Lodge Logic Camp Dutch Oven
Product Description
The Lodge Logic Camp Dutch Oven can also double for a portable camp
stove. It is the pot that does it all. The flanged lid, purportedly
designed by Paul Revere, holds hot coals and inverts for use as a
griddle. The integral legs allow the oven to sit perfectly over hot
coals. 1 gallon Size: 10 inch diameter Depth: 3 1/2 inches 1.5 gallon
Size: 12 inch diameter Depth: 3 3/4 inches.
Customer Reviews
How to Care, Clean and Cook With Solid-Iron cookware
By microjoe HIGH one hundred REVIEWER
Size Name:4-Quart
This is that the classic Dutch Oven that's employed by boy scouts, girl scouts, chuck wagon cooks, and outside enthusiasts of all sorts. My review is largely restricted to the out of doors uses of this excellent classic dutch oven, however I use one at home moreover. Measures 10 across by 10 tall with legs and lid by 3-1/a pair of inches deep inside and hold four quarts/one gallon. This model is regarding 0.5 the scale of the "commonplace" well-liked #12 or eight quart dutch oven most ordinarily used, but there several sizes bigger and smaller. It has the tripod legs and a recessed lid best suited for cooking in coals. But those legs make it tougher to use in an exceedingly typical oven, you would like to maneuver the legs if possible onto your grill rack. They create a legless version with the domed lid for a home oven, and I have used it in a fire in addition. On this model, you'll even flip this lid over and use it as a skillet during a pinch if you need to in camp. You'll be able to 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'll be able to notice old cast iron pans in antique stores, it lasts forever. I actually have quite some pans and stuff inherited from family members and even some garage sale finds. I have found pans rusted and abused to where they'd head for the trash bin if they were made of anything else, but you can bring forged iron back with some elbow grease and a re-seasoning or 2. Whereas my modern expensive non-stick cookware looks to last not more than a few years before replacement in my kitchen, however these things can easily last several decades of daily use. Lodge includes a life time warranty! I love to cook with solid iron even at home, it is so durable, but I can take it camping too. Easy to clean up, the only drawback being it is serious and hard on your wrists as you develop. Cast iron takes a bit longer to heat up, but the heat transfers very evenly without hot spots and it retains its heat for a very long time. It will go from stovetop to oven with ease. Don't use it at temperatures above five hundred degrees, as it can crack. People swear sure foods just taste better in cast iron, and i believe that solid iron solely improves with use and proper care rather than carrying out like different pans. My oldest pans attest to that. As for Lodge, there very may be a big difference in quality, their current pans are noticeably higher than the opposite brands.
SEASONING FINISH: Seasoning of cast iron cookery does not talk over with flavor, but the finish, a quite glaze on the pan. I love recent pans as a result of they need the simplest seasoning, the older the higher. I even have inherited many recent pans. The fashionable version sold here is "pre-seasoned" and is meant to be ready to cook in, however the pre-seasoning might most likely use a bit up and i can tell you the way to try to to that. It needs to stay black and glossy inside to remain seasoned. If you do lose your seasoning because of rust or an overaggressive cleaning, merely wipe it with oil inside and out and place it in a 350 degree oven for an hour, the wrong way up. Let it cool in the oven slowly and naturally to area temperature again. You'll be able to place foil in the bottom of your oven to catch any drips. It conjointly helps to wipe it with a paper towel of oil once each cleaning, or spray it with cooking oil and wipe. If it gets rusty, re-season it, you'll get it like new once more. DON'T cook on it without re-seasoning though, as the food can stick. A note on what type of oil to use for seasoning, if you can do so use bacon grease, lard or butter, as a result of vegetable oil can generally get a very little sticky in the pan and does not seem to induce enough glaze as the animal primarily based fats in my expertise.
CLEANING: There could be a debate on the cleaning of solid-iron that's as previous because the pans, as to whether to use soap or not and how that affects sanitation. The Lodge company recommends cleaning while not soap, but some people do thus underneath certain circumstances. To wash while not soap wash it with hot water and scrub it with an extended handle brush or plastic scrubber, however never a metal scrubber as you'll scratch the seasoning glaze. If you made a big mess with a cobbler and it is baked on and you just cannot get it off, try this. Fill the pan 0.5 approach with water, and place it to boil. Turn of the heat, then using an oven mitt to protect yourself pour the water out to about one/four full, then use the long handle scrubber to get the gunk out, It works on behalf of me. If you are doing use soap, simply dip your scrubber within the dishwater but don't immerse your pan in it or pour soap into the pan. Immediately drying the pan is critical to its care either means, as soon as you clean the pan hand dry it with a paper towel and re-oil the pan immediately. For the most half, solid iron is non-stick so long as it's seasoned. If you use the pan on a fireplace, you'll get soot on the exterior. An recent Boy Scout trick to keep the outside clean of soot if used on a campfire, is to treat the pan prior to cooking in the following manner. First wipe the pan (exterior solely!) with some wet soap or a wet SOS pad, then let it dry before using it on the fireplace. Then when you are ready for laundry, the soap has laid a protecting layer over the outside surface and the soot simply wipes right off once you close up with water.
ACCESSORIES: There are plenty of terrific Dutch oven and solid iron cook books here at Amazon.com. You'll be able to conjointly get videos/DVD on Dutch Oven cooking like the one with Cee Dub. You'll get cheap accessories too like a Dutch oven tote bag, tongs, lid lifter, lid stand, and gloves. To be safe if cooking on coals or hearth, use the lid lifter accessory, it can keep you from getting burned. I highly recommend this pan, and have decades of experience behind that statement, relish your cobbler!
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