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CastIronCookware.com Look for our red SALE tag DUTCH OVENS
To purchase all of your checked items, or to view your cart, click on any button. Nothing is final until you submit your order. LODGE KITCHEN DUTCH OVENS
PRO LOGIC DUTCH OVENS\Pro-Logic Dutch ovens have rolled edges, recessed covers and looped handles for easier handling.
NEW! 7 qt. Pro-Logic Seasoned Dutch oven $84.95 P12D3 19 lbs.
To purchase all of your checked items, or to view your cart, click on any button. Nothing is final until you submit your order. LODGE CAMP DUTCH OVENSLodge Logic - Pre Seasoned Cast Iron Cookware 1 qt. Seasoned Camp Dutch Oven w/legs & lid $39.95...recipe...
2 qt. Seasoned Camp Dutch Oven w/legs & lid $49.95...recipe...
4 qt. Seasoned Camp Dutch Oven w/legs & lid $59.95...recipe...
L12CO3 12" dia., 3-3/4" depth, 21 lbs. Self basting flanged lid, wire bail. Instructional pamphlet w/recipes incl.
L12CO3BS 12" dia., 3-3/4" depth, 20 lbs. Self basting flanged lid, wire bail. Embossed Lid. Recipes included.
L12DCO3 12" dia., 5" depth, 22 lbs. Self basting flanged lid, wire bail. Instructional pamphlet /recipes incl. New Years Resolution Sale $79.95 That's over 20%off!
L12DCO3A 12" dia., 5" depth, 23 lbs. Self basting flanged lid, wire bail. Set includes: Instructional pamphlet w/Recipes, Lid Lifter, and Lid Stand New Years Resolution Sale $99.95 That's over 23% off!
L14CO3 14" dia., 3-3/4" depth, 27 lbs. Self basting flanged lid, wire bail. Instructional pamphlet w/recipes incl.
L14DCO3 14" dia., 5" depth, 29 lbs. Self basting flanged lid, wire bail. Instructional pamphlet w/recipes incl.
L16CO3 16" dia., 4-1/4" depth, 31lbs. Self basting flanged lid, wire bail. Instructional pamphlet w/recipes incl. Dutch Oven Cooking Cookbook only $11.95 Please select as many boxes as you wish, then click on the Add To Cart button. Entering your zip code
keeps a running tally of your product selections and shipping rates. Nothing is final until you submit your order through our secure shopping cart. Thank you - The Iron Skillet Cast iron Dutch ovens impart an extraordinary hearty taste into your food, they heat evenly, and keep your food warm from the heat source to the table and throughout the meal. Today there are two basic configurations of Dutch ovens. The original Dutch oven introduced in America during colonial times was made of heavy cast iron, had three or four short legs, and a lid with a flang around its outer edge for holding burning coals. Today we refer to these as "Camp" "Bread" or "Outdoor" Dutch ovens, and they are used either as a stew pot hanging from a tripod over an open fire, or with charcoal briquettes surrounding it to bake, simmer, fry an entree, or even cook a complete meal.
The other Dutch oven more commonly used in today's kitchens is also made of cast iron, but has a flat bottom with no legs, and a domed basting lid without an outer rim. These ovens we sometimes call "Kitchen" Dutch ovens to differentiate them from those used over a fire or in the burning embers of a fireplace. Both types of Dutch ovens come with wire bails for lifting. Kitchen Dutch ovens can be used outdoors, but their flat bottom is better suited for use on a kitchen stove top or oven. This year Lodge introduced bail-less kitchen Dutch ovens in three sizes with looped side handles.
The looped or side handles make it easier for you to lift your pot from inside the oven to the top of your stove or trivet.
New in the line of bail-less Dutch ovens is a 5 quart "double" Dutch oven with a new top that can be used either as a shallow baking pan or as a skillet.
Kitchen Dutch ovens and bean pots are round and deeper than other cast iron cookware. Lodge manufatures an eight inch, two quart serving pot, as well as 4, 5, 7, and 9 quart kitchen Dutch ovens that are at least 4 inches deep. This is the utensil of choice for slow roasting beef, chicken, or medleys of beans, rice, or stew. Used on a stove or in the oven, the kitchen Dutch oven's tight fitting lid holds the steam and juices in, and the self-basting lid redirects them back over your entree or side dish. Some of the kitchen Dutch oven lids are interchangeable with your Lodge cast iron skillets.
Camp Dutch ovens vary in size from 3 quarts to the largest, a 12 quart, 16 inch diameter oven. The flat lids from camp Dutch ovens are not interchangeable with kitchen Dutch ovens or other cast iron cookware, but can be used, by turning them upside down, as a griddle for frying eggs or bacon over charcoal or campfire embers.
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