Lodge L12CO3BS Boy Scouts of America Cast Iron Camp Dutch Oven, Pre-Seasoned, 6-Quart, Black

I am a long time Lodge lover. The quality of the cast iron is superior. Like another reviewer said, don't buy cheap - you'll regret it. Follow the instructions, keep the pot properly seasoned, and cooking is a dream. I like the legs as it gives more versatility. I bought my first (smaller) Lodge to practice open hearth cooking.I bought this larger one so that I could actually bake a cake in it over hot coals. The legs keep the pot level and the cake bakes better. In a conventional oven, I put a cookie sheet on the oven rack and it works equally well. I have also used my Lodge dutch ovens with legs on top of the gas burner on my gas stove.... you do have to maneuver the legs around the burner grates, or if your burners are recessed, just remove them and stand the pot over the burner.One place it's tough to use these pots (due to the weight) is on a side burner on a gas grill. I was going to use the next size smaller one to make beans on the gas grill side burner, and the weight of it caused the side burner on a top of the line Charmglo grill to bend down and separate slightly from the grill - the frame holding the burner actually bent, and it made me quite nervous.In the winter, put your stew in, set it on some hot coals from your fireplace, top the cover with hot coals, and forget about it. Every couple of hours, replenish the coals. The aroma is divine. Note, you do need the proper utensils to move and lift these pots and lids when they are full as they are very heavy. Our fireplace is in the dining room and we can serve right from the hearth to the table. You can also bake an 8 inch cake or a 9 inch bundt or similar designed baking pan in this -- lift the baking pan out with 2 pairs of tongs and someone to grab it with mitts.Best advice I can give that hasn't already been mentioned is to invest in a pair of heavy duty silicon oven mitts - really thick ones. We got ours at a kitchen outlet and they were expensive, but you have good gripping and no heat transfer through them to your hands.Bottom line, top quality, worth the money, just an awesome, versatile pot.

This Dutch oven purchase was my first. As with everything I get into, I immediately wanted to read up on them. I had no idea how great these things were! First, the history of the Dutch ovens alone should tell you they are no passing fad and have more than enough usefulness to qualify them on anybody's must-have list. They have been providing excellent, simple-to-cook meals for people since the days of the wagon trains. Cooking with charcoal makes the process so easy and cheap and the versatility of the Dutch oven allows it to go from griddle to saute pan to pot to oven by just changing up what you use and how you use it. The lid, inverted, is a griddle. This model's lid rim (a design attribute attributed to Paul Revere no less!) is raised to hold coals on top to aid in browning of foods (heat rises, so it's hard to brown the top unless you have coals on the lid).Lodge is now producing cast iron cookware that is pre-seasoned, saving you the step of seasoning it before using for the first time. A quick rinse and dry right out of the box and I was cooking. I did a chicken pot pie recipe that was super easy and used refrigerated crescent rolls, rolled out flat, for the crust. A fair amount of coals underneath at first to crank up the heat and pre-cook the chicken and then saute the onions and start the potatoes. Throw in the rest of the ingredients and get to a boil, stirring occasionally, then take a few of the bottom coals and put them on the lid, lowering the bottom heat and getting that important top heat going, then just place the unrolled crescent rolls on top, cover and let it bake. So-o-o-o good!!! Last night I did tamale pie for a party we went to. With hamburger and some homemade Chilean Langaniza sausage I'd made, I added some corn, Ortegas, olives, bell pepper, enchilada sauce, garlic, freshly ground coarse black pepper and chili powder. That cooked for a while and I mixed up some corn meal with milk and eggs, poured it over the hot food, covered with shredded cheese and cooked until done. Outstanding! The pot was emptied while all the rest of the food got token pickings. There is something about cast iron-cooked food... and it's healthier for you than Teflon.I love barbecue, cooking "low and slow" to get that tenderness and smoky flavor into my 'cue, and this oven allows that same principle to be incorporated (without the smoke, of course) in just about any meal. You need to nurture the coals during any cooking session, so someone must be there to tend them if you cook at really low temps, but that's about the only drawback, and most people will never do that anyway. I bought the metal table with windbreaker sides from Lodge and can't wait to use it. I cooked my first meal on my concrete patio and, while it worked great, it will be nice to get the oven up so I don't have to stoop to the ground to tend coals and stir/check contents, etc. I cooked the second meal under the shade of my canopy as it was sunny and warm, and I threw down a concrete paver that is about 2' x 2' and it worked great too... but I really want to use that new table!Cooking a huge amount? I got the 12" oven and it'll cook enough food for at least ten people in one swoop, and you can always buy the 12 qt. oven that will supply a single pot of food for a huge group but if you need to cook with multiple ovens at the same time, simply stack them. Once you get used to the cleanup method of NO SOAP and get your process down, it is really easy to clean up after cooking too. These products are simply incredible and I wish I had known more details about them before. They last for generations; people actually pass them on to their children. Looking forward to a long relationship with this product!

Oh my goodness! Where have you been my whole life?! I love this 10 Quart Lodge Dutch Oven!! I'm never going back! I like to make big meals for.lots of people, this will hold a tripple batch of my homemade, habanero chili. It cooks amazing, super easy to clean up! I don't just use this camping , I actually use it in my kitchen too! Your food won't stick and it won't rust as long as you take proper care of it. Just rinse it out right after you cook, I just use a regular old kitchen brush, no soap. Then you stick it back on the stove, heat it up and lightly grease with avocado oil. If your food does stick, like sometimes I get sidetracked and let it get too hot or cook too long in one spot... or even do it on purpose, just add a few drops of water, let it bubble and steam, stir, and now you have added flavor and seasoning!!

I think everyone needs a cast iron pan or deep dish, this one is perfect for camping too.

Estoy feliz con esta compraFunciona perfecto y es de buen tamaño para el asador

Muy Buena calidad!!!

Love this cast iron oven. Sturdy, last a life time. Definitely buying from lodge again in future!

Schöner Topf, der da ankam. Nur der Deckel kippelte auf dem Topf. Und damit beginnen die quälenden Unklarheiten. Welches Kippeln ist üblich bzw kritisch? Deckelsitz mit Schleifpaste nacharbeiten? Den schweren Topf zurücksenden?Nein, die Lösung ergab sich zufällig. Beim Verdrehen des Deckels auf dem Topf war das Kippeln plötzlich weg. Diese Position von Deckel zu Topf habe ich am Rand sofort mit einer Feile markiert. Und ich habe einen dutch oven mit einem richtig sitzenden Deckel! Dann kann der erste Einsatz am Feuer kommen.