Lodge 4-Quart Camp Dutch Oven

Original finish 4 qt camp dutch oven. The portable "camp stove" is the pot that does it all. Flanged lid for hot coals inverts for use as griddle. Integral legs on oven for campfire and fireplace cooking. 10" diameter, 3-1/2" deep. To season, follow these easy directions - Wash with hot, soapy water and a stiff brush. Rinse and dry thoroughly. Spead a thin coat of solid shortening or vegetable oil over the entire pan including handles and exterior surfaces. Line the lower oven rack with aluminum foil to catch any drippings and preheat oven to 350 degrees. Place cookware upside down on middle rack of oven and bake for 1 hour. Turn off the oven, leaving the cookware in the oven until cool. Your cookware will look slightly brown, instead of the familiar black but it is ready for cooking. It will blacken with cooking.

Dating back to Colonial times, the Dutch oven, distinguishable by its three stubby legs, has long been used by many--from hunters to the Boy Scouts--to cook breads, soups, bean dishes, and even hot desserts. Just place whatever tempting ingredients are on hand together in this Dutch oven, and it will cook directly on the bed of hot briquettes. Dutch oven cooking can be a trial-and-error experience--it used to take many failures before one could obtain even and thorough cooking without burning. With this in mind, the manufacturer has provided recommended cooking times and temperatures as well as some great basic recipes. The pan will darken with use, improving its performance as a nonstick cookware. --Teresa Simanton