List Price: $79.00
Sale Price: $74.30
Today's Bonus: 6% Off
There is more than 1 seller with this at Amazon, a search led me to another page with the same oven for substantially less, but it changes often. Dutch ovens are a classic and versatile cooking tool that is used by cooks and outdoor enthusiasts of all kinds. There are several companies that still make cast-iron, and this model is made for one of the biggest groups of users, the Boy scouts, with the scout logo on the lid. My review is mostly limited to the outdoor uses, but I use one in my home oven as well. This model measures 12 inches in diameter at the top with a depth of 3. 75 inches, 6 quarts. It has the tripod legs and a recessed lid best suited for cooking in coals. Be aware that those legs make it harder to use in a conventional oven, you need to maneuver the legs if possible into your grill rack. They cast-iron manufacturers make a legless version with the domed lid for a home oven, and I have used it in a fire as well. On this 3 legged model, you can use the lid 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. I do have a Dutch Oven from a competing brand with an imprinted lid, this one is a Lewis & Clark Anniversary logo, and it does not affect the pot in any negative way except that the grooves take some extra work to dry when when washing. This model has a lower profile imprint that is easier to dry.
QUALITY & Durability of cast-iron: 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, scrub brush, 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 and makes it easier to lift the pan from hot coals. I highly recommend this pan, and have decades of experience behind that statement, enjoy your cobbler!
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I have quite a bit of cast iron--most of it off brand and I can tell you that from now on I will only buy lodge. We really like this dutch oven. We camp as scouts and as a family and plan on handing this down when we are too weak to pick it up. It sure is heavy. There is a difference in quality with lodge.Best Deals for Lodge L12CO3BS Boy Scouts of America Pre-Seasoned Camp Oven, 6-Quart
Wife say's "we need a second oven".If you've heard that recently, then consider this cast iron camp oven (smaller and larger available). It works in the oven, over a camp fire, with hot coals under and on top and in my case inside my "Big Green Egg" barbecue. I'm a baker and I've got a great, easy to make bread that bakes to perfection in the camp oven.
Honest reviews on Lodge L12CO3BS Boy Scouts of America Pre-Seasoned Camp Oven, 6-Quart
I saw one of these Lodge 6 qt. Boy Scout Dutch Ovens in one of the big sporting goods retails stores, and decided I had to have one. I did not buy it that day I saw it, but it stayed in the back of my mind. So I saved up some money and set it aside and waited for a sale on Amazon.com. I picked it up for $59 with free shipping. This year 2010, is the 100th Anniversary of the Boy Scouts, and this dutch oven was made by Lodge to celebrate this anniversary. I was a boy scout back in the late 60's. I already own other Lodge camp dutch ovens and they are superior cooking vessels. I just wanted this one for the nostalgia value to me. Every time I cook in it it will remind me of my younger days as a scout. Now I mostly just cook in my back yard on the patio, but I still get a kick out of cooking meals in a cast iron dutch oven. I highly recommend any Lodge cast iron product. They are of proven quality, and their reputation speaks for itself. If you were ever a scout, or wished you were a scout, pick up one of these Lodge Boy Scout 6 qt. dutch ovens and be a boy scout once again, even if it just on your patio.Find helpful customer reviews and review ratings for Lodge L12CO3BS Boy Scouts of America Pre-Seasoned Camp Oven, 6-Quart
Amazon had a sale on this about 8 or 9 months ago and I got it for less than $40 with free shipping. At that price you can't afford not to have one. The scout logo is nice (and we are involved with the BSA, so not inappropriate), but it was the price I went for.We've used it mostly over our own stove and camp stoves, rather than the more traditional coals. My wife has cooked stew and cobblers at home in the camp oven, and we then bring it along for camping trips and reheat over a camp stove (usually to feed 8-10 adult scout leaders). That has worked very well ... we never have the time in camp to start a meal like that from scratch.
You need to not use any significant amount of soap when cleaning, as it will mess up the seasoning. We've unfortunately done that in a couple of spots. Reseasoning is not hard, but it is easier to do over an open fire and we have not had one of those in a while.
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