I love it. I don't know why it's a "serving pot" and not a dutch oven, but it functions just fine as one. Being a single person trying to stick to reasonable serving sizes, I find this pot to be ( as Goldilocks said) Just Right. The lid fits the Lodge 8" skillet too, and I like things that coordinate with each other. It has the self-basting points on the lid, clever and functional!

Love it and it will love you back.
Cant beat a good seasoned piece of Cast Iron.
Its pre seasoned but that only a start. Years of use will give you a slick as glass practically non stick surface.
I have several pieces of cast iron and use them frequently and they are seasoned very well and I love to cook on them.
And forget about what you have heard, yes use dishwashing liquid when you need to. Just dont let it stay on there. Clean it and get it off your Iron and dry it well and wipe with a little shortning.(Old fashoned soaps had LYE and that will strip your seasoning, but modern detergent in small amounts quickly used will do no harm)
Heat the skillet till smoking and turn it off and let it stay on the burner till cool.
Wipe out any excess and your good to go and on the way to a favorite treasured item.

This is my 'rice-cooking' pot. I make brown rice a lot, just for me, and it is perfect for cooking one to two cups of rice. The lid fits snugly so, after I have put the rice into the boiling water and stirred it, I can put the lid on, turn on my timer, and not touch it again until it is finished cooking. It comes out perfectly every time.

I, of course, appreciate the Lodge quality and the fact that it is still made in the USA. All my regular cast iron is Lodge.

This is just a wonderful size. I don't even put mine away anymore. I keep it out and, when not in use, I will put bananas, or other non-refrigerated produce or garlic, in it for cool storage.

I REALLY love this pot. This is a perfect pot for:
Korean soft tofu soup (for 1 or 2);
Korean bibimbap for 1;
Chinese hot pots (for 1 or 2);
Japanese oden stew (for 1 or 2);
any of the Chinese claypot stews (for 1 or 2);
very very handy for how I cook.

The cast iron is able to cook at a low steady temperature, and imparts a really nice flavor to the food that I couldn't get from plain stainless steel cookware or anodized cookware.

I really love mine. I am now looking to buy the 5 qt. dutch oven, so I can make my famous Chinese chicken soup!

I've got several cast iron pots, pans, skillets, kettles and implements. Of them all, I find this little 2 qt mini Dutch oven to be particularly useful. Admittedly, if forced to choose, I'd go with the more versatile 5 qt. Dutch oven. But, this little 2 qt. "bean pot" has a lot of uses beyond just beans and such. It's a fantastic casserole, entree reheat and general cooking vessel for 2-3. For all of us that routinely cook for less than a mob, this is practically required gear, as it excels at small, sensible volume cooking of soups, stews, chilis and reheats: not to mention my favorite veggie dishes of everything from braised asparagus to zucchini. I would HIGHLY recommend this product as a second tier purchase if you've already got such other items covered as a decent 10-12" skillet and a decent larger stock pot/dutch oven. Heck, for that matter, this 2 qt jobbie may be all that you need until you need to serve a family. Let your situation be your guide. Either way, this is a most competent product for the niche it fills. You decide if it fills a niche you require.