12 Inch / 8 Quart Deep Camp Dutch Oven

  • SKU:L12DCO3
  • Weight: 21 lbs.
  • $112.00
The Lodge portable “camp stove” is the pot that does it all. The flanged lid holds hot coals and inverts for use as a griddle. The integral legs allow the oven to sit perfectly over hot coals. The bail handle is for use with a tripod. Includes Camp Dutch Oven Cooking 101 cookbook.
  • Flanged lid holds coals/briquettes.
  • Legs on bottom allow Dutch Oven to be put in fire.
  • Bail handle for use with tripod.
  • Flip lid to use as griddle.
  • Made in USA.

The following use and care instructions for Lodge Seasoned Cast Iron will help your cookware last a lifetime.


If you do Nothing Else...

Hand wash. Dry immediately—even before first use.

Rub with a light coat of vegetable oil after every wash.

How much oil? Enough to restore the sheen, without being “sticky”.

Why? To keep the iron “seasoned” and protected from moisture.



Seasoning—It isn't Salt and Pepper

“Seasoning” is vegetable oil baked onto the iron at a high temperature: not a chemical non-stick coating.

Seasoning creates the natural, easy-release properties. The more you cook, the better it gets.

Because you create, maintain, and even repair the “seasoning”, your cookware can last 100 years or more. Chemical non-stick coating cannot be repaired, limiting lifespan.


Let's Cook!

Lodge Cast Iron is right at home on induction, ceramic, electric and gas cooktops, in your oven, on the grill, or even over the campfire. Do not use in the microwave. (Some induction tops will not work with 2-burner griddles)

On glass or ceramic cooktops, lift cookware; never slide it.

Our cookware is safe at high temperatures; use metal, wood, or hi-temp silicone utensils.

Some foods may stick to new cookware (especially eggs). Use a little extra oil or butter until you’ve built up the seasoning.

Acidic foods like tomatoes, beans, and certain sauces can damage seasoning, and should be avoided until the seasoning is well-established.

Cast Iron rarely needs to go above a medium heat setting when properly pre-heated. For the times when you do cook at higher temperatures, bring the pan to temperature gradually and add oil to just before adding food to prevent sticking.

Our handles get hot; use mitts. Use trivets to protect countertops from hot cookware.


To Soap or not to Soap...

If no soap is too scary, wash with mild soapy water and dry and oil immediately. However, consider that cookware is 400ºF in 4 minutes on medium heat and is sterile at 212º F, so soap isn’t always necessary.

Dishwashers, strong detergents and metal scouring pads are not recommended, as they remove seasoning.


Rust?! Don't Panic, it's not Broken

Without protective seasoning iron can rust.

It’s really easy to fix. Scour the rust, rinse, dry, and rub with a little vegetable oil.

If problem persists, you will need to thoroughly remove all rust and follow our re-seasoning instructions (below).


Refurbish Your Finish

While maintaining the seasoning should keep your Cast Iron and Carbon Steel in good condition, at some point you may need to re-season your cookware. If food sticks to the surface, or you notice a dull, gray color, repeat the seasoning process:

* Wash the cookware with hot, soapy water and a stiff brush. (It is okay to use soap this time because you are preparing to re-season the cookware).

* Rinse and dry completely.

* Apply a very thin, even coating of MELTED solid vegetable shortening (or cooking oil of your choice) to the cookware inside and out. Too much oil will result in a sticky finish.

* Place aluminum foil on the bottom rack of the oven (not directly on bottom) to catch any drips.

* Set oven temperature to 350 – 400 degrees F.

* Place cookware upside down on the top rack of the oven to prevent pooling.

* Bake the cookware for at least one hour. After the hour, turn the oven off and let the cookware cool in the oven.

* Store the cookware uncovered, in a dry place when cooled.

* Repeat as necessary.  

Check out this helpful video too.


Some Basics

Gas flames should not extend up the sides of cookware.

Match pan size to burner size.

Don’t use in the microwave.

When deep frying, fill cookware only to 1/3 of capacity.


L410 Sportsman's Grill Assembly Instructions

Customer Reviews

Average Rating

4.0 out of 5 stars

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  • Friday, October 16, 2015

    Lodge DOES 'farm out' their cast iron products to CHINA...the ENAMELED ones only, by their own admission... Cast Iron, they say is still made in the USA ALMOST EVERYONE knows that CHINESE, TAIWAN products break down, chip etc with regularity. Hense their bad reputation. The also made poisonous dog/cat foods a few years back...where our USA beloved pets died, due to the Chinese putting Melamine in the dog food? Are you kidding me? Nope! So it is the CHINESE workers/employers who give themselves their own reputation of INFERIOR products. Do they make EVERYTHING this way? NOPE! But certainly Enough things they do!! And I'll stand by that FAIR description.of the facts.

  • Monday, September 14, 2015

    about the Dec. 2014 review..... You are so dumb when it comes to Cast Iron Cooking!! So there is a chip in the seasoning, so what! That doesn't by no means mess up the product you are using. Get a grip! Lodge shouldn't have replaced it for you. Reseason it and the defect will go away. I've been using Lodge Cast Iron for 35 years and have enjoyed it the whole time. Do you know how many products Lodge makes in a year? And you expect every piece to be perfect! I've had places on new cast iron from Lodge where I had to reseason it, but that is no big deal. You have to do that anyway from time to time and you're so ignorant of the fact to even try to reseason something.! Lodge makes great products, I know because I have about 40 pieces from them! And just ordered the 10in. deep camp Dutch Oven and the tripod and got it today. And guess what, no defects bad enough to cry about! I'm getting ready to order the 12in., deep camp Dutch Oven and so when our lights go out this Winter, I'll be eating! So do yourself a favor and quit crying over spilled milk!!!! Take care and happy cooking, or whatever you call it!

  • Friday, September 4, 2015

    As part of my camp gear this version has served me well when i camp with a large group. The cast iron is of good quality and has only had to be seasoned twice in the 4 years I have abused it. Well used would be an understatement.

  • Saturday, August 8, 2015

    The December 10, 2014 review is so ridiculous and ignorant. Seasoning is part of the process and allure of cast iron cooking. A chip in the seasoning is nothing to worry about nor does it warrant a negative review. It was by no ways a "defect". Lodge should have not replaced it for you. As for hiring "Chinese workers"... How ignorant, arrogant and utterly stupid are you? Lodge products are made in the USA, so unfortunatly your words are nothing more than a reflection on our own country. So Dumb. Love Lodge Products! =)

  • Friday, January 2, 2015

    I've had my 8qt dutch oven for about 4 years and it has served many a camp meal. Other than having to re-season, it is nearly maintenance free. I am looking forwad to adding an 8" dutch oven and the 3qt fryer combo to the wish list for camp/hunting gear.

  • Wednesday, December 10, 2014

    I ordered one of these and the edge of the pot area came chipped in the seasoning. I called Lodge and they said to re-season the edge.. I felt that this was a defect and the item should be exchanged. The replacement came in worse condition than the first with the lid also chipped. Is Lodge now hiring Chinese Workers?...lower quality products like from China...I think that QUANTITY is overtaking QUALITY!