I cannot fault this Lodge double dutch oven product but I had to return it because it is just too daggone heavy for this old woman to handle. Was going to use it for sourdough bread baking, as is all the rage now, but it just wasn't a practical choice for me.Note that this double dutch oven set really is preseasoned as described. I was skeptical because the texture of the Lodge cast iron finish is not really nice and smooth as the ancient ones used to be, the ones my mother had. But I was quite pleased at the way a fried egg slid off the surface of the shallow pan on first use. I did fry in a little olive oil and reduced the heat some to pre-release the egg before I did the slide-off movement. And that practice worked beautifully.Back to my intended purpose of high-heat pseudo-artisan bread baking: I figured before handling that dutch oven preheated to 500 degrees f. I'd better do a 'dry run' through all the physical steps of where I'd place the hot items to insert the dough, where I'd have my feet positioned with the oven door open blasting out the heat, etc. - test run at room temperature first. I wasn't sure about the round handles instead of long skillet handles for moving it around while extremely hot. So anyhow, I don't know how I actually picked up the deep part of the dutch oven but somehow I managed to grab both top & bottom parts at the same time and the deeper heavier pot promptly fell onto the top of my foot! OWWW-WOWWWWWW! I sure was glad it wasn't at 500 degrees, I'll tell ya that! Probably would've melted a hole in my vinyl kitchen floor where it landed, too!I am now using my old tried and true anodized Commercial aluminum 10" frying pan & 4" deep/10" diameter pot (raw anodized surfaces, NOT non-stick surfaces!) in the same way that everybody else is using this Lodge double dutch oven for their bread baking, with the shallow frying pan as baking pan on bottom, and 4" deep pot enclosing the loaf on top. Same configuration as the double dutch oven but much much lighter weight and easier for me to handle.The trade-off is that my anodized aluminum MUST NOT be pushed to 500 degrees as Lodge cast iron can be. I found that out the hard way, too: I thought the shiny silver handles on my Commercial aluminum pots were stainless steel. Uh-uh, NO. They are apparently non-anodized thus shiny aluminum. Beyond 425 degrees aluminum can distort! That's what mine did. Now my shiny silver handles, formerly smooth, are permanently imprinted with the texture of the heavy-duty terry-cloth potholders that I was using to remove the very hot preheated deep pot from the hot oven! So every time I use my anodized Commercial aluminum big pot I will be reminded by the now terry-cloth textured shiny aluminum handles to never heat it beyond 425 degrees again!Moral of the story: 425 degrees will be just fine this old girl's bread baking from now on! Aluminum is much lighter and easier for me to handle at my age and state of physical strength.I was very pleased at the ease of return and prompt refund issued for the perfectly good Lodge double dutch oven, too.