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Lodge Camp Dutch Oven, 1 Qt

4.9 out of 5 stars 477 customer reviews
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1 qt
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  • 1-Quart 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.
  • 6-inch diameter by 3-inch deep
  • Lid can be inverted for use as a griddle

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Product Description

Size: 1 qt

Lodge Logic 1 Quart Camp Dutch Oven

L6CO3 1 Qt Camp Dutch Oven
Flip lid to use as griddle

Designed to meet consumer demands for smaller renditions of family favorites, desserts, sauces, or specialized recipes.

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 nutrition 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 nutritional 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 chemically treated nonstick cookware.

Many of the pieces of cast iron cookware made in the Lodge Foundry over a century ago remain in use today.

L6CO3 1 Qt Camp Dutch Oven
Legs Allow Oven to be Set Over Hot Coals


  • Made of cast iron
  • Pre-seasoned and ready to use
  • Multi-functional cookware
  • Virtually non-stick surface
  • Brutally tough for decades of cooking
  • Easy 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 gas, 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.


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 fat 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.

L6CO3 1 Qt Camp Dutch Oven
Bail handle for use with tripod

Using 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 acidic (i.e. beans, tomatoes, citrus juices, etc.) should not be cooked in a cast iron utensil until the cookware is highly seasoned. The high acidity 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 planting 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.

Product Information

Size:1 qt
Product Dimensions 7.8 x 7.2 x 5.8 inches
Item Weight 6.7 pounds
Shipping Weight 6.7 pounds
Manufacturer Lodge
Domestic Shipping This item is also available for shipping to select countries outside the U.S.
International Shipping This item is not eligible for international shipping. Learn More
Item model number L6CO3
Customer Reviews
4.9 out of 5 stars 477 customer reviews

4.9 out of 5 stars
Best Sellers Rank #207,468 in Home & Kitchen (See Top 100 in Home & Kitchen)
#377 in Kitchen & Dining > Cookware > Dutch Ovens
Date first available at October 2, 2001

Warranty & Support

Product Warranty: For warranty information about this product, please click here


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Customer Questions & Answers

Customer Reviews

Top Customer Reviews

Size: 4-Qt
This is the classic Dutch Oven that is used by boy scouts, girl scouts, chuck wagon cooks, and outdoor enthusiasts of all kinds. My review is mostly limited to the outdoor uses of this wonderful classic dutch oven, but I use one at home as well. Measures 10 across by 10 tall with legs and lid by 3-1/2 inches deep inside and hold 4 quarts/1 gallon. This model is about half the size of the "standard" popular #12 or 8 quart dutch oven most commonly used, but there many sizes bigger and smaller. It has the tripod legs and a recessed lid best suited for cooking in coals. But those legs make it harder to use in a conventional oven, you need to maneuver the legs if possible onto your grill rack. They make a legless version with the domed lid for a home oven, and I have used it in a fire as well. On this model, you can even flip this lid over and use it as a skillet in a pinch if you need to in camp. You can do it all with Dutch Ovens - cobblers, stews, beans, roasts, dumplings, you name it. It is the ultimate "one pot" pan.

QUALITY: There is a reason you can find old cast iron pans in antique stores, it lasts forever. I have quite a few pans and stuff inherited from family members and even some garage sale finds. I have found pans rusted and abused to where they would head for the trash bin if they were made of anything else, but you can bring cast iron back with some elbow grease and a re-seasoning or two. While my modern expensive non-stick cookware seems to last no more than a few years before replacement in my kitchen, but this stuff can easily last many decades of daily use. Lodge has a life time warranty! I love to cook with cast iron even at home, it is so durable, but I can take it camping too.
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Size: 4-Qt
People seem to either love, hate, or have total disinterest in cast iron cookware. I love it. It seems to have a lot more soul than "modern" utensils.

I've been reading "Little House on the Prarie" to my daughter and she enjoyed hearing how the Ingalls used a pot just like daddy has.

This dutch oven is quite versitile. I can use it with campfire coals, with charcoal, over my Coleman campstove, or in the oven at home. The legs are too long to use on my rangetop at home (without risking damage to the range surface).

Dutch oven cooking is an acquired skill (on top of the general cast iron learning curve), but I've had no problems so far. I have mostly used it to make chicken or beef stew when camping.

Once you get hooked on dutch ovens, then you start wanting accessories. I use a charcoal chimney to start the coals, a pair of metal tongs to move the coals around, and a metal oil drain pan to contain the coals. I've just ordered a Lodge lid lifter, lid rack, and leather gloves to make the whole process a bit easier and safer.

I'm also already thinking of my next dutch oven. It will be the "deep" 8 quart. The 4 quart being reviewed here is 10" diameter at the lid and 3-1/2" deep. The "deep" 8 quart is 12" at the lid and 5" deep. (The standard depth 12" oven is 6 quarts, the standard depth 8 quart is 14" diameter). For soup or stew I like to leave some space below the rim so I probably only get 3 quarts in the 4 quart model, while the deeper 8 quart model would allow a greater percentage of the volume to be used. I imagine for bisquits or other baked goods the standard depth is probably fine.
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Size: 6 qt Verified Purchase
Before my wife and I were recently married, we both enjoyed camping with groups. Now we are establishing our own collection of camping equipment, and enjoying camping on our own. In studying camping, I became intrigued by the Dutch oven, and the fact that you can do about anything with it you can with a stove and oven at home - bake, broil, boil, fry, roast, etc. Mainly, I dreamed of making a pizza in camp!
Reasearching many publications by Dutch oven fanatics, one thing was consistent: Lodge is the best. They also recommend starting with a 12" oven, as most recipes are for this size. (Probably because a 12" oven has nearly the same bottom area as a standard 9x13 baking dish or cake pan.)
I can't compare against any other makes, as I don't have any, but this oven does not disappoint. It seems well-made, and the lid fits precisely as it should.
I didn't want to pay extra for the seasoning, but with Super Saver shipping, Amazon was selling this for almost half what I could get the non-pre-seasoned model for shipped from anywhere else. (Most mail-order retailers add an additional fee for the heavy Dutch oven on top of their regular shipping charge.) I am amazed at how easy it is to clean, even with my amateur experiments. I haven't had to use any more than very little scrubbing with a Scotch-Brite pad to get a few stubborn spots off, and the pre-seasoning allowed me to bake with it the evening it arrived!
In the first week, I've tried brownies, pizza, sourdough rolls, cinnamon rolls, baked macaroni and cheese, and fried up bacon on the lid. I'm looking forward to getting a lifetime of use out of this, and will shortly add some other sizes. (I suspect the 8" will be better for casserole-type meals for just me and my wife.)
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