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Lodge L12DCO3 Deep Camp Dutch Oven, 8-Quart

by Lodge


Order now to get it by: Sunday December 18 - Tuesday December 20

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Condition: New

Product ID: 580029

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Description

  • 8-Quart Deep 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.
  • 12-inch diameter by 5-inch deep
  • Measures 12 by 12 by 5 inches; lifetime warranty
  • Lodge Logic 8-Quart Cast-Iron Camp Dutch Oven
    ---------------------------------------------

    Camp Dutch OvenFlip lid to use as griddle

    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.

    Camp Dutch OvenLegs Allow Oven to be Set Over Hot Coals

    Features:
    ---------

    * 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.

    Pre-Seasoned
    ------------

    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.

    Camp Dutch OvenBail 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.

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