- 10-Quart Deep Camp Dutch Oven for campfire or fireplace cooking.
- Seasoned cast iron ready to use.
- Cast iron lid inverts for use as griddle.
- Made in U.S.A..
- Measures 14 inches in diameter and 5 inches deep.
Lodge Logic 10-Quart Cast-Iron Camp Dutch Oven with Iron Lid
Multi-Functional CookwareThe Lodge portable "camp stove" is the
pot that does it all. The flanged lid holds hot coals and inverts
for use as a griddle. The integral legs allow the oven to sit
perfectly over hot coals. From colonial hearth fires to the
campfires of Lewis and Clark, cast iron camp ovens fed the
colonists, helped tame the wilderness, and did their share in
settling the American West. Cast iron cookware has long been
treasures as sought after heirlooms, so much so that, when Lewis
and Clark returned from their journey west, their trusted cast
iron pots were among the few items making it back to
civilization. Like whiskey and tall tales, Lodge Cast Iron
improved with age. There are few companies who can boast that
products they made over 100 years ago remain in use today, and
are still in high demand. You just won't find anyone who knows
camp oven cooking like Lodge. Our camp ovens have proven
themselves with avid outdoorsmen and patio pioneers from
Tennessee to Tokyo. When you create a meal in Lodge Cast Iron,
you create a memory that lasts a lifetime. Many of the pieces of
cast iron cookware made in the Lodge Foundry over a century ago
remain in use today. The Lodge Cast Iron Dutch Oven is a
multi-functional cookware that works wonders with slow-cooking
recipes. It comes with a tight-fitting lid that helps lock in
tion and flavor. This pre-seasoned Dutch Oven works like a
charm right out of the box. Made of cast iron, this Dutch Oven
evenly distributes heat from the bottom through the sidewalls.
Also, it retains heat better so your delicious meal remains warm
for a long time. Sporting a stylish black color, the cast iron
Dutch Oven looks good in most kitchens and it doubles up as an
excellent source of tional iron. It features loop handles
for convenient handling and the oven is easy to clean and
maintain. A simple Cast-Iron Dutch Oven, like the one your
grandmother used, still ranks as one of the best cooking utensils
ever made. It gives you a nearly non-stick surface, without the
possible harmful fumes generated by preheating ly treated
nonstick cookware. Many of the pieces of cast iron cookware made
in the Lodge Foundry over a century ago remain in use today. Legs
Allow Oven to be Set Over Hot CoalsFeatures: Made of cast
ironPre-seasoned and ready to useMulti-functional
cookwareVirtually non-stick surfaceBrutally tough for decades of
cookingEasy to clean-hand wash, dry, rub with cooking oil
Detailed Highlights: Superior Cooking Performance Tightly
controlled metal chemistry and exacting mold tolerances deliver
consistent quality for even heating and superior cooking
performance. Hang Over Hearth or Campfire Heavy gauge wire bale
can be used for hanging the oven over the hearth or campfire.
Sturdy Legs Three integral legs allow the oven to be perfectly
spaced over hot coals. Snug Fitting Lid Flanged to contain hot
coals on top so the oven can be used for baking, stewing, and
roasting. The versatile lid can be inverted for use as a griddle.
Multi-Functional Cookware The right tool for searing, sauteing,
simmering, braising, baking, roasting, and frying. Made of
Cast-Iron Cast-Iron is a form of cookware developed over a
millennia ago remains as popular today as when it was used to
prepare meals hundreds of years ago. Cast Iron is one of only two
metals compatible with induction stovetops. Unparalleled in heat
retention and even heating. Can Be Used With a Variety of Heat
Sources At home in the oven, on the stove, on the grill or over
the campfire. Skillet may be used on various heat sources
including , electric and induction. Seasoned cast iron can
also be used on the grill or open fire and coals for camp
cooking. Begin heating cookware on low and slowly bring heat up
to medium or medium/high. Always remove cookware from the
stovetop after cooking. Pre-Seasoned Seasoned for a natural,
easy-release finish that improves with use. Seasoning is a
necessary step in using cast iron cookware. Oil is baked into the
pores of the iron at the foundry to prevent rusting and to
eventually provide a natural, non-stick cooking surface. Unlike
synthetically coated cookware, it is possible to restore the
cooking surface of cast iron. Lodge uses a proprietary soy-based
vegetable oil to season our cookware. The oil contains no animal
or peanut oil. The seasoning is functional application and
slight inconsistencies may appear in the seasoning finish. The
inconsistencies will not affect cooking performance. Easy to Care
for Easy: hand wash, dry, rub with cooking oil. It is very
important to replenish the seasoning of your cast iron cookware
by applying a thin layer of oil after each cleaning. Seasoning is
an on-going process. The more you use cast iron, the seasoning is
improved. Superior Cooking PerformanceUsing Your Lodge Cast Iron
Rinse with hot water (do not use soap), and dry thoroughly.
Before cooking, apply vegetable oil to the cooking surface of
your pan and pre-heat the pan slowly (always start on low heat,
increasing the temperature slowly). Once the utensil is properly
pre-heated, you are ready to cook. TIP: Avoid cooking very cold
food in the pan, as this can promote sticking. PLEASE REMEMBER:
Handles will become very hot in the oven, and on the stovetop.
Always use an oven mitt to prevent burns when removing pans from
oven or stovetop. Care and Cleaning of your Lodge Cast Iron After
cooking, clean utensil with a stiff nylon brush and hot water.
Using soap is not recommended, and harsh detergents should never
be used. (Avoid putting a hot utensil into cold water. Thermal
shock can occur causing the metal to warp or crack). If you are
having trouble removing stuck-on food, boil some water in your
pan for a few minutes to loosen residue, making it easier to
remove. Towel dry immediately and apply a light coating of oil to
the utensil while it is still warm. TIP: Do not let your cast
iron air dry, as this can promote rust. Store in a cool, dry
place. If you have a cover, or lid, for your utensil, place a
folded paper towel in between lid and utensil allowing air to
circulate. This prevents moisture from collecting inside the
utensil, which can cause rust. TIP: The oven is a great place to
store your cast iron; just remember to remove it before turning
on the oven. NEVER wash in dishwasher. If for some reason your
utensil develops a metallic smell or taste, or perhaps rust spots
(maybe a well-meaning relative washed your utensil in the
dishwasher or with soap thinking they were being helpful), never
fear. Simply scour off the rust using a very fine grade of
sandpaper or steel wool and refer to our section on re-seasoning.
Re-Seasoning your Lodge Cast Iron While maintaining the seasoning
should keep your Cast Iron in good condition, at some point you
may need to repeat the seasoning process. If food sticks to the
surface, or you notice a dull, gray color, repeat the seasoning
process: Wash the cookware with hot, soapy water and a stiff
brush. (It is okay to use soap this time because you are
preparing to re-season the cookware). Rinse and dry completely.
Apply a thin, even coating of MELTED solid vegetable shortening
(or cooking oil of your choice) to the cookware (inside and out).
Place aluminum foil on the bottom rack of the oven to catch any
dripping. Set oven temperature to 350 � 400 degrees F. Place
cookware upside down on the top rack of the oven. Bake the
cookware for at least one hour. After the hour, turn the oven off
and let the cookware cool in the oven. Store the cookware
uncovered, in a dry place when cooled. Why should I choose Lodge
cookware over other brands? For over 112 years, Lodge has
provided quality cast iron cookware and accessories, with a broad
and innovative assortment. Our continued commitment to quality
enables Lodge to offer a superior product line. How is the
diameter measurement of Lodge Cookware determined? We measure
from outside rim to outside rim across the top of the cookware,
not the bottom. What type utensils are recommended to be used
with Lodge products? We recommend using wood or silicone utensils
to avoid scratching. Why should soap or detergent not be used to
clean cast iron cookware? Soap and detergent are used to break
down and remove oils. Since the seasoning of your cast iron
consists of oil, cleaning with soap will strip or remove the
seasoning from cookware. Are there any types of food that are not
recommended to be cooked in cast iron cookware? Foods which are
very ic (i.e. beans, tomatoes, citrus juices, etc.) should
not be cooked in a cast iron utensil until the cookware is highly
seasoned. The high of these foods will strip the
seasoning and result in discoloration and metallic tasting food.
Wait until cast iron is better seasoned to cook these types of
foods. Lodge is a Green Foundry: Lodge is a zero hazardous waste
stream foundry. Lodge designed a vegetable oil recycler for the
seasoning process to reduce waste and unusable oil is recycled
and used as biodiesel generator. Lodge uses recycled and
biodegradable packing materials. Reuse of foundry sand used in
the casting process is recycled and unusable sand, working to
purify the water of the local streams and ing trees to
improve air quality and beautification. Lodge History: Lodge is
the oldest family-owned cookware foundry in America. Since 1896,
the Lodge family has been casting premium iron cookware at their
Tennessee foundry. Starting with raw materials and finishing with
their seasoning process, they continue to improve on the highest
quality standards that go into every piece we make. As the sole
American manufacturer of cast iron cookware, they are proud to
carry on the legacy started by founder Joseph Lodge. Lodge
doesn't just make cast iron; they make heirlooms that bring
people together for generations.