terms I like. In addition I have thoughts on tools and ingredients

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First, learn your knife, do drills, practice good form constantly. When I started in a fast-food-y sandwich shop when I was 16, the manager (who was a line cook for years) suggested I practice things like chopping a carrot as thinly as possible, or celery, or breaking down onion and garlic. Then I got to work with the prep team (which was cool because they taught me Spanish) to learn basic stuff like sauces and cooking meats. The result is a few years later, I have a decent knife. Not as good as a legit cook or anything but enough that I can confidently use a sharp knife to do anything a home cook would ever need to.

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Cook times. It's way less intimidating to work on food when you know "okay my chicken will take this long, oven takes this long, rice needs this much time", and so on. From a minimalist perspective, this will help you cut down on some tools such as a plug-in type grill, rice cookers, stuff that times or cooks food for you. Learning how to use heat also really improves the versatility of something as simple as a cast iron pan. Technique will allow you to make staple dishes or at least be able to take a guess at how to prepare just about anything, and the most valuable tip for that is look up how to make individual components of dishes rather than just recipes over and over. This becomes relevant in the next portion as well.

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Creativity. As some people are mentioning, "aspirational groceries" cause clutter and waste in the form of garbage and money. Creativity helps solve this when paired with planning. When shopping, I found it valuable to plan out meals for the week. Buy what you need, make a note of what isn't used, and refine. That's planning. Creativity is ending up with some random ingredients and Macgyvering it together so you don't waste or overspend. That is made much easier by having solid cooking techniques so you have a bit of a starting off point for creativity.

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Now into the stuff. I personally think a couple things are fundamental. Babish from YouTube has a great List . First off, get a good 7" to 8" Chef knife. I use a Gyuto but that's more because I impulse bought one when I first moved out and had all the money in the world from not having any expenses and was talked into it by a very nice saleswoman at the knife shop in town. Wusthof is a great name in knives and if you can get a hold of an 8" one of those, a bread knife, and maybe a pairing knife (I don't really use mine much but some people do) you will be able to do most things. I'd avoid buying a knife set just because you're more than likely paying for an extra 3 or so knives you won't use, and they're cheap for a reason. But to each their own, it is very convenient to have the steak knives, honing rod, and scissors that most of them include. No judgement here. Plus they're really really affordable.

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Now as to everything else, I'm not as researched. I think a good cast iron skillet is fantastic from a minimalist perspective as you can do most things that you'd really ever need to do on it, from frying to saute to some baking. Kent Rollins is first off a joy to watch but more importantly uses very limited tools. He does have his specialized "bertha" stove but for the most part it's just him with either open fires or a hot stove cooking in cast iron pans and dutch ovens. If you want to know more, I'd just watch the babish video above, he talks more about why he has what he has, such as this expensive but amazing set of pots and pans. Off the top of my head: baking sheets, a large cutting board, a meat thermometer (safety), measuring cups and spoons, box grater (or one coarse grater and one microplane grater), spatulas, tongs, etc.

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Like I said this is mostly ranting, and I'm going to research and trim it down for the future, but these are my thoughts at the moment.

I use this.

Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart

I have one of these sitting on my stove filled with fry oil 24/7. It's a good life.

Here's one that's on my wish list, it also comes with a cast iron pan:

http://amzn.com/B000LEXR0K

I got a lodge. http://www.amazon.com/gp/aw/d/B000LEXR0K/ref=s9_simh_awgw_d0_g79_i2/177-9282087-0962937?aid=aw_gw&apid=1635131742&arc=1201&arid=1V0BKB0ABYTNVHFS5G80&asn=center-6&pf_rd_i=aw_gw&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=1635131742&pf_rd_r=1V0BKB0ABYTNVHFS5G80&pf_rd_s=center-6&pf_rd_t=1201

I use it all the time and the seasoning is pretty resilient

Since I already had a nice cast iron skillet with a handle, I bought this one a few months ago and love it. I've done a ton of bread in it (It's in the oven as I type) and also some great braised dishes so far and it's been wonderful.

I would suggest a cast iron griddle and a dutch oven/skillet pan combo like http://www.amazon.com/gp/product/B0009JKG9M or http://www.amazon.com/gp/product/B000LEXR0K

Another less common, but surprisingly useful tool is an immersion blender. It's great for anything from creamy soup to pudding to protein shakes.

http://www.amazon.com/gp/aw/d/B000LEXR0K?pc_redir=1413520056&robot_redir=1

Here is the mobile version of your link

What does everyone think of these vs the slightly larger double dutch oven without the frypan-style handles? I'm about to buy one or the other for upside-down bread baking and not sure which to go for.

I use this guy. The Lodge double dutch. Bonus, you can use the lid to make rolls!

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K

I don't know if the pain of losing loved ones ever go away, but I'm sure they'd be happy knowing you're celebrating their memories.

Sorting my priorities.

I'd love a Dutch oven, as of right now, I have a pressure cooker and two crappy made in china non-stick pots that have the nonstick coating flaking off. I basically am ok boiling eggs in them...and that's it.

So, I cook everything that needs a pot in my pressure cooker or use a cast iron pan I was gifted on my wedding day. It would help so much to be able to braise food and not worry about the pot burning, or having to use a pan then the pot. Better, being able to throw the pot in the oven, my word the cooking possibilities!

P.s. it was good sorting my priorities. It made me think, why did I want this, and do I still want it?

• Everything except the acidic stuff so like tomato sauces or lemon stuff etc. (you can but you need it really well seasoned).
  
  
• No you don't really need to invest in it. It'll probably out live you assuming you don't lose it. Some are really expensive because it's more about buying for the brand than the actual quality. For example: A 12in Lodge Cast Iron Skillet is $34.. It's pretty much the gold standard for cast iron stuff in North America. And if you look on the reviews you'll see that more than 2000 people bothered to write a review and they'll agree with me.
  
  
• Pre season means that the factory applied a layer of oil (I think it's soy oil) to polymerize the fat to the skillet and create a non-stick surface. It's not a bad thing but more often than not, these non-stick surfaces aren't true non-stick surfaces. It's more of a marketing gimick. When you get your cast iron whatever, season it yourself.
  
  
• Yes there are downsides to cast iron. (1): It's heavy as fuck. It weighs almost 10 pounds which might not seem like much but your wrist will get more of a workout than a life time of masturbation cooking with this thing. (2) In bare cast iron, you can't cook acidic stuff. (3): It's not very sensitive to heat. So if you heat it up, it'll stay warm for a while. (4) You have to wait a little to let it cool down before you clean it. Because if you take a hot skillet and you clean it immediately in cold water you can crack it via thermal shock. It will be non stick after you cook in it enough. It'll take a month or 2 depending on how much you use it.
  
  
• On my stove top the biggest burner is a double burner. Meaning it's one circle surrounding another. The stove top has an option to warm up the inner ring or both rings. When I use the 12 incher, I have to use the both ring option. So go measure your stove top burners and check.
  
  
• While the 12in Skillet is a really versatile piece of cookware based on it's shape alone, if you could only get one piece of equipment, you'd get a lot of versatility out of the Lodge Combo Cooker. The top is only a 10 inch skillet though so take that in mind if you want to make pizza in it (the pizza will be smaller.

Something was odd about that link, so here is a regular link on amazon.

I'd second a pork butt. Make some nice pulled pork sandwiches out of it when it's done. I'd also suggest some sort of a heat deflector before you go the low and slow cooking route, but wouldn't spend the money that some of the OEMs are asking for- a handeless frying pan like this lid could be something that works for you, and it'd double as a skillet, and lid for the dutch oven. A good duel sensor thermometer is another nice thing to have. I've been using this one for a few months and really like it. The stock thermometers on the grills are notoriously inaccurate over time, and it's really nice to sit inside and watch the game and have the wireless unit beep when the grill is too hot or cold, or when the meat hits the target temp.

I'd go with a cast iron skillet, cast iron dutch oven (this one's lid doubles as a pan so it's sort of a 2 for 1 deal), or a decent knife.

The cast iron stuff should be at walmart for the same-ish price if you don't want to deal with shipping.

If properly cared for, any of those things should last a long time. The cast iron could potentially last for generations.

Lodge L8DD3 Cast Iron Dutch Oven, 5 qt https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_api_i_I.BKDb6RFB6XA

This one, the lid doubles as a skillet. So it's even more bang for your buck IMO

This one.

Get this dutch oven!

http://www.amazon.com/Lodge-L8DD3-Casserole-Skillet-5-Quart/dp/B000LEXR0K

I have it and I love it! I regret not buying it first!

I would still get a stock pot though. I use the inserts as colanders and I love making stock in it, but it's also super convenient for pasta, and I can steam things in it as well.

So my advice, the lodge dutch oven skillet combo and a stock pot. You won't want to boil water in the cast iron. Maybe a small pot too.

Lid doubles as a dual loop handle #8 10.25 inch skillet.
https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K/ref=mp_s_a_1_4?ie=UTF8&qid=1540648155&sr=8-4&pi=AC_SX236_SY340_FMwebp_QL65&keywords=lodge+combo&dpPl=1&dpID=51ymUJacPvL&ref=plSrch

5 or 3-quart or somthing in between. I love this enameled piece over my Le Creusets

I only have Lodge and Le Creuset dutch ovens.

EDIT: Go to Walmart and look at the sizes if you can.

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K/ref=sr_1_7?s=kitchen&ie=UTF8&qid=1541623210&sr=1-7&keywords=lodge+dutch+oven
Use this, except use it upside down so it is easier to load.

This guy, the 5qt L8DD3

Lodge 4.73 litre / 5 quart Pre-Seasoned Cast Iron Double Dutch Oven (with Loop Handles) https://www.amazon.co.uk/dp/B000LEXR0K/ref=cm_sw_r_cp_apa_QGW7Bb4JA36GW

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K/ref=sr_1_5?ie=UTF8&qid=1497469709&sr=8-5&keywords=lodge+cast+iron+dutch+oven

That's the one I use. When I bake my bread I actually use it upside down, so I put the dough in the lid. It makes it a lot easier to insert and remove the bread without burning the shit out of your hands.

Target doesn't have it, but if you are low on space for cast iron, I highly recommend this. It's a dutch oven, with the lid serving as a skillet.

Thanks. You and others have really given me a reality check. Much appreciated. I'd be very grateful for your thoughts on these:

What about this combination?

Skillet - http://www.amazon.co.uk/gp/product/B000LEXR0K?keywords=lodge%20cast%20iron%20combo&qid=1458281902&ref_=sr_1_2&sr=8-2

Smaller frying pan - http://www.amazon.co.uk/Circulon-80675-Infinite-Anodised-Skillet/dp/B000GQOW8Y/ref=sr_1_3?ie=UTF8&qid=1458282021&sr=8-3&keywords=circulon+frying+pan

Smaller saucepan - http://www.amazon.co.uk/Brabantia-Titanium-Casserole-Glass-Lid/dp/B00QFMVF1U/ref=sr_1_19?ie=UTF8&qid=1458282106&sr=8-19&keywords=anodised+sauce+pan

If you're considering getting one, I'd go for either this one or this one.

The second is better if you like a handle on your skillet. I got the first one, and it's perfect. It lets me do virtually every cooking task I'd need to, and with proper care ought to last pretty much forever.

Check out /r/castiron for cleaning/reseasoning tips.

Get a double dutch oven like this. You can use it for cooking pretty much anything. In the oven, it can do the same job as a crockpot. You can use the lid as a skillet. I use one for roasting whole chickens every week or two.

I have the lodge 5 qt dutch oven and the boules are about 1Kg each.

This is what I have. link. I think that it works pretty well with putting some coal over the top of it. At least I have not had any problems with it.

I used a cheap enameled dutch oven from Target for years, and never had any problem with it. I heated it empty all the time, and I just wrapped the plastic handle in foil. However, if you're using it exclusively for baking I'd recommend getting the Lodge Combo Cooker instead. I find it much more convenient to place the loaves on the shallow "lid" part and use the deep "pot" part as the lid. Fewer burned hands and lopsided loaves.