Lodge Cast Iron Double Dutch Oven (5 Quart)

Important Note on Cookware

When I’m choosing cookware, I avoid Teflon and other nonstick coatings, aluminum, and materials that rely on chemical finishes to perform. I also pay attention to California Proposition 65 warnings and factor those into my decision-making.

Cast iron is one of the few cookware options that consistently fits my low-tox criteria because it’s a single-material cooking surface that doesn’t rely on coatings.

Product Description

The Lodge Double Dutch Oven is made from bare cast iron and comes pre-seasoned with vegetable oil. It’s designed for slow cooking, soups, braises, baking, and stovetop-to-oven meals. The lid can also be used as a shallow skillet, which adds flexibility without adding extra cookware.

Because this is bare cast iron, food is cooked directly on the iron surface rather than a nonstick or coated layer.

What I Like

I like that this is bare cast iron and seasoned with oil instead of relying on a nonstick coating.

Cast iron is a dependable option for anyone trying to avoid coatings and aluminum while keeping food-contact materials straightforward.

I also like the double dutch design. Being able to use the lid as a skillet makes this piece more versatile for everyday cooking.

Things to Keep in Mind

Cast iron requires a bit of care to maintain the seasoning. It does best when hand washed, dried thoroughly, and lightly oiled as needed.

Cooking acidic foods frequently can wear down the seasoning faster, so occasional re-seasoning may be needed.