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Old 03-03-2008, 02:22 PM   #29
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Mabey I'll spring for a lid tool after 15 years and retire my pliers and or pry bar. Old habits are hard to break. Robert
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Old 03-04-2008, 09:46 AM   #30
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Lodge is one of the better brands, also. I don't think you can go wrong with their products.

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Old 03-04-2008, 09:49 AM   #31
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So, this thread has me looking at Dutch oven cooking. I've been shopping around and found some of the best deals at Amazon. Lodge Dutch ovens run from 20% to 25% off and the ones from Amazon ship for free. That can be significant since these puppies are heavy!

Amazon carries Dutch oven supplies from several vendors. Make sure you are buying items from Amazon so the shipping will be free.


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Old 03-04-2008, 09:59 AM   #32
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Lodge Dutch Ovens -- 2 questions

I've been searching the web, too, to find out more about dutch ovens and landed on Amazon's web site. I noticed that they have the Lodge Logic which I guess is the pre-seasoned. It gets high ratings reviews by users.

Two questions: (1) Does anyone have any experience with the pre-seasoned "Lodge Logic" versus the regular Lodge? (2) What is a good size and depth for an all purpose dutch oven?

I'm looking at Lodge brand with the tripod legs and deep lid that can be a skillet and hold charcoal. I guess one has to decide whether they'll be using the dutch oven mostly for big rally potluck type dishes -- or for smaller meals and quantities.

Thanks!
Nancy (mrs. maccamper)
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Old 03-04-2008, 10:09 AM   #33
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I have both pre-seasoned and regular cast iron by Lodge, which we use in everyday cooking. One difference I've noticed is that the preseasoned has a very slighly bumpy texture, where the traditional cast iron, once properly seasoned, is very smooth. I've noticed this mentioned in other cooking forums discussions as well. It's not bad, just a little different. Going forward, if we have the choice, we'll choose the traditional, but that's our preference.
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Old 03-04-2008, 10:12 AM   #34
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To answer your questions Nancy,
1. They both are great, pre-seasoned just saves you seasoning your new pot.

2. 10 inch is great for 2 or 3, 12 for a small group, 14 or 16 for large group, and just to let you know. Cabela's has a 20" deep pot 24 quart would be great to serve any army in.

Dutch oven cooking is an absolute Hoot.

Ted
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Old 03-04-2008, 10:18 AM   #35
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I forgot to mention in my recipe that I use two cans of cherry pie filling and one can of crushed pineapple - drained when I use yellow cake, three cans of cherry pie filling when doing the black forest version. This is for a number 12 oven

We have a #10 for the two of us and it works fine, but the niber 12 is my most used dutch. There is a deep version out there too - GREAT for roasts!

I don't use a table - just the fire ring at the campground - OR - I put a piece of foil on the ground and put the coals on it - then the oven on the coals. If it is windy, the foil can be folded up around the oven a bit to keep the wimd away from the coals.
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Old 03-04-2008, 10:45 AM   #36
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Quote:
Originally Posted by maccamper
I've been searching the web, too, to find out more about dutch ovens and landed on Amazon's web site. I noticed that they have the Lodge Logic which I guess is the pre-seasoned. It gets high ratings reviews by users.

Two questions: (1) Does anyone have any experience with the pre-seasoned "Lodge Logic" versus the regular Lodge? (2) What is a good size and depth for an all purpose dutch oven?

I'm looking at Lodge brand with the tripod legs and deep lid that can be a skillet and hold charcoal. I guess one has to decide whether they'll be using the dutch oven mostly for big rally potluck type dishes -- or for smaller meals and quantities.

Thanks!
Nancy (mrs. maccamper)
Nancy,

I'm not a dutch oven chef (yet) but I have two cast iron skillets that I use regularly. I have a 10 inch regular and a 12 inch Logic. The Logic is really nice. The pre-seasoning is nice but it's not as nice as the regular one that I seasoned myself. The regular one is so well seasoned that I can fry eggs in it without sticking. I did hash browns in it this past weekend and they were perfectly golden and crisp!

The logic starts out pre-seasoned and continues to season with time. My logic pan is getting there but it still isn't like my regular one yet. Over time I guess it will. My Logic pan is only a couple of years old and regular one is around 10.

As for the Dutch oven - I think when I finally get one I'll get the Logic.

Check out Lodge Manufacturing, they have information on Logic.

hope this helps

Jim
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Old 03-04-2008, 11:15 AM   #37
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Dutch oven questions and decision

Thanks for quickly sharing your great Dutch oven insight and observations. You all were helpful.

I went with the 8 qt Lodge Logic (12 inch x 5 inch) on Amazon. With the free shipping, I thought the price was reasonable. My logic (so to speak) for going with the Lodge Logic is that I see us using that particular Dutch oven for chili, stews, beans, and roasting meats and chicken for potlucks. A slightly bumpy finish may be less noticeable for those kinds of recipes. We do have some family cast iron pieces that have the wonderful smooth slow seasoned finish. So, I think our new preseasoned Dutch oven will be a suitable addition to our older cast iron.

Now I'm reading about how much Airstreamers use their pressure cookers. I wondered why the PO had left one in our Emma when we got her along with the ever familiar avocado green Rival crockpot. Seems like every time we give away our last 70's Rival crockpot, we acquire another one without even trying.

Thanks again you all,
Nancy (mrs. maccamper)
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Old 03-04-2008, 05:03 PM   #38
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As I was looking for Lodge Dutch ovens, all I was seeing on their website was the new pre-seasoned Logic stuff. I didn't see any of their original finish cast iron. I wrote to their customer service and got the following response:

"We no longer offer the original finish cookware. All the black cast
iron cookware is now seasoned.

Thank you,
Lodge Mfg
Customer Service"
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Old 03-04-2008, 05:13 PM   #39
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Does Lodge offer original finish? not anymore

Wow, thanks Jimandrod for asking the question of Lodge about the availability of traditional original finish cast iron pots. I was beginning to have doubts about having ordered the pre-seasoned. I was thinking we might be able to sand down at least the bottom of the pot if it is too rough -- and then we could season that newly sanded surface in the traditional way. That makes the old original finish Lodge cast iron even more special.

Nancy
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Old 03-04-2008, 05:20 PM   #40
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Quote:
Originally Posted by rickandsandi
Cabela's!
I priced 6 quart pre-seasoned camp Dutch ovens at 3 different places.

Cabela's - $39.95 + $7.95 S/H (their own brand)
Amazon - $70.59 FREE S/H (Lodge Logic)
Lodge website - 79.95 + $12.50 S/H

Between Cabela's and Lodge there is a $44.00 difference. Is Lodge that much better than Cabela's to pay twice as much for it?
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Old 03-04-2008, 05:24 PM   #41
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Quote:
Originally Posted by maccamper
Wow, thanks Jimandrod for asking the question of Lodge about the availability of traditional original finish cast iron pots. I was beginning to have doubts about having ordered the pre-seasoned. I was thinking we might be able to sand down at least the bottom of the pot if it is too rough -- and then we could season that newly sanded surface in the traditional way. That makes the old original finish Lodge cast iron even more special.

Nancy
Nancy - I also asked them if the textured finish would eventually get smooth with additional use and seasoning - they haven't responded to that one yet.
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Old 03-04-2008, 05:31 PM   #42
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I have a lodge logic 5 Qt that I bought at Fort Leonard Wood Post Exchange for 29.95. Works great. We made turkey soup after thanksgiving.

I use our cast iron 12" pan for alot of stuff as well. I usually clean it with some kosher salt and warm water before rubbing it down with some sooking spray and a paper towel.

Steve
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