FAMILY LEGACY - Join a community that values family-owned craftsmanship.
DURABLE DESIGN - Built to last a lifetime, enhancing flavor with every use.
VERSATILE COOKING - Perfect for stovetop, oven, and even campfire cooking.
TIMELESS CRAFTSMANSHIP - Experience over 120 years of quality and tradition.
The Lodge L8DOL3 Cast Iron Dutch Oven is a pre-seasoned, 5-quart cooking essential, crafted in the USA since 1896. Known for its durability and versatility, this round, black cast iron pot is perfect for a variety of cooking methods, ensuring every meal is a memorable experience.
Specifications
Product Care Instructions
Oven Safe, Hand Wash Only
Is the item dishwasher safe?
No
Lid Material
Cast Iron
Finish Types
Non Stick
Material Type
cast-iron
Item Weight
13 Pounds
Item Dimensions W x H
12.56"W x 5.5"H
Capacity
4.7 Liters
Shape
Round
Color
Black
Is Oven Safe
Yes
Temperature Rating
400 Degrees Fahrenheit
With Lid
Yes
what is best way to re-season the lodge logic l8dd3 before using it?
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!
Exact dimensions?
can it be used in a 500 degree oven to bake bread?
Reviews
4.7
All from verified purchases
H**R
The BEST I've ever owned.
The absolute BEST Dutch over I've ever owned. I cook a LOT. This one is pre-seasoned and made of cast iron. It cooks to perfection and the top cover can be used as a small frying pan. Food cooks evenly. It is very high quality, durable and very easy to clean. In addition, VERY affordable!
J**U
My favorite Lodge item! Perfect for bread.
I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Ovenwith a more traditional handle - I don't miss that one at all...nor do I miss not having a standalone 10" skillet.UPDATE (December 2010):I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn - I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!
A**R
Excellent, a must have for baking sour dough breads
A must have for making sour dough breads, well made, excellent lid to pot fit, Pre seasoned. Could not find better for the price.
R**E
Awesome Kitchen Necessity
.The Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven JUST fits inside my countertop convection ovenNow I can cook bubbly smelly splashy stuff without having to clean the oven 👍Used " upside down " it’s perfect for baking sourdough bread 😊 and the lid by itself is fantastic for skillet biscuitsFlat bottoms on both the base and the lid makes it usable for electric range cooking ( cringe ) and can also work beautifully on my charcoal grill. With properly seasoned cast iron, charcoal soot wipes right off with a damp cloth.And Lodge is made in the USA 👍✅😎
P**D
Very versatile and should last forever
I bought this to bake my sourdough bread it and it worked great but I definitely want to use this for other things now. I didn’t have to season it which was great. This should last forever.I love cast iron and use my skillets constantly. So glad to add to my collection. Be aware that this is very heavy, especially when the lid is on! My mom would struggle with the weight so didn’t like it. However since I use cast iron often and saw a similar one in a store I knew what to expect.
M**S
The Little Pot That Could Do It All
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.
T**1
Great pot, okay handles
Lodge makes good cast iron equipment. These handles are okay for cooking on gas stove but not for cooking on a woodstove.
Common Questions
Trustpilot
TrustScore 4.5 | 7,300+ reviews
Vikram D.
The MOLLE sheath is of exceptional quality. Very happy with my purchase.
2 weeks ago
Suresh K.
Very impressed with the quality and fast delivery. Will shop here again.
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It cooks to perfection and the top cover can be used as a small frying pan. Food cooks evenly. It is very high quality, durable and very easy to clean. In addition, VERY affordable!"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"J***U"},"datePublished":"August 26, 2008","name":"My favorite Lodge item! Perfect for bread.","reviewBody":"I have been cooking with Lodge cast iron for about 7 years and own 8 pieces from their inventory. The Double Dutch Oven is my favorite Lodge cookware due to its versatility.When using a dutch oven, I usually sear the meat first to add flavor. Usually, this requires searing the meat in several batches. The best part about the Double Dutch is that you can sear the meat in the big pot and in the lid simultaneously, thus reducing the time needed to brown the meat by half. Since the lid is then used for the braising step (after deglazing), you're not increasing the number of items to be cleaned later.I like the lid so much that I often use it by itself for pan frying. Due to the smallish size (about 10 inches in diameter) and the inherent properties of cast iron, the lid can get incredibly hot if you want it to. Perfect for cooking a steak (it puts on a better crust vs my 12\" Lodge skillet). I've even used it as a pie pan in a pinch. When properly seasoned, the lid also works great for cooking eggs without them sticking. A seasoned cast iron pan is the original nonstick and will outlast any synthetic-coated nonstick pan in the market (and without the toxic fumes).When used as a Dutch Oven, it works like it should. It retains heat well and cooks evenly. There is very little steam that escapes. The smaller 5qt capacity (vs a 7qt Dutch Oven, which I use less now that I've got this one) is also better for cooking moderate amounts of food. Generally, you want little empty space when using a Dutch oven.In response to the reviewer who has problems getting the lid off, I suggest the following. When setting the lid on the pot, don't align the handles of the two. This will allow you to remove the lid easily, without having to worry about injuries. I've owned another Lodge 5qt Dutch Ovenwith a more traditional handle - I don't miss that one at all...nor do I miss not having a standalone 10\" skillet.UPDATE (December 2010):I've been using this thing for over two years now, several times per week. It is still my favorite, but ever more so. Here's one more thing that you can use this for: Baking super awesome bread that rivals anything you can get at your bakery. One of the secrets of making great rustic breads with a thick chewy/crunchy crust and great oven spring is to use a lot of steam for the first 10 minutes of baking. Bakeries use a steam-injected oven. For us at home, using a covered pot, such as this one, is the easiest way to replicate the effects of a steam oven. After shaping a boule, I place it on the lid, cover it with the main pot and let it proof (so the whole pot is upside down). When the dough is ready, I score it and place the covered pot on a preheated stone in the oven for 10-15 minutes. Then I remove the lid and let the top crust brown while the interior reaches the proper temperature. Depending on your oven, you might have to remove the bread from the lid halfway though cooking so the bottom doesn't burn - I usually put it on a cool baking tray on a rack without a stone. It's a minor inconvenience, but it's easier than trying to steam an oven with boiling water, ices cubes, mister, etc. And the results can't be beat!"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"A***R"},"datePublished":"April 26, 2025","name":"Excellent, a must have for baking sour dough breads","reviewBody":"A must have for making sour dough breads, well made, excellent lid to pot fit, Pre seasoned. Could not find better for the price."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"R***E"},"datePublished":"April 7, 2025","name":"Awesome Kitchen Necessity","reviewBody":".The Lodge 5 Quart Pre-Seasoned Cast Iron Double Dutch Oven JUST fits inside my countertop convection ovenNow I can cook bubbly smelly splashy stuff without having to clean the oven 👍Used \" upside down \" it’s perfect for baking sourdough bread 😊 and the lid by itself is fantastic for skillet biscuitsFlat bottoms on both the base and the lid makes it usable for electric range cooking ( cringe ) and can also work beautifully on my charcoal grill. With properly seasoned cast iron, charcoal soot wipes right off with a damp cloth.And Lodge is made in the USA 👍✅😎"},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"P***D"},"datePublished":"May 1, 2025","name":"Very versatile and should last forever","reviewBody":"I bought this to bake my sourdough bread it and it worked great but I definitely want to use this for other things now. I didn’t have to season it which was great. This should last forever.I love cast iron and use my skillets constantly. So glad to add to my collection. Be aware that this is very heavy, especially when the lid is on! My mom would struggle with the weight so didn’t like it. However since I use cast iron often and saw a similar one in a store I knew what to expect."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"5.0"},"author":{"@type":"Person","name":"M***S"},"datePublished":"April 28, 2025","name":"The Little Pot That Could Do It All","reviewBody":"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."},{"@type":"Review","reviewRating":{"@type":"Rating","ratingValue":"4.0"},"author":{"@type":"Person","name":"T***1"},"datePublished":"March 23, 2025","name":"Great pot, okay handles","reviewBody":"Lodge makes good cast iron equipment. These handles are okay for cooking on gas stove but not for cooking on a woodstove."}],"aggregateRating":{"@type":"AggregateRating","ratingValue":4.857142857142857,"bestRating":5,"ratingCount":7}},{"@type":"FAQPage","mainEntity":[{"@type":"Question","name":"what is best way to re-season the lodge logic l8dd3 before using it?","acceptedAnswer":{"@type":"Answer","text":"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"}},{"@type":"Question","name":"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!","acceptedAnswer":{"@type":"Answer","text":"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\"."}},{"@type":"Question","name":"Exact dimensions?","acceptedAnswer":{"@type":"Answer","text":"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\""}},{"@type":"Question","name":"can it be used in a 500 degree oven to bake bread?","acceptedAnswer":{"@type":"Answer","text":"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."}}]}]}
