Today we discus from the smallest Dutch oven to the Largest Dutch oven Lodge ever made. Here is the link if your interested in buying your very own Lodge Dutch oven www.lodgecasti...
BTW, my first two ovens bought over 40 years ago were Lodge. I loaned them to a church group and they lost them, I was heartbroken. I now have about 20 quality ovens I never loan out. I bought three 12" deep cheap ovens from Agri Supply, terrible things. I loan them out, if don't get back, who cares. Somehow they always come home....... dirty.
Just bought my first Dutch oven. Didn't go with lodge because I was late shopping and it wouldn't have reached me in time. I will probably return it after the camping trip and buy the lodge. All my other cast irons are lodge
If I was going to buy a new dutch oven I would go with Lodge even though there are at least 2 Australian companies that make ovens that are just as good. I have several vintage ovens that are nicer than a modern Lodge. Two are Lodge, one is Wagner, two are made in South Korea and one is from Taiwan. And then is the granddaddy of all of them, a 1860s 30" Noyes and Nutter that was made for the Union Army.
Not sure I'd even bother buying new if it was still great tbh. People sell old premium cast iron for cheap all the time because it got some surface rust in storage or the enamel is dirty
I have a Camp Chef 14” deluxe. I would not recommend was warming the lid to dry the water off after cleaning and heard this twang sound and found a crack in the lid. I wish I would have bought a lodge. I have another Chinese one my Wife’s uncle gave us as a wedding gift almost 20 years ago and it’s never been a problem.
I It sad but unfortunately chinese just not the best that making cast iron. You might get a good one. You might get a bad one.It's just a luck of the draw. I've seen lots of bad ones over the years.I just stay away from them. And stick with lodge.
Great video, love Lodge ovens, none better. I have your lineup even down to the 5" ovens. That being said I bought a Cabela's 20" camp oven ( weights 63 lbs empty). Wanted a one oven for lage groups. Cooked saugage with pepper/onions for 32 scouts and 14 chickens with rice for a sobriety group meal. So far the Camp Chef oven has preformed perfectly. Just something Lodge doesn't offer. Please bring back the 16"
I used to be a scout master so I understand. I do teach Dutch oven cooking To some large groups those bigger sizes are handy. I wish lodge would bring back the 14" shallow and 16" I use those 2 quite often
Yeah, with frying, you don't have to worry about the lid sitting on just quite right. The problem I had with the harbor freight one is the lid would not fit quite right and ash would get in
@T260. yea mine had a little defect on one of the feet but the lid fits good but it's not as good as my lodges or my camp chef but I make these awesome chimichangas and it works awesome for frying.
@@spunkmeyerk6660 Yeah unfortunately the quality controls just not there on those ones. I had a footfall off one and another 1 part of the footfall off. all mine nowadays our lodge. But it can be a bit expensive when you're starting out.
I have around 25 dutch ovens most of them are Lodge two of them are BSR And I do have a 14in Asian. I picked up at a garage sale for twenty bucks it appears to be in good shape and never used until I got it. I took it over to her friends cast iron shop he was impressed with that one it appears to be a uniform thickness all the way around and the lid fits hug for an Asian not quite a perfect bit though
The only thing that annoys me a bit with Lodge compared to the also very good brand Petromax (German made) is that Lodge don't have the notch in the pot and lid for letting steam out if you want.
Thank you for the comment. According to the lodge website They are camp Dutch ovens. If I were to use the word camp ovens that refers to a lot of other things other things not just Dutch ovens. Things like the aluminum square ovens that go on your camp stove. Have a awesome camping day👍
Sorry they are not Dutch ovens.....they are camp ovens. Dutch ovens have a flat base and domed lid and generally not for putting on coals or fires, rather above them. Camp ovens have legs to sit in fires and on coals, the lipped lid is to place coals on top to cook from the top as well....Dutch ovens cook from base only , no lip on top to place coals....
Actually the full name is camp Dutch oven. Some people call it camp oven for short some people just say Dutch oven. If you go to Lodge's official site They are Listed as camp Dutch ovens. I use both types of ovens I just abbreviate it to keep it short And easier when teaching people. They are wonderful tool and I have been cooking with them for 25 years. Have a good day👍
@@T260. The origins of the dutch oven come from the Netherlands (as you might expect from something with the word “dutch” in its name) during the 17th century. The most prominent difference between the two is the lid. While a "Dutch" oven lid is domed and typically has drippers for self-basting, a "Camp" oven's lid is thick, mostly flat, smooth-bottomed, and has a ridge around the top edge for placement of coals. The massive lid helps maximize heat retention. A Bedourie is a "camp: oven as well with a different lid again. All three are commonly known as "Camp" or "Dutch" ovens but all three have different cooking techniques. Agree that all are fantastic to cook with, everything tastes so much better. I have only been using them for 30 plus years. They all serve the same purpose, I am just saying that there is a difference in what all three are called. Maybe you could put all three side by side to see/show the difference. In any case your video was well presented. Cheers.
@@eliinthewolverinestate6729 Yep ...spot on.... It is strange and a shame that a lot of people that don't know / understand the difference between all three.
BTW, my first two ovens bought over 40 years ago were Lodge. I loaned them to a church group and they lost them, I was heartbroken. I now have about 20 quality ovens I never loan out. I bought three 12" deep cheap ovens from Agri Supply, terrible things. I loan them out, if don't get back, who cares. Somehow they always come home....... dirty.
I don't Loan mind out unless I'm there I'm worried about the same thing
Camp chef even though they are not made here are high quality and they have features that lodge don’t offer
This is a great video , I have been cooking with Lodge dutch ovens about twenty five years. I really enjoyed this.
Yes I believe hands down They are the best Dutch ovens out there
Just bought my first Dutch oven. Didn't go with lodge because I was late shopping and it wouldn't have reached me in time. I will probably return it after the camping trip and buy the lodge. All my other cast irons are lodge
To be honest my 1st Dutch oven was not lodge but after one of the legs fall off I went and bought my 1st lodge. Good luck on your camp out👍
If I was going to buy a new dutch oven I would go with Lodge even though there are at least 2 Australian companies that make ovens that are just as good. I have several vintage ovens that are nicer than a modern Lodge. Two are Lodge, one is Wagner, two are made in South Korea and one is from Taiwan. And then is the granddaddy of all of them, a 1860s 30" Noyes and Nutter that was made for the Union Army.
Not sure I'd even bother buying new if it was still great tbh. People sell old premium cast iron for cheap all the time because it got some surface rust in storage or the enamel is dirty
I have a Camp Chef 14” deluxe. I would not recommend was warming the lid to dry the water off after cleaning and heard this twang sound and found a crack in the lid. I wish I would have bought a lodge. I have another Chinese one my Wife’s uncle gave us as a wedding gift almost 20 years ago and it’s never been a problem.
I It sad but unfortunately chinese just not the best that making cast iron. You might get a good one. You might get a bad one.It's just a luck of the draw. I've seen lots of bad ones over the years.I just stay away from them. And stick with lodge.
I remember those big ones back when I was in the boy scouts about 20 years ago and I haven't seen one again since. Just got me a 12 deep for camping
The 16 inch ones are hard to find
Great video, love Lodge ovens, none better. I have your lineup even down to the 5" ovens. That being said I bought a Cabela's 20" camp oven ( weights 63 lbs empty). Wanted a one oven for lage groups. Cooked saugage with pepper/onions for 32 scouts and 14 chickens with rice for a sobriety group meal. So far the Camp Chef oven has preformed perfectly. Just something Lodge doesn't offer. Please bring back the 16"
I used to be a scout master so I understand. I do teach Dutch oven cooking To some large groups those bigger sizes are handy. I wish lodge would bring back the 14" shallow and 16" I use those 2 quite often
Lodge is the only cast iron Dutch oven I would own.
same here
I have one of the harbor freight dutch ovens I use it for deep frying almost exclusively but it works great for that .
Yeah, with frying, you don't have to worry about the lid sitting on just quite right. The problem I had with the harbor freight one is the lid would not fit quite right and ash would get in
@T260. yea mine had a little defect on one of the feet but the lid fits good but it's not as good as my lodges or my camp chef but I make these awesome chimichangas and it works awesome for frying.
@@spunkmeyerk6660 Yeah unfortunately the quality controls just not there on those ones. I had a footfall off one and another 1 part of the footfall off. all mine nowadays our lodge. But it can be a bit expensive when you're starting out.
Wow!!!! Excellent vid!!!!!!!!!! New sub, just now!!!!!!!!!!
Thank you
I have around 25 dutch ovens most of them are Lodge two of them are BSR And I do have a 14in Asian. I picked up at a garage sale for twenty bucks it appears to be in good shape and never used until I got it. I took it over to her friends cast iron shop he was impressed with that one it appears to be a uniform thickness all the way around and the lid fits hug for an Asian not quite a perfect bit though
It's amazing that you were able to find a BSR They've gotten quite rare.
@@T260. If I could send pictures on here I would
@@howarddeheer8295 It's pretty nice that you found some. every time I find one it's missing the lid
@@T260. I got lucky finding them for sure
Just popped up. You're new. Nice video.
Thank you
Good video
Thank you
The only thing that annoys me a bit with Lodge compared to the also very good brand Petromax (German made) is that Lodge don't have the notch in the pot and lid for letting steam out if you want.
Will the 8'' fit inside of the 10'' deep, for storage? I'd like to have both....
Almost not quite though.
Obviously the 12 is what you use regularly
Subbed.
It was a great video! !!! I subbed too!!!!!!!
Sssoome of them are. Made in
Colombia South America
Learn something new every day did not know they made some in Columbia
The China made ovens are made out of Toyota bumprs!!LOL 😂
Those are camp ovens.
Thank you for the comment. According to the lodge website They are camp Dutch ovens. If I were to use the word camp ovens that refers to a lot of other things other things not just Dutch ovens. Things like the aluminum square ovens that go on your camp stove. Have a awesome camping day👍
Sorry they are not Dutch ovens.....they are camp ovens. Dutch ovens have a flat base and domed lid and generally not for putting on coals or fires, rather above them. Camp ovens have legs to sit in fires and on coals, the lipped lid is to place coals on top to cook from the top as well....Dutch ovens cook from base only , no lip on top to place coals....
Actually the full name is camp Dutch oven. Some people call it camp oven for short some people just say Dutch oven. If you go to Lodge's official site They are Listed as camp Dutch ovens. I use both types of ovens I just abbreviate it to keep it short And easier when teaching people. They are wonderful tool and I have been cooking with them for 25 years. Have a good day👍
@@T260. The origins of the dutch oven come from the Netherlands (as you might expect from something with the word “dutch” in its name) during the 17th century. The most prominent difference between the two is the lid. While a "Dutch" oven lid is domed and typically has drippers for self-basting, a "Camp" oven's lid is thick, mostly flat, smooth-bottomed, and has a ridge around the top edge for placement of coals. The massive lid helps maximize heat retention. A Bedourie is a "camp: oven as well with a different lid again. All three are commonly known as "Camp" or "Dutch" ovens but all three have different cooking techniques. Agree that all are fantastic to cook with, everything tastes so much better. I have only been using them for 30 plus years. They all serve the same purpose, I am just saying that there is a difference in what all three are called. Maybe you could put all three side by side to see/show the difference. In any case your video was well presented. Cheers.
Actually the dutch oven is the oven that makes the cast iron. Camp ovens have legs. The original dutch oven was a cauldron with a lid and bail.
@@eliinthewolverinestate6729 Yep ...spot on.... It is strange and a shame that a lot of people that don't know / understand the difference between all three.