This is the classic size that is used by scouts, chuck wagon cooks, and outdoor enthusiasts of all kinds. It is a #12 which is the "standard" size most commonly used, but there are dozens of sizes bigger and smaller. This one holds 8 quarts, measuring 12" in diameter by 5" tall. It has the tripod legs and a recessed lid best suited for cooking in coals. You can flip this lid over and use it as a skillet if you need to. I also have the dutch oven with no legs and a domed lid for use in a home oven. You can do it all with a Dutch Oven - cobblers, stews, beans, roasts, dumplings, you name it.
QUALITY: There is a reason you can find old cast iron pans in antique stores, it lasts forever. I have quite a few pans and stuff inherited from family members and even some garage sale finds. While my fancy and expensive non-stick cookware seems to last no more than a few years before replacement in my kitchen, but this stuff can easily last many decades of daily use. It has a life time warranty! I love to cook with cast iron even at home, it is so durable, but I can take it camping too. Easy to clean up, the only drawback being it is heavy. Cast iron takes a bit longer to heat up, but the heat transfers evenly without hot spots and it retains its heat for a long time. I am not sure why, but people swear things taste better in cast iron. It just seems that cast iron only improves with use instead of wearing out like other pans. As for Lodge, there really is a difference in quality, their pans are noticeably better than the other modern pans.
CLEANING: A couple of tips on caring for your oven, they say you should not use soap but this is not exactly sanitary. If you use soap be sure it is mild. One trick is to boil hot water in it and scrub it with a long handle brush. Use a plastic brush or plastic scrubber, but never a metal scrubber or brush. For the most part, cast iron is non-stick as long as it is seasoned. The trick is to clean it right away and not to leave it in the water too long or let it dry with food in it. Do not use it at temperatures higher than 500 degrees, as it can crack. An old Boy Scout trick to keep the outside clean if used on a fire, is to wipe the outside with some wet soap and let it dry before using. This will make the coal soot just wipe right off when you clean up.
SEASONING FINISH:Seasoning does not refer to flavor, but the finish, a kind of glaze on the pan. The modern version sold here is pre-seasoned and ready to cook in, but we used to have to season these ourselves in the old days. It needs to stay black and a bit shiny inside to stay seasoned. If you do lose your seasoning due to rust or an overaggressive cleaning, simply wipe it with vegetable oil inside and out and place it in a hot oven for about 20 minutes or so. Let it cool naturally. It also helps to wipe it with a paper towel of vegetable oil after washing and drying, or spray it with cooking oil and wipe. If it gets rusty, scrub it up good and re-season it, you can get it like new again. DO NOT cook on it without re-seasoning though.
ACCESSORIES: There are plenty of terrific Dutch oven cook books here at Amazon.com. You can also get videos like the one with Cee Dub. You can get affordable accessories too such as Dutch oven tote bag, tongs, lid lifter, lid stand, and gloves. To be safe if cooking on coals or fire, use the lid lifter accessory, it will keep you from getting burned. Enjoy your cobbler!
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Lodge Logic 8-Quart Pre-Seasoned Cast-Iron Camp Dutch OvenProduct Description: Lodge cast-iron cookware has long been admired for its superior heat retention and even heat distribution, but now the company adds another enticement with its Lodge Logic line. All Lodge Logic cookware, including this 8-quart camping Dutch oven, comes preseasoned via a proprietary "electrostatic" vegetable-oil spray system and is ready for cooking right out of the box--unlike traditional Lodge cookware, which needs seasoning in your home oven before use. During the timesaving preseasoning process, oil penetrates deeply into the cast-iron surface while a high-temperature gas oven seals it in, preserving the cookware for generations and creating an attractive heirloom finish.
The Dutch oven measures 12 inches in diameter and 5 inches deep--an ideal size for making a large batch of stew or outdoor casserole. The vessel is also suited for boiling water, making rice, or heating up soup, as its cast-iron material delivers a smooth, consistent temperature without wasting heat. The pan's esteemed heat retention particularly enhances slow-cooking recipes that call for tender meats and rich, seasoned flavors. As with all of Lodge's camping cookware, the bottom of the pan includes integral legs for campfire and fireplace cooking. In addition, the flanged lid can hold hot coals or be inverted for use as a griddle, letting campers enjoy their morning flapjacks and sausages. With proper care, Lodge Logic cast-iron cookware will last a lifetime. Lodge recommends hand washing the oven, which carries a lifetime warranty, with a stiff brush and hot water.
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Strictly speaking this is not a "caldron" -- a caldron should have an opening narrower than its belly, or so I've been told.Nonetheless this is a very good size for use on personal or portable altars.Placed on a tile it's safe to burn charcoal blocks in, and the price is excellent.
