Lodge 12-inch Dutch oven
If you follow my blog and cooking exploits at all, you know I love my Dutch ovens. Local trips where the family migrates to the park to “Dutch” desert about sundown will make you a lot of new friends. Who doesn’t love a perfect Dutch oven cobbler? Stack those ovens high and cook a full on gourmet meal, I love my Dutch ovens. I have many, and I have various brands, but one of my favorites and an all-time “go-to” is my 12-inch Lodge Dutch oven.
The 12-inch lodge is a great starter Dutch and my personal choice for wedding gifts. Don’t laugh, well, ok laugh. Add to this gift a copy of “I’m in Dutch!” and you will have friends and family thanking you for years of memories. If you are lucky, you will also get a cobbler or two, and possibly some ‘taters. From a pair of newlyweds to a family of 6, the Lodge 12-inch Dutch will meet your needs.
A couple of factors weigh in on the quality and usefulness of your new Dutch oven. First, how smooth is the inside surface of the implement? Did you know, the reason these are called Dutch ovens, and not French ovens, was the incredibly fine sand available to the Dutch and their incredibly detailed craftsmanship? The bottoms of early Dutch ovens were as smooth as a baby’s… well, glass.
When properly seasoned, the surface of a Dutch oven becomes as non-stick as Teflon. You can use all the steel spoons and spatulas you desire; these beasts aren’t sissy kitchen babies. Lodge has re-created the fine work of the Dutch. The modern Dutch oven is as close to ancient perfection as one could hope to get. Entrees and desserts will slide right out of your well-seasoned Dutch.
Important to note, almost all modern Dutch ovens come pre-seasoned. The pre-seasoned factory direct Dutch doesn’t quite fit my preference, so off I go to re-season the Dutch. This is not a reflection on Lodge, as I have the same concern and preference with Camp Chef and other no name brands I have purchased. Seasoning is an easy task, especially if you have a self-cleaning oven or very large grill. More on seasoning your Dutch at another time and in another place. Maybe over a cup of cocoa.
Did you know you can make cocoa in your Dutch? Oh yeah! Now, if your Dutch isn’t properly seasoned and cleaned, you may end up with a ‘lil “pepper” floating around, so be cautious. Cleaning is done with heat and oil. “I’m in Dutch!” contains an excellent section on cleaning the oven and debunks some myths about why and how soap is and is not used. Cleanliness good, pepper free cocoa good, more on cleaning at another time as well. I will throw in the recipe at the end, for some of my favorite cocoa.
Another important feature is the tightness of the seal at the lid. If the lid does not properly seal and fit snug, your meal will lose moisture. Moisture loss leads to dry food, burnt food, and unpredictable cooking times. You will have enough variance from wind and environment, you don’t need your Dutch adding to your problems. The Lodge 12-inch Dutch consistently delivers quality and meets the “lid seal” test in perfection.
Give it a look for friends and family, get one for yourself and spend some quality time with those you love. The ability of the Dutch oven will meet anyone’s dietary needs, from Ketogenic to Vegan, recipes are only constrained by your imagination. If you think you might be stuck in the variety department, get yourself a copy of “I’m in Dutch!” for over 120 recipes, available in paperback and on kindle.
Be Happy, Be Cooking, and Share Your Adventures!
Dutch oven Cocoa -
- ½ cup unsweetened dark cocoa powder
- 1 cup granulated sugar
- 1 cup hot water
- ¼ tsp salt
- 7 cups milk
- 1 Tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground ginger
With 24 coals on bottom heat water, sugar, salt, and milk.
Add remaining ingredients and whisk for 5 minutes until mixture begins to steam.
Mix well in the Dutch.