5-quart heavy-gauge sand-cast iron Dutch oven paired with a 10.25-inch skillet that fits as a lid — flip the skillet over and it’s a sear pan, set it on top of the dutch oven and it’s a heavy-weighted lid that traps moisture for braising. Two-pot system in a single purchase. Pre-seasoned, oven-safe at any temperature.
The braise-and-sear combo. Used for stews where the lid needs to crisp something up after, for sourdough boules in the dutch oven body, for pot roasts that get a final sear in the lid skillet. Pairs with the Lodge skillet line for full-kitchen cast-iron coverage.
Lodge has been casting iron in South Pittsburg, Tennessee since 1896 — the oldest American cast-iron foundry still operating.
