Why I’m Choosing Homemade Sourdough Over Store-Bought Bread This Fall (and How My Lodge Double Dutch Oven Makes It Easy!)

My mother-in-law gave me a Lodge Double Dutch Oven about two years ago. Since then, I’ve tried many kitchen tools, but I always come back to this one. As summer fades into fall here in Georgia, I’m eager to ditch store-bought bread and start making my own. The Dutch oven is my go-to for this.

Traditional Dutch ovens, like those from Le Creuset and Staub, are often enameled and designed just to cover pots. But Lodge’s Double Dutch Oven is unique. It combines a 6-quart pot with a grill-pan lid, making it incredibly versatile. I can easily switch from baking sourdough to cooking soup and grilling bread for dipping all in one pot. It stays on my stovetop throughout fall, ready for anything I throw at it.

Lodge has a long history of making cast iron cookware, dating back to the 19th century. This craftsmanship shows in their products. I’ve used various Lodge items, like their famous skillet and even a cast iron bundt pan, and they all come pre-seasoned and ready to cook.

Weighing in at nearly 15 pounds, the Double Dutch Oven is built to last. It can handle heat up to 650°F, so baking my bread at 475°F is no trouble. The unenameled surface means I can safely add ice for steaming—a big plus. Plus, it works on induction cooktops, providing excellent temperature control for deep-frying.

One feature I love is the heavy lid, which seals in moisture perfectly. The ergonomic handles make it easy to maneuver, even when I’m wearing bulky oven mitts. It even lets me achieve grill marks on steaks and sandwiches without needing an outdoor grill.

Of course, there are some downsides. Using the lid as a grill can make it less versatile. Sometimes I flip the Dutch oven upside down as a makeshift bread cloche, which can lead to uneven loaf shapes. Also, cleaning the grooved lid can be a challenge early on until it develops a decent seasoning.

Despite these minor issues, I wouldn’t trade my Lodge Dutch Oven for anything. Now that the weather is cool, I’m excited to make chicken biryani, braise short ribs, and bake bread.

According to a recent survey by the American Institute for Cooking, over 70% of home cooks prefer cast iron cookware for its heat retention and durability. Lodge stands out not just for its quality but also for its affordability.

For anyone looking to elevate their cooking without breaking the bank, Lodge’s products are a fantastic choice. Whether cooking a cozy stew or baking artisan bread, this Dutch oven is a fall essential that I’m happy to have in my kitchen.



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