Other Sellers on Amazon
+ Free Shipping
+ Free Shipping
+ Free Shipping
Lodge Seasoned Cast Iron Deep Camp Dutch Oven - 12 Inch / 8 Quart
- Enter your model number to make sure this fits.
- 8 QT. DEEP CAMP DUTCH OVEN. The 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 the campfire.
- PRE-SEASONED COOKWARE. A good seasoning makes all the difference. Lodge provides pre-seasoned cookware with no synthetic chemicals; just soy based vegetable oil. The more you use your iron, the better the seasoning becomes.
- MADE IN THE USA. Lodge has been making cast iron cookware in South Pittsburg, Tennessee (pop. 3,300) since 1896. With over 120 years of experience, their cast iron is known for its high quality design, lifetime durability, and cooking versatility.
- CAMP COOKING 101. Lodge knows that cooking is about more than just the food; it’s about the memories. Whether you’re roasting a chicken in the oven, or cooking chili over the campfire, Lodge has you covered with the included Camp Dutch Oven Cooking 101 cookbook.
- FAMILY-OWNED. Lodge is more than just a business; it’s a family. The Lodge family founded the company in 1896, and they still own it today. From environmental responsibility to community development, their heads and hearts are rooted in America.
Customers who bought this item also bought
Customers who viewed this item also viewed
Compare to similar items
This item Lodge Seasoned Cast Iron Deep Camp Dutch Oven - 12 Inch / 8 Quart
|Shipping||—||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping||FREE Shipping|
|Sold By||Available from these sellers||Amazon.com||Supply Shop||Amazon.com||Outdoor Cooking||Amazon.com|
|Color||Black||Charcoal||Black||Black/Cast Iron||Black/Cast Iron||Black|
|Item Dimensions||12 x 12 x 5.5 in||13.1 x 13.2 x 7.2 in||—||15.16 x 15.16 x 7.75 in||12 x 12 x 8 in||8.38 x 14 x 14 in|
|Material Type||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron||Cast Iron|
|Size||8 qt||6 qt||8.5 Quart||14 inches||9.33 qt||8.5 quart|
Lodge Logic 8-Quart Cast-Iron Camp Dutch Oven
The 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. Includes Camp Dutch Oven Cooking 101 book.
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.
- 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
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.
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.
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.
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 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.
Top customer reviews
Just a fyi that the 12 inch oven is on the left. Here is a shepherds pie I made for my family of 4. This photo was taken after I served my family of 4, so as you can tell, this is designed for bigger groups, but I love leftovers so it's all good.
Recommendations: Buy a lid lifter, charcoal starter and some good lint free towels for drying and re-coating oil. The charcoal starter is invaluable and the lid lifter will save burnt fingers (even through leather stove gloves). Paper towels leave debris in the pot. The cooking table would be nice too but you can just use an old cookie sheet (I did).
Used this for the first time camping for a week and it was wonderful. It is almost a set-it-and-forget-it type operation. Gives time to enjoy a beverage, read a book, and still look like a culinary hero. The book that it comes with had good first timer recipes, we tried the mountain man breakfast, stroganoff, and almost pumpkin pie as well as some of our own and they were all great. Good cookware with a lifetime+ of use. I cleaned it immediately after use and it cleaned easily.
Early on I used this largely for deep frying. One of my favorite recipes is deep fried buffalo sauced cheeseburgers. Make two thin burger patties and sandwich them together with cheese in between. Grill them until mostly cooked then coat in beer batter. Deep fry, coat in buffalo sauce and enjoy! While the burgers are on the grill you can fry up some onion rings for an added bonus.
I've also used this for roasts, spaghetti sauces, desserts, and more. Whether camping, home on the grill, or in the oven, this is the best dutch oven you can buy, hands down.
This oven, with the 16", completes my collection of dutch ovens. I have continual requests to 'cook it' in the dutch oven. To be sure, cast iron does take some special care in cooking, cleaning, oiling and storage. With usage that becomes minimal. The flavor is so much better and an outdoor cooked meal is hard to beat. On those bad weather days these cast iron ovens, if they fit, can always be used in the house oven or gas stove top.
Follow the enclosed booklet of hints and simple rules of cast iron cooking for excellent food preparation. There are no better comments than when these giants are presented for serving and the top opened. Stand back and enjoy. Beware, the cast iron is hot and stays hot. Use caution when moving this thing around with full and hot meals. Heavy leather welder's type gloves and a lid tool are a must.
This unit is probably best used by an experienced dutch oven cook for a crowd. First time users would be encouraged to start out on the smaller ovens.
And remember, when cooking, If you're lookin', you ain't cookin'!
No issues with it in the last year I have owned it. Don't be shocked if the factory cure layer doesn't last through the first or second use though. At least mine didn't but I did use it 4 days straight while camping and did a roast which had a bottle of wine included; acidic ingredients such as wine and tomatoes will break your seasoned layer down very quickly. Thats ok though, get the dutch cleaned up, get any oxidation removed, season/coat entire dutch oven and lid with paper towel saturated with vegetable or canola oil in a home oven at 350 deg. for one hour, let sit to cool in oven, check seasoning layer, repeat if necessary (usually two rounds of seasoning is the way to go).
Made in AMERICA!