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The Lodge Camp Dutch Oven is a 6-quart cast iron pot built for cooking over coals, with three legs to stand in the fire and a flat, rimmed lid that holds coals on top. It is seasoned at the factory with vegetable oil, so it can go straight to the campfire or oven. The 6-quart size feeds a group, and the cast iron holds heat long after the fire dies. Against enameled Dutch ovens it is heavier and needs re-seasoning, but it survives coals and open flame that would ruin enamel. Owners prize its heat retention and durability; the main complaints are weight and the occasional flaked spot from factory seasoning, which Lodge says is cosmetic and wears away with use.
In stockSold by Supply the HomeReturns: Sold by a Walmart Marketplace seller; returns go to the seller under the seller's returns policy.
Owners rate the Lodge camp oven highly for campfire cooking, praising its heat retention and sturdy build. Complaints center on weight and on small flaked spots in the factory seasoning, which most say fade with use.
This is a 6-quart cast iron camp Dutch oven from Lodge. It comes pre-seasoned with a natural vegetable oil seasoning.
The seasoning is applied in production. The cookware hangs on a conveyor and passes through a seasoning tunnel, where an electrostatic sprayer coats it with oil. It then goes through seasoning ovens.
Seasoning oil can collect in a small bubble at the lowest point of the pan during baking. That spot can develop a baked surface that flakes and shows a brownish color underneath. The brown is caramelized seasoning baked onto the iron, not rust. It disappears with use and is not a defect.
