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Lodge makes 3 styles now. Camp ovens, that have the lipped lid (for holding coals) and legs, dutch ovens, with a domed lid and no legs, and enameled ovens - which are dutch ovens with an enamel finish. For fireside cooking you want either a camp oven or a dutch oven. The enameled stuff is great in the kitchen, though.
Nov 5, 2021. #12. You got some really good advice here. Just wanted to add if you drop your oven rack one level and add a cookie sheet with a lip you can rest a footed Dutch oven on the top. It also makes for easy cleanup if it boils over and you can still cook outside on charcoal or wood if you should ever need to.
You might want to look into cast aluminum, I have a 1-1/2 Qt. aluminum Dutch Oven without legs that I've had for more years than I can remember and have used it mostly for camping trips, it weighs less than half what my cast iron oven of about the same size, still a bit too heavy for backpacking, but great if you are car or bike camping, or use a pulk sled on winter trips.
Oct 17, 2017. #3. Lodge had been in the process of building a new foundry and had shelved a number of their products during that time. Around May of this year they began restocking the 2 Quart Camp Dutch Ovens. Amazon is usually slow in re-stocking products that have been not produced for sometime.
Most dutch oven recipes are designed for 12" dutch ovens... 12" dutch is actually a 6 quart pot. So just scale down the recipes to 1/6. That size is more typically used for sauces and desserts. As for heat, The size to coal rule still applies... double the diameter of the pot and shift coals by 1/2 for different cooking modes.
My Lodge 10" 5 quart Deep Camp Dutch Oven barely fits a small chicken whole at 3.5 pounds and vegetables. Last edited: Jul 19, 2017 Reactions: Redwalker and stillman