---
product_id: 1365857
title: "Lodge Cast Iron Dutch Oven - 2-Quart"
brand: "lodge"
price: "€ 150.11"
currency: EUR
in_stock: true
reviews_count: 9
category: "Lodge"
url: https://www.desertcart.fr/products/1365857-lodge-cast-iron-dutch-oven-2-quart
store_origin: FR
region: France
---

# Even heat retention Indoor & outdoor versatile Durable cast iron build Lodge Cast Iron Dutch Oven - 2-Quart

**Brand:** lodge
**Price:** € 150.11
**Availability:** ✅ In Stock

## Summary

> 🍳 Elevate every meal with timeless cast iron mastery!

## Quick Answers

- **What is this?** Lodge Cast Iron Dutch Oven - 2-Quart by lodge
- **How much does it cost?** € 150.11 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.fr](https://www.desertcart.fr/products/1365857-lodge-cast-iron-dutch-oven-2-quart)

## 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-Function Design:** Seamlessly switch between Dutch oven and skillet for ultimate cooking flexibility.
- • **Chemical-Free Cooking:** PFAS-free, naturally seasoned surface ensures safe, non-toxic meals every time.
- • **Oven & Campfire Ready:** From stovetop to oven to open flame—your go-to pot for all cooking adventures.
- • **Consistent Heat Mastery:** Engineered for uniform heat distribution to eliminate hot spots and perfect every dish.
- • **Built to Last Generations:** Crafted in the USA with a lifetime warranty—your heirloom cookware for decades.

## Overview

The Lodge 2-Quart Cast Iron Dutch Oven combines heritage craftsmanship with modern versatility. Featuring a dual-handle skillet and Dutch oven design, it delivers even heat retention and distribution for flawless cooking indoors or outdoors. Pre-seasoned and PFAS-free, this durable pot is oven-safe up to 250°C and built to last a lifetime, making it the essential cookware for millennial professionals who value quality, sustainability, and culinary confidence.

## Description

Product Description Built for cooks who value durability, simplicity, and heritage craftsmanship, the Lodge cast iron delivers dependable performance in a timeless cooking vessel. The cast iron pot is thoughtfully designed for everyday versatility. Use it as a slow-cooking pot for soups, stews, and braises, or rely on it for baking bread, roasting meats, and preparing one-pot family meals. The fitted cast iron lid helps retain moisture and heat, supporting consistent results across a wide range of recipes. Engineered for performance, the heavy cast iron construction supports even heat distribution and excellent heat retention. This helps reduce hot spots and maintain steady temperatures, whether you are simmering sauces, slow-cooking comfort foods, or preparing a hearty soup pot for stovetop meals. Seasoned with natural oil and crafted without synthetic coatings, this non-toxic cooking pot offers a chemical-free surface that is PFAS free. The durable finish improves with use and remains easy to clean with proper care. Made in the USA, Lodge seasoned cast iron cookware is crafted to be a modern heirloom that will last generations. With over 125 years of experience, Lodge knows cast iron and the joy cooking with it can bring. We're proud to be a family-owned company that still makes quality cast iron in the USA, in sustainable foundries that put innovation to work. Over the years, we've survived and thrived by listening to our customers, caring for our employees, and taking pride in what we do. We're constantly improving our operations and impact to better serve our community, our planet, and the customers who love us. desertcart.com There are lots of fancy cookware materials out there but cast iron still trumps them all with its even heating, heat retention, price, and duration. Its these traits that make Lodge cookware favored by both indoor chefs and campfire cooks alike. The caveat is being able to lift cast iron cookware and, at 8 pounds, this serving pot will give most chefs a workout. The pot measures 8 inches in diameter and 2-7/8 inches deep and comes with a matching 8-inch iron cover. The pot arrives ready to simmer up to 2 quarts of baked beans, soup, or stew and goes right from stovetop to tabletop for serving. While it usually takes years of cooking to burn on the prized finish that makes cast-iron cookware smooth and stick-free, the Logic line of cookware comes pre-seasoned to save you some work. Cast iron pots in this line are coated in a vegetable oil, which is then baked on in a hot industrial oven to obtain that blackened patina and silky surface. Logic cookware has plenty of fans, including the editorial staff at Good Housekeeping, who cited it as one of the best new products of the year at the 2003 Good Buy Awards. --Cristina Vaamonde

Review: Great product - 2qt. Lid fits 8" skillet - I love Lodge cast iron! The 2 qt. serving pot makes a great and versatile addition to my kitchen. It is the perfect size to cook for 1-3 people. I roasted potatoes in it after a quick scrub out of the packaging, and they turned out perfectly, with no sticking. (I know some people don't trust the factory seasoning, but I'm pretty sure the factory has seasoned more cast iron than I ever will. It was fine. Zero issues.) I was also excited to discover the lid fits perfectly on the Lodge 8" skillet, so both pieces will probably get more use.
Review: Perfect one-person Dutch oven, ideal for people who can't cook - 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.

## Features

- 2-in-1 Versatile Cookware Design: The Lodge Cast Iron Double Dutch Oven is a Dutch oven and dual-handle skillet in one smart design, expanding your options for searing, baking, frying, and more
- Time-Tested Even Heat Distribution: Designed for uniform cooking, this durable cast iron helps reduce hot spots and retain heat for consistent results, ideal for sourdough and more
- Indoor & Outdoor Versatility: Built as a true multi-use iron pot, this oven-safe cooking vessel moves seamlessly from ovens and stovetops to grills and campfires
- Traditionally Crafted Non-Toxic Finish: Made with only iron and oil, this PFAS-free cookware makes dependable, chemical-free cooking easy
- About Lodge Cast Iron: Lodge seasoned cast iron cookware is versatile and as easy to clean as it is to cook with; taste a difference in your cooking with cast iron

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B00008GKDU |
| Best Sellers Rank | #2,611 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #7 in Dutch Ovens |
| Brand Name | Lodge |
| Capacity | 2 Quarts |
| Color | Black |
| Customer Reviews | 4.7 4.7 out of 5 stars (2,797) |
| Finish Type | Non Stick |
| Global Trade Identification Number | 00075536351322, 10075536351329 |
| Included Components | Dutch Oven |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Dimensions | 9.8 x 8.6 x 3.6 inches |
| Item Dimensions W x H | 8.6"W x 3.6"H |
| Item Shape | Round |
| Item Type Name | Cast Iron Serving Pot |
| Item Weight | 6.99 Pounds |
| Lid Material | Cast Iron |
| Manufacturer | Lodge Manufacturing Company |
| Material | Cast Iron |
| Model Number | Cast Iron Serving Pot |
| Part Number | L2SP3 |
| Product Care Instructions | Hand Wash Only, Oven Safe |
| Temperature Rating | 250 Degrees Celsius |
| UPC | 885531090702 724137158471 075536351322 013389096632 753956167340 798527456980 885289599731 756635840596 749628450339 756635957737 732233460589 715255395602 778295135409 |
| Unit Count | 1.0 Count |
| Warranty Description | Lifetime limited manufacturer's warranty |
| With Lid | Yes |

## Product Details

- **Brand:** Lodge
- **Capacity:** 2 Quarts
- **Color:** Black
- **Finish Type:** Non Stick
- **Material:** Cast Iron

## Images

![Lodge Cast Iron Dutch Oven - 2-Quart - Image 1](https://m.media-amazon.com/images/I/91Ja-UxeuZL.jpg)
![Lodge Cast Iron Dutch Oven - 2-Quart - Image 2](https://m.media-amazon.com/images/I/81CUwQPljoL.jpg)
![Lodge Cast Iron Dutch Oven - 2-Quart - Image 3](https://m.media-amazon.com/images/I/A1m3no5c2qL.jpg)
![Lodge Cast Iron Dutch Oven - 2-Quart - Image 4](https://m.media-amazon.com/images/I/81f8ksXkCfL.jpg)
![Lodge Cast Iron Dutch Oven - 2-Quart - Image 5](https://m.media-amazon.com/images/I/41wQgH6TffL.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

### ⭐⭐⭐⭐⭐ Great product - 2qt. Lid fits 8" skillet
*by C***. on January 14, 2026*

I love Lodge cast iron! The 2 qt. serving pot makes a great and versatile addition to my kitchen. It is the perfect size to cook for 1-3 people. I roasted potatoes in it after a quick scrub out of the packaging, and they turned out perfectly, with no sticking. (I know some people don't trust the factory seasoning, but I'm pretty sure the factory has seasoned more cast iron than I ever will. It was fine. Zero issues.) I was also excited to discover the lid fits perfectly on the Lodge 8" skillet, so both pieces will probably get more use.

### ⭐⭐⭐⭐⭐ 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.

### ⭐⭐⭐⭐⭐ Great quality and functional!
*by K***E on January 31, 2020*

Another great quality product from Lodge. This 1 quart pot - L1SP3 - is great for cooking and serving. The pots inside diameter is 6 inches, with a depth of 3 inches. It holds 1 quart of liquid, which fills it right up to the top rim (so slightly less for practical purposes.) It comes with Lodges standard seasoning, you'll want to further season it and maintain the seasoning for best results. The lid perfectly fits and, as a bonus, fits the 6 inch skillet as well! Its one quart size makes it ideal for one to two person cooking. It easily holds a 10.5 can of Campbells Soup plus a can of water or milk, or a 18.6 pour and heat size. The size makes it well suited for a camping trip, although backpackers might find the weight more than what they want to carry for an extended trip. When combined with the 6 inch skillet, you've got a suitable one cooking set which works equally well in the kitchen, on a fueled camp stove, or over the coals of a fire. It heats up quickly and and retains heat well, so less fuel is required to get your cooking done. It will work equally well for serving, but, if just off the stove or out of the oven, will need a substantial trivet and a warning to the diner that the pot is blazin' hot. If you love small cast iron, this will be a great addition to you collection, especially the paired with the 6 inch skillet!

## Frequently Bought Together

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*Product available on Desertcart France*
*Store origin: FR*
*Last updated: 2026-04-28*