Lodge Pre-Seasoned Cast Iron Deep Camp Dutch Oven with Lid, 8 Quart

This Dutch oven purchase was my first. As with everything I get into, I immediately wanted to read up on them. I had no idea how great these things were! First, the history of the Dutch ovens alone should tell you they are no passing fad and have more than enough usefulness to qualify them on anybody's must-have list. They have been providing excellent, simple-to-cook meals for people since the days of the wagon trains. Cooking with charcoal makes the process so easy and cheap and the versatility of the Dutch oven allows it to go from griddle to saute pan to pot to oven by just changing up what you use and how you use it. The lid, inverted, is a griddle. This model's lid rim (a design attribute attributed to Paul Revere no less!) is raised to hold coals on top to aid in browning of foods (heat rises, so it's hard to brown the top unless you have coals on the lid). Lodge is now producing cast iron cookware that is pre-seasoned, saving you the step of seasoning it before using for the first time. A quick rinse and dry right out of the box and I was cooking. I did a chicken pot pie recipe that was super easy and used refrigerated crescent rolls, rolled out flat, for the crust. A fair amount of coals underneath at first to crank up the heat and pre-cook the chicken and then saute the onions and start the potatoes. Throw in the rest of the ingredients and get to a boil, stirring occasionally, then take a few of the bottom coals and put them on the lid, lowering the bottom heat and getting that important top heat going, then just place the unrolled crescent rolls on top, cover and let it bake. So-o-o-o good!!! Last night I did tamale pie for a party we went to. With hamburger and some homemade Chilean Langaniza sausage I'd made, I added some corn, Ortegas, olives, bell pepper, enchilada sauce, garlic, freshly ground coarse black pepper and chili powder. That cooked for a while and I mixed up some corn meal with milk and eggs, poured it over the hot food, covered with shredded cheese and cooked until done. Outstanding! The pot was emptied while all the rest of the food got token pickings. There is something about cast iron-cooked food... and it's healthier for you than Teflon. I love barbecue, cooking "low and slow" to get that tenderness and smoky flavor into my 'cue, and this oven allows that same principle to be incorporated (without the smoke, of course) in just about any meal. You need to nurture the coals during any cooking session, so someone must be there to tend them if you cook at really low temps, but that's about the only drawback, and most people will never do that anyway. I bought the metal table with windbreaker sides from Lodge and can't wait to use it. I cooked my first meal on my concrete patio and, while it worked great, it will be nice to get the oven up so I don't have to stoop to the ground to tend coals and stir/check contents, etc. I cooked the second meal under the shade of my canopy as it was sunny and warm, and I threw down a concrete paver that is about 2' x 2' and it worked great too... but I really want to use that new table! Cooking a huge amount? I got the 12" oven and it'll cook enough food for at least ten people in one swoop, and you can always buy the 12 qt. oven that will supply a single pot of food for a huge group but if you need to cook with multiple ovens at the same time, simply stack them. Once you get used to the cleanup method of NO SOAP and get your process down, it is really easy to clean up after cooking too. These products are simply incredible and I wish I had known more details about them before. They last for generations; people actually pass them on to their children. Looking forward to a long relationship with this product!

Got into cast iron cooking a year back and this Dutch oven is great for a family of 4 or less. I’ve make pot pies, cornbread, breakfast, pizza, etc with this and it cooks great. Don’t forget to clean your cast iron prior to cooking to prevent rust. Look for Cowboy Kent Rollins on YouTube for best cast iron Dutch oven cooking recipes. He also has great tips for cast iron maintenance

If you are cooking for a large group or a big family at the campsite, the Lodge 10-Quart Camp Dutch Oven is the ultimate workhorse. It is a serious piece of American-made iron that handles everything from massive stews to deep-dish cobblers with ease. What makes this the gold standard: Enormous Capacity: At 10 quarts (14-inch diameter), this thing is a beast. You can easily feed 12–14 people. It’s the perfect size for a whole chicken with veggies or a giant batch of "mountain man" breakfast. True "Camp" Design: The three integral legs are a lifesaver—they allow the oven to sit perfectly over hot coals without smothering them. The flanged lid is also brilliant; it’s designed to hold hot coals on top for even 360-degree heating, and you can even flip it over and use it as a griddle for eggs or bacon. Surprisingly Easy to Clean: Despite its size, cleanup is a breeze. Because of the quality pre-seasoning, food releases easily. Usually, a quick scrub with a stiff brush and hot water is all it takes to get it back to its original state. As long as you dry it thoroughly and give it a light coat of oil, it stays in perfect condition. Superior Heat Retention: Being Lodge cast iron, it heats evenly and holds that temperature for a long time. Once you get this pot up to heat, it stays there, which is essential when you're dealing with the fluctuating temperatures of an outdoor fire. Heavy Duty Bail Handle: The wire handle is thick and secure, making it easy to move or hang from a tripod if you want to cook over an open flame rather than directly on coals. Final Verdict: Yes, it is heavy (about 28 lbs), but that’s exactly what you want for durable, lifetime outdoor cookware. It is virtually indestructible and will likely be something you pass down for generations. If you take your outdoor cooking seriously and need to feed a crowd, this is the best investment you can make.

Used this at our last camping / hunting trip and it was a big hit. We cooked a nice sized rooster in it with room to spare! We prepped the ingredients, put it over the fire and went hunting. After a long, slow cook over the fire, we returned to a falling-off-the-bone chicken stew (taters, onions, celery, carrots, salt & pepper) that was about the best camp meal you could ask for! If you're going to use it at a primitive campsite, I recommend picking up (or making) a tripod system where you can hang it by a chain over the fire. We cooked all our meals that way and it worked perfectly. The lipped lid is great too - you can take some coals from the fire and put them on top to help speed the process. Do yourself a favor and get yourself a lid lifter, a good pair of fire gloves, a plastic scrub brush and a whisk broom for brushing the lid off (you don't want ashes spoiling your hard earned dinner!). Also, read the manual that comes with it so you understand how to take care of, and use, your oven. I also recommend joining the Dutch Oven Cooking group on yahoo. You'll get great information on how to spin the lids for a tight fit, cook in them, hook up with other like-minded Dutch Oven folks in your area, etc. Now for the negative: I did have to send the first one back as the lid rocked quite a bit (about 1/8"). A bit too much for a Dutch Oven, and a bit disappointing based on what I read about Lodge's reputation. You want the lid to fit pretty good so that you can build up a bit of pressure inside the pot and, more importantly, not lose your cooking heat. In the outdoors, efficiency is important! All-in-all, though, you can't beat Lodge for overall quality, and you can't beat Amazon for customer service. The return process was pretty effortless and the second oven had a lid that fit with very good tolerance (like 1/16" or less). Read carefully: A little bit of lid rocking is okay!!! Following the trip, a scrub down with water and a brush, followed by drying and applying a light coat of olive oil, made it look brand new - even after it had been exposed to open flames and hot coals directly on the lid. So, aside from having to do a what I think was a little quality control for Lodge, I'm very happy with my purchase and recommend this product. I'm giving it 5 stars because, in the end, I got great customer service and an affordable (dare I say beautiful? Yeah, I love it!) oven that will last *literally* for generations!

Exactly as expected. Great for camping. Download the guide for number of coals vs. temps!

I wanted to try out campfire cooking so I did a little research and purchased this Lodge dutch oven. Let me first say that I have bought other Lodge cast iron products and they are the "Mercedes" of cast iron cookware. No shortcuts here, just beautiful, functional cast iron products that can be passed down to your children or grandchildren. On to the review... The pot lid is very, very heavy. The pot itself is beautifully made. The instructions are clear (I recommend you follow them, they are correct). The iron handle is robust enough to take the pot off the fire filled hot food without giving you any concern. The pot is "pre-seasoned" so all you have to do is give it a quick clean. I usually clean my cast iron products using hot water, a soft plastic brush and a little salt. Not much sticks anyway, but the salt works to give the brush a little "bite", plus I think the salt helps the seasoning a little. The next step is to make a nice fire about 2 hours ahead of your cook time. The pot is NOT placed on the fire directly, but a few hot coals are dragged away from the fire for cooking. I place the pot over about 10 hot coals on the botton, and about 20 hot coals on the lid. I turn the lid every 15 minutes or so and replace the coals with new ones about every 45 minutes. Generally this method will cook a 4-5 pound chicken with a few potatoes, carrots and onions until it "falls off the bone" in about 3 hours. It's really hard to describe how chicken tastes after being cooked over fire coals. It seems to keep the character flavor of the pot from meal to meal, and tastes ever so slightly smoky. It's very similar to cooking I've tasted in New Zealand where meat and vegetables are wrapped up on palm fronds, place over white hot stones, then buried for about four hours. It just has it's own unique flaor. I've also cooked chile, leg of lamb and a number of other dishes. They've all been great. A word of warning. Most people (including myself) can't believe that just a few coals below the pot, and double the number placed on top of the lid, can really cook the contents, but less is truly more in campfire cooking. If too many coals are used, the food will taste strangely overcooked, but not burned. So best to exercise much restraint. If you want to try campfire cooking and buy quality that can last for generations, then I say buy this quality pot and go out and cook!

Love it. This is an absolute staple for any outdoor enthusiast. The liners are only about half the depth of the Dutch oven, which is a bit frustrating sometimes, but works great for baking. Highly recommend

Updated with a photo 7-15-2020. My grandmother's Martin cowboy skillet/spider skillet is on bottom, a Camp Chef No 10 in the middle, the Lodge No 8 on top. Top two have biscuits in them, bottom had a breakfast casserole. The Lodge lives up to Lodge's reputation. Very pleased with it. ***Bought from the Amazon Warehouse as an open box or perhaps returned. Arrived in a few days. Packaged in original box but it had been opened and taped shut with that scotch tape that has strings in it, so not by Amazon. It had the original box, packaging, and cookbook/owners manual with it. My 2 year old granddaughter had me read it to her over coffee yesterday - to each their own I guess*** I inherited my grandmother's 80 year old 12" spider skillet (looks like a footed dutch oven, only with a long pan handle instead of a bail) early last year. Being big on camping with my horses and friends and family and THEIR horses, I wanted to learn to cowboy cook. A few youtube videos and some reading later, I baked my first 5 layer breakfast casserole at camp last Easter in my grandmother's skillet, I was hooked on camp cooking, specifically with all the cast iron I inherited. Later last year, my dad made a tripod for me at his welding shop out of electrical conduit, complete with adjustable chain and hook. An scavenged charcoal grill grate with chains allows me to grill over the camp fire or keep the coffee warm. Back to the dutch ovens - I now own a previously owned 14" no name (base of the tower) my grandmother's 12", a Camp Chef 10" and this Lodge 8". I have not used it yet. Lid fits tight, no wobble (Unlike the camp chef) and the feet are sturdy, substantially sized (Unlike my 14", which has thin, almost spindly looking feet). I found no imperfections in it. Seasoning is good, but obviously a very light starter coat. I would say this size is good for small things, like a small pan of cornbread, a small (Or just a deeper) peach cobbler, perhaps some camp taters (Canned sliced potatoes, bacon, onion, can of cream of mushroom, cheese), a side dish, something like that. Looking forward to

Vale la pena pagar un poco más por ese extra de calidad, muy adecuado para cocinar con brasas.

Nulla da dire bella ed è bello cucinarci al camino 👍👍👍👍

Lodge as it brand is best for cast iron utensils. Problem with this is it would have not be kept properly at store godown. Delivery was perfect. But got a rusted one. Bought for 5000INR. Wait for right price. Product is perfect for camping. I got rusted one and I got it coated with oil. It’s perfect and will be super perfect after couple of uses.

Der Lodge Dutch Oven hat zwar seinen Preis, doch ich habe mich bewusst für diese Firma entschieden, weil das Gussmaterial nicht aus China kommt und die Verarbeitung sehr solide ist. Ich habe den Lodge Logic Camp Dutch Oven (Modellnummer L14DCO3)* für 124,94 € als "gebraucht - sehr guter Zustand" über Amazon Warehousedeals gekauft. (*die Bezeichnung "Lodge Logic Hänge-Schmortopf mit Eisendeckel 9,5l" bei Amazon ist etwas verwirrend ...) Der Topf kam in der leicht beschädigten Originalverpackung, komplett mit dazugehörigem Kochbuch (auf Englisch, gibt es auch nicht auf Deutsch). Es waren keinerlei Gebrauchsspuren zu erkennen, daher vermute ich, dass es sich um eine Retoure handelt. Reklamationsgrund könnte die ausgeprägte "Nase" am Deckelrand vom Einbrennen gewesen sein, die mich nicht stört und bei jedem dieser Töpfe verfahrensbedingt mehr oder weniger vorhanden ist. Der Deckel schließt einwandfrei. Den Preis finde ich für dieses Modell sehr günstig, viel billiger hat man ihn auch nicht, wenn man ihn sich direkt aus den USA mitbringt, außerdem erspart man sich die Schlepperei (das Gewicht ist schon erheblich ...). Je nachdem, ob es weitere Beilagen gibt, bekommt man mit diesem großen Dutch Oven mindestens 10 gute Esser satt. Bisher ist mir noch kein Gericht angebrannt und das Kochergebnis war jedes Mal sehr schmackhaft. Man muss allerdings gut planen, da die Garzeit sehr lang ist. Ich finde den Dutch Oven leicht zu pflegen. Wenn man nicht vergisst, ihn ohne Spülmittel zu waschen und nach jedem Benutzen mit Öl einzureiben, bleibt er lange schön. Als Zubehör ist der Deckelheber unbedingt notwendig und sollte gleich mit angeschafft werden. Mit meinem Kauf bin ich mehr als zufrieden.

あひるや鶏をまるごと焚き火でさっと焼いて、ダッヂオーブンにイン！にんじん、じゃがいも、玉ねぎ、にんにくも皮つきでまるごと入れて炭火でじっくり火を通す。すべてがあつあつほろほろに仕上がる。基本、失敗のないワイルドな素晴らしい鉄鍋です。おすすめです！