HomeCookwareDutch OvensLodge Logic Pre-Seasoned 10-Quart Deep Camp Dutch Oven with Iron Lid |
|  | | | Customer Reviews: | | | Average Customer Review: ( 14 customer reviews )
Write an online review and share your thoughts with other customers.
Most Helpful Customer Reviews
12 of 13 found the following review helpful:
Love it Jun 29, 2006
By Melissa Frederick
"melissafred"
Although I have a cast iron skillet from another manufacturer that is used primarily for cornbread, this was my first piece of Lodge cookware. I absolutely love this piece. At 28 lbs., it's a little big and heavy for frequent dishes that can be made in a smaller DO for just our family. However, until our 12" comes in, I've learned to modify the coal arrangement to use the 14" deep for breakfast casseroles, home made pizza, cobblers, chicken & dumplings, etc... The size makes it excellent for doing racks of ribs and whole chickens. I'm looking forward to winter camp cooking when it will be filled with chili and stews. Based on our experience with this one piece of cookware, we ordered a 12" for the camper and I just ordered 3 skillets for the house. I'm throwing out all of my "nonstick" skillets and replacing them with Lodge cast iron. Clean-up is a breeze. Even cheesey home-made pizza wipes out with just a paper towel. The pre-seasoning is an added bonus.
Years ago, my parents insisted that I have at least one piece of cast iron cookware. I can't believe I waited 16 years to purchase more!
9 of 10 found the following review helpful:
Care, Cleaning and Cooking with your Cast-Iron Dutch Oven Feb 16, 2011
By microjoe
Lodge is one of the better brands for camp dutch ovens. This is the classic that is used by boy scouts, girl scouts, chuck wagon cooks, and outdoor enthusiasts of all kinds. My review is mostly limited to the outdoor uses of this wonderful classic dutch oven, but I use one at home as well. Measures 14 inches in diameter and 5 inches deep inside and hold 10 quarts/2.5 gallon. This model is a big one, a little bigger than the size of the "standard" popular #12 or 8 quart dutch oven most commonly used, but there many sizes bigger and smaller. It has the tripod legs and a recessed lid best suited for cooking in coals. But those legs make it harder to use in a conventional oven, you need to maneuver the legs if possible onto your grill rack. They make a legless version with the domed lid for a home oven, and I have used it in a fire as well. On this model, you can even flip this lid over and use it as a skillet in a pinch if you need to in camp. You can 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 can find old cast iron pans in antique stores, it lasts forever. I have quite a few pans inherited from family members and even some garage sale finds. Most do not have any brand name on them. I have found pans rusted and abused to where they would head for the trash bin if they were made of anything else, but you can bring cast iron back with some elbow grease and a re-seasoning or two. While my modern expensive non-stick cookware seems to last no more than a few years before replacement in my kitchen, but this stuff can easily last many decades of daily use. Lodge has a life time warranty! I love to cook with cast 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 heavy and hard on your wrists as you get older. 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 long time. It can go from stovetop to oven with ease. Do not use it at temperatures higher than 500 degrees, as it can crack. People swear certain foods just taste better in cast iron, and I believe that cast iron only improves with use and proper care instead of wearing out like other pans. My oldest pans attest to that. As for Lodge, there really is a big difference in quality, their current pans are noticeably better than the other brands.
SEASONING FINISH: Seasoning of cast iron cookery does not refer to flavor, but the finish, a kind of glaze on the pan. I love old pans because they have the best seasoning, the older the better. I have inherited many old pans. The modern version sold here is "pre-seasoned" and is supposed to be ready to cook in, but the pre-seasoning could probably use a touch up and I will tell you how to do that. It needs to stay black and shiny inside to stay seasoned. If you do lose your seasoning due to rust or an overaggressive cleaning, simply wipe it with oil inside and out and place it in a 350 degree oven for an hour, upside down. Let it cool in the oven slowly and naturally to room temperature again. You can place foil in the bottom of your oven to catch any drips. It also helps to wipe it with a paper towel of oil after every cleaning, or spray it with cooking oil and wipe. If it gets rusty, re-season it, you can get it like new again. DO NOT cook on it without re-seasoning though, as the food will stick. A note on what type of oil to use for seasoning, if you can do so use bacon grease, lard or butter, vegetable oil can sometimes get a little sticky in the pan and does not seem to get enough glaze as the animal based fats in my experience.
CLEANING: There is a debate on the cleaning of cast-iron that is as old as the pans, as to whether to use soap or not and how that affects sanitation. The Lodge company recommends cleaning without soap, but some people do so under certain circumstances. To clean without soap wash it with hot water and scrub it with a long handle brush or plastic scrubber, but never a metal scrubber as you can scratch the seasoning glaze. If you made a big mess with a cobbler and it is baked on and you just can't get it off, try this. Fill the pan half way with water, and put it to boil. Turn of the heat, then using an oven mitt to protect yourself pour the water out to about 1/4 full, then use the long handle scrubber to get the gunk out, It works for me. If you do use soap, just dip your scrubber in 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 way, as soon as you clean the pan hand dry it with a paper towel and re-oil the pan immediately. For the most part, cast iron is non-stick as long as it is seasoned. If you use the pan on a fire, you can get soot on the exterior. An old Boy Scout trick to keep the exterior 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 only!) with some wet soap or a wet SOS pad, then let it dry before using it on the fire. Then when you are ready for washing, the soap has laid a protective layer over the exterior surface and the soot just wipes right off when you clean up with water.
ACCESSORIES: There are plenty of terrific Dutch oven and cast iron cook books here at Amazon.com. You can also get videos/DVD on Dutch Oven cooking like the one with Cee Dub. You can get affordable accessories too such as a Dutch oven tote bag, tongs, lid lifter, lid stand, and gloves. To be safe if cooking on coals or fire, use the lid lifter accessory, it will keep you from getting burned. I highly recommend this pan, and have decades of experience behind that statement, enjoy your cobbler!
8 of 9 found the following review helpful:
Okay, now I'm a believer! Dec 06, 2005
By S. Batchelor
"I only work to support my Scouting habit."
There is an ongoing and eternal debate among dutch oven users as to what is the best brand available. For years I have held that Lodge was the best but the difference in quality wasn't worth the difference in price. Of course at that time I didn't even own a Lodge. Well I heard about this one an sale and had been wanting a 14" deep so I ordered it (the free shipping didn't hurt, either). It arrived within two weeks, was already seasoned from the factory (seasoning is a pain, but very necessary), and when I started using it I found out why so many people will only buy Lodge ovens. It really DOES cook better! I highly recomend this oven for anyone who needs a large D.O.
Seriously.
1 of 1 found the following review helpful:
The seasoning is awesome! Jan 05, 2012
By bj
"b"
I have two 12qts and one 10qt deep. I prefer the 12qt oven for braising and for use in the home oven. You should be aware that the 12qt will not fit in some ovens, hence you might need the 10qt. If your oven has convection and bumps out in the back for the fan, it might not fit so measure first. These are great for party cooking. You can easily feed 50 hungry people with a set of these. Clean immediately after use and it is a lot easier to maintain the seasoning and not have to use soap. Be careful of the type of oil you store it with, some will leave a nasty gunk that is impossible to get off (DON'T use Canola). I prefer to reheat the cleaned oven and hit it with a bit of lard before storage. Try braised country style pork ribs, beef short ribs, or a pork roast. They are all cheap cuts and give spectacular results. These cuts are easy too, just sear & brown and throw in the oven with some beef or chicken stock a few veggies and cook at 300 for 3-5 hrs.
1 of 1 found the following review helpful:
great value Aug 22, 2011
By 1f
"oneformula"
cook outside? then you NEED this. expand beyond the grill. expand beyond the BBQ smoker. this is Americana and makes great meals and side dishes and everything in between. high quality- if triple the price, who cares? still lasts generations!
See all 14 customer reviews on Amazon.com
|
| |
|
|
|
