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$169.36
This is the Dutch Oven that does it all! A portable camp stove made of high quality cast iron with a flanged lid that holds hot coals and inverts for use as a griddle. Pre-seasoned with soy based vegetable oil, the more you use the better it gets. The Lodge 8 Quart Deep Camp Dutch Oven has legs to help it sit perfectly in the coals and hang over the fire by the heavy gauge bail handle for slow cooking. With even heat distribution it can be used to sear, sauté, bake, broil, braise, and fry. It can be used at home in the oven or on the stove, on the grill, or over a campfire. When done it is easy to clean by wiping clean, drying, and add a light coat of oil.
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.