Pot Lid

Lodge Logic 8 Quart Camp Dutch Oven

Seasoned and ready to use. This 8 quart portable “camp stove” is the pot that does it all. Flanged lid for hot coals inverts for use as griddle. Integral legs on oven for campfire and fireplace cooking. 12 inch diameter, 5 inch deep

User Ratings and Reviews

5 Stars Worth Every Penny!
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.

5 Stars So Worth It!
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!

5 Stars Lodge quality – now go and cook!
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!

5 Stars Lodge Logic Duth Oven
This is a great product. The pre-seasoning is a wonderful feature and the oven has performed flawlessly. This is made in the US and the quality is exceptional. Be sure to leave it to someone in your will because it will last a long time!

5 Stars What real men cook with! ! ! !
I own the Lodge 12″ deep. It’s large enough to make food for 8 people. The first time I used this oven, we were camping and I made chili. Being the kind of guy that thinks he’s smarter than the manufacturer, I used more coals than recommended. About 20 minutes after I added the tomatoes, I opened the lid and found a rapidly boiling pot of chili. It came out great, but I didn’t need to use more coals than they recommended. I bought a large patio block and use it at home as well as camping. The best addition to this oven is to buy the lid lifter. Don’t buy one of these if you’re looking for something that requires no care at all. You shouldn’t wash these with soap, just hot water and a stiff brush for scrubbing. Then it needs to dry completely and then oiled. I dry it by heating it back up. If you don’t do this every time, it will rust. That’s just the nature of cast iron cookware. It’s fun, and is really kind of a hobby. The oven comes with a users guide complete with care instructions and recipes. There’s also a lot of cookbooks for dutch oven cooking.

Buy/More Info

Tagged as: Calzone, Camp Stove, Campfire Cooking, Cast Iron Cookware, Cast Iron Products, Cobblers, Diameter, Fireplace, Grandchildren, Hot Coals, Hot Spots, Lid Lifter, Lodge Cast Iron, Lodge Dutch Oven, Outdoor Recipes, Panhandler, Pot Lid, Riverbank, Shortcuts, Spaghetti

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