Lodge logic Dutch oven

lizardman_u

lizardman_u

Joined
Nov 28, 1999
Messages
1,710
mom and dad just gave us one for Christmas, I know better than to wash in soapy water, and have ideas on seasoning it, I want to know do these work well in an oven (it has 2 inch legs so wont sit on a burner) or should I go make a fire pit to hang it over, also any recipies would be greatfull.

Dave


Merry Christmas to ya all, ya bums:)
 
Is it pre seasoned? If it is it is good to go, if not you need to wash it in soap and water before seasoning it, That should be the last time it sees soap.
Cast iron works well in the oven and since it is designed for slow cooking should be ok over a gas stove. An electric will not work too well though.
 
Lodge has a few recipes out of their own website:

http://www.lodgemfg.com/recipe.asp

The dutch oven you have is designed for outdoor use because of the legs, which allow it to sit over hot coals for cooking. In a pinch though, if you remove the racks from the oven, there's no reason why it can't be used indoors.
 
You should be able to use it in an oven or on top of a gas stove with no problem. Just rotate the dutch oven until the legs fit thru the spaces on the oven rack or burner grates on the stovetop. I have used mine several times on my coleman camp stove.
I would recomend the book "Cast Iron For Dummies". We got it for my father-in-law for Christmas and it has a wealth of information in it. It has a lot of information in it. Starts with the basics of selection and seasoning, and then works thru heat control and then recipies.

One of my favorite (easy) recipies is cobbler. For a 10" dutch oven I start with three cans of prepared pie filling, and the shortcake recipie from the Bisquick box. For cooking with charcoal, I use about 4-6 briquets on the bottom and about 16-18 on the top. Once the coals are ready, put the pie filling in the bottom of the dutch oven, put the lid on and let it get "bubbly" hot while you mix the shortcake batter. I add about 25-30% more liquid than the recipie calls for so the batter is a little runny, not quite as thin as pancake batter. When the batter is ready and the filling hot, spoon the batter on top of the filling, put the lid on and arrange the coals on the lid with most of them in a circle on the outer rim of the lid with about 1/4 of them in a ring around the handle. Let it cook for about 20 min before checking on it, if it's not golden brown on top let it cook for a little longer. When done, remove the coals from the top and move the oven off of the coals that are underneath and let it sit for about 10 more min. Serve with ice-cream if you have some and enjoy.

I have found for camping the best thing for containing the charcoal is to get a couple of metal oil drain pans. Put one on the ground upside down and the other on top of it right side up. This will help insulate the charcoal from the ground if it is a little damp, the sides of the pan act as a wind block and you won't scortch the ground.Put the charcoal in the top pan and light. Once the coals are ready you can put the ones you need to cook with on the top of the oven, some under the oven and the extras around the outside of the drain pan.

Hope that I didn't overwhelm you with to much information.

Bruceter
 
I thought a dutch oven was when you farted under the bedcovers.
 
FoxholeAtheist said:
The "Logic" line is pre-seasoned. Just start cookin!
Click to expand...

(in my best Ed MacMahon voice) "You are correct sir" Yep, it's preseasoned. Just start cooking! I found a long handled very stiff nylon brush for cleaning. You don't need soap, nor should you use it.
 
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