Star rating: ★★★★★ (5/5)
Okay, let’s get into it. The Lodge Seasoned Cast Iron Deep Camp Dutch Oven is honestly a game-changer for anyone who loves cooking outdoors. With over a century in the cookware game, Lodge clearly knows their stuff, and this Dutch oven is proof.
Right off the bat, you’ve got to love the solid construction. It’s made from high-quality cast iron that spreads heat evenly, meaning no more hotspots causing your food to cook unevenly. Plus, it holds heat really well, so your food stays warm long after you’ve finished cooking. The real cherry on top is that you can use it on virtually any heat source, from an open fire at your campsite to the stove in your kitchen – it’s as versatile as they come.
One of the best things about this Dutch oven is that it comes pre-seasoned. If you’ve ever had to season a cast iron pan yourself, you’ll appreciate this. Lodge uses a natural vegetable oil to season the oven, which gives it a pretty decent non-stick quality right from the get-go. The best part is that the non-stick feature only gets better the more you use it, and it really adds to the flavor of your food.
Now, let’s talk size. With a 12-inch diameter and an 8-quart capacity, this bad boy is ready to handle some big meals. Whether you’re feeding a horde of hungry campers or cooking up a storm for a backyard party, this Dutch oven has got you covered. From hearty stews to mouthwatering roasts, there’s not much it can’t handle.
One of my favorite things about this Dutch oven is the lid. Not only is it a deep design, but it also doubles as a griddle. This is an absolute godsend when you’re out camping and trying to minimize the amount of gear you’re hauling around. You can whip up a delicious one-pot meal in the Dutch oven and then flip the lid to grill some veggies or pancakes. Plus, the lid’s got these cool little spikes on the inside for self-basting, which keeps your food super juicy and packed with flavor.
Of course, as with any cast iron cookware, you do have to give it a bit of TLC. Try to avoid using soap when you clean it, and always dry it thoroughly to keep rust at bay. You’ll also want to re-season it occasionally to keep that non-stick surface in top shape.
There are a couple of downsides, though. The first is the weight – this thing is hefty. It’s not a big deal if you’re car camping or using it at home, but it might be a bit much if you’re heading out on a long hike. The other is that if you’re new to cooking with cast iron, there’s a bit of a learning curve, especially when it comes to controlling the heat on an open fire.
All in all, the Lodge Seasoned Cast Iron Deep Camp Dutch Oven – 12 Inch / 8 Quart is a serious winner. Sure, it’s a bit heavy, and there’s a bit of a learning curve, but once you get the hang of it, you’ll be cooking up meals to remember. And honestly, with proper care, this Dutch oven could last a lifetime. So, it’s not just a purchase, it’s an investment in some seriously good eating.
Campfire Beef Stew
Ingredients:
- 2 lbs beef stew meat, cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 4 carrots, sliced into 1-inch pieces
- 3 potatoes, diced into 1-inch pieces
- 4 cups beef broth
- Salt and pepper to taste
Instructions:
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- Heat your Dutch oven over medium-high heat and add the vegetable oil.
- Once the oil is hot, add the beef cubes and brown on all sides.
- Add the diced onion and minced garlic and cook until the onions are translucent.
- Add the carrots, potatoes, beef broth, salt, and pepper, then stir well.
- Cover the Dutch oven with the lid and cook over medium heat for about 2 hours, or until the beef is tender and the flavors are well combined.
Dutch Oven Chili
Ingredients:
- 2 lbs ground beef
- 1 large onion, diced
- 2 cans kidney beans, drained and rinsed
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 tablespoons chili powder
- 1 tablespoon cumin
- Salt and pepper to taste
Instructions:
- Heat the Dutch oven over medium-high heat and add the ground beef and onion. Cook until the beef is browned and the onion is soft.
- Add the kidney beans, diced tomatoes, tomato sauce, chili powder, cumin, salt, and pepper, and stir well.
- Cover the Dutch oven with the lid and let the chili simmer over low heat for about an hour to let the flavors meld together.
Dutch Oven Peach Cobbler
Ingredients:
- 2 cans (21 ounces each) peach pie filling
- 1 box yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
Instructions:
- Preheat your Dutch oven to about 350 degrees Fahrenheit (you can do this by placing it over medium heat or placing it in a preheated conventional oven).
- Pour the peach pie filling into the Dutch oven.
- Sprinkle the dry cake mix evenly over the top of the peach filling.
- Pour the melted butter over the cake mix, trying to cover as much of it as possible.
- Cover the Dutch oven with the lid and bake for about 45 minutes, or until the topping is golden brown and the filling is bubbly.
Note: For outdoor cooking, you can use hot coals to bake the cobbler. Place an equal number of hot coals on top and underneath your Dutch oven to get an even heat. You might need to rotate the Dutch oven occasionally for even baking.
Remember, cooking times and heat levels can vary when cooking outdoors, so use these recipes as a guide and adjust as needed.
Good review, I’m only lacking a Dutch oven, I have two cast-iron skillets and a wok, very useful items everyone should have.
Excellent article! I love the recipes too!
Thank you for new recipes, Sir!
I’m the proud and happy owner of the 5 quart Dutch oven and the 13.25 inch Turkey skillet.
I use both often. It is a joy to cook with them!
The weight is a concern when you are getting older, though.
Otherwise, pure gold.
Thank you for sharing this. We have a lovely collection of cast iron. And we love it so much. Some are to look at but also use as needed. I love people’s faces when they come into our house and see it. I also will share with my family and very close friends and neighbors in case of emergency. Also a skillet makes a great up close wepon. Lol. No I haven’t but something to think about.
A collection… sorry Ma’am, but envy sets in… 🙂
They used to be heirloom pieces. And I bet they still are.
For generations to come.
Was it Mrs. Washington (the late(r) Presidents mom), who mentioned her iron thingies in her will? I think I’ve read that somewhere, but might be wrong. (not CONUS here). Things get hazy.
I just wish I had aquired my Lodge cook (n bake)ware 30 or 40 years earlier. Would be nice to post some pitchers here, of the combined Lodge turnouts, but prolly not possible.
And a correction to my earlier post: when I said: “I use both often”…
Well, actually, since I have them that is ALL I use.
And I do cook a lot. 🙂
Y’all stay safe now, hear?
…from somewhere in Southern Yurrope…
Yes, I fully agree on the value of the Lodge cast iron products. My wife and I have purchased a full set. We visited the factory in Ga. several years ago and were able to purchase at a discount in the factory outlet.
We consider our cast iron ware a important part of our preps . To really get the best results you have to practice. Skillets and Dutch ovens work great on a wood cook stove. They are essential for those of us who plan to bug in.
Thanks for sharing.
I’ve had one years
Its important to note IMHO that this is a true dutch oven, with feet and a rim around the lid. Those things that many manufacturers make and call dutch ovens are merely pots with lids. The feet and rim allow you to have heat above and below, allow you to stack your ovens for multiple dishes at once. I have a chart for temperatures, but don’t see a way to post it.
Thanks, MD… your information is right-on! My wife Sherry uses one on occasion.
How about an open fire cooking class:)
I love our Dutch oven. We use it a lot. I wish I could perfect cooking sourdough.
Thanks for the info and recipes. Baked beans are awesome as well cooked in the fire pit. I have several Lodge items that I use daily. I also have Griswold. Some of these are “antiques” but still in excellent shape thanks to taking good care of them. I can’t say the same for any of the other cookware I’ve owned.
That are really, easy to clean. When I go to visit my son , I am going to old time pottery to see 9if they have one
You surely know what we love to eat! Thanks so much for the great recipes.
Looks good M.D.
I have several cast iron Dutch ovens. I usually bake my bread in them depending on what size I decide to make. I love all my cast iron pots.
Thanks for the recipes.
A Dutch oven is a wonderful tool. I’ve used one for decades – stews, biscuits and even apple pies. Once you understand how to regulate your heat it’ll do almost anything well. I rarely use it over an open fire but use charcoal instead – way easier to control your heat.
You can also bury it in the ground with a few coals under it and a few coals on top the lid. Notice the lid has a deep rim around it for this purpose. It’ll slow cook all day for a delicious stew ready for supper.
Thanks MD for another great article.
https://ia600501.us.archive.org/31/items/campcookery01keph/campcookery01keph.pdf
This is how it was done in the old days.
There is a place in Michigan that cleans and restores older cast iron. I have mostly frying pans, but this guy has the bigger pieces I am looking for like the Dutch Ovens and the bigger griddles. I hope to add those to my working pieces.
How do you give rating stars?
My husband already had a dutch oven when we married years ago, and we only just started using it. It’s really helpful to have guidance and recipes for this – thank you.
You’re welcome. I don’t have a way to do that one the website unfortunately.