| Lodge Logic 8-Quart Camp Dutch Oven | 
| Brand: Lodge
Buy New: $76.99
as of 3/19/2010 10:05 EDT details
Seller: Amazon.com
Rating:  19 reviews
Shipping Weight (lbs): 20
Dimensions (in): 12 x 12 x 5.5
MPN: L12DCO3
Model: L12DCO3
UPC: 075536381251
EAN: 0075536381251
ASIN: B00008GKDW
Availability: Usually ships in 24 hours
| |
| Features:
| • | 12 by 5-Inch; lifetime warranty. | | • | Hand wash using a stiff brush and hot water only; oven safe to 500-degree F | | • | Lid flanged to hold coals; lid can be inverted to use as a griddle | | • | Large wire handle for easy lifting; built in legs for campfire cooking | | • | 8-Quart camp dutch oven |
|
| Accessories:
|
| Similar Items:
| |
| Editorial Reviews:
Product Description
12" Diameter, 8 QT, Deep Side Pre-Seasoned Cast Iron Camp Dutch Oven.
|
| Customer Reviews:
Showing reviews 1-5 of 10
American Iron Baby! October 3, 2009
Weasel (Waaaay Upstate, NY)
I've had these in use for a year now. I have the 8 quart deep and the 6 quart for camping.
These are fantastic for cooking at the campfire. I found they were the perfect thing for keeping the kids entertained at dusk in camp. Just fill them with pinapple upside down cake.
They take good even heat and I had no hot spot issues. I like that Lodge puts the oil treatment on the iron ware right from the factory. Gives a good base immediately.
Last year these were much cheaper than they are now. I'm glad I bought them when I did. I don't think I'd pay the current price but I do love the products.
Excellent Quality September 15, 2009
jeff and Kathy
1 out of 1 found this review helpful
I have always used Lodge cast iron products, but have just started into cowboy cooking with dutch ovens. This dutch oven makes even me look good.
Worth Every Penny! May 1, 2009
WW (Texas)
1 out of 1 found this review helpful
I bought my first DO about a year ago, and I got the Lodge 12" deep oven. I've cooked many cobblers and a few main courses in it, and I've never had anything turn out poorly. It holds a lot: I've fed 4 adults and two kids a calzone with seconds for everybody. I've fed 6 adults and 4 kids cobbler with left-overs. This oven does not have hot spots, and I've had no problem maintaining the 'seasoning'. I highly recommend the lid lifter, lid stand, and trivet. I would not recommend buying a cheaper brand, because the quality of this Lodge is great.
So Worth It! November 23, 2008
Pete (NW AR)
We were introduced to camp dutch oven cooking a few months ago and have since re-discovered the fun of cast iron cooking. The outdoor recipes are not only fun, but easy to prepare in the dutch oven and the idea of cooking on the riverbank or in the backyard is great. Lots of plans for future outtings with out new camp dutch oven. The purchase of a lid lifter and trivet are not mandatory, but highly suggested. (The ashes in our first batch of panhandler spaghetti proved that!) We have searched and found a few key pieces of cast iron to use indoors now, too!
Lodge quality - now go and cook! August 15, 2008
Tezza (USA)
5 out of 5 found this review helpful
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!
Showing reviews 1-5 of 10
|
|
|
| |
