Side by Side Comparison of: Utopia Kitchen vs Lodge

100% satisfied customer. Good quality and workmanship. The delivery driver (3rd party) threw it over our fence crushing the box and scratching our new gate. But the dutch oven was not damaged, it is solid and sturdy.

These dutch ovens are the best I would never cooking anything else easy to clean and the longer you use them the better they get it will last me a lifetime I was glad to be able to find one thank you

I'm not sure what to say, I haven't used this yet, but I looked it over and it looks perfect!, This is going into my camping kit as I work to eliminate any aluminum cooking items I might have.

We bought this because our son has low iron levels. This came with a care sheet which was very helpful. It did have a small rust spot in the lid. We put organic refined coconut oil on it, and it went away. This is our first cast iron pot so we do have to get used to it. As long as you take care of it as they suggest it is easy to work with. We live in Alaska and it is almost impossible to to find in town, so these were a steal for us!

This 5-quart cast iron Dutch oven is exactly what I needed. It is big enough to cook an entire meal in for my entire family. This time of year I generally keep my wood stove burning 24-7. Just put this oven on top and I can slow cook stew or chili all day long. When its done I just add a heat diffuser underneath it. and it will keep my food warm without scorching or over-cooking it. One really nice feature is the little spikes on the underside of the lid that returns evaporated liquid back into the pot. I noticed how nice that was right away when I lifted the lid. Normally I lift the lid and as I turn it sideways all the water runs down and splatters over the stove top. It didn't happen with this lid. At most just a drop or two. Of course the best feature was the price. While searching I found many Dutch ovens of the same size for sometimes double or more what I paid for this one. I knew I was taking a chance but breathed a sigh of relief when I received this one. I can't imagine any of the more expensive Dutch ovens being any sturdier than this and I expect this one to last longer than I do. With any luck that's at least another fifty years.

Im new to the cooking world having come from the land of “peel film back and set microwave to 5 minutes”. But age and health concerns have required I know exactly what is in my food and in what quantities. As I progressed in my journey into cooking it became clear I was lacking some of the necessary tools including a Dutch oven and a good cast iron skillet. Meanwhile I still have the tiny kitchen I said I did not care about because I only use the sink, freezer and microwave anyhow. Space is a big issue for me so in the words of Alton Brown “There should only be one unitasker in the kitchen.” I also don’t want any junk in my kitchen so as I did my research all roads were leading me back to Lodge and I was thrilled to find they had a Dutch oven whose lid doubled as a skillet. Multitasker!I have had a good chance to use both several times now and can say that I can’t imagine being without either anymore. I use mine on the glass top electric range and electric oven without any issues what so ever. Neither have scratched up the glass top that I can see and Im admittedly not all that carful. Both have done exceedingly well with the cooking on the electric range I have. From stews to braising chicken. Frying up fish or baking jalapeno cornbread. Both the Dutch oven and the skillet have performed so much better than I thought they would.I admit, I was fully expecting that when I fried up the fish for the first time in the skillet that it was going to permanently fuse itself to the pan. But following Lodge’s caring for cast iron instructions, not to mention following Alton Browns instructions for cooking fish in a skillet, I was genuinely amazed how stick free it is. And it continues to be. Cornbread just dropped right out. Stew residue rinses away in hot water and a little scrubby I keep for just the cast iron. (OK so it’s a unitasker but it is small. Alton forgive me.)Last, let me say that the Lodge cast iron appears to be on the low end of the price market but is definitely the high end of the quality market. How the others stay in business is a mystery at $150 and up for a single cast iron Dutch oven. Maybe some uber-chef out there will proclaim that the $300 “La Fancy de Costly” brand is better in some way but I’m not buying it. Literally or figuratively. With the very basic care that Lodge and others on the internet advise I am 100% sure this Lodge Cast Iron Dutch Oven and its skillet/lid will last me the rest of my life and then some.Photos: I tried to get every angle on both the pot and lid/skillet plus a couple of food shots. Hope they give a good idea of the look and feel of these.

This is a great pot!! And, to have a lid that can be used as a fry pan, makes it even better. The pot heats evenly and I use it covered to bake bread. It helps bake bread with a nice crust. The size is good, too. It can be used at the highest oven temperature and it will last forever. Even if it rusts, one can easily clean it and season it to restore it for use. I plan on explaining this to my children so they keep it. I didn't realize that cast iron does not wear out like the stuff we have today.

This is my fourth Lodge cast iron purchase. Love this double dutch oven for baking bread. I use it two ways for making bread. I use the deeper part with full parchment paper under the dough.. parchment acts as handles to lift the dough into the pre-heated hot cast iron bottom. I also use the shallow part as the bottom for the loaf when I want to do fancy scoring (last photo). Using the top as the bottom for bread makes scoring the loaf much easier. I place a square of parchment paper under the dough when using the top as the base. I use parchment because I don't like to use corn meal under dough (flys around, messy). This cast iron double dutch oven was delivered nicely packaged and the cast iron had been seasoned (smooth finish no sharp edges). However, I seasoned it again (very very very light coat of canola oil wiped off then baked in a 250 F oven for 3 to 4 hours).... beautiful finish. I use a no knead bread recipe for these loaves. Highly recommend Lodge's cast iron products. I paid full price for this item. Update: 4/22/17 I find I am using the lid for personal size pizzas (with my home made dough). outstanding!

I use this primarily to bake bread, and I love it! It's great construction, and I love the fact that the lid is also a skillet. When I use it to bake bread, I flip it upside down and bake the bread on the skillet lid. It makes it easier to remove the loaf after baking, and it lets the steam out right away so I get a nice rustic crust! I've always wanted Le Creuset cookware, but couldn't bring myself to spend hundreds of dollars on it...then I saw this for $35. Sure, it's not a pretty as the colorful Creuset cookware, but I can use it upside down! And I get a 3-in-1 cookware piece that is essential for a kitchen that is short on space. Whenever I cook with it, I offset the handles so I can separate the pieces easily, and always remember to keep your cast iron treated. My sourdough loaves bake into 1.5 lb loaves, and I've also cooked a whole chicken in this thing. You really can't go wrong with this Dutch Oven.Here's some helpful dimensions:Pot--4.5 inches tall, 9.5 inches diameter at the lip, 8.75 inches at the baseSkillet--1.75 inches tall, 9.5 inches diameter at the lip, 8 inches diameter at the base5-quart

This is a must have in the kitchen! I was a little intimidated by the fact that it's deeper and I knew the upkeep requirement, but it's so easy! I did the recommended seasoning again before my first use. Yesterday was my first time using the full Dutch with the top and my whole chicken came out awesome! My family loved it. I have used the top several times already and it's great for side dishes like veggies or if you are making something fir 2 or two people. Together they are heavy but this baby keeps your food got. The top is not so heavy but I've been cooking with Lodges 12" before this so of course it feels lighter! I have friends who love their enamel Dutch ovens, but I went with raw cast iron so I wouldn't have to deal with possible chipping of enamel in the future and I like the versatility of the double Dutch! This was definitely worth my money and it's cheaper than those pretty enameled ones but I think this looks lovely.

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!

I have already purchased two, for break baking. works well, you just need to maintain it well.

I haven't used it yet but was surprised how rough it is on the inside. it feels sand cast I'll see if food sticks.

Great bargain. With a little work and seasoning, good cooking pot for chili and stews.

I had found a recipe for no knead artisan bread that cooks in Dutch Oven so I purchased this one. I chose this one because it was one of the few that could handle 500 degree oven temperatures. Just like any other cast iron -it is heavy. It was a bit of a struggle to get it in the oven. I can imagine this lasting forever. It came with care instructions too for those that haven't owned cast iron before.

Genuinely cast iron and was the size and shape indicated on the ad. It was listed as being pre-seasoned but the instructions suggested it be seasoned in the oven prior to first use. I've done that and it seems to have smoothed out the metal surface. The one thing that bothered me and why I only gave it 4 stars rather than 5 is that nowhere on the package or on any insert could I find where the pot was manufactured. The brand is listed in the top 10 cast iron cooking pots and I'd agree that it's a sturdy piece of iron. So far so good.

I haven't had a chance to cook in it yet. I'm waiting for hubby to finish grinding the insides smooth. This isn't your grandma's cast iron. In the old days manufacturers machined the insides smooth so you could get a reasonable non stick surface in a short amount of time. These pots have a textured pebbling inside making it much harder to get the seasoning reasonably non stick. Reviews I've read say it can take over a year of regular use to get to that point with these pots. I don't have that kind of patience lol but I'm sure my new pot will work great once my hubby is done with them and I get them seasoned. I've saved up lots of bacon grease - I can't wait!

Very happy with the product. My only issue is I would recommend that you preseason it before you use it, I fryed up some bacon and heated it then it worked perfect in the campfire.

This made a great pot of chili! The beans cooked up great in it! Really thick. I love that I can use the lid as a frying pan. I've cooked eggs, pancakes, and hamburgers in it without a problem. The coating sprayed on by the company came off when I first used it but that was okay as it's simple to re-season it.

I like the notion of the double functionality, but it doesn't quite reach its potential.The pots are of decent quality: Pre-seasoned and relatively smooth. I will probably end up further polishing the internal surfaces with a drill and metal brush and then re-season them. I have a number of Lodge skillets, and they're all the same quality: A little rougher than I'd like, but fully functional for most purposes.The idea of using the skillet as a lid is nice, but not practical. Given that lids will catch a lot of moisture, you end up eroding the seasoning away and introducing rust to the lid/skillet as well as your meal. Nothing inherently wrong with that, but it does not exactly keep the lid functional as a skillet. You'll end up using as either a lid OR a skillet, but likely not both.That said, if you don't mind cleaning rust spots a lot, and having to season the skillet constantly, you'll be fine. I've resorted to using it as an emergency lid only - meaning I'll use it briefly to trap heat (when frying up steak for example), but not for slow cooking (chili, stews, etc). Avoiding prolonged exposure to heated moisture at all times.As far as the pots themselves go: I've used the big pot for chili and bread-making, and the skillet/lid for cooking and baking (eggs, meat, quiches). They work great - just like I would expect from any Lodge cookware.

I have not used the dutch oven yet as I am in the process of continuing to seasoning it. I always do this, even if it has been preseasoned. This prevents any flaking of the preseasoning that may occur, which can often happen with preseasoned cast iron. I will update the condition of this dutch oven after I have used it multiple times and under various conditions.The product was well packed and arrived safely. Upon inspecting the dutch oven, I found no flaws: no flaking, scratches, or rust. The lid fits well and is secure. Yes, it's somewhat heavy, but that's what makes using cast iron to bake and cook in so preferable: cast iron holds heat very well and evenly. I'm looking forward to making my first loaf of bread in it. As above, update to follow after use. I only gave a 4-star rating since I have not baked or cooked in it yet.

I have a wide selection of Lodge pans and find that I use many of them more frequently than my All-Clad, Viking, Le Creuset or other commercial cookware. I would give every one of these Lodge pans 5 STARS. I recently purchased this Dutch Oven primarily to bake bread in since I have larger Le Creuset dutch ovens for food/stews. I found the inside of this pan to be grainy/rough and not as smooth as my frying pans hence the 4 star rating. Maybe I received a pan that escaped their QC process - not sure since every piece of Lodge I have purchased in the past has been smooth inside and out. I also tried cooking some beans in it but it set to rust quickly so I transferred them to myLe Creuset. I then cleaned, oiled well and put on the fire to try to "blacken" further to seal the pores. This process works on cast iron just like seasoning a wok, even on older pans that develop rust spots if water is left to dry on them. All of that being said, I have used it once so far to bake bread which was my original intent anyway and I liked the results so much that I have ordered another one so I can bake two loaves at the same time. If I find the second pot is smooth on the inside I will post an addendum to this review. Great pans and this dutch oven will serve my original intent perfectly even if it is a bit rough on the inside.

I have used it for several different meals, although the heat distribution is uneven, I still enjoy using it.

Not bad for the price. Have yet to cook in it. The final casting is a bit rough and the pre seasoning was not nearly as good as it should have been. So i seasoned it again. Not a bad unit for the price, but be prepared to strip and reseason

I tried to season it using the recommended techniques many many times and it's still not season right. I think I need to do it a few more times.

I received my 7qt cast iron dutch oven. I'm very excited to use it. My only issue is the cover has some rust on it just from opening the package. Hopefully seasoning it will keep it from rusting more..

The lid is very hard to keep clean and rust free, but if you only use it few times a month then it should be ok

It's a great pot but my cast iron pot did not have a cast iron pan for a top... which is part of the reason I even ordered this item... too bad :(

I purchased this as a Christmas gift for myself. I had been wanting a new cast iron dutch oven and thought that getting one with an additional frying pan without taking up more room in my cabinets would be good. Unfortunately, the "pan" (that also serves as the top of the dutch oven) is very small, and not very deep. When I think of a cast iron pan, I think of something that can be used for frying--this just doesn't allow for that because it is so shallow.

I love mine, but when I cook with the lid part oil leaks out. I found the hole and there is no way to repair it. So I just use it as a lid. oh well. I would submit a photo, but I have it stored away.

I am giving this item 3 stars because the lid does not sit on the dutch oven properly and all the steam/liquid escaped. I burned food that was supposed to be braising in liquid when all the liquid evaporated. I did not give it 1 star because the quality is great and I suppose I can still use it to cook items that don't require liquid, although I purchased it for specific recipes that don't work. It also seems that this may be specific to my item and not across the board.

This is an acceptable pot and a good price with easy availability. It is a poor pot when I compare it to my existing collection because the inside is so rough. All my other older hand me down cast iron has very smooth presumably machined inside that is much easier to wipe clean and oil than this. This has a very rough texture inside and out. Being cast iron it is vastly superior to aluminum and treated pans like teflon, and somewhat supperior to stainless steel but in my opinion is at the very bottom of the range of quality cast iron.

I really like cooking in this dutch oven because food comes out tasting very delicious. However, I used it two times, took all precautions when washing but it became rusted very quickly. I will re-season it, not a big deal. BUT I also noticed that food on the right half of the dutch oven was always half raw. Weird. I don't even know what the cause could be. I've tried cooking on different stove burners what the result is always the same: half of food on the right side of this cookware doesn't get cooked through. That is the major reason why I'm disappointed...

is it cast iron pre seasoned or is it paint or stain ? the one I returned had paint or stain drips on inner section

Functionally it is a cast Iron Dutch Oven/Pot. It has no major casting flaws that I can see, lid seems to fit nice and and tight with no warping between it and body. However the handle on the lid is a separate piece that is screwed on from the underside of the lid. It is going to be a trouble spot for corrosion. Also the surface is very rough like coarse sandpaper, especially inside. I like my lodge cast iron but I considerer it to have a substandard texture on the inside due to the coarseness of the surface. This is more than twice as rough. Where my fingers will smoothly float over the texture in the lodge cast iron on this they catch like on a piece of sand paper. Other than that it seems to be ok in size and shape.

I will have to take a sanding disk to it to smooth the inside and out a bit and then re-cure it.

Was really exciting about using this oven because I always wanted one. Brought as prime deal. Finally got use it and the top rusted horribly after just one use. Really disappointed.

Very poor quality, rough nd gagged, not smooth at all.

lid was missing

After the first use it is so rusty.

Not pre seasoned as stated - major rust issue.

Bought for bread making, but the product arrived with significant blemishes, rust, surface imperfections. The blemishes are in the metal (independent of the black stuff bubbling and flaking of outside syrface, which, from other reviews, seems to be the factory seasoning). Looks previously used but sold as new (Amazon is the seller). I am returning this.Never used it, but it is not too heavy (in a good way). The cooking surfaces are very rough in texture (not smooth like other pots/pans). One reviewer recommended sanding the surfaces and then re-seasoning the oven, but for the price I would expect a finished surface.Will use my enameled Dutch oven(purchased from Costco) for bread baking.

I am used to Le Creuset but thought I would try this since it was so inexpensive. It is so much harder to take care of than enamel cast iron and it weighs a ton! I'm sure it would be fine for the serious cook who wants to extra time cleaning it and seasoning it.

Nice to look at brand new but too much time needed to keep it up for frequent use.

I'm giving this guy two stars because of my first experience with the pot. I had read that it was "pre-seasoned" and ready to go. I did not notice that there was an interdiction against cooking beans on the first use of the pot. I did that and the resulting product exhibited a strong emetic bouquet. My fault. I guess. It could be argued.Second outing after seasoning it myself...a whole chicken...was edible but still tasted a little like a chemistry set.Reseasoned again and made a carbonade. Still better..but still a slight touch of road surfacing material(I'm not sure I want to know exactly what they used at the factory, whether here or in China.)Well,I will keep the thing because it is supposed to be a more healthful (when finally all the chemicals are cooked off) way to cook and I will keep reseasoning it until the cows come home...or, at least, taste like cow.

Item arrived in pieces.

bad product

I ordered the blue and receive black

I didn't care for it. I wish I'd still had the box because I'd return it. It stinks and stained my rice.

Did not come with the cover, still waiting for it

Arrived with major defects - returning. 😔

my experience with this cast iron dutch oven has been terrible. I followed all the instructions closely, only washed it with gentle soap in the sink, dried thoroughly. also I've tried to season it more. but it rusts terribly even from cooking in it. and it's been impossible to get the rust out completely. no matter how much we scrub, there's a yellow residue on the paper towel :(((

I've ordered and returned two of these so far. BOTH have arrived with defective coating on the dutch oven portion.

i bought this thinking it would last forever. I've used it and cleaned and stored it just as instructed. Today i go to use it to find out it's falling apart. The inside of the dutch oven is falling apart, the top layer of the inside of the pot is tearing away. What a huge disappointment.

I just got it today---the lid has a hole clear through it--it is small, but it makes it impossible to use as a skillet as any fluids, including oil, would leak, making it dangerous. So now I have to return the thing, and get a refund. I don't want a refund, I want the lid replaced!! I bought it on sale and can't buy another one for what I paid for it. Bummer!!!

Perfect design for baking sourdough boules. Luckily I line it with parchment so the VERY ROUGH finish works for bread, but I couldn't cook anything else in it without having it ground down considerably. Not at all like my inherited Griswold pans, which are smooth as glass and easy to season. I'd prefer they charge me an extra $10 and make the pan usable! As it is now, it's a VERY expensive bread pan.I'd planned to use the lid as a breakfast fry pan. That's out the window.Does anyone have suggestions regarding how to get it smoothed out without doubling the price? I can't afford to ship it back from Hawaii.Added comment: Itʻs now nearly 3 years since I bought this pan. Iʻve seasoned it with coconut oil, cook with coconut oil and still it sounds like an rough emery boards when I use a spatula in it. Another iron pan, which I bought 2 years later seasoned to perfection. Beware.